Leafy vegetable paste sauce

Abstract

To provide a leafy vegetable paste sauce which suppresses syneresis, highlights the vivid green color of an oil phase, and has excellent flavor. The present invention provides a leafy vegetable paste sauce containing leafy vegetables, edible oil and fat, and water, The water content of the leafy vegetable paste sauce is 54.0% by mass or less, The leafy vegetables include at least one crushed leafy vegetable selected from the group consisting of parsley, kale, and basil, The leafy vegetable pulverized product includes raw leafy vegetable pulverized product and dried leafy vegetable pulverized product, The ratio of the content of the dried and pulverized leafy vegetables to 1 part by mass of water in the leafy vegetable paste sauce is 0.005 or more and 0.150 or less.

Description

[Technical Field]

[0001] The present invention relates to a leafy vegetable paste sauce, and more particularly to a leafy vegetable paste sauce containing specific ground leafy vegetables. [Background technology]

[0002] Sauces made from green leafy vegetables, such as pesto sauce and chimichurri sauce, have been developed. These leafy vegetable paste sauces are used to season meat, seafood, salads, etc., and their vibrant green color has the effect of enriching the color of the dining table.

[0003] Generally, such leafy vegetable paste sauces are often made in home or restaurant kitchens, but as eating occasions become more diverse, there is also an increasing demand for them to be used as processed foods in restaurants and home-cooked meals. On the other hand, when considering use in restaurants or take-out meals, maintaining the quality of the product is an issue, as several months are expected between production and consumption. In particular, leafy vegetable paste sauces must maintain the fresh taste and aroma, as well as the vibrant green color, that are characteristic of leafy vegetables.

[0004] Furthermore, leafy vegetable paste sauces containing water and edible oils and fats have the problem that the aqueous phase and the oil phase tend to separate during storage. To address this technical issue, Patent Document 1 proposes a seasoning that does not contain food additives such as thickeners, emulsifiers, and stabilizers, and that contains finely divided vegetables, finely divided oily seeds, finely divided plant fiber, vegetable oil, and water, in order to prevent separation of the aqueous phase and the oil phase. In particular, Patent Document 1 discloses a seasoning that contains parsley leaves as the finely divided vegetables, cashews as the finely divided oily seeds, pea fiber as the finely divided plant fiber, vegetable oil, and water. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Special Publication No. 2023-514865 Summary of the Invention [Problem to be solved by the invention]

[0006] However, in the development of a leafy vegetable paste sauce containing edible oil and water, the inventors discovered a new problem: when the leafy vegetable paste sauce is subjected to processing that involves temperature changes such as freezing, thawing, or heating, the processing tends to cause syneresis of water from the sauce, and the vivid green color of the oil phase is lost.

[0007] The present invention has been made in view of the above problems, and aims to provide a leafy vegetable paste sauce which suppresses syneresis, highlights the vivid green color of the oil phase, and has an excellent flavor. [Means for solving the problem]

[0008] As a result of intensive research to solve the above-mentioned problems, the present inventors have surprisingly found that the above-mentioned problems can be solved by using both freshly ground and dried ground leafy vegetables in a leafy vegetable paste sauce containing leafy vegetables, edible oil and fat, and water, and adjusting the contents of each component. Based on this finding, the present inventors have completed the present invention.

[0009] That is, according to the present invention, the following inventions are provided. [1] A leafy vegetable paste sauce comprising leafy vegetables, edible oil and fat, and water, The water content of the leafy vegetable paste sauce is 54.0% by mass or less, The leafy vegetables include at least one crushed leafy vegetable selected from the group consisting of parsley, kale, and basil, The leafy vegetable pulverized product includes raw leafy vegetable pulverized product and dried leafy vegetable pulverized product, A leafy vegetable paste sauce, characterized in that the ratio of the content of the dried and crushed leafy vegetables to 1 part by mass of water in the leafy vegetable paste sauce is 0.005 or more and 0.150 or less. [2] The water content of the leafy vegetable paste sauce is 35.0% by mass or more, [1] Leafy vegetable paste sauce. [3] The content of the leafy vegetable powder is 10.0% by mass or more and 40.0% by mass or less relative to the total amount of the leafy vegetable paste sauce, [1] or [2]. [4] The content of the leafy vegetable pulverized material is 5.0% by mass or more and 39.0% by mass or less relative to the total amount of the leafy vegetable paste sauce, [1] to [3]. The leafy vegetable paste sauce according to any one of [1] to [3]. [5] The content of the dried and crushed leafy vegetables is 0.1% by mass or more and 5.0% by mass or less relative to the total amount of the leafy vegetable paste sauce, [1] to [4]. The leafy vegetable paste sauce according to any one of [1] to [4]. [6] The ratio of the content of the dried and crushed leafy vegetables to the content of the raw crushed leafy vegetables is 0.010 or more and 0.200 or less, [1] to [5]. The leafy vegetable paste sauce according to any one of [1] to [5]. [7] The content of the edible oil and fat is 30.0% by mass or more and 60.0% by mass or less based on the total amount of the leafy vegetable paste sauce, [1] to [6]. The leafy vegetable paste sauce according to any one of [1] to [6]. [8] The ratio of the content of the dried and crushed leafy vegetables to 1 part by mass of the edible oil and fat in the leafy vegetable paste sauce is 0.005 or more and 0.150 or less, [1] to [7]. The leafy vegetable paste sauce according to any one of [1] to [7]. [9] The content of the viscosity adjuster is less than 0.1% by mass based on the total amount of the leafy vegetable paste sauce. [1] to [8]. The leafy vegetable paste sauce according to any one of [1] to [8].

[10] A food product characterized by being for freezing or heating. [1] to [9]. The leafy vegetable paste sauce according to any one of [1] to [9]. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a leafy vegetable paste sauce that suppresses syneresis, exhibits a vivid green color of the oil phase, and has an excellent flavor. Such a leafy vegetable paste sauce can stimulate the appetite of consumers, and further expansion of the market for leafy vegetable paste sauce is expected. DETAILED DESCRIPTION OF THE INVENTION

[0011] <Leafy vegetable paste sauce> The leafy vegetable paste sauce of the present invention contains leafy vegetables, edible oil and fat, and water, and may further contain other ingredients such as salt, seasonings, etc. The leafy vegetable paste sauce of the present invention suppresses syneresis even after processing that involves temperature changes such as freezing / thawing or heating, maintains the vivid green color of the oil phase, and has an excellent flavor, making it suitable for processing that involves temperature changes such as freezing / thawing or heating.

[0012] The leafy vegetable paste sauce is not particularly limited, and any conventionally known sauce can be used, such as pesto sauce and chimichurri sauce.

[0013] (Water content of leafy vegetable paste sauce) The upper limit of the water content of the leafy vegetable paste sauce is 54.0% by mass or less, preferably 53.5% by mass or less, more preferably 53.0% by mass or less, even more preferably 52.0% by mass or less, even more preferably 51.0% by mass or less, and most preferably 50.0% by mass or less, and the lower limit is preferably 35.0% by mass or more, more preferably 40.0% by mass or more, even more preferably 41.0% by mass or more, even more preferably 42.0% by mass or more, and most preferably 43.0% by mass or more. If the water content of the leafy vegetable paste sauce is within the above numerical range, syneresis of the leafy vegetable paste sauce is suppressed, and the vivid green color of the oil phase stands out. Note that the water content of the leafy vegetable paste sauce of the present invention is not limited to the amount of water added, but also includes water derived from the raw materials such as leafy vegetables.

[0014] (pH of leafy vegetable paste sauce) The pH of the leafy vegetable paste sauce is preferably 4.5 or higher and 7.0 or lower. The lower limit of the pH is more preferably 4.7 or higher, even more preferably 4.9 or higher, even more preferably 5.0 or higher, and the upper limit is more preferably 6.8 or lower, even more preferably 6.6 or lower, and even more preferably 6.5 or lower. If the pH of the leafy vegetable paste sauce is within the above-mentioned range, microbial growth in the leafy vegetable paste sauce can be controlled to improve the shelf life, while the flavor of the leafy vegetable paste sauce can be well balanced. The pH value of the leafy vegetable paste sauce is measured using a pH meter (tabletop pH meter F-72 manufactured by HORIBA, Ltd.) at 1 atmosphere and a product temperature of 20°C.

[0015] (Viscosity of the liquid part of the leafy vegetable paste sauce) The viscosity of the liquid portion of the leafy vegetable paste sauce at 20°C is preferably 800 mPa·s or less, more preferably 500 mPa·s or less, and even more preferably 300 mPa·s or less, and may be 5 mPa·s or more, 10 mPa·s or more, or 15 mPa·s or more. The viscosity of the leafy vegetable paste sauce is a value calculated using a BH-type viscometer at a product temperature of 20°C and a rotation speed of 20 rpm, using rotor No. 2, and based on the reading when the rotor has made five rotations after the start of measurement.

[0016] (Leafy vegetables) Leafy vegetables are vegetables whose edible parts are primarily leaves, and examples thereof include parsley, kale, basil, lettuce, celery, cilantro, shiso, ginger, myoga, cabbage, broccoli, Chinese cabbage, komatsuna, mitsuba, Japanese parsley, crown chrysanthemum, and spinach. In the present invention, at least one pulverized leafy vegetable selected from the group consisting of parsley, kale, and basil is used as the leafy vegetable. Among these pulverized leafy vegetables, it is preferable to use both pulverized parsley and pulverized kale, and it is more preferable to use both fresh pulverized parsley and dried pulverized parsley. By using these pulverized leafy vegetables, a leafy vegetable paste sauce can be obtained in which the vivid green color of the oil phase stands out and which has an excellent flavor.

[0017] The ground leafy vegetables are obtained by grinding leafy vegetables and breaking them into pieces of a size suitable for use in a paste sauce, and the shape and size of the ground leafy vegetables are not particularly limited. The ground leafy vegetables may be ground by, for example, mixing, stirring, and processing leafy vegetables using a conventional method such as a co-roll, a food cutter, or a roll grinder.

[0018] In the present invention, by using both freshly ground leafy vegetables and dried and ground leafy vegetables as the ground leafy vegetables, a leafy vegetable paste sauce can be obtained in which the vivid green color of the oil phase stands out and which has an excellent flavor.

[0019] The ratio of the content of dried and pulverized leafy vegetables to 1 part by mass of water in the leafy vegetable paste sauce (content of dried and pulverized leafy vegetables / 1 part by mass of water in the leafy vegetable paste sauce) is 0.005 or more and 0.150 or less, with the lower limit being preferably 0.010 or more, more preferably 0.015 or more, and even more preferably 0.020 or more, and the upper limit being preferably 0.100 or less, more preferably 0.080 or less, and even more preferably 0.050 or less. When the ratio of the content of dried and pulverized leafy vegetables to 1 part by mass of water in the leafy vegetable paste sauce is within the above-mentioned numerical range, syneresis of the leafy vegetable paste sauce can be suppressed, the vivid green color of the oil phase can be enhanced, and the flavor can be improved. Note that the content of dried and pulverized leafy vegetables in the present invention is a dry matter equivalent value when the water content in the dried and pulverized leafy vegetables is zero.

[0020] The ratio of the content of dried and ground leafy vegetables to 1 part by mass of edible oils and fats in the leafy vegetable paste sauce (content of dried and ground leafy vegetables / 1 part by mass of edible oils and fats in the leafy vegetable paste sauce) is 0.005 or more and 0.150 or less, with the lower limit being preferably 0.010 or more, more preferably 0.015 or more, and even more preferably 0.020 or more, and the upper limit being preferably 0.100 or less, more preferably 0.080 or less, and even more preferably 0.050 or less. When the ratio of the content of dried and ground leafy vegetables to 1 part by mass of edible oils and fats in the leafy vegetable paste sauce is within the above-mentioned range, syneresis of the leafy vegetable paste sauce can be suppressed, the vivid green color of the oil phase can be enhanced, and the flavor can be improved.

[0021] The content of ground leafy vegetables (total content of dried and ground leafy vegetables and raw ground leafy vegetables) is preferably 10.0% by mass or more and 40.0% by mass or less, with the lower limit being more preferably 12.0% by mass or more, even more preferably 14.0% by mass or more, still more preferably 16.0% by mass or more, and the upper limit being more preferably 38.0% by mass or less, even more preferably 36.0% by mass or less, still more preferably 34.0% by mass or less. If the content of ground leafy vegetables is within the above numerical range, syneresis of the leafy vegetable paste sauce can be suppressed, the vivid green color of the oil phase can be enhanced, and the flavor can be improved.

[0022] The content of the ground raw leafy vegetables relative to the total amount of the leafy vegetable paste sauce is preferably 5.0% by mass or more and 39.0% by mass or less, with the lower limit being more preferably 7.0% by mass or more, even more preferably 9.0% by mass or more, still more preferably 11.0% by mass or more, and the upper limit being more preferably 37.0% by mass or less, even more preferably 35.0% by mass or less, still more preferably 33.0% by mass or less. If the content of the ground raw leafy vegetables is within the above numerical range, syneresis of the leafy vegetable paste sauce can be suppressed, the vivid green color of the oil phase can be enhanced, and the flavor can be improved.

[0023] The content of the dried and pulverized leafy vegetables is preferably 0.1% by mass or more and 5.0% by mass or less relative to the total amount of the leafy vegetable paste sauce, with the lower limit being more preferably 0.2% by mass or more, even more preferably 0.4% by mass or more, still more preferably 0.6% by mass or more, and the upper limit being more preferably 4.5% by mass or less, even more preferably 4.0% by mass or less, and still more preferably 3.5% by mass or less. If the content of the dried and pulverized leafy vegetables is within the above range, syneresis of the leafy vegetable paste sauce can be suppressed, the vivid green color of the oil phase can be enhanced, and the flavor can be improved.

[0024] The ratio of the content of dried and ground leafy vegetables to the content of ground raw leafy vegetables (content of dried and ground leafy vegetables / content of ground raw leafy vegetables) is preferably 0.010 or more and 0.200 or less, with the lower limit being preferably 0.020 or more, more preferably 0.030 or more, and even more preferably 0.040 or more, and the upper limit being preferably 0.180 or less, more preferably 0.160 or less, and even more preferably 0.140 or less. If the ratio of the content of dried and ground leafy vegetables to the content of ground raw leafy vegetables is within the above numerical range, syneresis of the leafy vegetable paste sauce can be suppressed, the vivid green color of the oil phase can be enhanced, and the flavor can be improved.

[0025] (edible fats and oils) The edible oils and fats are not particularly limited, and conventionally known edible oils and fats can be used. Examples of edible oils and fats include vegetable oils such as soybean oil, rapeseed oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, and avocado oil, as well as fish oil, beef tallow, lard, chicken fat, and oils obtained by chemical or enzymatic treatment, such as MCT (medium-chain triglyceride), diglyceride, hardened oil, and interesterified oil. Among these, vegetable oils and fats are preferred, and soybean oil, rapeseed oil, corn oil, palm oil, or a mixture thereof is preferably used.

[0026] The content of edible oils and fats is preferably 30.0% by mass or more and 60.0% by mass or less, with the lower limit being more preferably 32.0% by mass or more, more preferably 34.0% by mass or more, and even more preferably 36.0% by mass or more, and the upper limit being preferably 58.0% by mass or less, more preferably 56.0% by mass or less, and even more preferably 54.0% by mass or less, based on the total amount of the leafy vegetable paste sauce. If the content of edible oils and fats is within the above range, syneresis of the leafy vegetable paste sauce is suppressed, and the vivid green color of the oil phase is more likely to stand out.

[0027] (Viscosity modifier) Examples of viscosity modifiers include starch, gums, pectin, gelatin, curdlan, pullulan, mannan, agar, etc. More specifically, examples of starch include potato starch, corn starch, tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. Modified starches, which are obtained by subjecting these starches to crosslinking, emulsification, esterification, etherification, oxidation, moist heat treatment, and moist heat treatment, can also be used. Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These viscosity modifiers may be used alone or in combination of two or more.

[0028] In the present invention, by using a combination of ground fresh leafy vegetables and ground dried leafy vegetables in a leafy vegetable paste sauce and adjusting the content of each component, it is possible to reduce the content of the viscosity modifier and suppress syneresis of the leafy vegetable paste sauce. The content of the viscosity modifier is preferably less than 0.1% by mass, more preferably less than 0.05% by mass, even more preferably less than 0.01% by mass, and may even be 0% by mass, based on the total amount of the leafy vegetable paste sauce.

[0029] (salt) The salt content, relative to the total amount of the leafy vegetable paste sauce, has a lower limit of preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.5% by mass or more, and even more preferably 1.0% by mass or more, and an upper limit of preferably 5.0% by mass or less, more preferably 4.0% by mass or less, even more preferably 3.5% by mass or less, and even more preferably 3.0% by mass or less. If the salt content is within the above range, it is possible to improve shelf life while maintaining a balanced flavor. The salt content in the present invention is not limited to the amount of salt blended, but also includes salt derived from other ingredients.

[0030] (Other ingredients) In addition to the ingredients mentioned above, the leafy vegetable paste sauce may contain various ingredients commonly used in liquid seasonings, selected and added as appropriate within the scope of the present invention, such as seasonings such as soy sauce, mirin, sesame, sodium glutamate, and bouillon, sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, and trehalose, spices such as mustard powder and pepper, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

[0031] <How to make leafy vegetable paste sauce> An example of a method for producing a leafy vegetable paste sauce of the present invention will be described below. For example, first, blanched fresh leafy vegetables, edible oil and water are placed in a stirring tank, and the mixture is mixed and stirred to crush the fresh leafy vegetables and obtain a leafy vegetable paste (leafy vegetable crushing step). Next, edible oil, dried and crushed leafy vegetables, salt, and water are placed in the stirring tank, and the mixture is mixed and stirred to produce a leafy vegetable paste sauce (sauce preparation step).

[0032] The leafy vegetable paste sauce of the present invention can be produced using equipment commonly used in the production of sauces. Examples of such equipment include a general mixer, stick mixer, stand mixer, homomixer, etc. The shape of the mixer's mixing blades can be, for example, a propeller blade, turbine blade, paddle blade, anchor blade, etc. [Example]

[0033] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.

[0034] <Example of leafy vegetable paste sauce production> [Example 1] A leafy vegetable paste sauce was produced according to the blending ratios shown in Table 1. Specifically, blanched fresh parsley, fresh kale, soybean oil, salt, and water were placed in a stirring tank, and the mixture was mixed and stirred to crush the fresh parsley and fresh kale, thereby obtaining a leafy vegetable paste (leafy vegetable crushing step). Next, soybean oil, dried parsley (ground, moisture content 5%), minced garlic, salt and water were added to a stirring tank and mixed and stirred to produce a leafy vegetable paste sauce (sauce preparation step).

[0035] [Example 2] A leafy vegetable paste sauce was produced in the same manner as in Example 1, except that the amount of soybean oil in the sauce preparation step was changed to 25.8% by mass and the amount of dried parsley in the sauce preparation step was changed to 2.2% by mass.

[0036] [Example 3] A leafy vegetable paste was produced in the same manner as in Example 1, except that in the leafy vegetable grinding process, the amount of fresh parsley was changed to 30% by mass, the amount of soybean oil was changed to 31.5% by mass, the amount of salt was changed to 1.3% by mass, and the amount of water was changed to 15% by mass. Next, a leafy vegetable paste sauce was produced in the same manner as in Example 1, except that the amount of soybean oil in the sauce preparation step was changed to 7.0% by mass and the amount of salt in the sauce preparation step was changed to 0.8% by mass.

[0037] [Example 4] A leafy vegetable paste sauce was produced in the same manner as in Example 1, except that in the sauce preparation process, the amount of soybean oil was changed to 7.0% by mass, the amount of dried parsley was changed to 1.1% by mass, and the amount of salt was changed to 0.8% by mass.

[0038] [Example 5] A leafy vegetable paste sauce was produced in the same manner as in Example 1, except that the amount of soybean oil in the sauce preparation step was changed to 22.0 mass % and the amount of dried parsley in the sauce preparation step was changed to 2.2 mass %.

[0039] [Comparative Example 1] A leafy vegetable paste sauce was produced in the same manner as in Example 1, except that dried parsley was not added in the sauce preparation step.

[0040] Comparative Example 2 A leafy vegetable paste sauce was produced in the same manner as in Example 1, except that the amount of soybean oil added in the sauce preparation step was changed to 17.0% by mass and the amount of dried parsley added was changed to 10% by mass.

[0041] Comparative Example 3 A leafy vegetable paste sauce was produced in the same manner as in Example 1, except that dried parsley was not added in the sauce preparation step and fava bean fiber (moisture content 3.8%) was added in an amount of 1.1 mass %.

[0042] Comparative Example 4 A leafy vegetable paste sauce was produced in the same manner as in Example 1, except that the amount of soybean oil added in the sauce preparation step was changed to 17.0 mass %.

[0043] <Evaluation of leafy vegetable paste sauce> Each of the leafy vegetable paste sauces obtained above was heated at 70°C and then packed into a container. The packed leafy vegetable paste sauce was then frozen and then naturally thawed after one day. The following evaluations were then performed.

[0044] (Appearance evaluation) The appearance of each leafy vegetable paste sauce obtained above after natural thawing was visually inspected by several trained panel members and rated on a nine-point scale in 0.5-point increments from 1 point (minimum) to 5 points (maximum) based on the following criteria. The scores for each sample were determined by discussion among all panel members using an open panel method. The results are shown in Table 1. A syneresis score of 3 or higher is considered to be a good result. [Appearance evaluation criteria] 5 points: No syneresis occurred at all, and the bright green color of the oil phase stood out. 4 points: Almost no syneresis occurred, and the oil phase was a bright green color. 3 points: Syneresis was not observed much, and the oil phase had a good green color. 2 points: Partial syneresis occurred, and the green color of the oil phase was lost. 1 point: There was obvious syneresis throughout the sample, and the green color of the oil phase was lost.

[0045] (sensory evaluation) The flavor of each leafy vegetable paste sauce obtained above after natural thawing was evaluated by a trained panel of several members on a nine-point scale in 0.5-point increments between 1 (lowest) and 5 (highest) based on the following five-point scale. The scores for each sample were determined by discussion among all panel members using an open panel method. The results are shown in Table 1. A flavor score of 3 or higher is considered to be a good result. [Flavor evaluation criteria] 5 points: There was absolutely no dry smell or wateriness from separation, and the fresh flavor and aroma of fresh parsley was very noticeable. 4 points: The fresh flavor and aroma of raw parsley was clearly noticeable. 3 points: There was no dry smell or wateriness due to separation, so there were no problems. 2 points: There was a dry smell in some areas and it was watery due to separation. 1 point: Overall, there was a dry smell and it was watery due to separation, and the fresh flavor of the fresh parsley was greatly diminished.

[0046] (pH measurement) The pH of each of the leafy vegetable paste sauces obtained above after natural thawing was measured using a pH meter (Horiba, Ltd., tabletop pH meter F-72) at 1 atmosphere and a product temperature of 20°C. The measurement results showed that the pH of each leafy vegetable paste sauce was in the range of 5.0 to 6.5.

[0047] (viscosity measurement) The viscosity of the liquid portion of each leafy vegetable paste sauce after natural thawing obtained above was calculated using a BH-type viscometer at a product temperature of 20°C and a rotation speed of 20 rpm, using rotor No. 2, from the reading after the rotor had rotated five times after the start of measurement. The measurement results showed that the viscosity of the liquid portion of each leafy vegetable paste sauce was in the range of 15 mPa·s to 300 mPa·s.

[0048] In all of the leafy vegetable paste sauces of Examples 1 to 5, syneresis was suppressed, the vivid green color of the oil phase stood out, and the flavor was excellent. On the other hand, the leafy vegetable paste sauce of Comparative Example 1 did not contain crushed dried parsley, and therefore syneresis could not be suppressed. In the leafy vegetable paste sauce of Comparative Example 2, the amount of crushed dried parsley was too much relative to the water content, resulting in a dry smell and significantly impairing the fresh flavor of fresh parsley. Also, in the leafy vegetable paste sauce, the amount of crushed dried parsley was too much relative to the edible oil, so the oil was absorbed by the crushed dried parsley, resulting in the absence of a green oil phase on the surface of the leafy vegetable paste sauce. The leafy vegetable paste sauce of Comparative Example 3 did not contain crushed dried parsley but contained crushed fava bean fiber, so the flavor of the fava beans prevented the fresh flavor of fresh parsley from being felt. The leafy vegetable paste sauce of Comparative Example 4 had a moisture content of 54.8% by mass, which was too much moisture, and syneresis could not be suppressed.

[0049] [Table 1]

Claims

1. A leafy vegetable paste sauce comprising leafy vegetables, edible oil and fat, and water, The water content of the leafy vegetable paste sauce is 54.0% by mass or less, The leafy vegetables include at least one crushed leafy vegetable selected from the group consisting of parsley, kale, and basil, The leafy vegetable pulverized product includes raw leafy vegetable pulverized product and dried leafy vegetable pulverized product, A leafy vegetable paste sauce characterized in that the ratio of the content of the dried and crushed leafy vegetables to 1 part by mass of water in the leafy vegetable paste sauce is 0.005 or more and 0.150 or less.

2. The water content of the leafy vegetable paste sauce is 35.0% by mass or more. The leafy vegetable paste sauce according to claim 1.

3. The content of the leafy vegetable powder is 10.0% by mass or more and 40.0% by mass or less with respect to the total amount of the leafy vegetable paste sauce, The leafy vegetable paste sauce according to claim 1.

4. The content of the leafy vegetable pulverized material is 5.0% by mass or more and 39.0% by mass or less with respect to the total amount of the leafy vegetable paste sauce, The leafy vegetable paste sauce according to claim 1.

5. The content of the dried and crushed leafy vegetables is 0.1% by mass or more and 5.0% by mass or less relative to the total amount of the leafy vegetable paste sauce, The leafy vegetable paste sauce according to claim 1.

6. The ratio of the content of the dried and crushed leafy vegetables to the content of the raw crushed leafy vegetables is 0.010 or more and 0.200 or less, The leafy vegetable paste sauce according to claim 1.

7. The content of the edible oil and fat is 30.0% by mass or more and 60.0% by mass or less based on the total amount of the leafy vegetable paste sauce, The leafy vegetable paste sauce according to claim 1.

8. The ratio of the content of the dried and crushed leafy vegetables to 1 part by mass of the edible oil and fat in the leafy vegetable paste sauce is 0.005 or more and 0.150 or less, The leafy vegetable paste sauce according to claim 1.

9. The content of the viscosity adjuster is less than 0.1% by mass based on the total amount of the leafy vegetable paste sauce. The leafy vegetable paste sauce according to claim 1.

10. Characterized in that it is for freezing or heating, The leafy vegetable paste sauce according to any one of claims 1 to 9.

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