JP2020018230A - Ingredient-containing sauce and production method thereof - Google Patents

Abstract

To provide an ingredient-containing sauce containing ingredients having a comparatively large size, and excellent in texture and flavor; and to provide a production method thereof.SOLUTION: An ingredient-containing sauce contains beans and vegetables as ingredients. A surface layer part of the beans and vegetables is hardened by thermal denaturation, or components of one or more kinds of liquids selected from a group comprising a divalent metal ion solution, an alum solution, a sugar solution and gelator-containing liquid exist on the surface layer part. A viscosity at a product temperature 80°C of a sauce part excluding a solid matter is 1-100 Pa-s. The minimum diameter length of the beans and vegetables is preferably 10-30 mm.SELECTED DRAWING: None

Description

  The present invention relates to an ingredient-containing sauce including an ingredient having a relatively large size.

  The sauce with ingredients such as potatoes, pumpkins, radish, and beans as ingredients in the sauce, adds the texture of solid beans and vegetables to the liquid sauce, and the flavor of the sauce and the beans and vegetables It is a popular food and a wide variety of products are produced because the flavor of the sauce is combined with the flavor of the sauce. Bean vegetables as ingredients are preferably those that have a soft texture as if cooked for a long time and have a certain size. However, especially when industrially producing sauces containing ingredients, even if large ingredients are used, heat-sterilization treatment such as retort processing usually performed in the final stage of the manufacturing process may cause the ingredients to become large. However, there is a problem that the ingredients are downsized when they reach the consumer's hand due to the collapse of so-called boiling collapse.

  In view of such a problem of boiling of ingredients in retort treatment, Patent Document 1 discloses that in a method for producing a retort liquid food containing ingredients, the viscosity of the whole product before and after retort treatment is measured by a KO type Bostwick viscometer. A seasoning solution is prepared using an organic acid and a cross-linked starch and / or a heat-moisture-treated starch so that the value falls within a predetermined range, and the seasoning solution and vegetables as ingredients are filled in a heat-resistant container, sealed, and then retorted. Is described. Patent Document 2 describes that a saccharide composition containing 3 to 4 saccharides having an α-1,6 glucosidic bond is effective for improving the shape retention of food. It is said that the foods that were cooked are unlikely to collapse.

JP 2006-304719 A JP 2006-304793 A

  An object of the present invention is to provide an ingredient-containing sauce that includes an ingredient having a relatively large size and is excellent in texture and flavor, and a method for producing the same.

  The present invention is an ingredient-containing sauce containing beans and vegetables as ingredients, wherein the surface layer of the beans and vegetables is hardened by heat denaturation, or the surface layer includes a divalent metal ion solution and alum. One or more liquid components selected from the group consisting of a solution, a sugar solution, and a gelling agent-containing solution are present, and the viscosity at a product temperature of 80 ° C of the source portion excluding solids is 1 to 100 Pa · s. This is a sauce with ingredients.

  The present invention also relates to a method for producing an ingredient-containing sauce, which comprises beans and vegetables as ingredients, wherein the viscosity of the sauce portion excluding solids at a product temperature of 80 ° C. is 1 to 100 Pa · s. A shape-retaining step for vegetables, and a mixing step for mixing the shape-retained beans and cooked sauce, wherein the shape-retaining processing is a baking treatment, a frying treatment, a divalent metal This is a method for producing an ingredient-containing sauce, which is at least one selected from the group consisting of ionic solution treatment, alum solution treatment, sugar solution treatment, and gelling agent-containing solution treatment.

  ADVANTAGE OF THE INVENTION According to this invention, the sauce containing ingredients which is comparatively large in size and which is excellent in texture and flavor is provided.

  The sauce containing ingredients of the present invention contains beans and vegetables as ingredients. As beans vegetables, foods generally classified as beans or vegetables can be used without particular limitation, for example, beans such as red kidney, broad beans; potato, pumpkin, radish and other vegetables, and the like. Can be used alone or in combination of two or more.

One of the main features of the sauce containing ingredients of the present invention is that beans as ingredients are in the following 1) or 2) state. Here, “the beans and vegetables are in the following state 1) or 2)” includes a form in which only one of the following 1) and 2) is present and a form in which both states coexist. You. That is, in the beans and vegetables as ingredients, the surface layer is hardened by heat denaturation, and at least one component of the following two types of liquids is present in the surface layer. Is also good.
1) The surface layer of beans and vegetables is hardened by thermal denaturation.
2) At least one component of a liquid selected from the group consisting of a divalent metal ion solution, an alum solution, a sugar solution, and a gelling agent-containing solution is present on the surface layer of beans and vegetables. The “liquid component” here is typically not a solvent but a solute, and specifically, a “metal ion” for a divalent metal ion solution and an alum solution, and a “sugar” for a sugar solution. "A gelling agent-containing liquid is a" gelling agent. "

  Since the beans and vegetables in the state of 1) or 2) are excellent in shape retention, they are hardly disintegrated at the time of production and storage of a sauce containing ingredients containing the same as ingredients, and are prepared during production. It is easy to maintain the size at the stage. Therefore, when the size of the beans and vegetables as the ingredients in the sauce with ingredients is relatively large, the large size of the beans and vegetables is maintained even when the sauce reaches the consumer. Thus, the solid feeling of the ingredients can be firmly felt at the time of eating, and the sauce as a whole can have a rich taste in combination with the flavor of the sauce. It is not clear why the beans and vegetables in the state 2) are excellent in shape retention, but in the case of the divalent metal ion solution and the alum solution, the ions derived from these solutions have cell walls such as pectin of the beans and vegetables. It is presumed that the components are fortified, and that the sugar solution and the gelling agent-containing solution are used for covering and physically protecting the surface of the beans and vegetables with these solutions or components derived therefrom.

  The “surface layer portion of the beans and vegetables” means the surface (outer surface) of the beans and the vicinity thereof, and typically, a portion within 1 mm in the thickness direction from the surface of the beans and vegetables can be exemplified. It is sufficient that at least the surface layer of the beans and vegetables is as described in 1) or 2) above. For example, the entire beans and vegetables may be as in 1) or 2) above. Although only a part of the surface direction of the surface layer portion of the beans and vegetables may be as described in the above 1) or 2), the entire area in the surface direction of the surface layer portion of the beans and vegetables is as described in the above 1) or 2). It is preferred that According to the heat treatment or liquid treatment described later, the latter state can be realized.

  The state of the above 1) can be realized, for example, by performing a baking treatment or a frying treatment on beans and vegetables. The baking treatment is a heat treatment for heating raw bean vegetables without adding moisture, and is a kind of dry heat treatment. The frying treatment is a heat treatment for frying raw bean vegetables with high-temperature oil. In the present invention, the frying treatment may be a method of frying with a large amount of oil, so-called deep fry, or a method of frying with a small amount of oil using a shallow cooking utensil (fried and fried), a method of so-called pan fry. fry) or saute. The processing conditions for the baking treatment and the frying treatment are not particularly limited as long as at least the surface layer of the beans and vegetables is cured by thermal denaturation.

  Regarding the state 2), the state in which the component (for example, divalent metal ion) of the divalent metal ion solution is present in the surface layer of the beans and vegetables can be realized by performing the divalent metal ion solution treatment on the beans and vegetables. . The divalent metal ion solution is typically an aqueous liquid containing a divalent metal ion. Examples of the divalent metal ion include calcium ions, magnesium ions, copper ions, and zinc ions. Can be used alone or in combination of two or more. The divalent metal ion concentration in the divalent metal ion solution is preferably 0.01 to 4% by mass, more preferably 0.01% to 4% by mass, from the viewpoint of more reliably realizing the state of the above 2) without impairing the flavor and the like of the beans and vegetables. 0.04 to 2% by mass. An example of the divalent metal ion solution is an aqueous calcium carbonate solution having a calcium ion concentration of 0.02 to 0.18 mol / L. The divalent metal ion solution treatment may be any treatment as long as the divalent metal ion solution is brought into contact with the beans, for example, a method of dipping the beans in the divalent metal ion solution, A method of applying or spraying an ionic solution can be exemplified. For example, when soybeans are immersed in a divalent metal ion solution, when the divalent metal ion concentration in the divalent metal ion solution is within the above-mentioned preferred range, the immersion time is preferably from 5 to 360. Minutes, more preferably 10 to 180 minutes.

  Regarding the state 2), the state in which the components (for example, metal ions) of the alum solution are present on the surface layer of the beans and vegetables can be realized by performing the alum solution treatment on the beans and vegetables. Examples of the alum solution include aqueous solutions or aqueous dispersions of calcined alum. The alum concentration in the alum solution is preferably from 0.3 to 2% by mass, more preferably from 0.6 to 1% by mass, from the viewpoint of more reliably realizing the state of the above 2) without impairing the flavor and the like of the beans and vegetables. %. The alum solution treatment can be performed in the same manner as the divalent metal ion solution treatment. For example, when immersing bean vegetables in an alum solution, when the alum concentration in the alum solution is within the above-mentioned preferred range, the immersion time is preferably 5 to 360 minutes, more preferably 10 to 180 minutes. It is.

  Regarding the state 2), the state in which a component of sugar solution (for example, sugar) is present on the surface layer of the beans and vegetables can be realized by performing sugar solution treatment on the beans and vegetables. The sugar solution is typically an aqueous solution of sugar. Examples of the sugar include lactose, glucose, sucrose, maltose, invert sugar, fructose, water syrup, fructose syrup, honey, and the like. One kind may be used alone, or two or more kinds may be used in combination. The sugar concentration in the sugar solution is preferably 5 to 50% by mass, more preferably 10 to 35% by mass, from the viewpoint of more reliably realizing the state of the above 2) without impairing the flavor and the like of the beans and vegetables. The sugar solution treatment can be performed in the same manner as the divalent metal ion solution treatment. For example, when soybeans are immersed in a sugar solution, when the sugar concentration in the sugar solution is within the above-mentioned preferred range, the immersion time is preferably 5 to 360 minutes, more preferably 10 to 180 minutes. It is.

  Regarding the state 2), the state in which the component of the gelling agent-containing liquid (for example, the gelling agent) is present in the surface layer of the beans and vegetables can be realized by performing the treatment with the gelling agent-containing liquid on the beans and vegetables. The gelling agent-containing liquid is typically an aqueous solution or aqueous dispersion of a gelling agent, and examples of the gelling agent include pectin, guar gum, xanthan gum, tamarind gum, carrageenan, gellan gum; Cellulose derivatives such as propylmethylcellulose; agar, and the like; one of these can be used alone, or two or more can be used in combination. The concentration of the gelling agent in the gelling agent-containing liquid is preferably 0.005 to 5% by mass, more preferably 0 to 5% by mass, from the viewpoint of more reliably realizing the state of the above 2) without impairing the flavor and the like of the beans and vegetables. 0.01 to 3% by mass. The treatment with the gelling agent-containing liquid can be performed in the same manner as the treatment with the divalent metal ion solution. For example, in the case where beans and vegetables are immersed in the gelling agent-containing liquid, if the gelling agent concentration in the gelling agent-containing liquid is within the above preferred range, the immersion time is preferably 5 to 180 minutes. , More preferably 10 to 120 minutes.

  As a pre-process of each of the above-described processes for bringing the beans and vegetables into the above-described state 2), the beans and vegetables to be processed may be boiled. The boiling process is typically a process of boiling beans and vegetables in boiling water. By such a boiling treatment, it becomes much easier to bring the beans and vegetables into the state of 2).

  Which of the above 1) and 2) is to be selected for the beans and vegetables as the ingredients in the ingredient-containing sauce can be appropriately determined according to the type of the ingredient-containing sauce, the type and size of the beans and vegetables, and the like. Good. For example, when the beans and vegetables as ingredients are potatoes, pumpkins or radishes, and the minimum delivery length of the beans and vegetables is in a preferred range described below, 1) the surface layer of the beans and vegetables is thermally denatured. And / or 2) at least one component of a liquid selected from the group consisting of a divalent metal ion solution and an alum solution is preferably present in the surface layer of the beans and vegetables, In particular, the one in which the above-mentioned condition 1) is realized by the frying treatment, that is, the “fruit vegetables that have been fried” is preferable.

  In the sauce containing ingredients of the present invention, the minimum delivery length of the beans and vegetables as the ingredients is preferably 10 to 30 mm. Here, the “minimum transfer length” is the minimum value of the transfer length of the beans and vegetables as ingredients in a plan view, and is the difference in the projected view when the beans and vegetables are projected in any direction. It can also be said to be the minimum value of the transfer length. That is, in the sauce containing ingredients of the present invention, the minimum value of the delivery length in plan view of the beans and vegetables as the ingredients is preferably in the range of 10 to 30 mm regardless of the shape. For example, if the beans and vegetables as ingredients are in a spherical shape with a diameter of 20 mm, the minimum delivery length of the spherical beans and vegetables is 20 mm, and the beans and vegetables as ingredients are 15 mm × 15 mm. In the case of a × 40 mm beat tree shape, the minimum delivery length of the leg tree vegetables in the beat tree shape is 15 mm.

  When the minimum delivery length of the beans and vegetables as ingredients in the ingredient-containing sauce is in the range of 10 to 30 mm, the flavor of the ingredients and the flavor of the sauce can be harmonized better. If the minimum delivery length of the beans and vegetables is too short, the beans and vegetables may be reduced in size as a whole, and not only the flavor and the texture, but also the visual feeling of the ingredients may be reduced. Depending on the shape of the vegetables, the degree of flatness may increase, which may lead to the collapse of the beans and vegetables. On the other hand, if the minimum delivery length of the beans and vegetables is too long, the impression of the sauce becomes too large, and the impression of the sauce is diluted. Therefore, there is a risk that the beans and vegetables will collapse. The minimum delivery length of beans and vegetables as ingredients is preferably 11 to 25 mm, more preferably 12 to 22 mm.

  In addition, in the sauce containing ingredients of the present invention, the maximum delivery length of the beans and vegetables as the ingredients is preferably 100 mm or less, more preferably 80 mm or less. The "maximum delivery length" here is the maximum value of the delivery length of the beans and vegetables as ingredients in a plan view, and is the difference in the projected view when the beans and vegetables are projected in any direction. It can also be said to be the maximum value of the transfer length. In order to obtain a feeling of ingredients in the ingredient-containing sauce, it is preferable that the maximum delivery length of the beans and vegetables as ingredients is large, but if the beans and vegetables are too large, they are easily disintegrated. Problems can also arise with respect to the integration with the flavor. In consideration of the above, the maximum delivery length of beans and vegetables as ingredients is preferably in the above range.

  In the ingredient-containing sauce of the present invention, the content of the beans and vegetables as the ingredient is preferably from 10 to 40 mass, based on the total mass of the ingredient-containing sauce, from the viewpoint of the balance between the ingredient and the sauce. %, More preferably 20 to 30% by mass.

  The ingredient-containing sauce of the present invention contains a sauce part. The source portion is a portion having fluidity at room temperature (25 ° C.) in the ingredient-containing source, and is a liquid or fluid mainly composed of water. When a solid (for example, ingredients) is removed from the ingredient-containing source, a sauce portion is obtained. As the source portion, a known source can be used, and it can be manufactured according to a conventional method. Examples of the source that can be used as the source portion include a demiglace sauce, a brown sauce, a meat sauce, a Neapolitan sauce, an Arabia sauce, a pumpkin sauce, a carbonara sauce, and a white sauce. In addition, as the raw material of the sauce portion, those generally used as the raw material of the sauce can be used without particular limitation, for example, vegetables such as onion, garlic, leek; Flavored vegetables; vegetable extracts, meat extracts, natural herbs such as dried herbs, salt, pepper, dairy ingredients, sugars, starches, flours, seasonings, solid soups, oils, water, etc., and constitutes the sauce portion One of these can be used alone, or two or more can be used in combination, depending on the type of sauce and the like.

  In the sauce containing ingredients of the present invention, the viscosity of the sauce portion excluding solids at a product temperature of 80 ° C. is 1 to 100 Pa · s, preferably 3 to 60 Pa · s. The “viscosity” here is a value measured by a B-type viscometer in accordance with JIS Z 8803 “Viscosity of Liquid—Measurement Method”. When the viscosity of the sauce portion of the ingredient-containing sauce is in the specific range, the inconvenience of the ingredients (beans and vegetables) collapsing during the production and storage of the ingredient-containing sauce can be more effectively prevented. The viscosity of the sauce portion can be adjusted by adding water at the time of manufacturing the ingredient-containing source, or by adjusting the heating conditions of the ingredient-containing source appropriately to evaporate the moisture.

  The ingredient-containing sauce of the present invention is typically eaten over other ingredients, and is different from “instrument-containing soup”, which is intended to be eaten by itself. The ingredient-containing sauce of the present invention can be applied to, for example, bakery products such as stew, hamburger steak, pasta dishes, cooked rice and bread, and is particularly suitable as a pasta sauce. When the ingredient-containing sauce of the present invention is used as a pasta sauce, examples of pasta dishes used in combination include spaghetti, macaroni, gratin, and the like.

  Next, a method for producing the sauce with ingredients of the present invention will be described. The method for producing a sauce with ingredients of the present invention is suitable for producing the sauce with ingredients of the present invention described above, and a step of shape-preserving beans and cooking the beans with the shape-preservation. Mixing step with the used sauce.

  In the method for producing an ingredient-containing sauce according to the present invention, a shape preserving treatment of the beans and vegetables is performed prior to the mixing of the beans and the cooked sauce. As another method for producing the sauce containing ingredients, for example, after mixing i) beans and vegetables that have not been subjected to shape-retaining treatment and a cooked sauce, the mixture is mixed with beans and vegetables contained in the mixture. Is subjected to a treatment (for example, a heat treatment of the mixture) such that ii) beans and vegetables which have not been subjected to the shape-retention treatment are mixed with a cooked sauce, and then the beans and vegetables are removed from the mixture. Is once taken out, and a shape-retaining treatment is performed on the taken out bean vegetables. However, in the methods i) and ii), it is necessary to stir the sauce containing the beans and vegetables for a relatively long time from the viewpoint of improving the effect of the shape preserving treatment and the like. Bean vegetables may collapse. On the other hand, in the method of the present invention, in which the beans and vegetables as ingredients are subjected to shape-retaining treatment and then mixed with the sauce, such inconveniences can be avoided and the whole beans and vegetables can be preserved. The shaping process can be easily performed uniformly, and furthermore, it is possible to avoid the inconvenience of adding extra flavor to the sauce due to the shape keeping process.

  The shape keeping treatment is at least one selected from the group consisting of a baking treatment, a frying treatment, a divalent metal ion solution treatment, an alum solution treatment, a sugar solution treatment and a gelling agent-containing solution treatment. That is, in the method for producing a sauce containing ingredients of the present invention, one of these six kinds of treatments may be used alone or in combination of two or more as a shape preservation treatment applied to beans and vegetables used as ingredients. Can be used. Each process is as described above. In addition, it is preferable that the minimum delivery length and the maximum delivery length of the beans and vegetables are respectively adjusted to the above ranges. In addition, the seasoning process may be performed on the beans and vegetables before or after the shape preservation process, or on the premise that the process is performed before mixing with the sauce. The seasoning treatment can be performed using a seasoning such as salt, sugar, soy sauce, and miso, for example, according to a conventional method.

  In the mixing step, the shaped vegetables and the cooked sauce are mixed. The cooked sauce used here is such that the viscosity at the product temperature of 80 ° C. of the sauce portion excluding solid matter in the sauce containing ingredients, which is the production result of the present invention, is in the above range (1 to 100 Pa · s). Preferably, the viscosity at a product temperature of 80 ° C. is adjusted in advance to the same range as the above range.

  In the method for producing an ingredient-containing sauce according to the present invention, after the mixing step, the mixture obtained in the mixing step (a mixture containing shaped vegetables and cooked sauce) may be subjected to heat treatment. preferable. By the heat treatment of such a mixture, it is possible to further enhance the integrity of flavor between the beans and vegetables as ingredients and the sauce. The heat treatment of such a mixture may be an open system heat treatment in which the mixture is heated in a non-hermetic container such as a pan and heated according to a conventional method, or the mixture may be sealed in a hermetic heat-resistant container and usually heated. It may be a heat treatment in a closed system, which is heated according to the method. The heat treatment of the sealing system also serves as a so-called retort sterilization treatment. That is, the ingredient-containing sauce manufactured through the sealing system heat treatment is a so-called retort sauce. The conditions of the closed system heat treatment may be appropriately determined according to the type of the ingredient-containing sauce, the type and size of the beans and vegetables, and are not particularly limited. The condition maintained for 〜40 minutes can be exemplified.

  Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

(Manufacture of ingredients)
Potatoes (make-in) were used as beans and vegetables. The potato was peeled, and a rectangular parallelepiped shape of 10 mm × 10 mm × 20 mm was cut out to obtain a raw material. This raw material was immersed in an oil having an oil temperature of 170 for 2 minutes to obtain a material of Production Example 1.
Further, after the raw material was boiled, the whole raw material was immersed in an aqueous solution of calcium carbonate having a calcium ion concentration of 0.1 mol / L for 60 minutes to obtain a material of Production Example 2.
Further, after the raw material was boiled, the whole raw material was immersed in a sucrose aqueous solution having a sucrose concentration of 20% by mass for 30 minutes to obtain a material of Production Example 3.
In addition, the ingredients were boiled to obtain ingredients of Production Example 4.
Further, after the raw ingredients were boiled, they were air-dried in an environment at a temperature of 30 ° C. to obtain the ingredients of Production Example 5.
In addition, the said boiling process is a process of immersing raw material ingredients in boiling water for 60 minutes.

[Examples 1 to 15, Comparative Examples 1 to 8]
A white sauce containing ingredients was produced using the ingredients (bean vegetables) according to any of the following sauce production methods A to C. Examples 10 to 15 and Comparative Examples 7 to 8 (examples listed in Table 2 below) are the same as Example 7 except that the viscosity of the source portion excluding solids at 80 ° C. was changed.

(Source manufacturing method A)
Put the butter in a pan and add the flour when it melts. Stir well while heating to avoid burning. When the butter and flour were mixed, milk was added and heated with stirring to obtain a white sauce (cooked sauce) having a viscosity at a product temperature of 80 ° C. within a predetermined range. The viscosity of the white sauce was adjusted mainly by milk and heat. The obtained white sauce is divided into 20 heat-resistant bags having airtightness in an amount of 100 g for each bag, and furthermore, the ingredients (beans and vegetables) are put in 10 pieces per bag and sealed, and the ingredients are contained. White sauce was manufactured. Of the 20 bags containing the ingredient-containing white sauce, 10 bags were stored at room temperature (25 ° C.), and the remaining 10 bags were directly stored in a refrigerator at a refrigerator temperature of 5 ° C.

(Source manufacturing method B)
In sauce production method A, a white sauce with ingredients was produced in the same manner as in sauce production method A, except that the timing of mixing the ingredients (bean vegetables) and the sauce was changed. Specifically, during the production of the white sauce, the white sauce and the ingredients were mixed during the production. More specifically, in the process of producing white sauce according to sauce production method A, when butter and flour are mixed, add ingredients (bean vegetables) together with milk, and then stir to produce white sauce with ingredients. did.

(Source manufacturing method C)
Ingredients were added in the same manner as in Sauce Manufacturing Method A, except that the white sauce containing the ingredients manufactured by the sauce manufacturing method A was heat-treated (sealed heat treatment) at 140 ° C. for 5 minutes for each bag containing the sauce. White sauce was manufactured.

(Test example)
The bag containing the white sauce containing the ingredients of each Example and Comparative Example was opened, the contents were emptied into a heat-resistant container, and the state of the ingredients was evaluated by the following evaluation criteria by ten specialized panelists, respectively. . After the evaluation of the state of the ingredients, the white sauce containing the ingredients in the heat-resistant container was heated in a microwave oven at 500 W for 2 minutes, and then was eaten by 10 specialized panelists. Was evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2 below as the average value of the evaluation scores of 10 people.

<Evaluation criteria for collapse of ingredients>
5 points: All of the 10 ingredients put into the bag maintain their original shape, which is extremely good.
4 points: Out of all 10 ingredients put into the bag, 7 to 9 pieces maintained the original shape without collapsing, which is good.
3 points: Of all the 10 ingredients put into the bag, 4 to 6 or less maintain their original shape without collapsing, and are slightly defective.
2 points: Out of all 10 ingredients put into the bag, 3 or less maintain their original shape without collapsing and are defective.
1 point: All of the 10 ingredients put into the bag have collapsed and are extremely poor.
<Evaluation criteria for texture>
5 points: The solid feeling of the ingredients is firmly felt, and is in harmony with the sauce flavor, and is extremely good.
4 points: The solid feeling of the ingredients is well felt, in harmony with the sauce flavor, and good.
3 points: Solid feeling of ingredients is felt, but it is not enough for harmony with sauce flavor and slightly poor.
2 points: The solid feeling of the ingredients was not so much felt, and the sauce was slightly rough and poor.
1 point: The solid feeling of the ingredients is hardly felt, the sauce is rough and extremely poor.

  As shown in Table 1, each example is based on performing the shape-retaining treatment of the ingredients according to Production Examples 1 to 3, as compared with the comparative examples not performing the shape-retaining treatment. The ingredients were hard to collapse and had a good texture. In addition, when the examples are compared with each other, in the order of higher evaluation, Examples 7 to 9 employing the source manufacturing method C, Examples 1 to 3 employing the source manufacturing method A, and Examples 4 to 6 employing the source manufacturing method B. Therefore, as a method for producing the sauce containing the ingredients, a production method based on the sauce production method C, that is, after mixing the shape-retained beans and the cooked sauce, and then heating the mixture ( It can be seen that the heat treatment (sealing system heat treatment) is effective in obtaining a sauce containing ingredients having excellent texture and flavor, including beans and vegetables as ingredients having a relatively large size.

From the comparison between the example and the comparative example in Table 2, it can be seen that the viscosity of the source portion excluding solids at a product temperature of 80 ° C. is preferably 1 to 100 Pa · s, which is the range of the example.

Claims (6)

An ingredient-containing sauce containing beans and vegetables as an ingredient,
The surface layer of the vegetable is hardened by heat denaturation, or the surface layer includes at least one selected from the group consisting of a divalent metal ion solution, an alum solution, a sugar solution, and a gelling agent-containing solution. The components of the liquid are present,
An ingredient-containing sauce having a viscosity of 1 to 100 Pa · s at a product temperature of 80 ° C. of a sauce portion excluding solids.   The ingredient-containing sauce according to claim 1, wherein the minimum delivery length of the beans and vegetables is 10 to 30 mm.   The ingredient-containing sauce according to claim 1 or 2, which is a retort sauce. A method for producing a sauce containing ingredients, comprising beans and vegetables as ingredients, wherein the viscosity of the sauce portion excluding solids at a product temperature of 80 ° C. is 1 to 100 Pa · s,
A step of shape-retaining the beans and vegetables,
A mixing step of mixing the shape-retained beans and the cooked sauce,
The shape-retaining treatment is at least one selected from the group consisting of baking treatment, frying treatment, divalent metal ion solution treatment, alum solution treatment, sugar solution treatment and gelling agent-containing solution treatment. Source manufacturing method.   The method for producing an ingredient-containing sauce according to claim 4, wherein the minimum delivery length of the beans and vegetables is 10 to 30 mm.   The method according to claim 4, wherein after the mixing step, the mixture obtained in the mixing step is subjected to a heat treatment.