Plant-based source, food, and method for producing a plant-based source

Abstract

Provided are a plant-based sauce having a fish roe-like flavor, a food containing the same, and a method for producing the plant-based sauce. A plant-based sauce packed in a container, containing a plant-derived fish roe-like food, a vegetable oil and fat, and a plant-derived fermented seasoning, wherein when the mass of the plant-based sauce is 100%, the ratio of the mass of the fish roe-like food measured under predetermined measurement conditions is 5% by mass or more and less than 80% by mass, the content of the vegetable oil and fat in the plant-based sauce is 5% by mass or more, the vegetable oil and fat contains 10% by mass or more of n-3 polyunsaturated fatty acids, and the mass ratio of the n-3 polyunsaturated fatty acids to the fermented seasoning is 0.50 or more.

Description

Technical Field

[0001] The present invention relates to a plant-based source, a food containing the same, and a method for producing the plant-based source.

Background Art

[0002] Fish roes such as cod roe and salmon roe are used not only for soy sauce pickles and salt pickles but also as a source for pasta sauce and the like. On the other hand, fish roe-like foods substituting fish roe with plant-derived raw materials are known. For example, Patent Documents 1 to 3 describe ikura-like foods formed by a calcium alginate film and seasoned with salt or saccharides.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] In recent years, due to the increasing preference for plant-based foods and health concerns, there has been a growing interest in foods substituting animal-based foods with plant-derived materials. Regarding sauces containing fish roe, there is a demand for a plant-based sauce having a flavor closer to that of a sauce using real fish roe.

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

Means for Solving the Problems

[0006] In order to achieve the above object, the present inventors have intensively studied a plant-based source containing a plant-derived fish roe-like food. The present inventors have conceived that by combining a plant-derived fermented seasoning and a plant-derived n-3 polyunsaturated fatty acid in a plant-based source, flavors such as the flavor of fish oil and the flavor peculiar to marine products (for example, the smell of the seashore) can be obtained, and a flavor similar to that of fish roe can be obtained. Furthermore, in order to obtain a flavor similar to that of fish roe, the present inventors have found the optimal range of the content of vegetable oil in the plant-based source, the optimal range of the content of n-3 polyunsaturated fatty acid in the vegetable oil, and the optimal range of the mass ratio of n-3 polyunsaturated fatty acid to the plant-derived fermented seasoning, and have completed the present invention.

[0007] The present invention relates to, for example, the following inventions. (1) A packaged plant-based source containing a plant-derived fish roe-like food, a vegetable oil, and a plant-derived fermented seasoning, when the mass of the plant-based source is 100%, the ratio of the mass 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 plant-based source is 5% by mass or more, the vegetable oil contains 10% by mass or more of n-3 polyunsaturated fatty acid, the mass ratio of the n-3 polyunsaturated fatty acid to the fermented seasoning is 0.50 or more, Plant-based source. (Measurement conditions) (1) Pour a predetermined mass of the plant-based source through a sieve with a mesh size of 480 μm. (2) Put the plant-based source into a bowl filled with hot water at 40 to 50 °C and wash it by shaking for 30 seconds. (3) Separate the sieve from the hot water in the bowl and drain it 10 times by moving the sieve up and down, and let it stand for 1 minute with the sieve tilted and then drain the water further. (4) Measure the mass of the fish roe-like food remaining on the sieve. (5) Calculate the ratio (% by mass) of the measured mass of the fish roe-like food when the predetermined mass of the plant-based source is 100%. (2) The n-3 unsaturated fatty acid contains α-linolenic acid. The vegetable source according to (1). (3) The content of the vegetable oil in the vegetable source is 10% by mass or more. The vegetable source according to (1) or (2). (4) The content of the n-3 unsaturated fatty acid in the vegetable oil is 20% by mass or more. The vegetable source according to any one of (1) to (3). (5) The fish-egg-like food contains glucomannan. The vegetable source according to any one of (1) to (4). (6) The fermented seasoning includes a fermented seasoning containing wheat as a raw material. The vegetable source according to any one of (1) to (5). (7) The fermented seasoning consists of at least one selected from fermented seasonings with an alcohol content of 1% or less. The vegetable source according to any one of (1) to (6). (8) The total content of saccharides in the fermented seasoning is 30% by mass or less. The vegetable source according to (1). (9) A food containing the vegetable source according to any one of (1) to (8). (10) A fish-egg preparation step of preparing a plant-derived fish-egg-like food, A source preparation step of preparing a vegetable source containing the fish-egg-like food, vegetable oil, and a plant-derived fermented seasoning, A container filling step of filling the vegetable source into a container, and includes When the mass of the vegetable source is 100%, the ratio of the mass of the fish-egg-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 source is 5% by mass or more, The vegetable oil contains 10% by mass or more of n-3 unsaturated fatty acid, The mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning is 0.50 or more. Method for producing a plant-based sauce. (Measurement conditions) (1) Open a predetermined mass of the plant-based sauce on a sieve with a mesh size of 480 μm. (2) Put the plant-based sauce into a bowl filled with hot water at 40 - 50 °C and wash it by swirling for 30 seconds. (3) Remove the sieve from the hot water in the bowl and drain it 10 times by moving the sieve up and down, then let it stand for 1 minute in an inclined state and drain the water further. (4) Measure the mass of the fish-egg-like food remaining on the sieve. (5) Calculate the percentage (mass %) of the measured mass of the fish-egg-like food when the predetermined mass of the plant-based sauce is taken as 100%. (11) In the fish-egg preparation step, immerse the fish-egg-like food in a seasoning liquid. In the sauce preparation step, mix the fish-egg-like food containing the seasoning liquid with other raw materials. (10) The method for producing a plant-based sauce according to (10). (12) In the fish-egg preparation step, form the fish-egg-like food that encloses the seasoning liquid. In the sauce preparation step, mix the fish-egg-like food containing the seasoning liquid with other raw materials. (10) The method for producing a plant-based sauce according to (10). [Advantages of the Invention]

[0008] According to the present invention, it is possible to provide a plant-based sauce having a fish-egg-like flavor, a food containing the same, and a method for producing a plant-based sauce. [Embodiments for Carrying Out the Invention]

[0009] Hereinafter, the present invention will be described in detail. In the present invention, the expression "content of B in A" means the ratio of the mass of B in A when the mass of A is taken as 100%, and it may be a theoretical value or an analytical value.

[0010] [Plant-based sauce] The plant-based sauce of the present invention is a sauce packed in a container made of plant-derived raw materials, containing a plant-derived fish roe-like food, vegetable oil and fat, and a plant-derived fermented seasoning. According to the present invention, due to the characteristics described later, it is possible to impart a flavor similar to that of real fish roe to the plant-based sauce containing the plant-derived fish roe-like food. The fish roe to be replaced in the fish roe-like food of the present invention may be seasoned fish roe in a form generally eaten as food, and examples thereof include cod roe, marinated pollack roe, salmon roe, flying fish roe, and capelin roe. Among these, the fish roe to be replaced is preferably cod roe or salmon roe, which is particularly in high demand. In addition, the plant-based sauce can be used as a substitute for various sauces using fish roe, and examples thereof include pasta sauce, gratin sauce, other cream sauces, and dip sauces. Note that the plant-based sauce of the present invention does not substantially contain animal-derived food. "Does not substantially contain animal-derived food" in the plant-based sauce of the present invention means that the content of animal-derived food in the plant-based sauce is 0.5% by mass or less. Furthermore, it is preferable that the content of components derived from fish and shellfish in the plant-based sauce of the present invention is 0% by mass, and more preferably the content of animal-derived food is 0% by mass.

[0011] <Food containing plant-based sauce> As described above, the plant-based sauce of the present invention can be used in various foods. Examples of foods containing the plant-based sauce include pasta, gratin, risotto, cooked bread, pizza, salad, and the like.

[0012] <Fish roe-like food> The fish roe-like food of the present invention is a food imitating fish roe made of plant-derived raw materials. The appearance of the fish roe-like food may be a shape imitating fish roe, and examples thereof include a substantially spherical shape, a substantially elliptical spherical shape, and shapes similar thereto. The internal shape of the fish roe-like food can be appropriately determined according to the fish roe to be replaced. For example, when replacing fish roe with a characteristic texture of a membrane such as salmon roe, it is preferable to have a membrane and a lumen, and when replacing fish roe smaller than salmon roe, such as cod roe, flying fish roe, and capelin roe, it may not have a lumen.

[0013] <Examples of raw materials for fish roe-like foods> The fish roe-like food of the present invention may be a granular food having a flavor that is similar to the appearance and texture of fish roe and does not impair the effects of the present invention. From this perspective, examples of raw materials for fish roe-like foods include, for example, konjac raw materials, unprocessed starches (such as wheat starch, rice starch, corn starch, tapioca starch, potato starch, etc.), and other thickening polysaccharides derived from plants (such as alginates, modified starches, gums, pectin, curdlan, pullulan, purified glucomannan, cellulose derivatives, etc.). One or more selected from these may be mentioned.

[0014] The above-mentioned konjac raw material is a raw material of konjac containing glucomannan, and includes konjac tubers and / or powders obtained by processing konjac tubers. 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, acetic acid starch, oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphorylated starch. Examples of cellulose derivatives include methyl cellulose, hydroxypropyl methyl cellulose, and carboxymethyl cellulose. From the perspective of realizing an elastic fish roe-like texture by the action of glucomannan described later, the lower limit of the content of the konjac raw material in the above fish roe-like food is preferably 5% by mass or more, more preferably 10% by mass or more. Also, the upper limit of the content of the konjac raw material is not particularly limited, but from the perspective of imparting a natural elasticity characteristic of fish roe, it is preferably 50% by mass or less, more preferably 20% by mass or less.

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

[0016] In addition, for fish roe-like foods without a lumen, dry granular substances (hereinafter referred to as "dry granules") are immersed in a sauce or seasoning liquid to rehydrate them while allowing them to acquire the flavor, so that they can be prepared to have an elastic fish roe-like flavor. Examples of such dry granules include dry granules formed using one or more selected from konjac raw materials, unprocessed starches, other thickening polysaccharides, etc., and dry granules containing konjac raw materials are particularly preferred. Note that as dry granules, granular dried foods composed of seeds (chia seeds, sesame, etc.), grains (barley, adzuki beans, etc.), miscellaneous grains (quinoa, millet, foxtail millet, awasabi, amaranth, etc.), etc. can also be mentioned. However, due to reasons such as the grain shape and texture being different from those of fish roe and being difficult to absorb liquid (especially amaranth), it is preferred that the fish roe-like food of the present invention does not contain these.

[0017] Alternatively, from the viewpoint of reproducing the texture of a food like ikura where the membrane is broken, it is preferable that the fish roe-like food with a lumen has calcium alginate formed by the reaction of the alginate of the raw material with a calcium salt as a membrane. Such a fish roe-like food can be prepared, for example, by dropping an aqueous calcium salt solution into a sauce or seasoning liquid containing alginate, as will be described later.

[0018] <Ratio of the mass of the fish roe-like food measured under predetermined measurement conditions when the mass of the plant-based sauce is 100%> In the present invention, the ratio of the mass of the fish roe-like food measured under the following measurement conditions when the mass of the plant-based sauce is 100% is 5% by mass or more and less than 80% by mass. Thereby, a plant-based sauce that allows the texture of the fish roe-like food to be moderately enjoyed can be obtained. (Measurement conditions) (1) Pour a predetermined mass (for example, 20 g) of the plant-based sauce through a sieve with a mesh size of 480 μm. (2) Place it in a bowl filled with hot water at 40 to 50°C, rinse it by swirling for 30 seconds, and drain the sauce. (3) Separate the sieve from the hot water in the bowl, move the sieve up and down to drain water 10 times, let it stand for 1 minute in an inclined state of the sieve, and further drain the 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 vegetable source, with the above-specified mass of the vegetable source being 100%.

[0019] <Vegetable oil> The vegetable oil contained in the vegetable source of the present invention refers to edible oils and fats 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 vegetable source> In the present invention, the content of vegetable oil in the vegetable source is 5% by mass or more. Thereby, umami due to oil can be added to the vegetable 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 vegetable source is preferably 10% by mass or more, more preferably 20% by mass or more. Also, from the viewpoint of suppressing greasiness and realizing a more authentic fish roe flavor, the upper limit of the content of vegetable oil is preferably 60% by mass or less, more preferably 50% by mass or less.

[0021] <n-3 polyunsaturated fatty acids> The vegetable oil contained in the plant-based source of the present invention contains n-3 unsaturated fatty acids. N-3 unsaturated fatty acids are also called ω-3 fatty acids, and examples thereof include α-linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and the like. The n-3 unsaturated fatty acids of the present invention consist of one or more kinds. As will be described later, the n-3 unsaturated fatty acids can cooperate with the fermented seasoning to impart a flavor like that of fish oil and contribute to imparting a flavor characteristic of fish roe. From the viewpoint of suppressing unpleasant sensations such as fishy odors, the n-3 unsaturated fatty acids used in the present invention preferably contain α-linolenic acid, which is less likely to oxidize strongly upon heating compared to other n-3 unsaturated fatty acids. Further, since the vegetable oil used in the plant-based source of the present invention contains a large amount of α-linolenic acid, it preferably contains linseed oil and / or sesame oil.

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

[0023] <Fermented seasoning derived from plants> The fermented seasoning derived from plants used in the plant-based source of the present invention is one prepared using plant-based raw materials among the fermented seasonings prepared by fermentation with microorganisms. In the present invention, the fermented seasoning imparts a flavor that gives a savory taste due to fermentation, and in cooperation with n-3 polyunsaturated fatty acids, imparts a flavor characteristic of aquatic products (such as the aroma of the seashore) or the flavor of fish oil, contributing to the imparting of a roe-like flavor. Specific examples of the fermented seasoning derived from plants include, for example, wheat fermented seasoning, soy sauce (thick soy sauce, light soy sauce, tamari soy sauce, white soy sauce, recharged soy sauce, etc.), brewed vinegar, kelp fermented seasoning, mirin, mirin-like seasoning, and the like. The fermented seasoning derived from plants of the present invention consists of one kind or two or more kinds. The wheat fermented seasoning is a liquid fermented seasoning obtained by fermenting wheat as a raw material using Aspergillus oryzae or the like. The kelp fermented seasoning is a fermented seasoning obtained by fermenting kelp as a raw material using Aspergillus oryzae or the like. Examples of the plant-based raw materials for these fermented seasonings include wheat, soybeans, rice, algae, and the like. In particular, the fermented seasoning used in the present invention preferably includes a fermented seasoning (such as wheat fermented seasoning, soy sauce, etc.) containing wheat as a raw material, which has few peculiar tastes and is compatible with n-3 polyunsaturated fatty acids, and more preferably consists of at least one kind of fermented seasoning containing wheat as a raw material. Further, from the viewpoint of making the most of the flavor by n-3 polyunsaturated fatty acids, the fermented seasoning used in the present invention preferably has a suppressed sweetness, and specifically, the total content of saccharides in the fermented seasoning is preferably 30% by mass or less. Here, the saccharides referred to are digestible available carbohydrates for the human body and include monosaccharides, disaccharides, oligosaccharides, polysaccharides (such as starches), and the like. Furthermore, from the viewpoint of making the most of the flavor by n-3 polyunsaturated fatty acids, the fermented seasoning used in the present invention preferably consists of at least one selected from fermented seasonings 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 wheat fermented seasoning, soy sauce, brewed vinegar, and kelp fermented seasoning, and from the viewpoint of effectively imparting a roe-like flavor, it is preferably at least one selected from wheat fermented seasoning, soy sauce, and kelp fermented seasoning.

[0024] <Content of Fermented Seasoning Derived from Plants in Plant-Based Source> In the present invention, the content of the plant-derived fermented seasoning in the plant-based source is not particularly limited as long as the mass ratio of the n-3 polyunsaturated fatty acid to the fermented seasoning described below is satisfied. From the viewpoint of easily satisfying the mass ratio, it is preferably 1% by mass or more, more preferably 3% by mass or more, preferably 20% by mass or less, and more preferably 15% by mass or less.

[0025] <Mass ratio of n-3 polyunsaturated fatty acid to fermented seasoning> In the present invention, the mass ratio of the n-3 polyunsaturated fatty acid to the fermented seasoning is 0.50 or more. The mass ratio can be calculated as the ratio of the content of the n-3 polyunsaturated fatty acid to the content of the plant-derived fermented seasoning in the plant-based source (content of n-3 polyunsaturated fatty acid / content of plant-derived fermented seasoning). By setting the mass ratio to 0.50 or more, the fermented seasoning and the n-3 polyunsaturated fatty acid cooperate to impart the flavor of fish oil and the flavor peculiar to aquatic products (for example, the aroma of the seashore), and a synergistic fish-roe-like flavor can be obtained. Further, from the viewpoint of surely obtaining such effects, the lower limit of the mass ratio is preferably 1.00 or more, more preferably 2.00 or more. Also, from the viewpoint of sufficiently obtaining the synergistic effect of the fermented seasoning and the n-3 polyunsaturated fatty acid and imparting a flavor that makes the umami of the fermented seasoning felt to improve the fish-roe-like taste more, the upper limit of the mass ratio is preferably 10.00 or less, more preferably 5.00 or less.

[0026] <Content of salt in plant-based source> In the present invention, from the viewpoint of imparting a fish-roe-like taste together with the fermented seasoning, the plant-based source preferably contains salt. The content of salt in the plant-based source is preferably 1% by mass or more, more preferably 5% by mass or more, preferably 15% by mass or less, and more preferably 10% by mass or less. The content of salt in the plant-based source is the total content of the added salt and the salt contained in raw materials such as fermented seasonings other than salt.

[0027] <Other raw materials of plant-based source> The plant-based source of the present invention can contain raw materials other than those described above (excluding raw materials for fish roe-like foods) as long as the effects of the present invention are not impaired. Such raw materials include, for example, seasonings other than fermented seasonings (such as amino acids), thickening polysaccharides (such as alginates, modified starches, gums, pectin, curdlan, pullulan, glucomannan, cellulose derivatives, etc.), saccharides excluding thickening polysaccharides, sugar alcohols, coloring agents, vegetable proteins, emulsifiers, bacteriostatic agents (such as glycine, sodium acetate, etc.), pH adjusters (such as organic acids, organic acid salts, etc.), preservatives, antioxidants, and the like.

[0028] <Method for manufacturing plant-based source> The method for manufacturing the plant-based source of the present invention includes a fish roe preparation step, a source preparation step, and a container filling step. Further, the manufacturing method of the present invention may include a seasoning liquid preparation step for preparing a seasoning liquid, if necessary. Hereinafter, each step will be described.

[0029] <Fish roe preparation step> In this step, a plant-derived fish roe-like food is prepared. In this step, the fish roe-like food may be prepared, or a previously 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. Thereby, the fish roe-like food can get used to the seasoning liquid, and the flavor of the fish roe by the seasoning liquid can be felt more effectively 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 (dry granules). Thereby, the rehydration and seasoning of the dry granules can be performed simultaneously, and a fish roe-like food containing a sufficient amount of the seasoning liquid can be obtained efficiently. As another preparation example, for example, a fish roe-like food containing a seasoning liquid may be formed. As an example, a seasoning liquid containing a water-soluble calcium salt is sequentially dropped into an aqueous solution of an alkali metal alginate. Thereby, calcium alginate in a gel form is formed by the calcium salt and the alkali metal alginate in the seasoning liquid, and a fish roe-like food having a calcium alginate as a film and containing the seasoning liquid in the lumen is prepared. The preparation of such a fish roe-like food can be performed by a known method described in Patent Documents 1 to 3. As still another preparation example, it may be sufficient to only rehydrate the dry granules without seasoning them.

[0030] The flavoring liquid used in the fish roe preparation step may be prepared in the flavoring liquid preparation step described below, or a commercially available seasoning may be used. Also, when this flavoring liquid is added to a vegetable source together with the fish roe-like food, the raw materials contained in the added flavoring liquid shall be treated as the raw materials contained in the vegetable source.

[0031] <Flavoring Liquid Preparation Step> In this step, the flavoring liquid used in the fish roe preparation step is prepared. The flavoring liquid is prepared, for example, by mixing raw materials and subjecting them to heat sterilization as necessary. The raw materials of the flavoring liquid are not particularly limited as long as they can season the fish roe, and examples include fermented seasonings, seasonings other than fermented seasonings (amino acids, salt, etc.), coloring agents, and the like.

[0032] <Source Preparation Step> In this step, a vegetable source containing a fish roe-like food, vegetable oil and fat, and a plant-derived fermented seasoning is prepared. In this step, for example, the fish roe-like food and other raw materials are mixed and heated at 100°C or lower as necessary. When a flavoring liquid is used in the fish roe preparation step, the fish roe-like food containing the flavoring liquid is mixed with other raw materials. In this step, the vegetable source is such that the ratio of the mass of the fish roe-like food measured under the above measurement conditions is 5% by mass or more and less than 80% by mass when the mass of the vegetable source is 100%, the content of vegetable oil and fat in the vegetable source is 5% by mass or more, the content of n-3 polyunsaturated fatty acids in the vegetable oil and fat is 10% by mass or more, and the mass ratio of n-3 polyunsaturated fatty acids to the fermented seasoning is 0.50 or more. The raw materials used in this step are selected so as to satisfy these conditions together with the flavoring liquid.

[0033] <Container Filling Step> In this process, the prepared plant-based sauce is filled into a container, and preferably the container is sealed. Thereby, a container-packed plant-based sauce is obtained. The container is not particularly limited as long as it is a food container capable of filling the sauce. Examples include thermoplastic resins such as polyethylene, polypropylene, polyethylene terephthalate, nylon, ethylene-vinyl alcohol copolymer resin, and polyvinylidene chloride, and paper materials coated with a thermoplastic resin. 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, and the like. In this process, the container-packed plant-based sauce may be heated at 100°C or lower as needed.

[0034] <Advantages and effects of the present invention> As described above, in the plant-based sauce of the present invention, the content of vegetable oil in the plant-based sauce is 5% by mass or more, the vegetable oil contains 10% by mass or more of n-3 polyunsaturated fatty acids, and the mass ratio of n-3 polyunsaturated fatty acids to the fermented seasoning is 0.50 or more. Thus, the fermented seasoning and the n-3 polyunsaturated fatty acids cooperate to impart the flavor of fish oil and the flavor peculiar to marine products (e.g., the smell of the seashore), and a flavor similar to that of fish roe can be obtained. Furthermore, the fermented seasoning can impart a flavor that gives a savory taste, similar to that of protein- and lipid-rich fish roe. In this way, in the present invention, a flavor similar to that of fish roe can be produced using highly health-oriented raw materials such as plant-derived fermented seasonings and plant-derived n-3 polyunsaturated fatty acids. Therefore, according to the present invention, it is possible to provide a plant-based sauce with a genuine fish roe flavor that can suppress health concerns about fish roe and enhance the sense of security.

Examples

[0035] Hereinafter, the present invention will be specifically described based on examples and comparative examples. Note that the present invention is not limited to the following examples, and various modifications can be made without departing from the gist of the present invention. Also, in the following description, “%” means “% by mass”.

[0036] <Preparation of seasoning liquid> Seasoning liquid samples 1 and 2 were prepared. Seasoning liquid sample 1 was prepared by mixing all the raw materials shown in the formulation table of Table 1. Seasoning liquid sample 2 was prepared by mixing all the raw materials shown in the formulation table of Table 2. For the wheat fermentation seasoning of seasoning liquid sample 2, the one manufactured by Kikkoman Foods, Inc. was used.

[0037] [Table 1]

[0038] [Table 2]

[0039] <Preparation of fish roe-like food> Subsequently, as a plant-derived fish roe-like food, dried konjac grains containing 12% by mass of konjac raw material and 88% by mass of starch were prepared. The dried konjac grains in the proportions shown in Table 3 were immersed in seasoning liquid samples 1 and 2, respectively. In any of the samples, the konjac grains swelled due to the seasoning liquid, the seasoning liquid sufficiently penetrated into the konjac grains, and fish roe-like foods were prepared. The fish roe-like food using seasoning liquid sample 1 was designated as fish roe-like food sample 1, and the fish roe-like food using seasoning liquid sample 2 was designated as fish roe-like food sample 2. In addition to the above konjac grains, it was confirmed that a dried granular material composed of 100% by mass of starch could also be immersed in seasoning liquid sample 1 to prepare a fish roe-like food. The flavor of this dried granular material was equivalent to that of the konjac grains, but the konjac grains had a more elastic texture and a texture closer to that of fish roe. Therefore, in the next sauce preparation step, fish roe-like food samples 1 and 2 containing konjac grains were used.

[0040] [Table 3]

[0041] <Preparation of vegetable sauce> Subsequently, samples of the plant-based sauces of Examples 1 to 9 and Comparative Examples 1 and 2 were prepared by mixing either fish-roe-like food sample 1 or 2 with all of the raw materials shown in the formulation table of Table 4. The content (formulation amount) of the raw materials shown in the formulation table of Table 4 is the content in the entire plant-based sauce, which is the sum of the amount contained in the seasoning liquid and the amount newly added during the preparation of the sauce. As shown in Tables 4 and 5, the samples of Examples 1 to 9 contain a plant-derived fish-roe-like food, a vegetable oil and fat, and a plant-derived fermented seasoning. The content of the vegetable oil and fat in the plant-based sauce is 5% by mass or more, the vegetable oil and fat contains 10% by mass or more of n-3 polyunsaturated fatty acids, and the mass ratio of n-3 polyunsaturated fatty acids to the fermented seasoning is 0.50 or more. As shown in Tables 4 and 5, the sample of Comparative Example 1 did not contain a fermented seasoning. As shown in Tables 4 and 5, the seasoning of Comparative Example 2 contained neither linseed oil nor sesame oil, the content of n-3 polyunsaturated fatty acids in the vegetable oil and fat was less than 10% by mass, and the mass ratio of n-3 polyunsaturated fatty acids to the fermented seasoning was less than 0.50. In addition, the amount of salt formulated 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 and fat was 56.6% by mass for linseed oil, 58.3% by mass for sesame oil, 6.1% by mass for soybean oil, and 0.2% by mass for palm oil.

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

[0045] <Filling and Heating> The prepared plant-based sauce was filled into a heat-resistant pouch, sealed, and heated at 70 °C for 10 minutes using a water bath. The heated packaged plant-based sauce was opened and subjected to the following measurements and sensory evaluations.

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

[0047] <Sensory evaluation> Three or more well-trained panelists ate the plant-based sauces of Examples 1 to 9 and Comparative Examples 1 and 2 and evaluated the flavor based on the following scoring criteria. The evaluation was a five-point scale from 1 to 5 points, with 5 points being the highest score (equivalent flavor to the sauce using real fish roe), 3 points being the passing lowest score (feeling a fish roe-like flavor), and 1 point being the lowest score (not feeling the flavor of real fish roe at all). For each sample, the average score of all panelists was calculated. The results are shown in Table 5. (Scoring criteria) 5 points: Strongly feel a fish roe-like flavor like the sauce using real fish roe. 4 points: Slightly inferior to the sauce using real fish roe, but clearly feel a fish roe-like flavor. 3 points: Inferior to the sauce using real fish roe, but feel a fish roe-like flavor. 2 points: Hardly feel a fish roe-like flavor. 1 point: Do not feel a fish roe-like flavor at all.

[0048]

Table 5

[0049] Samples of Examples 1 to 9 containing vegetable oil and a fermentation seasoning derived from plants, with the content of vegetable oil in the vegetable-based sauce being 5% by mass or more, the content of n-3 unsaturated fatty acids in the vegetable oil being 10% by mass or more, and the mass ratio of n-3 unsaturated fatty acids to the fermentation seasoning being 0.50 or more, were all 3.0 points or more, and a fish roe-like flavor was felt. In contrast, the sample of Comparative Example 1 that did not contain a fermentation seasoning and the sample of Comparative Example 2 with the above mass ratio of 0.23 were both less than 3.0 points, and a fish roe-like flavor was hardly felt.

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

[0051] Also, Example 3, in which the content of n-3 unsaturated fatty acids in the vegetable oil was less than 20% by mass, also had a slightly lower score (3.3 points). Therefore, it can be said that the content of n-3 unsaturated fatty acids in the vegetable oil is preferably 20% by mass or more.

Claims

1. A plant-based sauce packed in a container and heated, containing a plant-derived fish roe-like food, a vegetable oil, and a plant-derived fermented seasoning, wherein the fish roe-like food is a granular substance without a film and contains glucomannan, when the mass of the plant-based sauce is 100%, the proportion of the mass of the fish roe-like food measured under the following measurement conditions is 30% by mass or more and less than 80% by mass, the content of the vegetable oil in the plant-based sauce is 5% by mass or more, the vegetable oil contains 10% by mass or more of n-3 polyunsaturated fatty acids and contains at least linseed oil, the content of the n-3 polyunsaturated fatty acids in the plant-based sauce is 5% by mass or more and 20% by mass or less, the fermented seasoning is selected from at least one fermented seasoning having an alcohol content of 1% or less and a total sugar content of 30% by mass or less, and contains at least a fermented seasoning containing wheat as a raw material and does not contain 1% by mass or more of brewed vinegar, the content of the fermented seasoning in the plant-based sauce is 3% by mass or more and 20% by mass or less, the mass ratio of the n-3 polyunsaturated fatty acids to the fermented seasoning is 0.50 or more, a plant-based sauce. (Measurement conditions) (1)Pour a predetermined mass of the plant-based sauce through a sieve with a mesh size of 480 μm. (2)Put the plant-based sauce into a bowl filled with hot water at 40 to 50 °C and wash it by shaking for 30 seconds. (3)Separate the sieve from the hot water in the bowl and drain it 10 times by moving the sieve up and down, and leave it standing for 1 minute in an inclined state and drain the water further. (4)Measure the mass of the fish roe-like food remaining on the sieve. (5)Calculate the proportion (% by mass) of the measured mass of the fish roe-like food when the predetermined mass of the plant-based sauce is 100%.

2. The n-3 polyunsaturated fatty acids contain α-linolenic acid, the plant-based sauce according to Claim 1.

3. The content of the vegetable oil in the plant-based sauce is 10% by mass or more, the plant-based sauce according to Claim 1.

4. The content of the n-3 polyunsaturated fatty acids in the vegetable oil is 20% by mass or more, the plant-based sauce according to Claim 1.

5. A food containing the plant-based sauce according to any one of Claims 1 to 4.

6. A fish roe preparation step of preparing a plant-derived fish roe-like food, A source preparation step of preparing a plant-based sauce containing the fish roe-like food, vegetable oil, and a plant-derived fermented seasoning; A container filling step of filling the plant-based sauce into a container and heating it, The fish roe-like food is a granular material without a film and contains glucomannan, When the mass of the plant-based sauce is 100%, the ratio of the mass of the fish roe-like food measured under the following measurement conditions is 30% by mass or more and less than 80% by mass, The content of the vegetable oil in the plant-based sauce is 5% by mass or more, The vegetable oil contains 10% by mass or more of n-3 polyunsaturated fatty acids and contains at least linseed oil, The content of the n-3 polyunsaturated fatty acids in the plant-based sauce is 5% by mass or more and 20% by mass or less, The fermented seasoning is Selected from at least one fermented seasoning having an alcohol content of 1% or less and a total sugar content of 30% by mass or less, and Contains at least a fermented seasoning containing wheat as a raw material and does not contain 1% by mass or more of brewed vinegar, The content of the fermented seasoning in the plant-based sauce is 3% by mass or more and 20% by mass or less, The mass ratio of the n-3 polyunsaturated fatty acids to the fermented seasoning is 0.50 or more, A method for producing a plant-based sauce. (Measurement conditions) (1) Pour a predetermined mass of the plant-based sauce through a sieve with a mesh size of 480 μm. (2) Put the plant-based sauce into a bowl filled with hot water at 40 to 50 °C and wash it by shaking for 30 seconds. (3) Separate the sieve from the hot water in the bowl and drain it 10 times by moving the sieve up and down. Let it stand for 1 minute with the sieve tilted and drain more water. (4) Measure the mass of the fish roe-like food remaining on the sieve. (5) Calculate the ratio (% by mass) of the measured mass of the fish roe-like food when the predetermined mass of the plant-based sauce is 100%.

7. In the fish roe preparation step, the fish roe-like food is immersed in a seasoning liquid, In the source preparation step, the fish roe-like food containing the seasoning liquid is mixed with other raw materials, The method for producing a plant-based sauce according to claim 6.

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