JP2014233268A - Tomato flavored sauce for frozen food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tomato flavored sauce for frozen foods, which can be used as a substitute for tomato sauce, having a green and fresh flavor inherent to tomato even after freezing and heating.SOLUTION: The tomato flavored sauce used for frozen foods to be heated by microwave oven, containing a mixture of tomato and a thickener, includes: a mixture of one or more types of juice selected from pineapple, orange, berries, grapefruit, lime, apple, lemon, mango, and peach; an acid fermentation liquid of tomato; and acetic acid. The tomato flavored sauce has a viscosity of 30 to 600 Pa s.

Description

  The present invention relates to a tomato-flavored sauce used for frozen foods heated in a microwave oven. More specifically, the present invention relates to a tomato-flavored sauce for frozen foods that has a refreshing blue flavor peculiar to tomatoes even when heated in a microwave oven after being frozen.

  In recent years, a wide variety of frozen foods that can be eaten simply by heating in a microwave oven, microwave oven, etc. have been developed and marketed in terms of convenience. Among these frozen foods, there are pizza, lasagna, pomodoro, etc. that are frozen after applying tomato sauce to the food in advance or frozen by being included in the food.

However, when the conventional tomato sauce is frozen and heated in a microwave oven, there is a problem that the fresh blue flavor unique to fresh tomatoes disappears.
In addition, when raw tomatoes are heated in a microwave oven, water separation occurs, and the flavor unique to fresh tomatoes disappears. Tomato ketchup sometimes has a poor flavor unique to fresh tomatoes. Therefore, it has been difficult to easily obtain a tomato-flavored cooked food having a good appearance and flavor at home.

  As a tomato sauce for frozen foods, an oil-in-water emulsion having freezing resistance has been proposed (Patent Document 1). However, although such an oil-in-water emulsion has a freezing resistance and is well melted in the mouth, a decrease in flavor unique to fresh tomatoes caused by heating in a microwave oven has not been solved.

JP 2004-89006 A

  The present invention provides a tomato-flavored sauce for frozen foods that can be used in place of or in addition to a tomato sauce and that has a fresh, fresh blue flavor unique tomatoes even after freezing and heating. Let it be an issue.

  As a result of intensive studies to solve the above problems, the present inventor has found that a tomato-flavored sauce for frozen foods using a specific fruit juice, tomato acetic acid fermentation broth and acetic acid is unique to fresh tomatoes even after freezing and heating. It has been found that it has a refreshing blue flavor, and the present invention has been completed.

That is, the present invention
(1) A tomato-flavored sauce for frozen foods containing tomatoes and a thickener used for frozen foods heated in a microwave oven,
One or more fruit juices selected from pineapple, orange, berries, grapefruit, lime, apple, lemon, mango, peach, and
Tomato acetic acid fermentation broth and acetic acid are blended,
The viscosity is 30 to 600 Pa · s,
Tomato-style sauce for frozen food,
(2) In the source described in (1),
A total of 0.5 to 5.0 mass% of the fruit juice (straight conversion) is blended,
Tomato flavor sauce for frozen foods,
(3) In the source described in (1) or (2),
2-15% by mass of the tomato acetate fermentation liquid (acetic acid degree 4.5% conversion)
Tomato flavor sauce for frozen foods,
(4) In the source according to any one of (1) to (3),
In addition, blend spirits,
Tomato flavor sauce for frozen foods,
(5) In the source according to any one of (1) to (4),
The mass ratio of the blending amount of acetic acid (excluding acetic acid derived from tomato acetic acid fermentation broth) to the blending amount of the tomato acetic acid fermentation broth (converted to 4.5% acetic acid) is 3/100 to 40/100.
Tomato flavor sauce for frozen foods,
It is.

  ADVANTAGE OF THE INVENTION According to this invention, it can replace with a tomato sauce or can be used in addition to a tomato sauce, and can provide the tomato-flavored sauce for frozen foods which has a fresh fresh flavor peculiar to a fresh tomato even after freezing and a heating. . Therefore, when the tomato-flavored sauce for frozen foods of the present invention is used for frozen foods, cooked foods with tomato-flavored foods with good flavor and appearance can be easily obtained simply by heating in a microwave oven.

  Hereinafter, the present invention will be described in detail. In the present invention, “part” means “part by mass” and “%” means “% by mass” unless otherwise specified.

<Features of the present invention>
The present invention is a tomato-flavored sauce for frozen foods containing tomatoes and thickeners, which is used for frozen foods heated in a microwave oven, and has a blue fresh flavor peculiar to fresh tomatoes even after freezing and heating It is characterized by providing a tomato-flavored sauce for frozen foods.
Specifically, the tomato-flavored sauce for frozen foods comprises one or more fruit juices selected from pineapple, orange, berries, grapefruit, lime, apple, lemon, mango, peach, tomato acetate fermentation solution and acetic acid. Blend.
The viscosity of the tomato flavor sauce for frozen food is 30 to 600 Pa · s.

<Operational effect of the present invention>
According to the tomato-flavored sauce for frozen foods of the present invention, the fresh and fresh blue flavor unique to fresh tomatoes does not disappear even after freezing and heating by containing a predetermined fruit juice, tomato acetic acid fermentation broth and acetic acid. Although the details of the mechanism of action are unknown, it is speculated that the disappearance of the fresh blue flavor unique to fresh tomatoes is suppressed by the following mechanism.

  The tomato-flavored sauce for frozen food of the present invention is characterized by blending a predetermined fruit juice and acetic acid. The tomato-flavored sauce for frozen food of the present invention contains a predetermined fruit juice and acetic acid, so that when it is heated in a microwave oven, it expresses a flavor similar to the fresh blue flavor unique to fresh tomatoes. Even after heating, a fresh blue flavor unique to fresh tomatoes is obtained. That is, it is considered that a component exhibiting a refreshing blue flavor peculiar to fresh tomatoes is generated by blending a predetermined fruit juice and acetic acid in a sauce containing tomatoes and heating in a microwave oven.

  In addition, when tomatoes or conventional tomato sauces are heated by freezing and a microwave oven, volatile components exhibiting a fresh blue flavor unique to fresh tomatoes are volatilized, and it is considered that such flavors disappear. However, the tomato acetic acid fermentation broth used in the present invention has a refreshing blue flavor similar to fresh tomatoes and contains components that are not easily volatilized even when frozen and heated in a microwave oven. The tomato-flavored sauce can have a fresh, fresh blue tomato flavor even after freezing and heating. That is, it is considered that the tomato acetate fermentation liquid obtained by acetic acid fermentation of tomato produces a component that exhibits a refreshing blue flavor in the process of acetic acid fermentation and that does not volatilize even when heated in a microwave oven. .

As shown in the following test examples, only when the prescribed fruit juice, tomato acetic acid fermentation broth and acetic acid are all added to the tomato-flavored sauce for frozen foods, a fresh and fresh blue flavor unique to fresh tomatoes is obtained even after freezing and heating. Since it is obtained, in the present invention, it is presumed that the predetermined fruit juice, tomato acetic acid fermentation broth and acetic acid act synergistically.
In addition, the tomato acetic acid fermented liquor may produce a component that exhibits a blue refreshing flavor similar to that of fresh tomatoes in the process of acetic acid fermentation, and may have a peculiar flavor, but the frozen food of the present invention In the tomato-flavored tomato sauce, since the prescribed fruit juice and acetic acid are blended, the peculiar peculiarity to the tomato acetic acid fermentation liquid is not felt.

  From the above, according to the tomato flavor sauce for frozen food of the present invention, the flavor unique to tomatoes is enhanced by microwave heating, and since it contains a flavor component that does not volatilize even when heated in a microwave oven, Even after heating, the fresh blue flavor unique to fresh tomatoes will not disappear. Therefore, when the tomato-flavored sauce for frozen food of the present invention is used for frozen food, a cooked food with a tomato-flavored appearance and good flavor can be easily obtained only by heating in a microwave oven.

<Frozen food heated in a microwave>
The tomato-flavored sauce for frozen food of the present invention is used for frozen food heated in a microwave oven. As the frozen food, any food may be used as long as it is frozen and can be eaten by heating and cooking in a microwave oven. For example, a pizza that has been frozen after the tomato-flavored sauce for frozen food of the present invention is applied to the food in advance. And the like, and lasagna frozen by containing the tomato-flavored sauce for frozen food of the present invention in the food.

<Usage aspect of tomato flavor sauce for frozen food>
The tomato-flavored sauce for frozen food of the present invention is used for frozen foods such as pizza and lasagna, and is used in place of conventional tomato sauce. Moreover, the tomato-flavored sauce for frozen foods of this invention is used in addition to the conventional tomato sauce.

In general, tomato sauce is "concentrated tomato or tomato that has been peeled and chopped to add it, seasoned with salt and spices and has a soluble solid content of 9% or more and less than 25% "Tomato flavor sauce for frozen foods" of the present invention can be used in place of such conventional tomato sauce.
In addition, the tomato-flavored sauce for frozen foods of the present invention can be mixed with a conventional tomato sauce, so that the fresh blue tomato flavor unique to fresh tomatoes can be fully felt even when frozen and heated. Can do.

  According to the tomato-flavored sauce for frozen foods of the present invention, sauces such as pasta sauces such as pescatole, amatriciana, pomodoro, ratatouille sauce, etc. can also be prepared.

<Tomato>
As raw materials for tomatoes used in the present invention, fresh tomatoes, whole tomatoes, dice tomatoes, tomato juices that are fresh fruit juices, and tomato concentrates can be used. Examples of the tomato concentrate include tomato puree obtained by concentrating fresh fruit juice liquid about 3 times, tomato paste concentrated about 5 times, and concentrated tomato concentrated about 15 times.

<Amount of tomato>
The tomato-flavored sauce for frozen food of the present invention can be blended with 10% or more of tomato in raw conversion so that the flavor as a tomato sauce is good, and further 15% or more can be blended.
In addition, tomato can be blended in an amount of 50% or less in terms of raw material in that the fresh refreshing flavor peculiar to fresh tomatoes can be remarkably felt, and the effects of fruit juice, acetic acid and tomato acetic acid fermentation liquor can be easily obtained. % Or less can be blended.

<Fruit juice>
The tomato-flavored sauce for frozen food of the present invention is pineapple, orange, berries, grapefruit, lime, apple, lemon, mango, peach so that the fresh blue tomato flavor unique to fresh tomatoes can be obtained even after freezing and heating. 1 type or 2 types or more of fruit juice chosen from is mix | blended.
In particular, among the above-mentioned juices, pineapple, orange, strawberry, blueberry, grapefruit may be blended in that a synergistic action with tomato acetic acid fermentation liquor and acetic acid is easily obtained, and in particular, pineapple, orange, strawberry, blueberry, Any two kinds of fruit juices selected from grapefruit may be used in combination.

  The fruit juice is not particularly limited as long as it is provided as edible, and the squeezed juice obtained by squeezing pineapple, orange, berries, grapefruit, lime, apple, lemon, mango, peach in a conventional manner In addition, concentrated fruit juices and diluted fruit juices thereof can be used.

<Amount of fruit juice>
The tomato-flavored sauce for frozen foods of the present invention may contain a total of 0.5% or more of the above juice in a straight conversion so that the fresh blue tomato flavor unique to fresh tomatoes can be sufficiently obtained even after freezing and heating. Further, a total of 1.0% or more can be blended.
In addition, the fruit juice can be blended in a total of 5% or less in terms of straightness in terms of easy to obtain a good flavor as a tomato sauce without losing the tomato flavor due to the sweetness of the fruit juice, and a total of 2.5%. The following can be blended.
In particular, when only one kind of the predetermined fruit juice is blended, 0.5 to 2% is preferably blended so that the sweetness of the fruit juice does not become too strong.

<Tomato acetate fermentation broth>
The tomato-flavored sauce for frozen food of the present invention contains a tomato acetate fermentation liquid so that a fresh and fresh blue flavor unique to tomato can be obtained even after freezing and heating. The tomato acetic acid fermentation broth is not particularly limited as long as it is provided for edible use, and examples thereof include vinegar using tomato as a raw material.
Moreover, a well-known acetic acid fermentation technique can be used for preparation of a tomato acetic acid fermentation liquid. For example, a general fermentation method such as a stationary fermentation method or an aerated fermentation method (also called a deep fermentation method) may be used.

  Known acetic acid bacteria can be used as the acetic acid bacteria used for the acetic acid fermentation. For example, an acetic acid bacterium belonging to the genus Acetobacter may be used, and Acetobacter pasteurianus, Acetobacter aceti, or the like may also be used.

  The fermentation promoting substance used for the acetic acid fermentation is not particularly limited as long as it contains, for example, vitamins (nicotinic acid, pantothenic acid, biotin, etc.), proteins, peptides, amino acids, or nucleic acids. For example, yeast extract, meat extract, malt extract, casein hydrolyzate, egg yolk, skim milk powder, vitamins, coenzymes, minerals, etc. are mentioned, and one or two or more kinds are combined in the tomato raw material Can do.

<Amount of tomato acetate fermentation liquid>
Although the tomato-flavored sauce for frozen foods of the present invention depends on the amount of acetic acid described later, the tomato acetic acid fermentation liquor (acetic acid degree 4.5% conversion) can be blended in an amount of 2 to 15% based on the product.
The lower limit of the blending amount of the tomato acetate fermentation liquid is preferably 5% or more so that a fresh blue flavor unique to fresh tomatoes can be sufficiently obtained even after freezing and heating.
Moreover, the upper limit of the blending amount of the tomato acetate fermentation liquid is further 9% or less so that it is difficult to feel the peculiar taste and blue odor unique to the tomato acetate fermentation liquid and it is easy to obtain a good flavor as a tomato sauce. Good.

In addition, the acetic acid degree of a tomato acetic acid fermentation liquid can be calculated with the following method. First, 10 g of tomato acetic acid fermentation broth to be used is accurately taken, diluted 10 times with ion-exchanged water, and 2 drops of 3.1% phenolphthalein solution as an indicator is added to the dilute solution (100 g). The solution was neutralized and titrated with a 0.1 mol / L sodium hydroxide solution, and the acidity of the tomato acetic acid fermentation broth used was determined by the following formula.
Acetic acidity (%) of tomato acetic acid fermentation liquor itself = {(60.05 × 0.1 × F × V) × 100} / {sample collection amount (10 g) × 1000}
60.05: Molecular weight of acetic acid 0.1: Molar concentration of sodium hydroxide solution (mol / L)
F: Potency of 0.1 mol / L sodium hydroxide solution V: Titration amount of 0.1 mol / L sodium hydroxide solution (mL)

<Acetic acid>
In the present invention, acetic acid refers to the one excluding the acetic acid contained in the tomato acetic acid fermentation broth, and the acetic acid blended in the tomato-flavored sauce for frozen food of the present invention is particularly limited as long as it is used for food. is not. For example, acetic acid is blended with the tomato flavor sauce for frozen foods of the present invention by blending acetic acid-containing raw materials generally used in food production and food production such as vinegar, brewing vinegar, wine vinegar, and glacial acetic acid. be able to.

<Amount of acetic acid>
The tomato-flavored sauce for frozen food of the present invention may contain 0.45 to 0.9% of the acetic acid.
The lower limit of the amount of acetic acid is preferably 0.65% or more so that a fresh blue flavor unique to fresh tomatoes can be sufficiently obtained even after freezing and heating.
In addition, the upper limit of the amount of acetic acid is further 0.8% in that it is easy to obtain a good flavor as a tomato sauce without the fresh refreshing flavor peculiar to fresh tomatoes and the acidity of acetic acid being too strong. It may be the following.

<Ratio of tomato acetic acid fermentation broth and acetic acid>
In the tomato-flavored sauce for frozen foods of the present invention, tomato acetate fermentation so that it is easy to obtain a refreshing blue flavor unique to fresh tomatoes even after freezing and heating, and it is difficult to feel the peculiar taste of tomato acetate fermentation broth The mass ratio of the amount of acetic acid to the amount of liquid (4.5% in terms of acetic acid) is preferably 3/100 to 40/100, more preferably 5/100 to 25/100, and further 5/100. It is good to be ~ 15/100.

<Thickener>
The thickener used in the tomato flavor sauce for frozen food of the present invention is not particularly limited as long as it is provided for food. For example, starch, gums, etc. are mentioned, and 1 type, or 2 or more types of the specific example of the thickener mentioned later can be used.

<Thickener: Starch>
Examples of the starch include potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization and crosslinking, and wet heat-treated starch.
The processed starch is not particularly limited as long as it is a starch that has been subjected to chemical treatment specified by the Food Sanitation Law and is used for food. For example, acetylated phosphate cross-linked starch, acetylated oxidized starch, acetylated adipic acid cross-linked starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and the like.
The wet heat-treated starch is not particularly limited as long as it is commercially available as “wet heat treated starch”.

  Examples of gums include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, psyllium seed gum, sodium alginate, pectin, and konjac mannan.

<Blending amount of thickener>
The blending amount of the thickener depends on the type of the thickener, but when the tomato flavor sauce for frozen food of the present invention is applied to the frozen food or encapsulated in the frozen food, the frozen food can be soaked into the frozen food. In addition, a thickener can be added at 0.5% or more, and further 1% can be added so that the fresh blue flavor unique to fresh tomatoes can be sufficiently obtained even after freezing and heating. Further, 2% or more can be blended.
Also, 7% or less of a thickener can be added, and 6% or less can be added so that the flavor release when eating is good and the blue refreshing flavor peculiar to fresh tomatoes can be easily felt. it can.
In particular, it is preferable to use starch and gum in combination in terms of imparting a texture like an original tomato sauce to a tomato-flavored sauce for frozen foods.

<Viscosity>
The viscosity of the tomato-like sauce of the present invention is 30 to 600 Pa · s.
When the tomato-flavored sauce for frozen foods of the present invention is applied to frozen foods or encapsulated in frozen foods, it does not soak into the frozen foods, and the blue freshness unique to fresh tomatoes even after freezing and heating The lower limit of the viscosity is preferably 55 Pa · s or more so that a sufficient flavor can be obtained.
In addition, the flavor release when eating is good, it is easy to feel the fresh blue flavor unique to fresh tomatoes, and to maintain the shape of the tomato flavor sauce for frozen food when heated in the microwave The upper limit of the viscosity is preferably 500 Pa · s or less, and more preferably 350 Pa · s or less.
Here, the viscosity of the tomato-flavored sauce for frozen foods of the present invention is that having a product temperature of 25 ° C. with a BH type viscometer when the viscosity is less than 37.5 Pa · s under the condition of a rotation speed of 2 rpm. 3, 37.5 Pa · s or more and less than 75 Pa · s, rotor No. 4, when 75 Pa · s or more and less than 150 Pa · s, rotor No. 5, when it is 150 Pa · s or more and less than 375 Pa · s, the rotor No. No. 6, 375 Pa · s or more, rotor No. 7 is a value calculated from the reading one minute after the start of measurement.

<Liquor of tomato flavor sauce for frozen food>
The tomato-flavored sauce for frozen foods of the present invention can contain alcohol. The spirit is not particularly limited as long as it is provided for food. For example, there are those produced from the natural raw materials containing starch and saccharides by the alcoholic fermentation of yeast, or those containing these components, such as sake, shochu, synthetic sake, old sake, red sake, wine, whiskey, brandy, etc. In addition to liquor, fermented seasonings, and the like, mirin and the like, liquids containing ethyl alcohol such as alcohol for raw materials and denatured alcohol can be blended.

<Amount of spirits>
The tomato sauce of the present invention can be blended in an alcohol content of 0.5 to 5%, and further can be blended in an amount of 1 to 3%. When the blended amount of alcohol is within the above range, it promotes the release of the flavor derived from the juice of fruit juice, acetic acid and tomato acetic acid when eaten after heating in the microwave, resulting in a fresh blue flavor unique to fresh tomatoes. It can be easy to feel.

<Other ingredients to be mixed in tomato-flavored sauce for frozen food>
The tomato-flavored sauce for frozen foods of the present invention includes, in addition to the above-mentioned components, dried tomatoes obtained by evaporating the water of the above-mentioned tomato materials, materials such as fruits and vegetables, seafood, beans, cereals, and livestock meat Extracts from foods such as salt, glutamic acid soda, soy sauce, miso, nucleic acid-based umami seasonings, glucose, fructose, galactose, mannose, sucrose, trehalose, lactose, maltose, maltotriose, fructooligosaccharide , Saccharides such as galactooligosaccharide, mannan oligosaccharide, dextrin, glucan, glucose fructose liquid sugar, and fructose glucose liquid sugar, vinegar, citric acid, tartaric acid, succinic acid, malic acid, citrus fruit juice, etc. , Ascorbic acid or its salts, antioxidants such as vitamin E, and coloring agents such as gardenia pigments The timber, suitably selected within a range that does not impair the effects of the present invention can be formulated.
In addition, the tomato-flavored sauce for frozen foods of the present invention, when blended with edible oils and fats, becomes easy to soak into the frozen food tomato-flavored sauce for frozen foods when heated in a microwave oven, and a fresh blue flavor unique to fresh tomatoes May be difficult to obtain. Therefore, the blending amount of edible fats and oils is preferably 5% or less.

<Method for producing tomato flavor sauce for frozen food>
The tomato-flavored sauce for frozen food of the present invention contains tomato, specific fruit juice, tomato acetic acid fermented liquid, and acetic acid, and a thickener in an amount of 30 to 600 Pa · s, and further if necessary. In addition to blending various seasonings and the like, it can be produced by mixing raw materials according to a conventional method.

  The tomato-flavored sauce for frozen food of the present invention will be further described below based on examples and comparative examples. Note that the present invention is not limited to this.

[Example 1]
First, all the raw materials were uniformly mixed according to the following blending ratio. And after filling the 1000 g capacity | capacitance plastic bag, it sealed and manufactured the tomato-flavored sauce for frozen foods of this invention.
The viscosity of the obtained tomato-flavored tomato sauce for frozen food was 65 Pa · s, and the mass ratio of the amount of acetic acid to the amount of tomato acetic acid fermentation broth (4.5% in terms of acetic acid) was 11/100.

<Combination ratio>
Tomato puree (raw conversion) 20%
Tomato paste (raw conversion) 15%
Vinegar (acetic acidity 4.5%) 15%
Tomato acetic acid fermentation broth (acetic acid degree 4.5%) 6%
6% sugar
Salt 4%
Mirin (alcohol content 10%) 3%
Alcohol preparation (68% alcohol) 3%
Starch 1.5%
Concentrated orange juice (straight conversion) 1.5%
Concentrated pineapple juice (straight conversion) 1%
Xanthan gum 1%
Soy sauce 1%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

<Preparation of frozen food, and evaluation of flavor and appearance>
Using the tomato flavor sauce for frozen food of Example 1 above, frozen food was produced by the following method. Specifically, 15 g of tomato flavor sauce for frozen food of Example 1 was placed on 30 g of pizza dough (thickness 0.3 cm × diameter 15 cm) to form a topping. Subsequently, this was frozen and stored at −30 ° C. for 24 hours to produce a frozen food.
Thereafter, the frozen food was heated in a 600 W microwave for 1 minute.
About the frozen food after a heating, the flavor at the time of eating and an external appearance were evaluated on the following references | standards.

<Evaluation criteria for flavor of frozen food>
A: Almost the same as before freezing and heating, and had a fresh blue flavor peculiar to fresh tomatoes.
○: Almost unchanged from before freezing and heating, it had a fresh blue tomato flavor peculiar to fresh tomatoes, but felt the sweetness of fruit juice or the acidity of acetic acid slightly.
(Triangle | delta): The blue fresh flavor peculiar to a fresh tomato was lose | disappeared a little compared with before freezing and a heating.
X: The blue fresh flavor peculiar to a fresh tomato has disappeared compared with before freezing and heating.

<Evaluation criteria for the appearance of frozen food>
○: The tomato-flavored sauce for frozen food did not soak into the pizza dough, and almost maintained the form of the topping formed.
(Triangle | delta): The tomato-flavored sauce for frozen foods partially soaked in puff pastry, and the formed topping extended and spread a little.

X: The tomato-flavored sauce for frozen foods soaked into the pie dough, and the formed topping spread and spread.

  As shown in Table 1 to be described later, the flavor of the frozen food using the tomato flavor sauce for frozen food of Example 1 evaluated by the above method is almost the same as that before freezing and heating, and is a blue color unique to fresh tomatoes. It had a refreshing flavor. Moreover, the appearance of the frozen food using the tomato-flavored sauce for frozen food of Example 1 evaluated by the above method did not soak into the pizza dough, and almost maintained the form of the topping formed.

[Example 2]
First, all the raw materials were uniformly mixed according to the following blending ratio. And after filling in a 1000 g capacity | capacitance plastic bag, it sealed and manufactured the tomato-flavored sauce for frozen foods of this invention.
The viscosity of the obtained tomato-flavored tomato sauce for frozen food was 70 Pa · s, and the mass ratio of the acetic acid to the tomato acetic acid fermentation broth (4.5% acetic acid equivalent) was 11/100.
Moreover, the flavor at the time of eating and an external appearance were evaluated about the frozen food after a heating similarly to Example 1. FIG. The results are shown in Table 1.

<Combination ratio>
Tomato puree (raw conversion) 20%
Tomato paste (raw conversion) 15%
Vinegar (acetic acidity 4.5%) 15%
Tomato acetic acid fermentation broth (acetic acid degree 4.5%) 6%
6% sugar
Salt 4%
Mirin (alcohol content 10%) 3%
Alcohol preparation (68% alcohol) 3%
Concentrated orange juice (straight conversion) 2%
Concentrated strawberry juice (straight conversion) 1%
Starch 1.5%
Xanthan gum 1%
Soy sauce 1%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

[Example 3] Δ data when 2.5% of fruit juice was blended alone According to the following blending ratio, all raw materials were first mixed uniformly. And after filling in a 1000 g capacity | capacitance plastic bag, it sealed and manufactured the tomato-flavored sauce for frozen foods of this invention.
The viscosity of the obtained tomato-flavored sauce for frozen foods was 65 Pa · s, and the mass ratio of the acetic acid content to the tomato acetic acid fermentation broth (4.5% acetic acid equivalent) was 13.5 / 100. .
Moreover, the flavor at the time of eating and an external appearance were evaluated about the frozen food after a heating similarly to Example 1. FIG. The results are shown in Table 1.

<Combination ratio>
Tomato puree (raw conversion) 20%
Tomato paste (raw conversion) 15%
Vinegar (acetic acidity 4.5%) 15%
Tomato acetic acid fermentation broth (acetic acid degree 4.5%) 5%
6% sugar
Salt 4%
Mirin (alcohol content 10%) 3%
Alcohol preparation (68% alcohol) 3%
Concentrated pineapple juice (straight conversion) 2.5%
Starch 1.5%
Xanthan gum 1%
Soy sauce 1%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

[Example 4] Change fruit juice. Change the ratio of tomato vinegar and acetic acid.
First, all the raw materials were uniformly mixed according to the following blending ratio. And after filling in a 1000 g capacity | capacitance plastic bag, it sealed and manufactured the tomato-flavored sauce for frozen foods of this invention.
The viscosity of the obtained tomato-flavored tomato sauce for frozen food was 70 Pa · s, and the mass ratio of the amount of acetic acid to the amount of tomato acetic acid fermentation broth (4.5% acetic acid equivalent) was 23/100.
Moreover, the flavor at the time of eating and an external appearance were evaluated about the frozen food after a heating similarly to Example 1. FIG. The results are shown in Table 1.

<Combination ratio>
Tomato puree (raw conversion) 20%
Tomato paste (raw conversion) 15%
Vinegar (acetic acidity 4.5%) 17.5%
Tomato acetic acid fermentation broth (acetic acid degree 4.5%) 3.5%
6% sugar
Salt 4%
Mirin (alcohol content 10%) 3%
Alcohol preparation (68% alcohol) 3%
Concentrated orange juice (straight conversion) 2.5%
Concentrated grapefruit juice (straight conversion) 1%
Starch 1.5%
Xanthan gum 1%
Soy sauce 1%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

[Example 5] Increase the amount of vinegar. Upper limit limit In accordance with the following blending ratio, all raw materials were first mixed uniformly. And after filling in a 1000 g capacity | capacitance plastic bag, it sealed and manufactured the tomato-flavored sauce for frozen foods of this invention.
The viscosity of the obtained tomato-flavored tomato sauce for frozen food was 70 Pa · s, and the mass ratio of the amount of acetic acid to the amount of tomato acetic acid fermentation broth (4.5% in terms of acetic acid) was 40/100.
Moreover, the flavor at the time of eating and an external appearance were evaluated about the frozen food after a heating similarly to Example 1. FIG. The results are shown in Table 1.

<Combination ratio>
Tomato puree (raw conversion) 20%
Tomato paste (raw conversion) 15%
Vinegar (acetic acidity 4.5%) 18.8%
Tomato acetic acid fermentation broth (acetic acid degree 4.5%) 2.1%
6% sugar
Salt 4%
Mirin (alcohol content 10%) 3%
Alcohol preparation (68% alcohol) 3%
Starch 1.5%
Concentrated orange juice (straight conversion) 1.5%
Concentrated pineapple juice (straight conversion) 1%
Xanthan gum 1%
Soy sauce 1%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

[Example 6]
In the tomato-flavored sauce for frozen food of Example 1, the amount of xanthan gum was changed to 0.8%, and the decrease was replaced with fresh water. A tomato-flavored sauce for frozen food was produced.
The viscosity of the obtained tomato-flavored tomato sauce for frozen food was 50 Pa · s, and the mass ratio of the acetic acid content relative to the tomato acetic acid fermentation broth (4.5% acetic acid equivalent) was 11/100.
Moreover, the flavor at the time of eating and an external appearance were evaluated about the frozen food after a heating similarly to Example 1. FIG. The results are shown in Table 1.

[Example 7]
In the tomato-flavored sauce for frozen foods of Example 1, the amount of xanthan gum was changed to 2%, and the increment was the same as in Example 1 except that the amount of fresh water was reduced. Six tomato flavor sauces for frozen foods were produced.
The viscosity of the obtained tomato-flavored tomato sauce for frozen food was 300 Pa · s, and the mass ratio of the acetic acid content relative to the tomato acetic acid fermentation broth (4.5% acetic acid equivalent) was 11/100.
Moreover, the flavor at the time of eating and an external appearance were evaluated about the frozen food after a heating similarly to Example 1. FIG. The results are shown in Table 1.

[Comparative Example 1] No juice In the tomato-flavored sauce for frozen food of Example 1, except for concentrated pine juice and concentrated orange juice, the reduced amount was replaced with fresh water in the same manner as in Example 1, A tomato-flavored sauce for frozen food of Comparative Example 1 was produced.
The viscosity of the obtained tomato-flavored tomato sauce for frozen food was 65 Pa · s, and the mass ratio of the amount of acetic acid to the amount of tomato acetic acid fermentation broth (4.5% in terms of acetic acid) was 11/100.
Moreover, the flavor at the time of eating and an external appearance were evaluated about the frozen food after a heating similarly to Example 1. FIG. The results are shown in Table 1.

[Comparative Example 2] No tomato acetate fermentation liquid In the tomato-flavored sauce for frozen food of Example 1, except for the tomato acetate fermentation liquid, the reduced amount was replaced with vinegar in the same manner as in Example 1, A tomato-flavored sauce for frozen food of Comparative Example 1 was produced.
The viscosity of the obtained tomato-flavored tomato sauce for frozen food was 65 Pa · s, and the mass ratio of the amount of acetic acid to the amount of tomato acetic acid fermentation broth (4.5% in terms of acetic acid) was 11/100.
Moreover, the flavor at the time of eating and an external appearance were evaluated about the frozen food after a heating similarly to Example 1. FIG. The results are shown in Table 1.

[Comparative Example 3] Viscosity is less than lower limit In the tomato flavor sauce for frozen food of Example 1, except that xanthan gum was reduced to 0.1% and starch was reduced to 0%, and the same amount of fresh water was increased. Produced the tomato-flavored sauce for frozen food of Comparative Example 1 in the same manner as in Example 1.
The viscosity of the obtained tomato-flavored tomato sauce for frozen food was 20 Pa · s, and the mass ratio of the amount of acetic acid to the amount of tomato acetic acid fermentation broth (4.5% in terms of acetic acid) was 11/100.
Moreover, the flavor at the time of eating and an external appearance were evaluated about the frozen food after a heating similarly to Example 1. FIG. The results are shown in Table 1.

[Comparative Example 4] Viscosity exceeded upper limit In accordance with the following blending ratio, all raw materials were first mixed uniformly. And after filling in a 1000 g capacity | capacitance plastic bag, it sealed and manufactured the tomato-flavored sauce for frozen foods of this invention.
The viscosity of the obtained tomato-flavored tomato sauce for frozen foods was 700 Pa · s, and the mass ratio of the acetic acid blending amount to the blending amount of the tomato acetic acid fermentation broth (4.5% acetic acid conversion) was 11/100.
Moreover, the flavor at the time of eating and an external appearance were evaluated about the frozen food after a heating similarly to Example 1. FIG. The results are shown in Table 1.

<Combination ratio>
Tomato puree (raw conversion) 20%
Tomato paste (raw conversion) 15%
Vinegar (acetic acidity 4.5%) 15%
Tomato acetic acid fermentation broth (acetic acid degree 4.5%) 6%
6% sugar
Starch 4.5%
Salt 4%
Gelatin 3%
Mirin (alcohol content 10%) 3%
Alcohol preparation (68% alcohol) 3%
Concentrated orange juice (straight conversion) 1.5%
Concentrated pine juice (straight conversion) 1%
Xanthan gum 1%
Soy sauce 1%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

  From Table 1, it can be understood that the frozen foods using the tomato-flavored sauce for frozen foods of Examples 1 to 7 have good flavor and appearance. Among Examples 1 to 7, two kinds of juice selected from pineapple, orange, berries, and grapefruit are used in combination, and the viscosity is in the range of 55 to 350 Pa · s. The frozen food using the tomato-flavored sauce for frozen food (Examples 1, 2, 4, 5, 7) having a mass ratio of the acetic acid content to the 3/100 to 40/100 content is And it can be seen that the appearance is particularly good.

[Comparative Example 5] No vinegar ⇒ Tomato acetic acid fermentation broth only All raw materials were mixed uniformly according to the following blending ratio. And after filling in a 1000 g capacity | capacitance plastic bag, it sealed and manufactured the tomato-flavored sauce for frozen foods of this invention.
The viscosity of the obtained tomato-flavored tomato sauce for frozen food was 70 Pa · s, and the mass ratio of the acetic acid to the tomato acetic acid fermentation broth (4.5% acetic acid equivalent) was 11/100.
In addition, as in Example 1, when frozen food was prepared and the frozen food after heating was eaten, the taste and blue odor peculiar to the tomato acetic acid fermentation liquid was strongly felt, and it was not suitable as a tomato flavor sauce for frozen food. Met.

<Combination ratio>
Tomato acetic acid fermentation broth (acetic acid degree 4.5%) 21.5%
Tomato puree (raw conversion) 20%
Tomato paste (raw conversion) 15%
Vinegar (acetic acidity 4.5%) 15%
6% sugar
Salt 4%
Mirin (alcohol content 10%) 3%
Alcohol preparation (68% alcohol) 3%
Starch 1.5%
Concentrated orange juice (straight conversion) 1.5%
Concentrated pineapple juice (straight conversion) 1%
Xanthan gum 1%
Soy sauce 1%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

Claims (5)

A tomato-flavored sauce for frozen foods containing frozen tomatoes and thickeners used for frozen foods heated in a microwave oven,
One or more fruit juices selected from pineapple, orange, berries, grapefruit, lime, apple, lemon, mango, peach, and
Tomato acetic acid fermentation broth and acetic acid are blended,
The viscosity is 30 to 600 Pa · s,
Tomato-style sauce for frozen foods. The source of claim 1,
A total of 0.5 to 5.0 mass% of the fruit juice (straight conversion) is blended,
Tomato flavor sauce for frozen foods. The source according to claim 1 or 2,
2-15% by mass of the tomato acetate fermentation liquid (acetic acid degree 4.5% conversion)
Tomato flavor sauce for frozen foods. A source according to any of claims 1 to 3,
In addition, blend spirits,
Tomato flavor sauce for frozen foods. A source according to any of claims 1 to 4,
The mass ratio of the blending amount of acetic acid (excluding acetic acid derived from tomato acetic acid fermentation broth) to the blending amount of the tomato acetic acid fermentation broth (converted to 4.5% acetic acid) is 3/100 to 40/100.
Tomato flavor sauce for frozen foods.