Tomato sauce and method for producing tomato sauce

Abstract

This tomato sauce contains 15-25 mass% of a tomato paste, 0-10 mass% of tomato ketchup, and 0.1-0.5 mass% of a grain protein hydrolysate, and has a total acidity of 0.8-2.0%. The grain protein hydrolysate is preferably an acid hydrolysate of a soybean protein. The mass ratio of acidic amino acid to basic amino acid (acidic amino acid : basic amino acid) is preferably 1.5-2.0 : 1.0 when the amount of amino acid contained in the grain protein hydrolysate is measured by an amino acid analyzer.

Description

[Technical Field]

[0001] The present invention relates to a tomato sauce that allows the refreshing acidity of tomatoes to be fully enjoyed even when reheated and eaten after frozen storage, and a method for producing the same. [Background technology]

[0002] Tomato fruits have a bright red color and a refreshing acidity and umami flavor, and can be eaten raw or cooked. Tomato fruits are also crushed and mixed with seasonings and other ingredients to produce processed tomato products such as tomato ketchup, tomato puree, and tomato sauce, which are used as various foods or food ingredients. In recent years, progress has been made in improving tomato varieties, leading to the cultivation of tomatoes with a sweeter, more fruit-like flavor, and there is a trend toward demand for tomato sauces and the like that have an enhanced tomato flavor.

[0003] As mentioned above, tomatoes are characterized by their refreshing acidity and umami flavor. The acidity of tomatoes comes from the citric acid contained in tomatoes, and they can be enjoyed as a relatively mild and pleasant acidity. However, when tomato processed products made primarily from tomatoes are frozen and then thawed after a certain period of storage, the sourness of the citric acid can be perceived as being too strong, which may be undesirable.

[0004] Previously, methods have been proposed for preserving the refreshing flavor of tomatoes through cooking. For example, Patent Document 1 describes a seasoning liquid obtained by mixing tomato juice or a concentrate thereof with koji, followed by decomposition, fermentation, and aging. Patent Document 2 proposes a packaged, heat-processed food product containing one or more tomato ingredients selected from fresh tomatoes, whole tomatoes, diced tomatoes, tomato puree, and tomato juice, and a fermented alcoholic beverage made primarily from citrus fruits. Patent Document 3 proposes a tomato-containing seasoning containing 0.13 to 1.13 mass% of aspartic acid or a salt thereof in terms of aspartic acid and having a soluble solids content (Brix value) of 5 to 40%. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-46013 [Patent Document 2] Japanese Patent Application Laid-Open No. 2009-189266 [Patent Document 3] Japanese Patent Application Laid-Open No. 2013-135639 Summary of the Invention

[0006] As mentioned above, when a tomato processed product is frozen and then thawed for a certain period of time, the sour taste of citric acid can be perceived as being strong and undesirable. However, as a result of research by the present inventors, it has been found that this tendency is particularly pronounced in tomato sauce that is frozen, reheated, and eaten warm. Furthermore, as a result of further research, it has been found that such a strong sour taste cannot be eliminated even by the prior art such as Patent Documents 1 to 3. Therefore, an object of the present invention is to provide a tomato sauce that allows the refreshing acidity of tomatoes to be fully enjoyed even when reheated and eaten after frozen storage, and a method for producing the same.

[0007] The present invention relates to a tomato sauce containing 15 to 25 mass % of tomato paste, 0 to 10 mass % of tomato ketchup, and 0.1 to 0.5 mass % of a cereal protein hydrolysate, and having a total acidity of 0.8 to 2.0%. The present invention also relates to the method for producing tomato sauce, heating a mixture of ingredients including tomato paste and cereal protein hydrolysate to obtain a base sauce; and adjusting the total acidity of the base sauce to 0.8 to 2.0%. DETAILED DESCRIPTION OF THE INVENTION

[0008] The tomato sauce of the present invention essentially comprises a liquid portion and may contain solid ingredients as optional components. In this specification, the liquid portion of a tomato sauce refers to the portion of the tomato sauce excluding the solid ingredients, specifically the portion of the tomato sauce that has passed through a sieve with a mesh size of 10 mm. In the tomato sauce of the present invention, the solid ingredients are optional components, and when the tomato sauce does not contain any solid ingredients, the liquid portion of the tomato sauce is the entire tomato sauce.

[0009] The tomato sauce of the present invention contains tomato paste and cereal protein hydrolysate as essential ingredients, and tomato ketchup as a suitable optional ingredient.

[0010] The tomato paste used in the present invention refers to pulverized tomato fruit that passes through a sieve with 2 mm openings but does not pass through a 0.3 mm opening (note that this definition of tomato paste in the present invention differs from the definition of tomato paste in Japanese Agricultural Standard JAS 1419.) There are no particular limitations on the method for pulverizing tomato fruit, and the fruit can be pulverized by any known method, for example, using a mixer or blender.

[0011] Tomato paste can be produced from ripe fruit of edible tomato varieties. Cultivated tomato fruit may be used fresh, or may be heat-sterilized. In the present invention, peeled tomato fruit is preferably used to further enhance the tomato flavor of the tomato sauce. From the same perspective, it is also preferable to use tomato fruit from which the seeds have been removed. The tomato paste can typically be obtained by crushing such tomato fruit and then appropriately concentrating it by heating, and may also be strained as needed. The tomato paste may also contain a trace amount of salt (less than 2% by mass) as needed.

[0012] In the present invention, a commercially available product can be used as the tomato paste, and for example, either tomato paste or tomato puree conforming to Japanese Agricultural Standard JAS 1419 can be used. Note that tomato paste conforming to Japanese Agricultural Standard JAS 1419 refers to concentrated tomato with a salt-free soluble solids content of 24% or more, and tomato puree conforming to Japanese Agricultural Standard JAS 1419 refers to concentrated tomato with a salt-free soluble solids content of less than 24%.

[0013] The tomato paste content in the tomato sauce of the present invention is 15 to 25% by mass, preferably 18 to 24% by mass, and more preferably 18 to 23% by mass, based on the total mass of the liquid portion of the tomato sauce. If the tomato paste content is less than 15%, the tomato sauce will have an insufficient tomato acidity, while if the tomato paste content exceeds 25%, the tomato sauce will have an overly strong tomato acidity.

[0014] The content of tomato paste in the tomato sauce of the present invention can be determined based on the amount of tomato paste used as a raw material for producing the tomato sauce. In this regard, although some water may evaporate due to heating during the production process of the tomato sauce, in such cases, the content of tomato paste in the tomato sauce can be considered to be equal to the amount of tomato paste used as a raw material for producing the tomato sauce by adding an amount of water equal to the amount evaporated (the same applies to the content of each component described below). Alternatively, since tomato sauce contains lycopene, a tomato-derived component, if the lycopene content of the tomato paste used as a manufacturing raw material is known, the tomato paste content in the tomato sauce can be calculated from the lycopene content in the tomato sauce. More specifically, following the method described in the Central Customs Analysis Laboratory Bulletin No. 26, pp. 77-82 (1986), lycopene is extracted with an organic solvent, and then the amount of lycopene in the tomato sauce is quantitatively analyzed by absorptiometry. The tomato paste content in the tomato sauce can be calculated by proportional calculation from the lycopene content in the tomato paste used as a manufacturing raw material.

[0015] In the present invention, in addition to the tomato paste, tomato ketchup may also be used as the tomato raw material, if necessary. The tomato ketchup used in the present invention complies with the Japanese Agricultural Standard JAS1419. Specifically, it is a tomato concentrate seasoned with salt, spices, vinegar, sugars, and onion or garlic, with a soluble solids content of 25% or more, or a tomato concentrate to which acidulants (including citrus juice), seasonings (amino acids, etc.), thickeners, etc. (excluding agricultural, livestock, and marine products other than onion and garlic, and colorings) have been added, with a soluble solids content of 25% or more. Vinegar, i.e., acetic acid, is added to tomato ketchup, and it is recommended to use tomato ketchup to adjust the total acidity of the tomato sauce of the present invention, as described below. Tomato ketchup has a rich flavor along with a sour taste, and can add depth to the flavor of tomato sauce.

[0016] When tomato ketchup is used, the content of tomato ketchup is a maximum of 10% by mass, preferably 1 to 8% by mass, based on the total mass of the liquid portion of the tomato sauce. If the content of tomato ketchup exceeds 10% by mass, the total acidity becomes too high, resulting in a tomato sauce with an overly sour tomato taste.

[0017] The content of tomato ketchup in the tomato sauce of the present invention can be determined based on the amount of tomato ketchup used as a production raw material, similar to the content of the tomato paste described above. Alternatively, when the lycopene content of each of the tomato paste and tomato ketchup used as production raw materials and the acetic acid content of the tomato ketchup are known, the tomato paste content and the tomato ketchup content in the tomato sauce can be calculated based on the lycopene content and acetic acid content, which are tomato-derived components contained in the tomato sauce. More specifically, the lycopene content can be measured as described above, and the acetic acid content can be measured by a known method using high-performance liquid chromatography. Based on the measurement results, the lycopene is assumed to originate from both the tomato paste and the tomato ketchup, and the acetic acid is assumed to originate from the tomato ketchup. The respective contents of the tomato paste and the tomato ketchup can be estimated by the following calculation. That is, if the tomato paste content in the tomato sauce is X% by mass and the tomato ketchup content is Y% by mass, the lycopene content and the acetic acid content in the tomato sauce can be expressed as follows, and X and Y can be calculated from these two equations. Lycopene content measurement result = (measured sample amount of tomato sauce x X / 100 x lycopene content in tomato paste) + (measured sample amount of tomato sauce x Y / 100 x lycopene content in tomato ketchup) Acetic acid content measurement result value = measured sample amount of tomato sauce x Y / 100 x acetic acid content in tomato ketchup

[0018] The grain protein hydrolysate used in the present invention is obtained by hydrolyzing grain-derived proteins to lower molecular weight. Grains serving as the protein source are preferably those containing a large amount of protein, including grasses such as wheat, barley, rye, rice, and corn, and legumes such as soybeans, adzuki beans, and peas. Among these, wheat and soybeans are preferred, as they contain a large amount of acidic amino acids in their proteins, as described below, and soybeans are even more preferred. That is, it is particularly preferred that the grain protein hydrolysate is a soybean protein hydrolysate.

[0019] Proteins are extracted from the seeds of these grains to prepare hydrolysates, and the protein can be extracted by a conventional method. For example, wheat protein can be obtained from wheat flour by kneading the wheat flour with water to form a dough, and then washing the dough with water to remove unnecessary components such as starch, thereby obtaining wheat protein as a residue. Soybeans can also be obtained from soybeans by squeezing the soybeans to remove the soybean oil, and then washing the remaining defatted soybeans with an acidic or alcoholic solution to remove sugars and ash. Since grain proteins such as wheat protein and soybean protein are commercially available, commercially available products may also be purchased and used.

[0020] Hydrolysis of cereal proteins can also be carried out by a conventional method, for example, acid hydrolysis, enzymatic hydrolysis, or a combination thereof. The acid used in the acid hydrolysis method is not particularly limited, and inorganic acids such as hydrochloric acid, sulfuric acid, and phosphoric acid can be used, with hydrochloric acid being particularly preferred. The acid is usually used at a normal concentration of 1 to 2, and can be mixed at a ratio of 100 to 1,000 parts by mass of acid per 100 parts by mass of grain protein. The conditions for acid hydrolysis are also not particularly limited, but the pH after mixing is preferably 2 or less, more preferably 1 or less, and acid hydrolysis can be carried out at a temperature of preferably 60 to 150°C, more preferably 80 to 135°C, and even more preferably 95 to 120°C. The reaction time is usually 5 to 75 hours, preferably 20 to 50 hours. After completion of acid hydrolysis, a base is added to neutralize the mixture, and then insoluble matter is removed by filtration or the like. The soluble fraction is isolated and dried to obtain a grain protein hydrolysate.

[0021] The enzymes used in the enzymatic hydrolysis method may be endo- or exo-type proteases, either singly or in combination of two or more. The hydrolysis conditions may be the same as those used in conventional enzymatic hydrolysis methods, and enzymatic hydrolysis can be carried out, for example, at 20 to 40°C for about 2 to 24 hours. After hydrolysis is complete, the enzyme is denatured by heating, insoluble matter is removed by filtration, etc., and the soluble fraction is obtained and dried to yield a grain protein hydrolysate.

[0022] The above-described grain protein hydrolysates can also be produced by referring to the methods described in Japanese Patent No. 3417350, Japanese Patent No. 5141248, International Publication No. WO2015 / 111742, etc.

[0023] The content of the cereal protein hydrolysate in the tomato sauce of the present invention is 0.1 to 0.5% by mass, preferably 0.2 to 0.4% by mass, based on the total mass of the liquid portion of the tomato sauce. If the content of the cereal protein hydrolysate is less than 0.1% by mass, the tomato sauce may have an overly strong sour taste. If the content of the cereal protein hydrolysate is more than 0.5% by mass, the tomato sauce may lack a refreshing sour taste.

[0024] The content of the cereal protein hydrolysate in the tomato sauce of the present invention can be determined based on the amount of the cereal protein hydrolysate used as a raw material for producing the tomato sauce.

[0025] The grain protein hydrolysate used in the present invention preferably has a mass ratio of acidic amino acids to basic amino acids (acidic amino acids:basic amino acids) of 1.5 to 2.0:1.0, particularly 1.6 to 1.9:1.0, when the amount of amino acids contained therein is measured using an amino acid analyzer, since this further enhances the effects of the present invention. In the present invention, acidic amino acids refer to the total amount of aspartic acid and glutamic acid, and basic amino acids refer to the total amount of lysine, histidine, and arginine. The amounts of these amino acids are values ​​obtained when the amounts of amino acids in the grain protein hydrolysate, together with other amino acids, are measured using an amino acid analyzer. A preferred example of a method for measuring the amount of amino acids using an amino acid analyzer is as follows.

[0026] (Method for measuring amino acid content) 1) Pretreatment: Weigh out 100 mg of grain protein hydrolysate, add 10 times the amount of purified water, homogenize, then centrifuge (7000 rpm, 15 minutes) to separate the upper layer. Add the same amount of 1% trichloroacetic acid solution to the upper layer, shake for 2 minutes, and centrifuge (7000 rpm, 15 minutes) to separate the upper layer.

[0027] 2) Instrumental measurement: The amino acid content of the sample pretreated above (the upper layer finally separated) is measured using a high-speed amino acid analyzer AminoSAAYA (LA8080; Hitachi High-Tech Science) according to the standard procedure. The measurement conditions are as follows: Column: #2622PF (Hitachi; 4.6mm ID x 60mm) Column temperature: 30 to 70°C ·Flow rate: 0.35mL / min Reaction reagent: Hitachi ninhydrin color solution kit Reaction temperature: 135℃ Detection wavelength: VIS 440nm, 570nm Sample injection volume: 20 μL

[0028] The tomato sauce of the present invention may contain, in addition to the above-mentioned tomato paste, tomato ketchup, and cereal protein hydrolysate, other ingredients that are typically used in the production of tomato sauce, such as water; seasonings such as salt, pepper, and sugar; stocks such as vegetable extract, meat extract, and solid soup; oils and fats such as salad oil and olive oil; cereal flours such as wheat flour; starches; sugars; dairy products; and grated vegetables other than tomato paste. The content of these other ingredients is 65 to 85% by mass, preferably 70 to 82% by mass, based on the total mass of the liquid portion of the tomato sauce.

[0029] The following is a typical example of the formulation of the tomato sauce of the present invention. (Combination example) Tomato paste 15-25% by mass Tomato ketchup 0-10% by mass Grain protein hydrolyzate 0.1~0.5% by mass Water 50~80% by mass Grated vegetables 0-10% by mass Oils and fats 0~10% by mass The water in the above blending examples may be blended in the form of a soup prepared by dissolving the above vegetable extract, meat extract, solid soup stock, etc. in water. As the grated vegetables, grated onion, garlic, etc. are preferably used.

[0030] The tomato sauce of the present invention has a total acidity of 0.8 to 2.0%, preferably 1.0 to 1.8%, in the liquid portion. In this specification, the term "total acidity" refers to the total amount of all acids contained in 100 ml of the liquid portion of the tomato sauce, and is a value expressed as the amount of citric acid calculated by the electrical conductivity method. The total acidity can be measured, for example, using a pocket-sized sugar-acidity meter PAL-BX / ACID3 (manufactured by Atago Co., Ltd.).

[0031] The total acidity of the tomato sauce of the present invention varies depending on the amount of acids such as citric acid contained in the tomato paste used, the amount of citric acid and acetic acid contained in the tomato ketchup added as needed, and the like, and can be adjusted by appropriately changing the amounts of these used. Preferably, a base sauce is prepared by blending a desired amount of tomato paste and other ingredients, and tomato ketchup is added to the base sauce while adjusting the total acidity, whereby the total acidity can be easily adjusted to fall within the above-mentioned range specified in the present invention.

[0032] As described above, solid ingredients may be added to the tomato sauce of the present invention as needed. Examples of solid ingredients include meat, fish, vegetables, and mushrooms. As is clear from the above description of the liquid portion, the solid ingredients of the tomato sauce in this specification refer to the portion of the tomato sauce other than the liquid portion, i.e., the portion that does not pass through a sieve with 10 mm openings.

[0033] The tomato sauce of the present invention can be produced in the same manner as conventional tomato sauce, using the above-mentioned tomato paste and cereal protein hydrolysate, and, if necessary, tomato ketchup together with other ingredients. The conditions and method for producing the tomato sauce of the present invention are not particularly limited, and known conditions and methods can be used, and the order in which these ingredients and solid ingredients are added is also not particularly limited. In this case, as described above, the tomato sauce of the present invention can be easily produced by preparing a base sauce using ingredients other than tomato ketchup, and adjusting the total acidity while adding tomato ketchup to the base sauce.

[0034] The method for producing tomato sauce of the present invention typically comprises the steps of heating a mixture of ingredients containing tomato paste and a cereal protein hydrolysate to obtain a base sauce (base sauce production step) and adjusting the total acidity of the base sauce to 0.8 to 2.0% (acidity adjustment step). In the present invention, 1) the acidity adjustment step may be carried out after the base sauce production step, or 2) the base sauce production step and the acidity adjustment step may be carried out simultaneously. A specific example of 1) is a method in which a base sauce is prepared using ingredients other than tomato ketchup, and then tomato ketchup is added to the base sauce as an acidity adjuster to adjust the total acidity of the tomato sauce, which is the product to be produced. In 2) above, the base sauce production step doubles as the acidity adjustment step, and the base sauce obtained through the base sauce production step can be directly used to produce the tomato sauce, which is the product to be produced, having a total acidity of 0.8 to 2.0%.

[0035] The tomato sauce of the present invention may be consumed as is, like a soup, after production, or may be consumed by applying it directly to other foods. If necessary, the tomato sauce of the present invention may be sterilized by heating and stored in a storage container, etc., and then reheated before consumption. Examples of storage conditions include well-known storage conditions such as refrigerated storage, frozen storage, and room temperature storage.

[0036] The refreshing acidity of tomatoes is easily altered by heating, and heating can also cause the vivid color of tomatoes to discolor, but the tomato sauce of the present invention changes little in acidity or color when reheated, making it suitable for storage as a refrigerated or frozen sauce and then reheated for consumption.Furthermore, the alteration of acidity due to heating is particularly noticeable when the sauce is reheated after frozen storage and consumed warm, making the tomato sauce of the present invention particularly suitable for use as a frozen sauce. [Example]

[0037] The present invention will be described in more detail below with reference to examples, etc. However, the present invention is not limited to these examples, etc.

[0038] (Production Example 1) Preparation of tomato paste The skin of fully ripe tomatoes was blanched, split in half, and the seeds removed. The treated tomatoes were placed in a pot and heated over low to medium heat, mashed and stirred, and simmered for about 30 minutes. The mixture was removed from the pot and strained to completely remove any remaining seeds and skin. The mixture was returned to the pot and simmered until reduced to about half its original volume, and a little salt was added to adjust the flavor to prepare tomato paste. The tomato paste obtained was confirmed to pass through a 2 mm sieve but not a 0.3 mm sieve. The total acidity of this tomato paste was measured using a pocket acidity meter PAL-BX / ACID3 and was found to be 2.7%.

[0039] (Production Example 2) Preparation of Grain Protein Hydrolysate The acid hydrolyzate was prepared using commercially available soy protein (Kakizaki Shoyu, whole soybeans) as the protein. The specific hydrolysis reaction procedure is as follows. Soy protein was ground in a mortar and dispersed in water, and 2 mol / L hydrochloric acid was added to adjust the pH to 0.5 to 1.0. The hydrolysis reaction was carried out at 105°C for 20, 40, or 60 hours. After the reaction was completed, the solution was neutralized and the solids (insoluble matter) were removed by filtration. The filtrate (soluble fraction) was collected and concentrated under reduced pressure until the volume was reduced to half. The precipitated solids were collected and freeze-dried to produce a powdered protein hydrolysate.

[0040] The protein hydrolysate prepared in Production Example 2 and whole soybean powder were used as samples, and the amino acid content was measured using the method described above (Method for measuring amino acid content), and the mass ratio of acidic amino acids to basic amino acids (acidic amino acids:basic amino acids) was calculated. The results are shown in Table 1 below.

[0041] [Table 1]

[0042] (Examples 1 to 4 and Comparative Examples 1 to 5) Sliced ​​garlic was fried in olive oil in a frying pan. When the aroma was released, the garlic was removed and grated onion was added, followed by stirring thoroughly while heating to prevent burning. The tomato paste produced in Production Example 1 was added, and once the mixture was thoroughly cooked through with stirring, consommé soup was added and the mixture was further heated and stirred. Once the mixture was boiling, a small amount of salt and pepper was added to adjust the flavor, and then soy protein hydrolysates 1 to 3 (cereal protein hydrolysates) or whole soybean powder were added according to Table 2 (no addition in Comparative Examples 1 and 2) to obtain a base sauce. Tomato ketchup was added to this base sauce as needed according to Table 2, and the water content was further adjusted as needed to produce a tomato sauce. When tomato ketchup was added, the total acidity of the tomato sauce, which was the target product of production, was adjusted by adding the tomato ketchup. When tomato ketchup was not added, the base sauce was used as it was. The content of each ingredient in the tomato sauce is as shown in Table 2. The total acidity of each tomato sauce was measured using a pocket-sized sugar-acidity meter PAL-BX / ACID3, and the results are shown in Table 2.

[0043] (Test Example 1) A number of heat-resistant containers were prepared, and 300 g portions of each of the tomato sauces from Examples 1 to 4 and Comparative Examples 1 to 5 were filled into each heat-resistant container. The containers were then covered with heat-resistant film and placed in a -30°C freezer for frozen storage. After one week in the freezer, the containers were removed and thawed by heating in a microwave oven at 500 watts with occasional stirring until the overall product temperature reached approximately 70°C. The flavors of the tomato sauces were evaluated by 10 expert panelists according to the following evaluation criteria. The results are shown in Table 2 as the average of the 10 panelists. As a reference example, the tomato sauce from Comparative Example 1 was similarly evaluated for flavor before frozen storage, and received a rating of 4 points.

[0044] (Tomato flavor evaluation criteria) 5 points: The refreshing acidity of the tomato is strongly felt, and it is extremely good. 4 points: Good, with a refreshing tomato acidity. 3 points: The tomato has a slightly strong acidity or is slightly lacking in flavor, but is still acceptable. 2 points: The tomato is too sour or not strong enough, poor quality. 1 point: The tomato has too much acidity or is barely noticeable, extremely poor.

[0045] [Table 2]

[0046] As is clear from Table 2, the tomato sauces of Comparative Examples 1 and 2, which did not contain soy protein hydrolysate, showed a decline in flavor after frozen storage, and the flavor of Comparative Examples 3 to 5, which contained whole soybean powder, was even worse. In contrast, the tomato sauces of the Examples, which contained soy protein hydrolysate, retained flavors comparable to the tomato sauces of the Reference Examples before frozen storage, even after frozen storage.

[0047] (Examples 5 to 10 and Comparative Examples 6 to 8) Tomato sauces of Examples 5 to 10 and Comparative Examples 6 to 8 were produced in the same manner as in Example 2, except that the blending of the ingredients of the tomato sauce was changed as shown in Table 3. The obtained tomato sauces were evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

[0048] [Table 3]

[0049] (Examples 11 to 18 and Comparative Example 9) Tomato sauces of Examples 11 to 18 were produced in the same manner as in Example 2, except that the blending of the ingredients of the tomato sauce was changed as shown in Table 4. The obtained tomato sauces were evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0050] [Table 4]

[0051] (Examples 18 to 23 and Comparative Examples 10 to 11) Tomato sauces of Examples 18 to 23 and Comparative Examples 10 and 11 were produced in the same manner as in Example 2, except that the blending of the ingredients of the tomato sauce was changed as shown in Table 5. The obtained tomato sauces were evaluated in the same manner as in Test Example 1. The results are shown in Table 5.

[0052] [Table 5] [Industrial Applicability]

[0053] According to the present invention, a tomato sauce can be provided that allows the refreshing acidity of tomatoes to be fully appreciated even when reheated and eaten after frozen storage.

Claims

1. The tomato paste contains 15 to 25% by mass, the tomato ketchup contains 0 to 10% by mass, and the cereal protein hydrolyzate contains 0.1 to 0.5% by mass, and the total acidity is 0.8 to 2.0%; The grain protein hydrolysate has a mass ratio of acidic amino acids to basic amino acids (acidic amino acids:basic amino acids) of 1.4 to 2.0:1.0 when the amount of amino acids contained in the grain protein hydrolysate is measured using an amino acid analyzer.

2. 10. The tomato sauce of claim 1, which is a refrigerated or frozen sauce.

3. 3. The tomato sauce according to claim 1, wherein the cereal protein hydrolysate is an acid hydrolysate of soy protein.

4. 2. The method for producing tomato sauce according to claim 1, heating a mixture of ingredients including tomato paste and cereal protein hydrolysate to obtain a base sauce; and adjusting the total acidity of the base sauce to 0.8 to 2.0%.

5. The method for producing tomato sauce according to claim 4, wherein the total acidity is adjusted by adding tomato ketchup to the base sauce.

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