How to make pasta sauce containing shrimp extract

Abstract

To provide a pasta sauce containing shrimp extract, which has a reduced unpleasant odor peculiar to shrimp, has a fresh shrimp flavor, and matches well with the flavor of pasta. [Solution] The method for producing shrimp extract-containing pasta sauce of the present invention comprises a freezing step of freezing a liquid material containing shrimp extract to obtain frozen shrimp extract, and a cooking step of heat-cooking a sauce ingredient containing the frozen shrimp extract. The liquid material is preferably obtained by hot water extraction of a heated shrimp ingredient. The heated shrimp ingredient is preferably produced through a heating step of heating the shrimp ingredient using oil or fat, and the shrimp ingredient may be heated together with aromatic vegetables in the heating step.

Description

[Technical Field]

[0001] The present invention relates to a method for producing a pasta sauce containing an extract from shrimp (shrimp extract). [Background technology]

[0002] Pasta sauce is a general term for sauces that are poured over pasta or eaten with pasta, and various types are known, such as tomato sauce, oil sauce, cream sauce, cheese sauce, and Japanese-style sauce. Pasta is basically made from wheat flour and has only the flavor of wheat, but by combining it with various pasta sauces, a wide variety of pasta foods with different flavors can be obtained, and these pasta foods are popular worldwide.

[0003] Shrimp (ebi) has a distinctive sweetness and aroma that is unique among seafood, but it does not interfere with the flavor of other ingredients, making it a popular ingredient used in a variety of Japanese, Western, and Chinese dishes. Shrimp is used not only for its tender meat, but also for extracting shrimp extract from the meat and shells, which is then used to impart a distinctive shrimp flavor to foods. The latter use can also be applied to pasta sauces. When using shrimp as an ingredient, if the shrimp is not extremely fresh, an unpleasant odor can be introduced that overshadows the delicious shrimp flavor. However, because shrimp spoils relatively easily, shrimp is considered to be at a higher risk than other ingredients.

[0004] Patent Document 1 describes that the taste and flavor of food can be improved by using a protein hydrolysate prepared from marine biological material as a food seasoning, and describes an example in which the protein hydrolysate was produced by using shrimp as the marine biological material and incubating an aqueous slurry containing shrimp, etc. However, while such protein hydrolysates have a certain effect in terms of taste, they are poor in terms of aroma, and their effectiveness is particularly limited when seasoning food materials with a distinctive aroma such as shrimp. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Special Publication No. 2003-511093 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a shrimp extract-containing pasta sauce that has a reduced unpleasant odor specific to shrimp, has a fresh shrimp flavor, and matches well with the flavor of pasta. [Means for solving the problem]

[0007] The present inventors have found that by temporarily freezing liquid shrimp extract before using it in cooking, the unpleasant odor characteristic of shrimp can be reduced and a shrimp extract having the flavor of fresh shrimp can be obtained. As a result of further investigation, they have found that by using this shrimp extract in pasta sauce, a pasta sauce with an even better flavor can be provided. The present invention was made based on this finding, and provides a method for producing a shrimp extract-containing pasta sauce, which comprises a freezing step of freezing a liquid containing shrimp extract to obtain frozen shrimp extract, and a cooking step of cooking a sauce ingredient containing the frozen shrimp extract with heat. [Effects of the Invention]

[0008] According to the present invention, there is provided a shrimp extract-containing pasta sauce which has a reduced off-flavor specific to shrimp, has a fresh shrimp flavor, and matches well with the flavor of pasta. DETAILED DESCRIPTION OF THE INVENTION

[0009] The pasta sauce provided by the present invention is a pasta sauce containing shrimp extract. In the present invention, "pasta sauce" refers to a liquid seasoning to be eaten with pasta, and typically refers to a sauce that is mixed with or sprinkled on pasta and eaten as an integrated part of the pasta. The pasta sauce provided by the present invention typically mainly consists of a liquid portion that is liquid at room temperature and normal pressure, and optionally further contains a solid portion such as ingredients, and shrimp extract is contained in at least the liquid portion.

[0010] The type of pasta sauce to which the present invention can be applied is not particularly limited as long as it is a pasta sauce that can impart a shrimp flavor, and examples thereof include arrabbiata sauce, peperoncini sauce, tomato cream sauce, cheese cream sauce, basil cream sauce, pesto sauce, and soy sauce sauce. The type of pasta that can be eaten with the pasta sauce provided by the present invention is also not particularly limited, and examples thereof include long pasta such as spaghetti and fettuccine; short pasta such as macaroni, penne, fusilli, and ravioli; and sheet pasta such as lasagna.

[0011] When the pasta sauce provided by the present invention is applied to pasta to produce a pasta food, the ratio of the amount of pasta to the amount of pasta sauce is not particularly limited, but typically, on a wet weight basis, the liquid portion of the pasta sauce (the portion excluding solid portions such as ingredients) is preferably 10 to 300 parts by mass, more preferably 30 to 240 parts by mass, per 100 parts by mass of pasta. In the present invention, the "wet weight" of pasta sauce or pasta refers to the mass, including water, of pasta sauce or pasta that has been cooked and is ready to eat.

[0012] The method for producing a shrimp extract-containing pasta sauce of the present invention comprises a freezing step of freezing a liquid containing shrimp extract (hereinafter also referred to as "liquid shrimp extract") to obtain frozen shrimp extract, and a cooking step of cooking the sauce raw material containing the frozen shrimp extract. Through this cooking step, the desired shrimp extract-containing pasta sauce is obtained.

[0013] The production method of the present invention is characterized in that the liquid shrimp extract is once frozen before being used in cooking. This feature reduces the off-flavor characteristic of shrimp, resulting in a shrimp extract-containing pasta sauce with the flavor of fresh shrimp. If the liquid shrimp extract is used in cooking as is (Reference Example described below), or if the liquid shrimp extract is once refrigerated before being used in cooking (Comparative Example 1 described below), the off-flavor characteristic of shrimp may be detected in the obtained pasta sauce, and the fresh shrimp flavor may not be obtained.

[0014] The shrimp extract used in the present invention is produced using shrimp as a raw material by subjecting it to processes such as extraction or squeezing, autolysis, enzyme treatment, purification, and concentration under hygienic control, and contains shrimp-derived components or shrimp-derived components to which secondary ingredients and flavoring components (for example, extracts of aromatic vegetables, as described below) have been added.

[0015] The type of shrimp (shrimp raw material) used as a raw material for producing shrimp extract is not particularly limited as long as it is edible shrimp, and preferred examples include Panama shrimp, spiny lobster, black tiger shrimp, Shiba shrimp, etc. The form of the shrimp raw material is also not particularly limited, and may be raw (uncooked), frozen, or dried, and may be the entire shrimp body (for example, a shrimp with the shell and meat integrated together, so-called shell-on shrimp) or a part of the shrimp body (for example, peeled shrimp with the shell removed, the head, etc.).

[0016] The liquid shrimp extract used in the present invention may be obtained by hot water extraction of a heated shrimp raw material. The production method of the present invention may include a step of producing a liquid shrimp extract, and an example of the production step includes a step of heating a shrimp raw material and extracting the heated product with hot water. In this way, by using heated shrimp raw material as the extraction source for hot water extraction, rather than raw shrimp raw material, the bonding strength between the shell and meat in the shrimp raw material is reduced and the structure of the shrimp raw material is relaxed, resulting in advantages such as making it easier to extract shrimp extract and allowing unnecessary volatile components to evaporate and be removed by heating, thereby reducing the unpleasant odor unique to shrimp and making it even easier to extract the flavor components of fresh shrimp.

[0017] In the heat treatment of the shrimp raw material to obtain the above-mentioned heated shrimp raw material, the heating method and heating conditions are not particularly limited, but from the viewpoint of more reliably achieving the desired effects of the present invention, it is preferable to heat the shrimp raw material under conditions such that the product temperature of the shrimp raw material is preferably 110 to 190° C., more preferably 130 to 180° C. The heating time of the shrimp raw material (the time during which the product temperature of the shrimp raw material is maintained in this preferred range) is preferably 30 seconds to 10 minutes, more preferably 1 to 5 minutes. In the present invention, the "product temperature" is a value measured using a non-contact surface thermometer. The product temperature of the shrimp raw material is a value measured by the non-contact surface thermometer while the shrimp raw material is being heated.

[0018] From the same viewpoint, the heated shrimp raw material is preferably produced through a heating step in which the shrimp raw material is heated using oil or fat. If the shrimp raw materials are heated directly to a product temperature of about 110 to 190°C using, for example, a burner or an oven without using fats or oils, there are concerns that the heating will be too rapid and cause the shrimp raw materials to burn, that the structure of the shrimp raw materials will not be sufficiently relaxed by heating, making it difficult to extract the shrimp extract, and that unnecessary volatile components will not be removed and will remain in the shrimp raw materials.However, by using fats or oils as a heating medium for the shrimp raw materials, such concerns can be more reliably eliminated. The oil or fat used to heat the shrimp raw material can be any edible oil, without any particular limitation, and examples thereof include vegetable oils such as soybean oil, rapeseed oil, and corn oil; and animal oils such as lard and hemp. The method for heating the shrimp raw material using oil or fat is not particularly limited, and typically involves placing oil or fat in a cooking utensil such as a frying pan and heating the shrimp raw material together with the oil or fat, but for example, the shrimp raw material may be heated after the oil or fat has been applied to the surface of the shrimp raw material by coating or spraying it. Cooking the shrimp raw material using oil or fat may be so-called deep-frying, in which the shrimp raw material is heated while the entire shrimp raw material is immersed in oil, but typically is so-called stir-frying, in which a smaller amount of oil than in deep-frying is used for heating.

[0019] In the heating step of heating the shrimp raw material using the oil or fat, the shrimp raw material may be heated alone, but it is preferable to heat the shrimp raw material together with aromatic vegetables, as this enhances the shrimp flavor. Examples of aromatic vegetables include those commonly used in cooking, such as green onions, onions, garlic, and ginger, and these can be used alone or in combination of two or more. When shrimp ingredients are heated together with aromatic vegetables, the ratio of the two ingredients, shrimp ingredients: aromatic vegetables, is preferably 100:5 to 100:200, more preferably 100:20 to 100:100, based on wet weight before heating. When the shrimp raw material is heated together with aromatic vegetables, the heated shrimp raw material may be subjected to hot water extraction only, or both the heated shrimp raw material and the heated aromatic vegetables may be subjected to hot water extraction. In the latter case, some or all of the heated aromatic vegetables may be subjected to hot water extraction.

[0020] Hot water extraction of heated shrimp raw material can be carried out by immersing the heated shrimp raw material in hot water as an extraction solvent for a predetermined period of time. Typically, the heated shrimp raw material is mixed with a predetermined amount of water, the mixture is heated to elute the shrimp extract from the heated shrimp raw material, the heating is then stopped, and solids (e.g., shrimp shells, meat, etc.) are removed from the mixture or the mixture is filtered to obtain a liquid component, which is then concentrated as necessary to obtain the desired liquid shrimp extract. In the hot water extraction, the product temperature of the heated shrimp raw material, which is the extraction source, is preferably 80 to 100°C, more preferably 85 to 99°C. The extraction time (the time during which the product temperature of the heated shrimp raw material is maintained within this preferred range) is preferably 10 minutes to 24 hours, more preferably 30 minutes to 20 hours, and even more preferably 50 minutes to 16 hours. In other words, the hot water extraction is preferably carried out under conditions in which the product temperature of the heated shrimp raw material is maintained at 80 to 100°C for 10 minutes to 24 hours. In the hot water extraction, the amount of water used as the extraction solvent is not particularly limited. However, taking into consideration the Brix of the liquid shrimp extract being adjusted to a preferred range described below, the ratio of raw shrimp material (heated raw shrimp material):water, on a wet weight basis before extraction, is preferably 100:100 to 100:800, and more preferably 100:200 to 100:500.

[0021] In the freezing step according to the present invention, the freezing method for the liquid shrimp extract is not particularly limited, and any known freezing method for liquid foods can be appropriately applied. One example of a freezing method applicable to the present invention is a method in which the liquid shrimp extract is filled into a container such as a packaging bag or a packaging container, and the container is rapidly or slowly frozen to a product temperature of about -80 to -8°C.

[0022] In the freezing step according to the present invention, the liquid shrimp extract obtained by the hot water extraction may be frozen as is without concentrating the liquid components, or may be frozen after being concentrated to a certain extent so as not to completely impair the fluidity of the liquid shrimp extract at room temperature and normal pressure. To ensure that the desired effects of the present invention are achieved more reliably, the freezing step of the present invention preferably freezes a liquid shrimp extract having a Brix of 7 to 15%, more preferably 8 to 14%, and even more preferably 9 to 13%. Generally, the Brix of the liquid shrimp extract obtained by the hot water extraction described above is about 1 to 3% immediately after the hot water extraction, so it is preferable to concentrate the liquid shrimp extract to adjust its Brix to within the above-mentioned preferred range prior to freezing. The liquid shrimp extract can be concentrated by any of the methods generally used to concentrate liquid foods, such as by heating and boiling, or by evaporating under reduced pressure.

[0023] "Brix" as used herein refers to the refractive index of the substance (liquid shrimp extract) measured at 20°C, converted into a mass percentage of the sucrose solution based on the conversion table of the International Commission on Uniformity in Sugar Analysis (ICUMSA), and is expressed in units of "%." Brix can be measured in accordance with standard methods using a saccharometer or refractometer. The Brix values ​​described in the "Examples" section below are values ​​measured using a pocket saccharometer PAL-1 3810 (manufactured by Atago Co., Ltd.).

[0024] In the cooking step according to the present invention, a sauce ingredient is cooked with heat to produce the desired shrimp extract-containing pasta sauce. This sauce ingredient contains at least the frozen shrimp extract obtained by freezing the liquid shrimp extract in the freezing step described above. The sauce ingredients may contain other sauce ingredients besides the frozen shrimp extract, such as cereal flours such as wheat flour and rice flour; starches such as unmodified starch and modified starch; dairy ingredients such as cheese, butter, milk, cream, whole milk powder, skim milk powder, and cream powder; sugars, tomato paste, tomato puree, eggs, oils and fats, seasonings, colorings, thickeners, emulsifiers, water, etc. Depending on the type of pasta sauce to be produced, one of these ingredients may be used alone or two or more may be used in combination. The sauce ingredients may also contain solid ingredients. Examples of solid ingredients include meat, seafood, vegetables, and mushrooms, and one of these ingredients may be used alone or two or more may be used in combination.

[0025] The sauce ingredients preferably contain modified starch. By cooking the sauce ingredients containing the frozen shrimp extract and modified starch, the off-flavor characteristic of shrimp can be further suppressed. Processed starch is a starch obtained by subjecting raw starch to some kind of processing treatment. The raw starch is not particularly limited, and can be any of ground starches such as corn starch, wheat starch, and rice starch; and underground starches such as potato starch and tapioca starch, with underground starches being particularly preferred. The processing treatment is also not particularly limited, and examples include esterification treatment, etherification treatment, cross-linking treatment, oxidation treatment, and gelatinization treatment. The raw starch can be subjected to one or more of these processing treatments.

[0026] In the cooking step according to the present invention, the content of each component in the sauce raw material to be cooked by heating is preferably within the following ranges. The content of frozen shrimp extract in the sauce raw material to be cooked by heating is preferably 0.2 to 15 mass %, more preferably 0.5 to 13 mass %, and even more preferably 1 to 10 mass %, based on the total mass of the sauce raw material, on a wet weight basis. The content of the modified starch in the sauce raw material to be cooked by heating is preferably 0.2 to 15 mass%, more preferably 0.5 to 13 mass%, and even more preferably 1 to 10 mass%, based on the total mass of the sauce raw material, on a wet weight basis. The content of other sauce ingredients other than the frozen shrimp extract and the processed starch in the sauce ingredient to be cooked is preferably less than 99.8% by mass, more preferably less than 99.5% by mass, based on the total mass of the sauce ingredient, on a wet weight basis.

[0027] In the cooking step according to the present invention, the method for cooking the sauce ingredients by heating is not particularly limited, and any known production method suitable for the type of pasta sauce to be produced can be used as appropriate. Furthermore, the order in which the sauce ingredients are added to a cooking utensil such as a pot is not particularly limited. For example, the frozen shrimp extract may be added to the cooking utensil at the same time as water or seasonings are added, or may be added before the other sauce ingredients, or may be added after some of the multiple sauce ingredients have been added, or may be added to a pasta sauce obtained by cooking sauce ingredients other than the frozen shrimp extract, i.e., added last to the multiple sauce ingredients. The same applies to the processed starch. In the cooking step according to the present invention, the frozen shrimp extract may be placed in a cooking utensil as is, and other sauce ingredients may be added as needed. After that, the cooking utensil may be heated, or the cooking utensil may be left at room temperature without heating to thaw the frozen shrimp extract contained in the contents. Alternatively, the frozen shrimp extract may be thawed to form a liquid and then placed in the cooking utensil.

[0028] For example, when producing a shrimp extract-containing tomato sauce, which is one type of shrimp extract-containing pasta sauce, using the cooking process of the present invention, it can be produced as follows: First, finely chopped garlic and onion are sautéed in olive oil in a pot. Once cooked, roughly chopped tomato pulp is added, and the heat is increased to medium, taking care not to burn the tomatoes, and the tomato is mashed and sautéed for several minutes. Then, the heat is increased to high, and the consommé soup and frozen shrimp extract are added to the contents of the pot. Season with salt and pepper, and once boiling, the heat is reduced to low and the mixture is simmered for another 30 minutes to an hour. This produces the desired shrimp extract-containing tomato sauce. [Example]

[0029] 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.

[0030] [Production of Shrimp Extract A (Frozen Shrimp Extract)] 200 g of raw Panama shrimp heads were prepared as the shrimp raw material. These shrimp heads were fried in a frying pan with soybean oil (oil) under conditions that maintained the shrimp head temperature at 170°C for 5 minutes. 200 g of the fried shrimp heads (heated shrimp raw material) were then placed in a pot with 400 g of water and heated (approximately 98°C) for 30 minutes (hot water extraction) while skimming off the scum, without boiling, to obtain a liquid shrimp extract (liquid containing shrimp extract). This liquid shrimp extract was filtered through a wire mesh to remove the shrimp heads, and the remaining liquid was boiled down over medium heat until the Brix reached 10%. This reduced liquid with a Brix of 10% was cooled to room temperature, and 100 g of the reduced liquid was sealed and packed into a polypropylene bag. The bag was then placed in a freezer at an internal temperature of -80°C and frozen (freezing step), producing Shrimp Extract A.

[0031] [Production of Shrimp Extract B (Frozen Shrimp Extract)] Shrimp extract B was produced in the same manner as shrimp extract A, except that in the production of liquid shrimp extract, 200 g of shrimp heads were stir-fried with 200 g of strip-cut onion (aromatic vegetable).

[0032] [Production of Shrimp Extract C (Frozen Shrimp Extract)] Shrimp extract C was produced in the same manner as shrimp extract A, except that in the production of liquid shrimp extract, 200 g of shrimp heads were stir-fried with 200 g of carrots (non-aromatic vegetables) cut into strips.

[0033] [Production of Shrimp Extract D (Frozen Shrimp Extract)] Shrimp extract D was produced in the same manner as in the production of shrimp extract A, except that in the production of liquid shrimp extract, 200 g of shrimp heads were subjected to hot water extraction in their raw state without being stir-fried.

[0034] [Production of Shrimp Extract E (Frozen Shrimp Extract)] Shrimp extract E was produced in the same manner as shrimp extract A, except that in the production of liquid shrimp extract, 200 g of shrimp heads were heated in an oven without using oil or fat at a product temperature of 170°C for 5 minutes instead of being stir-fried.

[0035] [Production of Shrimp Extract F (Refrigerated Shrimp Extract)] Shrimp extract F was produced in the same manner as in the production of shrimp extract A, except that the reduced solution with Brix 10% was not frozen but was placed in a refrigerator at an internal temperature of 5°C for refrigeration.

[0036] [Production of Shrimp Extract G (Retort Shrimp Extract)] Shrimp extract G was produced in the same manner as shrimp extract A, except that the boiled-down solution with a Brix of 10% was not frozen, but was sealed and filled into a retort-resistant pouch bag and subjected to a retort treatment at 121°C for 30 minutes.

[0037] [Examples 1 to 5, Comparative Examples 1 and 2, Reference Example] Tomato cream pasta sauce was produced using any one of shrimp extracts A to G as a sauce ingredient according to the following procedure (cooking process): Of shrimp extracts A to G, the frozen shrimp extracts (shrimp extracts A to E) were stored frozen for two days immediately after production before being used in cooking, the refrigerated shrimp extract (shrimp extract F) was stored refrigerated for two days immediately after production before being used in cooking, and the retort shrimp extract (shrimp extract G) was stored at room temperature for two days immediately after production before being used in cooking. First, 10 g of minced garlic and 200 g of onion were added to a pot with 15 g of olive oil and sautéed thoroughly, taking care not to burn. Then, 10 g of margarine was added and further sautéed. Next, 150 g of consommé soup and 400 g of canned stewed tomatoes were added and heated with stirring until boiling. 200 g of milk was then added and heated until the total amount reached 900 g, producing an intermediate sauce. 100 g of any one of shrimp extracts A to G was added to this intermediate sauce and heated for another 10 minutes. Finally, water was added to bring the total amount of sauce ingredients to 1,000 g, producing the tomato cream pasta sauce of the Example or Comparative Example. In addition, a reduced liquid (liquid shrimp extract) with a Brix of 10%, prepared in the same manner as in the production of shrimp extract A, was used as is in the production of the above-mentioned tomato cream pasta sauce without being subjected to any of freezing, refrigeration, or retort treatments (Reference Example). In other words, untreated shrimp extract was used in the production of the tomato cream pasta sauce of the Reference Example.

[0038] Examples 6 to 14 Frozen shrimp extracts were produced in the same manner as in the production of shrimp extract A, except that the Brix of the liquid shrimp extract before freezing was adjusted as shown in Table 2 below, and tomato cream pasta sauces were produced in the same manner as above using the frozen shrimp extracts.

[0039] Examples 15 to 21 Tomato cream pasta sauces were produced in the same manner as above, except that the content of frozen shrimp extract (shrimp extract A) in the sauce ingredients was adjusted as shown in Table 3 below.

[0040] Examples 22 to 31 Tomato cream pasta sauce was produced in the same manner as above, except that in the cooking step, in addition to frozen shrimp extract (shrimp extract A), the following modified starches A to C were further used as sauce ingredients, as shown in Table 4. Specifically, in the cooking step, when 200 g of milk was added to the contents of the pot, any one of modified starches A to C dissolved in a small amount of water was added. Modified starch A: Hydroxypropylated tapioca starch Modified starch B: Hydroxypropylated corn starch Modified starch C: Acetylated tapioca starch

[0041] [Evaluation test] 100 g of spaghetti cooked according to the specifications was prepared and divided into plates, and 80 g of the pasta sauce to be evaluated (the tomato cream pasta sauce of each Example, Comparative Example, or Reference Example) was poured over each plate and mixed well to prepare sauced spaghetti, a type of pasta food. This was then eaten by 10 expert panelists, who evaluated the pasta sauce according to the following evaluation criteria. The results are shown in Tables 1 to 4 below as the average evaluation scores of the 10 panelists.

[0042] <Evaluation criteria for pasta sauce> 5 points: The flavor is rich, like that of fresh shrimp, and there is no unpleasant odor that is typical of shrimp. It goes very well with the flavor of spaghetti and is very good. 4 points: It has a flavor similar to that of fresh shrimp, with almost no off-flavor typical of shrimp, and goes well with the flavor of spaghetti. 3 points: It has the flavor of fresh shrimp, but there is a slight off-flavor. It goes well with the flavor of spaghetti. 2 points: The flavor of fresh shrimp was not very noticeable, there was an unpleasant smell, and it did not go well with the flavor of spaghetti, so it was poor. 1 point: The flavor of fresh shrimp was hardly detectable, there was a strong unpleasant odor, and it was very incompatible with the flavor of the spaghetti, making it very poor.

[0043] [Table 1]

[0044] As shown in Table 1, each Example used frozen shrimp extract as a sauce ingredient, and therefore the flavor of the pasta sauce was superior to that of the Comparative Examples and Reference Examples, which used non-frozen shrimp extract. Among Examples 1 to 5 in Table 1, Examples 1 to 3 in particular employed a method of heating shrimp raw material using oil as a method for preparing heated shrimp raw material, which is the extraction source for hot water extraction, in the production of liquid shrimp extract, and therefore received higher ratings than Example 4, which used raw shrimp raw material as the extraction source, and Example 5, which used shrimp raw material heated without oil as the extraction source. In particular, Example 2, which heated the shrimp raw material together with aromatic vegetables, received the highest rating.

[0045] [Table 2]

[0046] As shown in Table 2, liquid shrimp extract with a Brix of 7 to 15% before freezing was highly rated. From these results, it is clear that in the freezing process to obtain frozen shrimp extract by freezing liquid shrimp extract, it is effective to freeze liquid shrimp extract with a Brix of 7 to 15%.

[0047] [Table 3]

[0048] As shown in Table 3, sauce ingredients that were subjected to cooking with heat and contained frozen shrimp extract in a range of 0.2 to 15% by mass, based on the total mass of the sauce ingredients, on a wet weight basis, were rated particularly highly.

[0049] [Table 4]

[0050] As shown in Table 4, sauce ingredients subjected to cooking with modified starch in a wet weight range of 0.2 to 15% by mass relative to the total mass of the sauce ingredients were highly rated.