JP2020124144A - Astaxanthin-containing sauce - Google Patents

Abstract

To provide a sauce enabling expecting a health function which astaxanthin has by easily eating, and reduced in foreign taste and foreign odor derived from algae, and to provide a flavor improving method for the same.SOLUTION: A sauce contains astaxanthin derived from Haematococcus algae, and a tomato ground product. A content of the astaxanthin is preferably 0.00005-0.01 mass%, and a content of the tomato ground product is preferably 5-70 mass%. A packed sauce including the sauce and a container for storing the sauce is also provided. Furthermore, there is provided a flavor improving method for the sauce, including storing the sauce containing astaxanthin derived from Haematococcus algae, and a tomato ground product in a container to make a packed sauce, and sealing the packed sauce followed by heating treatment.SELECTED DRAWING: None

Description

The present invention relates to a sauce containing astaxanthin and a method for improving the flavor of a sauce containing astaxanthin.

Astaxanthin is a kind of carotenoid which is a red-light natural pigment. Astaxanthin is contained in aquatic organisms such as krill and some algae, and is stored in marine products such as salmon, salmon roe, shrimp, and crab that ingest these aquatic organisms in the flow of the food chain.

Astaxanthin has a strong antioxidant action which is said to be 10 times that of β-carotene and 1000 times that of vitamin E. Therefore, astaxanthin is expected to have various health functions such as reduction of active oxygen and lipid peroxides in the body and skin beautifying effect by applying it to a living body.

Expecting the above-mentioned health function of astaxanthin, supplements and cosmetics containing astaxanthin extracted from marine products, aquatic organisms, etc. are commercially available. Further, in order to make astaxanthin ingestible more easily, attempts have been made to include it in general foods and drinks. However, astaxanthin extracted from marine products and aquatic organisms retains a unique unpleasant odor such as fishy odor, so even when a small amount of this astaxanthin is contained in food and drink, the flavor of the food and drink is disturbed. Was causing

Patent Document 1 describes a food or drink containing an alga-derived component such as astaxanthin and fructose for the purpose of suppressing the generation of an unpleasant odor peculiar to the alga-derived component. In addition, for the same purpose, Patent Document 2 describes a packaged beverage having a pH of 2.5 or more and 4.4 or less and a content ratio of astaxanthin and sodium of sodium/astaxanthin of 3 or more and 50 or less. There is.

JP, 2005-226533, A JP, 2018-27043, A

The astaxanthin-containing foods and drinks described in Patent Documents 1 and 2 had an insufficient effect of suppressing the unpleasant odor peculiar to algae-derived components. Further, in these documents, when used in combination with other foods, maintaining the flavor of astaxanthin-containing food and drink, unpleasant algae-derived flavor and odor such as algae-derived fishy odor (hereinafter, this There is no disclosure regarding the reduction of "off-taste".

Therefore, the object of the present invention is to easily eat and expect the health function of astaxanthin, the offensive offensive odor due to astaxanthin derived from Haematococcus algae is reduced, and a sauce and its flavor improving method that can feel the original flavor of the sauce. Is to provide.

The present invention provides a sauce containing astaxanthin derived from Haematococcus alga and ground tomato products.

The present invention also provides a packaged sauce containing the sauce and a container containing the sauce.

Further, the present invention, astaxanthin derived from Haematococcus algae, and a sauce containing a crushed tomato product in a container to form a packaged sauce,
A method for improving the flavor of a sauce is provided, in which the packaged sauce is sealed and then heat-treated.

ADVANTAGE OF THE INVENTION According to this invention, the source|sauce in which the healthy function which astaxanthin has by eating easily can be expected and the off-flavor and off-flavor derived from algae was reduced is provided.

The present invention will be described below based on its preferred embodiments. The sauce of the present invention has fluidity at normal temperature (25°C) and contains a liquid or fluid containing water as a main component. The sauce of the present invention is typically eaten together with other ingredients or dishes by applying it to other ingredients or dishes other than the sauce, or by entangled with other ingredients or dishes other than the sauce, It is different from beverages intended to eat liquids or liquids themselves. In the following description, when described as “X to Y” (X and Y are arbitrary numbers), it means “X or more and Y or less” unless otherwise specified.

The sauce of the present invention contains astaxanthin derived from Haematococcus alga. Haematococcus alga is a freshwater unicellular alga of the genus Haematococcus, and has the property of accumulating a large amount of astaxanthin in its cells. Examples of such Haematococcus algae include Haematococcus pluvialis, Haematococcus lacustris, Haematococcus capensis, Haematococcus droevagensis and the like.

The hematococcus alga-derived astaxanthin is obtained as an extract from at least one algal body of the above-mentioned Haematococcus alga. Therefore, the "hematococcus alga-derived astaxanthin" in the present invention is intended to exclude astaxanthin extracted from animals and plants other than hematococcus algae and fungi, and artificially synthesized astaxanthin. The algal cells used for extraction may be crushed ones. In the following description, Haematococcus alga is also simply referred to as “algae”.

The alga-derived extract may contain, in addition to astaxanthin, a component derived from Haematococcus alga other than the astaxanthin (hereinafter, also referred to as “residual component”). The shape of the extract is not particularly limited and may be, for example, powder, granules, granules, liquid, oil, dispersion liquid or emulsion liquid, or a combination thereof. Astaxanthin contained in the sauce of the present invention, the extract may be used as it is, or if necessary, the extract may be further dispersed in a dispersion medium, or may be subjected to a treatment such as drying. Good. From the viewpoint of easily obtaining high-purity astaxanthin, the astaxanthin used in the present invention is preferably an extract from at least one algal body of Haematococcus alga and is not a pulverized algal body. Further, astaxanthin derived from Haematococcus alga may be a commercially available product as long as it is edible.

The astaxanthin content in the sauce of the present invention is preferably such that the astaxanthin content is preferably 0.5 to 20 mg per serving when the sauce of the present invention is 100 g to 200 g per serving. Specifically, the content of astaxanthin is preferably 0.00005% by mass to 0.01% by mass, more preferably 0.0005% by mass to 0.005% by mass in the total mass of the sauce. For example, when a dispersed oil containing 50% by mass of astaxanthin is used in the production process of the sauce, the dispersed oil may be blended preferably in an amount of 0.0001% by mass to 0.02% by mass in the total mass of the sauce. By setting the content of astaxanthin in such a range, it is possible to effectively obtain the health function of astaxanthin, and together with the effect of reducing the off-flavor and off-flavor due to the use of ground tomato products described later, the off-flavor resulting from the remaining components. Off-flavors can be reduced, and as a result, the flavor of the sauce can be better perceived by the consumer. The content of astaxanthin can be measured, for example, by a high performance liquid chromatography method. Whether or not astaxanthin is derived from Haematococcus alga can be determined by, for example, examining the type and abundance ratio pattern of optical isomers of astaxanthin by high performance liquid chromatography.

The sauce of the present invention further contains ground tomato products. The crushed tomato product is not the tomato fruit itself, but a product obtained by cutting, crushing, squeezing, etc., into small pieces of the tomato fruit, and excludes a mode in which the tomato fruit is not completely divided. The crushed tomato product is a solid substance, a fluid substance, a liquid substance or a mixture thereof at room temperature (25° C.).

As the tomato crushed product, for example, a solid product obtained by unidirectionally or multidirectionally cutting tomato fruits such as sliced tomato, dice tomato, combed tomato, chopped tomato, tomato fruit such as tomato puree, tomato paste, tomato ketchup, etc. Examples thereof include a treated or lining-treated fluid, a liquid obtained by squeezing tomato fruits such as tomato juice, and a combination thereof. The crushed tomato product may be raw or may be one obtained by further subjecting the crushed tomato product to another treatment such as drying, freezing or heating. Examples of the dried tomato product include tomato puree and tomato powder obtained by drying tomato paste. Further, the crushed tomato product may be a tomato fruit that has been cooked by heating, boiling, etc., which has been subjected to the above-described fragmentation treatment. In addition to the pulp, the ground tomato product may contain seeds and peels. These can be used alone or in combination of two or more.

Of the above-mentioned crushed tomato products, it is preferable to use the tomato fruits that have been diced into pieces so that the surface area thereof is increased. Specifically, it is preferable to use at least one of tomato puree, tomato paste, and tomato juice as the crushed tomato product. By using such a tomato crushed product as a sauce, while reducing the algae-derived off-flavor and off-odor caused by the residual components, the tomato's original flavor is easily expressed, and the flavor of the sauce is perceived well by the eater. be able to.

From the viewpoint of effectively reducing the off-flavor and off-flavor derived from Haematococcus algae, the content of the crushed tomato product in the sauce of the present invention is preferably 5% by mass to 70% by mass in terms of wet weight of the crushed tomato product in the total mass of the sauce. It is% by mass. The content of the crushed tomato product can be appropriately changed depending on the type of sauce, the desired flavor and the like. Specifically, in the case of a sauce that does not impart a tomato flavor so much, the content of the crushed tomato product is preferably 5% by mass or more and less than 10% by mass in terms of wet weight of the crushed tomato product in the total mass of the sauce. Similarly, when using a tomato-flavored sauce, the content of the crushed tomato products is preferably 10% by mass or more and less than 20% by mass, and when using a tomato-based sauce such as tomato sauce, it is preferable. Is 20% by mass to 70% by mass.

The sauce of the present invention preferably has a viscosity at a product temperature of 25° C. of 1 to 15 Pa·s, more preferably 2 to 10 Pa·s. Since the sauce has such a viscosity, it is possible to further enhance the flavor of the sauce and reduce the taste and flavor of the algae, so that the taste of the sauce can be better perceived by the eater. In addition to this, the texture of the sauce becomes good. The "viscosity" referred to herein is a value measured by a B-type viscometer in accordance with JIS Z 8803 "Liquid viscosity-Measuring method". The viscosity of the sauce is, for example, by adding water at the time of manufacturing the sauce to reduce the viscosity, evaporating water by heating to increase the viscosity, or adding a viscosity modifier such as starch starch to increase or decrease the viscosity. It can be adjusted by In the sauce of the present invention, when the solid content derived from the tomato crushed product, and the solid content derived from the raw materials and ingredients described below, the viscosity of the sauce is a liquid or fluid without these solids. It was measured as a target.

The type of sauce of the present invention is not particularly limited as long as it is edible, tomato sauce, carbonara sauce, cream sauce, emulsified sauce such as cheese sauce, and oily sauce such as oil sauce, soy sauce sauce, Japanese style. Examples thereof include aqueous sources such as sauces, oil-water separation sources, and the like. Among these, it is preferable to use emulsified sauces such as tomato sauce, carbonara sauce, cream sauce, and cheese sauce. By using such a sauce, it is possible to uniformly mix the ground tomato powder present in the aqueous phase and the fat-soluble astaxanthin present in the oil phase, thus improving the health function and reducing the off-flavor. It is possible to achieve both compatibility and further improve the sauce flavor. When an emulsified sauce is used, the entire sauce may be emulsified or the sauce may be partially emulsified. In any case, the effect of the present invention is sufficiently exhibited.

As the above-mentioned raw materials for the sauce, those used as the above-mentioned raw materials for the sauce can be used without particular limitation, except for those made from tomato. Examples of raw materials include vegetable extracts, meat extracts, soup stocks, von, bouillon, and consomme extracts, milk, cheese, dairy products such as fresh cream, wheat flour and other cereals, wine and other alcoholic beverages, olive oil and rapeseed oil. Vegetable oils such as butter, animal oils such as butter, corn starch, starches such as starch, herbs, peppers, spices such as garlic, seasonings such as salt, sugar, soy sauce, vinegar, water, eggs, meat and vegetables. Beans paste, puree, acidulant, emulsifier, thickener, stabilizer, colorant, etc., may be used alone or in combination of two or more, depending on the type of sauce. it can.

To the sauce of the present invention, ingredients other than tomato may be added as long as the effects of the present invention are exhibited. As ingredients, livestock meat such as beef, chicken, pig, squid, octopus, shellfish, seafood such as salmon and salmon, vegetables such as spinach, carrots, onions, potatoes, root vegetables such as sweet potatoes, shiitake mushrooms and maitake mushrooms. , Mushrooms such as mushrooms, shimeji mushrooms, porcini, and eringii. These ingredients may be used alone or in combination. The content of the ingredients may be appropriately set based on the amount used for a normal ingredient-containing sauce, and is generally 40% by mass or less, more preferably 8 to 35% by mass in the total mass of the sauce. %, and more preferably about 15 to 30 mass %.

The above-mentioned raw materials and ingredients may be raw ones, for example, those that have been subjected to salting treatment, blanching, baking, boiling, drying, freezing, etc., and these may be cut. It may have been done. These can be used alone or in combination of two or more.

The sauce of the present invention can be applied to bakeries such as stew, hamburger steak, pasta dishes, cooked rice and bread, and is particularly suitable as a pasta sauce. When the sauce of the present invention is used as a pasta sauce, examples of pasta dishes used together include spaghetti, macaroni, gratin and the like.

It is also preferable that the sauce of the present invention is stored in a container and packed. That is, the packaged sauce according to the present invention is preferably configured to include the above-mentioned sauce and a container that houses the sauce. With such a structure, the unpleasant odor derived from algae is prevented from leaking to the outside, and the handleability, transportability, and storability of the sauce are improved, making it suitable for market distribution. .. In addition to this, since it can be aged so that the mixed state of the sauce components becomes uniform after the sauce is manufactured and before it is provided to the consuming person, the sauce component expressing a good flavor and the eating It is possible to integrate with a residual component that causes an off-flavor and an off-flavor due to algae at the time without a feeling of strangeness. As a result, it is possible to further reduce the algae-derived off-flavor and off-flavor that are perceived during eating, and the flavor of the sauce is further improved.

The container that can store the sauce is not particularly limited, and a bag body or a molded body made of plastic, glass, metal, or a combination thereof can be used, and more specifically, a plastic container, a bottle, a can, a pouch container. Etc. These containers may be further provided with a lid, a joint portion, or the like, and may be configured to hermetically, hermetically or hermetically seal the accommodated sauce. Further, the packaged sauce may be subjected to a heat treatment such as a normal pressure heat treatment or a retort (pressurized) heat treatment, or a microorganism control treatment such as a gas replacement treatment such as inert gas substitution filling. When heat treatment is performed as a microorganism control treatment, from the viewpoint of simultaneously improving the storage stability of the sauce and reducing the aroma-derived off-flavor, the container-sealed sauce is hermetically sealed, hermetically sealed or heat-treated after the sauce is sealed. It is preferable. In this case, the heat treatment may be performed under known conditions, for example, 100°C to 160°C for 5 minutes to 60 minutes. It should be noted that the term “sealed” refers to a form in which solids are prevented from mixing, but the mode in which liquids and gases can flow, and the term “airtight” refers to a mode in which solids and liquids are prevented from mixing but gas can be passed through. Sealing is a form that prevents all solids, liquids, and gases from entering and circulating.

While the above is the description of the source of the present invention, a method of manufacturing the source will be described below. For the points that are not particularly described with respect to the method for manufacturing the sauce, the above description regarding the sauce and the packaged sauce is appropriately applied.

The method for producing a sauce has a mixing step of mixing astaxanthin derived from Haematococcus alga and a ground tomato product. In this step, the order of mixing the astaxanthin derived from Haematococcus alga and the crushed tomato product is not particularly limited, and one of them may be added to the other and mixed, or these may be simultaneously mixed. In this step, if necessary, the source raw materials and ingredients may be further mixed. Even when the raw materials and ingredients of the sauce are further mixed, the order of mixing is not particularly limited, and astaxanthin derived from Haematococcus algae, crushed tomato, and the raw materials and ingredients of the sauce may be mixed in any order. However, these may be mixed at the same time. Further, in the mixing step, all or part of this step may be performed under non-heating conditions or may be performed under heating conditions.

A tomato sauce will be described as an example of the method for producing the sauce. First, oils and fats such as olive oil and butter are heated to make heated oils and fats, chopped onions and garlic are added to the heated oils and fats, and the mixture is fried to obtain a first intermediate mixture. Then, while heating the first intermediate mixture, tomato paste, which is a tomato crushed product, and wine are added to the first intermediate mixture and mixed, and if necessary, other ingredients are further added, The mixture is heated and mixed so that the whole is uniform to obtain a second intermediate mixture. To the second intermediate mixture, an extract containing astaxanthin derived from Haematococcus algae is added and mixed, and if necessary, other ingredients and seasonings can be added to obtain the sauce of the present invention. .. The heating in the present production method can utilize a known method that can be used to heat this type of sauce, and the heating in each step is usually performed by heating the inside (center) of the ingredients to be mixed. It is carried out under the conditions. As another embodiment of the method for producing a sauce, a source such as a carbonara sauce can be produced based on, for example, the method of Examples described later.

The sauce of the present invention thus obtained may be used as it is, or may be packed in a container by accommodating the sauce, but packed from the viewpoint of further reducing the aroma-derived off-flavor. It is preferably used as a sauce. Sauce of the present invention, immediately after its production, the flavor of each of the raw materials and ingredients contained in the sauce is utilized, depending on the standing condition of the scent from the sauce and the behavior in the oral cavity at the time of eating the sauce. May have a strong off-flavor and off-flavor derived from Haematococcus algae. In this regard, by using a container-packed sauce, it is possible to integrate the sauce component and the residual component causing the off-flavor and off-flavor without feeling uncomfortable until after the sauce is provided to the eater. As a result, it is possible to further reduce the unpleasant taste and odor derived from Haematococcus algae that is perceived during eating, and obtain a sauce having a good flavor. The packaged sauce can be further subjected to sterilization treatment, microorganism control treatment and the like.

The present invention also provides a method for improving the flavor of a sauce containing astaxanthin derived from Haematococcus alga and ground tomato. In the sauce flavor improving method of the present invention, the sauce whose flavor is to be improved includes astaxanthin derived from Haematococcus algae and ground tomato. In this method, the sauce is housed in a container to form a packaged sauce, and then the packaged sauce is sealed and then heat-treated. As a result, the convection of the sauce caused by the heat treatment is generated in the container without scattering the aroma-derived off-flavors and smells to the outside, and the source components and the residual components that cause the off-flavors are uncomfortable in a short time. Since they can be integrated, it is possible to reduce the off-flavor and off-flavor derived from algae without impairing the original flavor of the sauce. As a result, the flavor of the sauce is improved. The description of the above-mentioned sauce of the present invention and the method for producing the same is appropriately applied to the point that the flavor improvement method of the present invention is not particularly described.

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.

(Example 1)
Carbonara sauce was produced by the following procedure. That is, olive oil and 5 mm square bacon were put in a pan and heated, and then chopped garlic was added and heated to obtain an intermediate mixture. Separately, on a mass basis, fresh cream:milk:yolk was mixed at a ratio of 1:1:1 to prepare a raw material liquid, and tomato juice as a crushed tomato product was added to the raw material liquid to prepare a mixed liquid. This mixed solution is put in a pan and stirred, and finally, a hematococcus alga extract containing astaxanthin derived from hematococcus alga (astaxanthin oil, manufactured by FUJIFILM Corporation, trade name: ASTOTS-5OS, astaxanthin content: 5 mass %) was added so that the content ratio was as shown in Table 1 below, and the contents were well stirred. The raw material liquid and the crushed tomato product were added so as to have the content ratios shown in Table 1 below.

The intermediate mixture contained in the pan was heated again, and the intermediate mixture was heated, and the astaxanthin-containing mixed solution was gradually added so as to have the content ratios shown in Table 1 below. The mixture was mixed so as to be uniform to obtain a second intermediate mixture. Powdered cheese and a seasoning were added to the second intermediate mixture, and these were mixed uniformly to obtain a carbonara sauce of this example. The sauce of this example contained 0.0007% by mass of astaxanthin (1 mg of astaxanthin in 140 g of one meal) and 8% by mass of ground tomato product in terms of wet weight in the total amount of the sauce.

(Example 2)
Carbonara sauce was produced in the same manner as in Example 1 except that 1 cm square die tomato was added in the same manner as in Example 1 so that the content ratio was as shown in Table 1 below. The content ratio of each component in the sauce of this example is shown in Table 1 below.

(Comparative Example 1)
Carbonara sauce was produced in the same manner as in Example 1 except that the mixed solution containing no crushed tomato product was used. The content ratio of each component in the sauce of this comparative example is shown in Table 1 below.

(Comparative example 2)
Carbonara sauce was produced in the same manner as in Example 1 except that grated apple was added in place of the tomato crushed product in Example 1 so that the content ratio was as shown in Table 1 below. The content ratio of each component in the sauce of this comparative example is shown in Table 1 below.

(Comparative example 3)
Carbonara sauce was produced in the same manner as in Example 1 except that ginger juice was added in place of the crushed tomato product in Example 1 so that the content ratio was as shown in Table 1 below. The content ratio of each component in the sauce of this comparative example is shown in Table 1 below.

(Comparative example 4)
Carbonara sauce was produced in the same manner as in Example 1 except that orange juice was added in place of the crushed tomato product in Example 1 so that the content ratio was as shown in Table 1 below. The content ratio of each component in the sauce of this comparative example is shown in Table 1 below.

(Evaluation 1: Evaluation of sauce flavor)
(1) With respect to the carbonara sauce of each of the examples and comparative examples, each of the sauces immediately after production was eaten by 10 specialized panelists, and the sauce flavor was evaluated according to the following evaluation criteria. The results are shown in Table 1 below as the arithmetic mean value of the evaluation points of each specialized panelist (this evaluation is also referred to as "flavor evaluation immediately after production" in Table 1).
(2) Further, each source at room temperature (25° C.) was filled in an aluminum pouch bag and hermetically sealed to form a packaged sauce. The packaged sauce was subjected to retort sterilization treatment at 120° C. for 15 minutes. After storing this at room temperature (25°C) for 24 hours, the packaged sauce was opened, and the sauce was heated again in a microwave oven. Just like the sauce just after the production, 10 expert panelists evaluated the sauce flavor. It was The results are shown in Table 1 below as the arithmetic mean value of the evaluation points of each specialized panelist (this evaluation is also referred to as "flavor evaluation after container packing" in Table 1).

<Evaluation criteria for sauce flavor>
5 points: The aroma of algae is not felt at all, but the flavor of the sauce is felt well, which is extremely good.
4 points: The fishy flavor of algae is not felt so much, but the flavor of the sauce is felt, which is good.
3 points: Although the fishy aroma of algae is occasionally felt, the flavor of the sauce is felt and is acceptable.
2 points: The fishy flavor of algae is often felt, and the flavor of the sauce is weak, which is poor.
1 point: The fishy aroma of algae was always felt, and the flavor of the sauce was hardly sensed, which was extremely poor.

(Evaluation 2: Evaluation of source viscosity)
With respect to the carbonara sauce of each Example and Comparative Example, each sauce immediately after production was cooled to 25° C., and using a B-type viscometer (manufactured by TOKIMEC, model number: 4163) and a No. 3 rotor, the rotation speed was 3 to 13 rpm. The viscosity of each sauce was measured under the condition of the product temperature of 25°C. The results are shown in Table 1 below.

As shown in Table 1, the carbonara sauce of the example is a source in which the aroma-derived off-taste and offensive odor is reduced and a good flavor of the sauce can be perceived, as compared with the sauce of the comparative example containing no tomato ground product. I understand. Further, as shown in Example 1, it is also found that the flavor of the sauce is further improved by using tomato juice such as squeezed tomato which has been finely divided into pieces. Further, it can be seen that the sauces of the examples can be improved so that the taste of the sauce can be better felt by packaging them in a container.

(Examples 3 to 8)
Carbonara sauce was produced in the same manner as in Example 1 except that the amount of astaxanthin oil added was changed so that the amount of astaxanthin in the source was the amount shown in Table 2 below. For these sauces, the flavor and viscosity of the sauce were evaluated in the same manner as in the above method. The results are shown in Table 2 below together with Example 1.

As shown in Table 2, it can be seen that all of the carbonara sauces of the respective examples can reduce the off-flavor and off-flavor caused by the residual components derived from algae, and can make the tasters perceive the good flavor of the sauce. .. In particular, according to Examples 1, 5 and 6 in which the astaxanthin content is in a more preferable range, since the content capable of obtaining the health function of astaxanthin is sufficiently contained in one sauce, it is easy to eat. At the same time, it can be seen that the off-taste and off-flavor due to the residual components derived from algae are reduced.

(Examples 9 to 15)
Carbonara sauce was produced in the same manner as in Example 1 except that water-soluble starch starch was added at the end of the sauce production process in Example 1 to adjust the viscosity of the sauce as shown in Table 3 below. For these sauces, the flavor and viscosity of the sauce were evaluated in the same manner as in the above method. The results are shown in Table 3 below.

As shown in Table 3, it can be seen that all of the carbonara sauces of the respective examples can reduce the off-flavor and off-flavor caused by the residual components derived from algae, and can make the tasters perceive the good flavor of the sauce. .. In particular, according to Examples 10 to 14 in which the viscosity of the sauce is in a suitable range, it is also found that the off-flavor and off-flavor due to the residual components derived from algae are reduced, and the flavor of the sauce is more excellently felt.

(Examples 16 to 19)
Tomato sauce was produced by the following procedure. That is, olive oil was put in a frying pan and heated to make heated oil and fat, and crushed garlic was put in the heated oil and fat and heated. Next, the chopped onion was added to the garlic-containing heating oil and further heated, and then water was added and heated to obtain a first intermediate mixture. While the first intermediate mixture was being heated, when the water in the mixture boiled, finely chopped boiled tomatoes were added as a crushed tomato product and mixed to form a second intermediate mixture. The astaxanthin oil was added to the second intermediate mixture, and the mixture was heated and mixed. The consomme and the seasoning were further added, and the mixture was further heated for 30 minutes to produce the tomato sauce of each example. The content of astaxanthin in the tomato sauce was 0.001% by mass, and the content of the ground tomato product was the amount shown in Table 4 below. For these sauces, the flavor and viscosity of the sauce were evaluated in the same manner as in the above method. The results are shown in Table 4 below.

As shown in Table 4, it can be seen that the tomato sauces of the respective examples can reduce the off-taste and off-flavor due to the residual components derived from algae, and can make the tasters perceive the good flavor of the sauce. .. In particular, according to Examples 17 and 18 in which the content of the tomato ground product in the sauce is 50 to 70% by mass, the off-flavors and off-flavors due to the residual components derived from algae are reduced, and the flavor of the sauce feels better. I understand that it will be done.

Claims (6)

A sauce containing astaxanthin derived from Haematococcus alga and ground tomato products. The sauce according to claim 1, wherein the content of the astaxanthin is 0.00005 to 0.01% by mass. The sauce according to claim 1 or 2, wherein the content of the tomato ground product is 5 to 70% by mass. The sauce according to any one of claims 1 to 3, which has a viscosity of 1 to 15 Pa·s at a product temperature of 25°C. A packaged sauce containing the sauce according to any one of claims 1 to 4 and a container which stores the sauce. A method for improving the flavor of a sauce containing astaxanthin derived from Haematococcus algae and ground tomato products,
A method for improving the flavor of a sauce, which comprises storing the sauce in a container to make a sauce, sealing the sauce, and then heat-treating the sauce.