Vegetable sauce, food, and method for preparing vegetable sauce

Abstract

To provide a vegetable sauce having a fish-egg-like flavor, to provide a food containing the vegetable sauce, and to provide a method for producing the vegetable sauce.SOLUTION: A packaged plant sauce containing a fish-egg-like food product derived from a plant, a vegetable fat or oil, and a fermented seasoning derived from a plant, wherein a ratio of a mass of the fish-egg-like food product measured under predetermined measurement conditions is 5 mass% or more and less than 80 mass% when a mass of the plant sauce is 100%, a content of the vegetable fat or oil in the plant sauce is 5 mass% or more, the vegetable fat or oil contains 10 mass% or more of an n-3 unsaturated fatty acid, and a mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning is 0.50 or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a vegetable sauce, a food product containing the same, and a method for producing the vegetable sauce. [Background technology]

[0002] Fish roe such as cod roe and salmon roe are used in soy sauce or salted foods, as well as in sauces for pasta and other dishes. Meanwhile, fish roe-like foods are known in which fish roe is replaced with plant-derived ingredients. For example, Patent Documents 1 to 3 describe salmon roe-like foods formed with a calcium alginate coating and seasoned with salt or sugars. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 9-149775 [Patent Document 2] Japanese Patent Application Publication No. 9-201179 [Patent Document 3] Japanese Patent Application Laid-Open No. 2004-215536 Summary of the Invention [Problem to be solved by the invention]

[0004] In recent years, there has been growing interest in foods that substitute animal products with plant-derived ingredients due to the growing preference for plant-based foods and health reasons. For sauces containing fish roe, there is a demand for plant-based sauces that have a flavor closer to that of sauces made with real fish roe.

[0005] In view of the above circumstances, an object of the present invention is to provide a plant-based sauce having a fish roe-like flavor, a food product containing the same, and a method for producing the plant-based sauce. [Means for solving the problem]

[0006] To achieve the above-mentioned object, the present inventors conducted extensive research into a plant-based sauce containing a plant-derived fish roe-like food. The inventors discovered that by combining a plant-derived fermented seasoning with plant-derived n-3 unsaturated fatty acids in a plant-based sauce, it is possible to obtain a fish oil flavor and a flavor unique to seafood (e.g., the scent of the seashore), thereby achieving a fish roe-like flavor. Furthermore, the inventors discovered the optimal range of the vegetable oil content in the plant-based sauce, the optimal range of the n-3 unsaturated fatty acid content in the vegetable oil, and the optimal range of the mass ratio of n-3 unsaturated fatty acids to the plant-derived fermented seasoning, in order to obtain a fish roe-like flavor, and thus completed the present invention.

[0007] The present invention relates to, for example, the following inventions. (1) A packaged vegetable sauce containing a plant-derived fish roe-like food, vegetable oil, and a plant-derived fermented seasoning, When the mass of the plant-based sauce is 100%, the mass ratio of the fish roe-like food measured under the following measurement conditions is 5% by mass or more and less than 80% by mass, The content of the vegetable oil in the vegetable sauce is 5% by mass or more, The vegetable oil contains 10% by mass or more of n-3 unsaturated fatty acids, The mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning is 0.50 or more. Plant-based source. (Measurement conditions) (1) A predetermined mass of the vegetable sauce is passed through a sieve with openings of 480 μm. (2) Place the vegetable sauce in a bowl filled with hot water at 40-50°C and rinse for 30 seconds. (3) The sieve is removed from the hot water in the bowl and the water is drained by moving the sieve up and down 10 times, and the sieve is left standing in a tilted position for 1 minute to further drain the water. (4) The mass of the fish roe-like food remaining on the sieve is measured. (5) The percentage (mass %) of the mass of the measured fish roe-like food is calculated when the predetermined mass of the plant-based sauce is taken as 100%. (2) The n-3 unsaturated fatty acid contains α-linolenic acid. (1) The plant-based sauce. (3) The content of the vegetable oil in the vegetable sauce is 10% by mass or more. A plant-based sauce according to (1) or (2). (4) The content of the n-3 unsaturated fatty acids in the vegetable oil is 20% by mass or more. A plant-based sauce according to any one of (1) to (3). (5) The fish roe-like food contains glucomannan. A plant-based sauce according to any one of (1) to (4). (6) The fermented seasoning includes a fermented seasoning containing wheat as a raw material. A plant-based sauce according to any one of (1) to (5). (7) The fermented seasoning is at least one selected from fermented seasonings having an alcohol content of 1% or less. A plant-based sauce according to any one of (1) to (6). (8) The total content of sugars in the fermented seasoning is 30% by mass or less. (1) The plant-based sauce. (9) A food product comprising the plant-based sauce described in any one of (1) to (8). (10) a fish roe preparation step of preparing a plant-derived fish roe-like food; a sauce preparation step of preparing a vegetable sauce containing the fish roe-like food, vegetable oil and fat, and a plant-derived fermented seasoning; and a container filling step of filling the vegetable sauce into a container, When the mass of the plant-based sauce is 100%, the mass ratio of the fish roe-like food measured under the following measurement conditions is 5% by mass or more and less than 80% by mass, The content of the vegetable oil in the vegetable sauce is 5% by mass or more, The vegetable oil contains 10% by mass or more of n-3 unsaturated fatty acids, The mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning is 0.50 or more. Method for producing plant-based sauces. (Measurement conditions) (1) A predetermined mass of the vegetable sauce is passed through a sieve with openings of 480 μm. (2) Place the vegetable sauce in a bowl filled with hot water at 40-50°C and rinse for 30 seconds. (3) The sieve is removed from the hot water in the bowl and the water is drained by moving the sieve up and down 10 times, and the sieve is left standing in a tilted position for 1 minute to further drain the water. (4) The mass of the fish roe-like food remaining on the sieve is measured. (5) The percentage (mass %) of the mass of the measured fish roe-like food is calculated when the predetermined mass of the plant-based sauce is taken as 100%. (11) In the fish roe preparation step, the fish roe-like food is immersed in a seasoning liquid. In the sauce preparation step, the fish roe-like food containing the seasoning liquid is mixed with other ingredients. (10) A method for producing a plant-based sauce. (12) In the fish roe preparation step, the fish roe-like food containing a seasoning liquid is formed. In the sauce preparation step, the fish roe-like food containing the seasoning liquid is mixed with other ingredients. (10) A method for producing a plant-based sauce. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a plant-based sauce having a fish roe-like flavor, a food product containing the same, and a method for producing the plant-based sauce. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. In the present invention, the expression "content of B in A" refers to the proportion of the mass of B in A when the mass of A is 100%, and may be a theoretical value or an analytical value.

[0010] <Plant-based sauce> The plant-based sauce of the present invention is a packaged sauce made from plant-derived ingredients, containing a plant-derived fish roe-like food, vegetable oil, and a plant-derived fermented seasoning. According to the present invention, the characteristics described below make it possible to impart a flavor resembling that of real fish roe to a plant-based sauce containing a plant-derived fish roe-like food. The fish roe to be substituted in the fish roe-like food of the present invention may be any seasoned fish roe commonly consumed as a food, such as cod roe, mentaiko, salmon roe, flying fish roe, and herring roe. Of these, the fish roe to be substituted is preferably cod roe or salmon roe, which are particularly in high demand. Furthermore, the plant-based sauce can be used as a substitute for various sauces that use fish roe, such as pasta sauce, gratin sauce, other cream sauces, and dip sauces. The plant-based sauce of the present invention is substantially free of animal-derived foods. In the plant-based sauce of the present invention, "substantially free of animal-derived foods" means that the content of animal-derived foods in the plant sauce is 0.5% by mass or less. Furthermore, the plant-based sauce of the present invention preferably contains 0% by mass of ingredients derived from seafood, and more preferably contains 0% by mass of animal foods.

[0011] <Foods containing plant-based sources> As described above, the vegetable sauce of the present invention can be used in a variety of foods, including pasta, gratin, risotto, cooked bread, pizza, and salad.

[0012] <Fish roe-like food> The fish roe-like food of the present invention is a food that imitates fish roe and is made from plant-derived ingredients. The appearance of the fish roe-like food may be any shape that imitates fish roe, such as a substantially spherical shape, a substantially oval spherical shape, or shapes similar to these. The internal shape of the fish roe-like food can be appropriately determined depending on the fish roe to be replaced. For example, when replacing fish roe such as salmon roe, which has a characteristic membrane texture, the fish roe-like food preferably has a membrane and an internal cavity, but when replacing fish roe such as cod roe, flying fish roe, or herring roe, which are smaller than salmon roe, the fish roe-like food does not necessarily have to have an internal cavity.

[0013] <Examples of ingredients for fish roe-like foods> The fish roe-like food of the present invention may be any granular food that resembles the appearance and texture of fish roe and has a flavor that does not impair the effects of the present invention. From this perspective, examples of raw materials for the fish roe-like food include one or more selected from konnyaku raw materials, unmodified starches (wheat starch, rice starch, corn starch, tapioca starch, potato starch, etc.), and other plant-derived thickening polysaccharides (alginates, modified starches, gums, pectin, curdlan, pullulan, purified glucomannan, cellulose derivatives, etc.).

[0014] The konjac raw material is a glucomannan-containing konjac raw material, including konjac root and / or processed konjac root powder. Examples of alginates include sodium alginate, potassium alginate, and ammonium alginate. Examples of gums include xanthan gum, native gellan gum, deacylated gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, and psyllium seed gum. Examples of modified starches include hydroxypropyl starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphated starch. Examples of cellulose derivatives include methylcellulose, hydroxypropylmethylcellulose, and carboxymethylcellulose. The lower limit of the content of the konnyaku raw material in the fish roe-like food is preferably 5% by mass or more, more preferably 10% by mass or more, from the viewpoint of realizing a springy texture like fish roe through the action of glucomannan, which will be described later. The upper limit of the content of the konnyaku raw material is not particularly limited, but is preferably 50% by mass or less, more preferably 20% by mass or less, from the viewpoint of imparting a natural springiness like fish roe.

[0015] For example, the fish roe-like food of the present invention preferably contains glucomannan from the viewpoint of realizing an elastic texture similar to that of real fish roe. This glucomannan may be derived from the konnyaku raw material, may be contained in a raw material other than the konnyaku raw material, or may be purified.

[0016] Furthermore, a fish roe-like food product without a cavity can be prepared with a chewy, fish roe-like flavor by immersing a dry granular material (hereinafter referred to as "dried granular material") in a sauce or seasoning liquid and rehydrating it while allowing the flavor to blend. Examples of such dried granular materials include dried granular materials formed using one or more selected from konnyaku raw materials, unprocessed starch, and other thickening polysaccharides, with dried granular materials containing konnyaku raw materials being particularly preferred. Dried granular materials also include granular dried foods made from nuts and seeds (chia seeds, sesame, etc.), grains (barley, adlay, etc.), and miscellaneous grains (quinoa, barnyard millet, millet, foxtail millet, amaranth, etc.). However, it is preferable that the fish roe-like food product of the present invention does not contain these because the shape and texture of the grains are different from those of fish roe and they are less likely to absorb liquid (particularly amaranth).

[0017] Alternatively, in order to reproduce the texture of salmon roe, which has a broken membrane, it is preferable that the fish roe-like food having a cavity has a membrane made of calcium alginate, which is produced by reacting the raw material alginate with a calcium salt. As described below, such a fish roe-like food can be prepared, for example, by adding an aqueous calcium salt solution to a sauce or seasoning liquid containing alginate.

[0018] <The mass of the fish roe-like food measured under specified measurement conditions, with the mass of the plant-based source taken as 100%> In the present invention, when the mass of the plant-based sauce is taken as 100%, the mass ratio of the fish roe-like food measured under the following measurement conditions is 5% by mass or more and less than 80% by mass, thereby making it possible to obtain a plant-based sauce that allows the texture of the fish roe-like food to be appropriately enjoyed. (Measurement conditions) (1) A predetermined mass (for example, 20 g) of vegetable sauce is passed through a sieve with 480 μm openings. (2) Place in a bowl of 40-50°C water and rinse for 30 seconds to remove the sauce. (3) Remove the sieve from the hot water in the bowl and drain the water by moving the sieve up and down 10 times, then tilt the sieve and leave it for 1 minute to drain more water. (4) Measure the mass of the fish roe-like food remaining on the sieve. (5) Calculate the ratio of the measured mass of the fish roe-like food to the above-specified mass of the plant-based source when the above-specified mass of the plant-based source is taken as 100%.

[0019] <Vegetable oil> The vegetable oil contained in the plant-based source of the present invention refers to edible oils derived from plants. Examples of such vegetable oils include linseed oil, sesame oil, rapeseed oil, corn oil, soybean oil, olive oil, safflower oil, sunflower oil, palm oil, vegetable oils derived from algae, and the like. The vegetable oil of the present invention consists of one or more of these.

[0020] <Content of vegetable oil in the plant-based source> In the present invention, the content of vegetable oil in the plant-based source is 5% by mass or more. Thereby, umami due to oil can be added to the plant-based source, and it becomes easier to satisfy the condition of the mass ratio of n-3 polyunsaturated fatty acids to the fermented seasoning described later. Further, from the viewpoint of obtaining this effect more effectively, the lower limit value of the content of vegetable oil in the plant-based source is preferably 10% by mass or more, more preferably 20% by mass or more. Also, the upper limit of the content of vegetable oil is preferably 60% by mass or less, more preferably 50% by mass or less, from the viewpoint of suppressing greasiness and realizing a more authentic fish roe flavor.

[0021] <n-3 polyunsaturated fatty acids> The vegetable oil contained in the vegetable sauce of the present invention contains n-3 unsaturated fatty acids. n-3 unsaturated fatty acids are also called ω-3 fatty acids, and examples include α-linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). The n-3 unsaturated fatty acids of the present invention consist of one or more types. As described below, n-3 unsaturated fatty acids can cooperate with fermented seasonings to impart a fish oil-like flavor, contributing to the impartation of a fish roe-like flavor. From the viewpoint of suppressing unpleasant odors such as fishy smells, the n-3 unsaturated fatty acids used in the present invention preferably contain α-linolenic acid, which is heat-resistant and less oxidizable than other n-3 unsaturated fatty acids. Furthermore, the vegetable oil used in the vegetable sauce of the present invention preferably contains flaxseed oil and / or perilla oil, since it contains a large amount of α-linolenic acid.

[0022] <Content of n-3 unsaturated fatty acids in vegetable oils> In the present invention, the content of n-3 unsaturated fatty acids in vegetable oil is 10% by mass or more, preferably 20% by mass or more, and more preferably 30% by mass or more, from the viewpoint of stably obtaining a fish roe-like flavor. The upper limit of the content of n-3 unsaturated fatty acids in vegetable oil is not particularly limited, but is, for example, 70% by mass or less, based on the content of n-3 unsaturated fatty acids contained in linseed oil or perilla oil.

[0023] <Plant-derived fermented seasoning> The plant-derived fermented seasoning used in the plant-based sauce of the present invention is a fermented seasoning prepared by microbial fermentation, prepared using a plant-based raw material. In the present invention, the fermented seasoning imparts a flavor reminiscent of umami due to fermentation, and in cooperation with n-3 unsaturated fatty acids, imparts a seafood-specific flavor (e.g., the scent of the sea) and a fish oil flavor, contributing to the impartation of a fish roe-like flavor. Specific examples of plant-derived fermented seasonings include wheat fermented seasonings, soy sauce (dark soy sauce, light soy sauce, tamari soy sauce, white soy sauce, re-brewed soy sauce, etc.), brewed vinegar, kelp fermented seasonings, mirin, mirin-like seasonings, etc. The plant-derived fermented seasoning of the present invention may consist of one or more types. The wheat fermented seasoning is a liquid fermented seasoning obtained by fermenting wheat as a raw material using koji mold or the like. The kelp fermented seasoning is a fermented seasoning obtained by fermenting kelp as a raw material using koji mold or the like. Examples of plant-based ingredients for these fermented seasonings include wheat, soybeans, rice, and algae. The fermented seasonings used in the present invention preferably contain fermented seasonings (e.g., wheat fermented seasonings, soy sauce, etc.) containing wheat as an ingredient, which has a mild flavor and is compatible with n-3 unsaturated fatty acids. More preferably, the fermented seasonings used in the present invention are those with reduced sweetness, in order to maximize the flavor of n-3 unsaturated fatty acids. Specifically, the total sugar content of the fermented seasoning is preferably 30% by mass or less. The sugars referred to here are carbohydrates that can be used and digested by the human body, including monosaccharides, disaccharides, oligosaccharides, and polysaccharides (e.g., starches). Furthermore, in order to maximize the flavor of n-3 unsaturated fatty acids, the fermented seasonings used in the present invention are preferably at least one fermented seasoning with an alcohol content of 1% or less. More specifically, the fermented seasoning used in the present invention is preferably at least one selected from fermented wheat seasoning, soy sauce, brewed vinegar, and fermented kelp seasoning, and from the viewpoint of effectively imparting a fish roe-like flavor, it is preferably at least one selected from fermented wheat seasoning, soy sauce, and fermented kelp seasoning.

[0024] <Content of plant-derived fermented seasonings in plant-based sauces> In the present invention, the content of plant-derived fermented seasoning in the plant-based sauce is not particularly limited as long as it satisfies the mass ratio of n-3 unsaturated fatty acids to the fermented seasoning described below. From the viewpoint of making it easier to satisfy this mass ratio, however, the content is preferably 1% by mass or more, more preferably 3% by mass or more, and preferably 20% by mass or less, more preferably 15% by mass or less.

[0025] <Mass ratio of n-3 unsaturated fatty acids to fermented seasoning> In the present invention, the mass ratio of n-3 unsaturated fatty acids to the fermented seasoning is 0.50 or more. This mass ratio can be calculated as the ratio of the content of n-3 unsaturated fatty acids to the content of plant-derived fermented seasoning in the plant-based sauce (n-3 unsaturated fatty acid content / plant-derived fermented seasoning content). By setting this mass ratio to 0.50 or more, the fermented seasoning and the n-3 unsaturated fatty acids work together to impart a fish oil flavor and a flavor unique to seafood (e.g., a seashore scent), thereby synergistically producing a fish roe-like flavor. Furthermore, from the viewpoint of reliably obtaining these effects, the lower limit of this mass ratio is preferably 1.00 or more, more preferably 2.00 or more. Furthermore, from the viewpoint of fully obtaining the synergistic effect of the fermented seasoning and the n-3 unsaturated fatty acids, and imparting a flavor that brings out the umami of the fermented seasoning to further enhance the fish roe-like flavor, the upper limit of this mass ratio is preferably 10.00 or less, more preferably 5.00 or less.

[0026] <Salt content in plant-based sauces> In the present invention, the vegetable sauce preferably contains salt in order to impart a fish roe-like taste to the fermented seasoning. The salt content in the vegetable sauce is preferably 1% by mass or more, more preferably 5% by mass or more, and preferably 15% by mass or less, more preferably 10% by mass or less. The salt content in the vegetable sauce is the total content of added salt and salt contained in ingredients other than salt, such as fermented seasonings.

[0027] <Other ingredients in plant-based sauces> The vegetable sauce of the present invention may contain ingredients other than those mentioned above (excluding ingredients for fish roe-like foods) to the extent that the effects of the present invention are not impaired. Examples of such ingredients include seasonings other than fermented seasonings (amino acids, etc.), thickening polysaccharides (alginates, modified starch, gums, pectin, curdlan, pullulan, glucomannan, cellulose derivatives, etc.), sugars other than thickening polysaccharides, sugar alcohols, coloring agents, vegetable proteins, emulsifiers, bacteriostatic agents (glycine, sodium acetate, etc.), pH adjusters (organic acids, organic acid salts, etc.), preservatives, antioxidants, etc.

[0028] <Method of manufacturing plant-based sauce> The method for producing a vegetable sauce of the present invention includes a fish roe preparation step, a sauce preparation step, and a container filling step. Furthermore, the production method of the present invention may include a seasoning liquid preparation step, where necessary. Each step will be described below.

[0029] <Fish roe preparation process> In this step, a plant-derived fish roe-like food is prepared. In this step, the fish roe-like food may be prepared, or an already prepared fish roe-like food may be prepared. As an example of preparing the fish roe-like food, the fish roe-like food may be immersed in a seasoning liquid. This allows the fish roe-like food to blend with the seasoning liquid, and the fish roe flavor of the seasoning liquid can be more effectively felt when eating the fish roe-like food. In this case, the fish roe-like food to be immersed in the seasoning liquid is preferably a dry granular material (dried granular material). This allows the dried granular material to be rehydrated and seasoned simultaneously, and a fish roe-like food that is sufficiently saturated with seasoning liquid can be efficiently obtained. As another preparation example, for example, a fish roe-like food that encapsulates seasoning liquid may be formed. As one example, a seasoning liquid containing a water-soluble calcium salt is successively added dropwise to an aqueous solution of an alkali metal alginate. As a result, a gel-like calcium alginate is formed by the calcium salt in the seasoning liquid and the alkali metal alginate, and a fish roe-like food product is prepared, with the calcium alginate as a coating and the seasoning liquid in its cavity. Such fish roe-like food products can be prepared by the known methods described in Patent Documents 1 to 3. As another preparation example, the dried granules may be simply rehydrated without seasoning.

[0030] The seasoning liquid used in the fish roe preparation step may be prepared in the seasoning liquid preparation step described below, or a commercially available seasoning may be used. Furthermore, when this seasoning liquid is added to the plant-based sauce together with the fish roe-like food, the ingredients contained in the added seasoning liquid are also treated as ingredients contained in the plant-based sauce.

[0031] <Seasoning liquid preparation process> In this step, the seasoning liquid to be used in the fish roe preparation step is prepared. The seasoning liquid is prepared, for example, by mixing raw materials and heat sterilizing as necessary. The raw materials for the seasoning liquid are not particularly limited as long as they can be used to season the fish roe, and examples thereof include fermented seasonings, seasonings other than fermented seasonings (amino acids, salt, etc.), coloring agents, etc.

[0032] <Sauce preparation process> In this step, a vegetable sauce containing a fish roe-like food, vegetable oil, and a plant-derived fermented seasoning is prepared. In this step, for example, the fish roe-like food is mixed with other ingredients and heated at 100°C or less as needed. If a seasoning liquid is used in the fish roe preparation step, the fish roe-like food containing the seasoning liquid is mixed with the other ingredients. In this step, the vegetable sauce is prepared so that, when the mass of the vegetable sauce is taken as 100%, the proportion of the mass of the fish roe-like food measured under the above measurement conditions is 5% by mass or more but less than 80% by mass, the vegetable oil content in the vegetable sauce is 5% by mass or more, the n-3 unsaturated fatty acid content in the vegetable oil is 10% by mass or more, and the mass ratio of n-3 unsaturated fatty acids to the fermented seasoning is 0.50 or more. The ingredients used in this step, together with the seasoning liquid, are selected to satisfy these conditions.

[0033] <Container filling process> In this step, the prepared vegetable sauce is filled into a container, and the container is preferably sealed. This results in a packaged vegetable sauce. The container is not particularly limited as long as it is a food container that can be filled with sauce, and examples include thermoplastic resins such as polyethylene, polypropylene, polyethylene terephthalate, nylon, ethylene-vinyl alcohol copolymer resin, and polyvinylidene chloride, and paper materials coated with thermoplastic resins. The shape of the container of the present invention is also not particularly limited, and examples include bag-shaped containers (standing pouches, flat bags, etc.), cans, bottles, etc. In this step, the packaged vegetable sauce may be heated at 100°C or less, if necessary.

[0034] <Effects of the present invention> As described above, the vegetable sauce of the present invention is characterized in that the vegetable oil content in the vegetable sauce is 5% by mass or more, the vegetable oil contains 10% by mass or more of n-3 unsaturated fatty acids, and the mass ratio of n-3 unsaturated fatty acids to the fermented seasoning is 0.50 or more. This allows the fermented seasoning and n-3 unsaturated fatty acids to work together to impart a fish oil flavor and a flavor unique to seafood (e.g., a seashore scent), resulting in a flavor resembling fish roe. Furthermore, the fermented seasoning can impart a flavor resembling umami, similar to fish roe, which is rich in protein and lipids. Thus, the present invention can produce a fish roe-like flavor using health-conscious ingredients such as a plant-derived fermented seasoning and plant-derived n-3 unsaturated fatty acids. Therefore, the present invention can provide a vegetable sauce with a flavor resembling authentic fish roe, which can alleviate health concerns about fish roe and increase safety. [Example]

[0035] The present invention will be specifically described below based on examples and comparative examples. Note that the present invention is not limited to the following examples, and various modifications can be made within the scope of the present invention. In the following description, "%" means "% by mass."

[0036] <Preparing the seasoning liquid> Seasoning liquid samples 1 and 2 were prepared. Seasoning liquid sample 1 was prepared by mixing all of the ingredients shown in the recipe in Table 1. Seasoning liquid sample 2 was prepared by mixing all of the ingredients shown in the recipe in Table 2. The fermented wheat seasoning used in seasoning liquid sample 2 was manufactured by Kikkoman Foods Corporation.

[0037] [Table 1]

[0038] [Table 2]

[0039] <Preparation of fish roe-like food> Next, dried konnyaku granules containing 12% by mass of konnyaku raw material and 88% by mass of starch were prepared as a plant-derived fish roe-like food. Dried konnyaku granules were immersed in seasoning liquid samples 1 and 2 at the ratios shown in Table 3. In both samples, the konnyaku granules swelled in the seasoning liquid, and the seasoning liquid sufficiently permeated the konnyaku granules, preparing a fish roe-like food. The fish roe-like food made using seasoning liquid sample 1 was designated fish roe-like food sample 1, and the fish roe-like food made using seasoning liquid sample 2 was designated fish roe-like food sample 2. In addition to the above-mentioned konnyaku granules, it was confirmed that a fish roe-like food could also be prepared by immersing a dried granular material consisting of 100% by mass of starch in seasoning liquid sample 1. The flavor of this dried granule was similar to that of konnyaku granules, but the konnyaku granules had a more elastic texture, more similar to that of fish roe. For this reason, in the next sauce preparation step, fish roe-like food samples 1 and 2 containing konnyaku granules were used.

[0040] [Table 3]

[0041] <Preparation of vegetable sauce> Next, the fish roe-like food sample 1 or 2 was mixed with all of the ingredients shown in the recipe in Table 4 to prepare the vegetable sauce samples of Examples 1 to 9 and Comparative Examples 1 and 2. The content (blending amount) of the ingredients shown in the recipe in Table 4 refers to the content in the entire vegetable sauce, which is the sum of the amount contained in the seasoning liquid and the amount newly added during sauce preparation. As shown in Tables 4 and 5, the samples of Examples 1 to 9 contained a plant-derived fish roe-like food, vegetable oil, and a plant-derived fermented seasoning, with the vegetable oil content in the vegetable sauce being 5% by mass or more, the vegetable oil containing 10% by mass or more of n-3 unsaturated fatty acids, and the mass ratio of n-3 unsaturated fatty acids to the fermented seasoning being 0.50 or more. As shown in Tables 4 and 5, the sample of Comparative Example 1 did not contain a fermented seasoning. The seasoning of Comparative Example 2 did not contain either linseed oil or perilla oil, had an n-3 unsaturated fatty acid content of less than 10% by mass in the vegetable oil, and had a mass ratio of n-3 unsaturated fatty acids to the fermented seasoning of less than 0.50, as shown in Tables 4 and 5. The amount of salt in each sample was adjusted so that the salt content in the seasoning liquid was 8.0% by mass.

[0042] [Table 4]

[0043] The content of n-3 saturated fatty acids in each vegetable oil was 56.6 mass% for linseed oil, 58.3 mass% for perilla oil, 6.1 mass% for soybean oil, and 0.2 mass% for palm oil.

[0044] The fermented wheat seasoning used was the same as the seasoning. The soy sauce used was dark soy sauce (manufactured by Kikkoman Corporation). The fermented kelp seasoning used was (manufactured by Kewpie Brewing Co., Ltd.). The brewed vinegar used was (manufactured by Kewpie Brewing Co., Ltd.). All of these fermented seasonings had an alcohol content of 1% or less. The total sugar content of the fermented seasonings used in each sample was 30% by mass or less.

[0045] <Filling and heating> The prepared vegetable sauce was filled into a heat-resistant pouch, sealed, and heated in a hot water bath at 70°C for 10 minutes. The heated container-packed vegetable sauce was opened and subjected to the following measurements and sensory evaluation.

[0046] <Percentage of mass of fish roe-like food when mass of plant-based source is 100%> According to the above-mentioned "measurement conditions," the mass ratio of the fish roe-like food was measured when the mass of the plant-based sauce was taken as 100%. As shown in Table 5, the mass ratio was 5% by mass or more and less than 80% by mass in all cases.

[0047] <Sensory evaluation> A panel of three or more well-trained people tasted the vegetable sauces of Examples 1 to 9 and Comparative Examples 1 and 2 and evaluated their flavors based on the following scoring criteria. The evaluation was on a 5-point scale from 1 to 5, with 5 being the highest score (flavor equivalent to a sauce made with real fish roe), 3 being the lowest score (a fish roe-like flavor is felt), and 1 being the lowest score (no real fish roe flavor is felt at all). The average score of all the panelists for each sample was calculated. The results are shown in Table 5. (Scoring criteria) 5 points: Has a strong fish roe flavor, like a sauce made with real fish roe. 4 points: Slightly inferior to a sauce made with real fish roe, but the fish roe flavor is clearly noticeable. 3 points: Not as good as a sauce made with real fish roe, but still has a fish roe flavor. 2 points: There is almost no fish roe flavor. 1 point: No fish roe flavor at all.

[0048] [Table 5]

[0049] The samples of Examples 1 to 9, which contained vegetable oil and a plant-derived fermented seasoning, in which the vegetable oil content in the vegetable sauce was 5% by mass or more, the n-3 unsaturated fatty acid content in the vegetable oil was 10% by mass or more, and the mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning was 0.50 or more, all scored 3.0 points or more, and had a fish roe-like flavor.In contrast, the sample of Comparative Example 1, which did not contain the fermented seasoning, and the sample of Comparative Example 2, in which the mass ratio was 0.23, both scored less than 3.0 points, and it was difficult to detect a fish roe-like flavor.

[0050] Among the samples of Examples 1 to 9, Example 8, in which the vegetable oil content in the vegetable sauce was less than 10% by mass, received a slightly low score (3.4 points). Therefore, it can be said that the vegetable oil content in the vegetable sauce is preferably 10% by mass or more.

[0051] Furthermore, Example 3, in which the n-3 unsaturated fatty acid content in the vegetable oil was less than 20% by mass, also received a slightly low score (3.3 points). For this reason, it can be said that the n-3 unsaturated fatty acid content in the vegetable oil is preferably 20% by mass or more.

Claims

1. A packaged vegetable sauce containing a plant-derived fish roe-like food, vegetable oil and fat, and a plant-derived fermented seasoning, When the mass of the plant-based sauce is taken as 100%, the mass ratio of the fish roe-like food measured under the following measurement conditions is 5% by mass or more and less than 80% by mass, The content of the vegetable oil in the vegetable sauce is 5% by mass or more, The vegetable oil contains 10% by mass or more of n-3 unsaturated fatty acids, The mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning is 0.50 or more. Plant-based source. (Measurement conditions) (1) A predetermined mass of the vegetable sauce is passed through a sieve with an opening of 480 μm. (2) Place the vegetable sauce in a bowl filled with hot water at 40-50°C and rinse for 30 seconds. (3) The sieve is removed from the hot water in the bowl and the water is drained by moving the sieve up and down 10 times, and the sieve is left standing in a tilted position for 1 minute to further drain the water. (4) The mass of the fish roe-like food remaining on the sieve is measured. (5) The percentage (mass %) of the mass of the measured fish roe-like food is calculated when the predetermined mass of the plant-based sauce is taken as 100%.

2. The n-3 unsaturated fatty acid contains α-linolenic acid. The vegetable sauce of claim 1 .

3. The content of the vegetable oil in the vegetable sauce is 10% by mass or more. The vegetable sauce of claim 1 .

4. The content of the n-3 unsaturated fatty acids in the vegetable oil is 20% by mass or more. The vegetable sauce of claim 1 .

5. The fish roe-like food contains glucomannan. The vegetable sauce of claim 1 .

6. The fermented seasoning includes a fermented seasoning containing wheat as a raw material. The vegetable sauce of claim 1 .

7. The fermented seasoning is at least one selected from fermented seasonings having an alcohol content of 1% or less. The vegetable sauce of claim 1 .

8. The total content of sugars in the fermented seasoning is 30% by mass or less. The vegetable sauce of claim 1 .

9. A food product comprising the plant-based sauce of any one of claims 1 to 8.

10. a fish roe preparation step of preparing a plant-derived fish roe-like food; a sauce preparation step of preparing a vegetable sauce containing the fish roe-like food, vegetable oil and fat, and a plant-derived fermented seasoning; and a container filling step of filling the vegetable sauce into a container, When the mass of the plant-based sauce is taken as 100%, the mass ratio of the fish roe-like food measured under the following measurement conditions is 5% by mass or more and less than 80% by mass, The content of the vegetable oil in the vegetable sauce is 5% by mass or more, The vegetable oil contains 10% by mass or more of n-3 unsaturated fatty acids, The mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning is 0.50 or more. Method for producing plant-based sauces. (Measurement conditions) (1) A predetermined mass of the vegetable sauce is passed through a sieve with an opening of 480 μm. (2) Place the vegetable sauce in a bowl filled with hot water at 40 to 50°C and rinse for 30 seconds. (3) The sieve is removed from the hot water in the bowl and the water is drained by moving the sieve up and down 10 times, and the sieve is left standing in a tilted position for 1 minute to further drain the water. (4) The mass of the fish roe-like food remaining on the sieve is measured. (5) The percentage (mass %) of the mass of the measured fish roe-like food is calculated when the predetermined mass of the plant-based sauce is taken as 100%.

11. In the fish roe preparation step, the fish roe-like food is immersed in a seasoning liquid. In the sauce preparation step, the fish roe-like food containing the seasoning liquid is mixed with other ingredients. A method for producing the vegetable sauce according to claim 10.

12. In the fish roe preparation step, the fish roe-like food containing a seasoning liquid is formed. In the sauce preparation step, the fish roe-like food containing the seasoning liquid is mixed with other ingredients. A method for producing the vegetable sauce according to claim 10.

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