WO2021246503A1

WO2021246503A1 - Method for producing vegetable-containing sauce

Info

Publication number: WO2021246503A1
Application number: PCT/JP2021/021292
Authority: WO
Inventors: 治子加藤; 陽一郎味谷; 武紀渡辺; 可南子久代
Original assignee: 日清フーズ株式会社
Priority date: 2020-06-05
Filing date: 2021-06-04
Publication date: 2021-12-09
Also published as: JPWO2021246503A1; CN115426901A

Abstract

The present invention addresses the problem of providing a method by which a vegetable-containing sauce having heated vegetable-like favorable flavor and food texture equivalent to or better than those in stew cooking for a long time can be produced through stew cooking for a relatively short time. A method for producing a vegetable-containing sauce according to the present invention comprises: a first step for frying vegetables, which have been subjected to a dry treatment; a second step for producing an intermediate product containing the fried vegetables and then freezing the same; and a third step for heating the frozen intermediate product. Preferably, the vegetables, which have been subjected to the dry treatment, are obtained by rehydrating the dried vegetables.

Description

Manufacturing method of vegetable-containing sauce

The present invention relates to a sauce containing cooked vegetables.

In the raw state, vegetables have a hard cell wall, a crispy texture, and a fresh flavor, but when heated, the structure of the cell wall is relaxed and the texture becomes viscoelastic. At the same time, new components are generated by the decomposition and thermal decomposition of the components by intracellular enzymes, and there are some that can obtain a flavor and taste completely different from those of raw vegetables. In addition, when flavored vegetables such as green onions and garlic are heated, sulfur-containing components appear, so that you can enjoy a unique aroma and taste. Heated vegetables are used in sauces such as dip sauces, dressings, hamburger steaks, and pasta sauces due to their unique flavor and taste.

In order to heat raw vegetables to fully bring out the flavor and texture peculiar to heated vegetables, it is necessary to relax the structure of the cell wall of the vegetables, which requires heating for a relatively long time. In addition, if the structure of the cell wall of vegetables is relaxed, the taste of vegetables will be diluted by the water exuded from the cells, so it is necessary to concentrate the diluted portion, and it takes a relatively long time to concentrate. Requires heating. Therefore, foods such as sauces using cooked vegetables have a problem that the cooking time is relatively long. If sufficient flavor and texture of cooked vegetables can be obtained even by cooking for a shorter time, it is possible to reduce the labor and energy required for cooking. On the other hand, if the cooking time of the vegetables is too long, the structure of the vegetables itself collapses and becomes a so-called simmered state, which makes it difficult to feel the texture. Therefore, it has been conventionally considered that a long and patient cooking operation is required to bring out the flavor and texture of cooked vegetables in a well-balanced manner.

Conventionally, vegetables are cooked using pre-processed vegetables. According to Patent Document 1, by using frozen raw onion instead of raw onion or fried frozen onion as the pasta sauce using onion, a pasta sauce that is well entwined with pasta and is not sticky can be obtained. It is stated that. In Patent Document 2, the cut onion is dried so that the water content is within a specific range, and further frozen to provide an excellent food similar to that of fresh raw onion when thawed and used. It is stated that a feeling can be obtained. Patent Document 3 describes that by coating the surface of an onion with an edible material and then freezing it, there is less drip during thawing, and it is possible to prevent deterioration of food quality using this. Patent Document 4 describes that by immediately subjecting the cut raw onion to hot water and then quick-freezing it, it is possible to obtain a flavorful dish with a firm structure that does not easily collapse.

Japanese Unexamined Patent Publication No. 2011-155850 Japanese Unexamined Patent Publication No. 7-147892 Japanese Unexamined Patent Publication No. 6-315345 Japanese Unexamined Patent Publication No. 2011-91

Although the above-mentioned conventional technique can obtain the same texture as fresh onions, it cannot obtain the good flavor and texture peculiar to cooked vegetables that have been boiled for a long time. In recent years, there has been an increasing need for shortening the cooking time for cooking in general, and even for stewed vegetables, which tend to take longer than other dishes, short-time stewed cooking can be used for a long time. There is a demand for a technique capable of obtaining the same flavor and texture as in the case of boiling cooking.

Therefore, an object of the present invention is to provide a method capable of producing a vegetable-containing sauce having a good flavor and texture like cooked vegetables, which is equal to or higher than that obtained by boiling for a long time by boiling for a relatively short time. It is to be.

The present invention comprises a first step of roasting and cooking vegetables that have undergone drying treatment, a second step of producing and then freezing an intermediate product containing the roasted and cooked vegetables, and heat treatment of the frozen intermediate product. This is a method for producing a vegetable-containing sauce, which comprises the third step.

In the vegetable-containing sauce produced by the present invention, vegetables can be contained not only as a solid substance (ingredient) but also as a liquid or semi-solid state or a paste form.
The vegetable-containing sauce produced by the present invention typically has an ingredient portion that is solid at normal temperature and pressure, and a liquid, semi-solid, or paste-like sauce portion that has fluidity at normal temperature and pressure. , At least the ingredient portion contains vegetables as a solid substance (ingredient). The source portion typically has a viscosity of 0.1 to 1000 Pa · s as a viscosity measured using a rotary viscometer at room temperature (25 ° C.).
The method for producing a vegetable-containing sauce of the present invention includes the first to third steps described below.

[First step]
The first step is a step of stir-frying and cooking vegetables. One of the main features of the present invention is that vegetables that have undergone drying treatment are used as the vegetables to be stir-fried. As a result, the flavor and texture of the vegetables in the sauce of the finished product, particularly the texture of the vegetables, can be as good as that of cooked vegetables, and specifically, the texture can have a viscoelastic disintegration feeling.
The above-mentioned "vegetables that have undergone a drying treatment" refers to vegetables that have been subjected to a drying treatment (a treatment for reducing the water content) once or more, regardless of whether or not they are in a dry state at the time of being fried and cooked.
Therefore, in the first step, 1) the dried vegetables are roasted and cooked as they are, and 2) the dried vegetables are treated to increase the water content by adding water, so-called dried vegetables are rehydrated. The form of frying and cooking is included.
The term "dried vegetable" as used herein refers to a vegetable in which raw vegetables are dried to reduce the water content, and is a type of vegetable that has undergone the drying treatment. The water content of the dried vegetables is not particularly limited and may be, for example, 10 to 50% by mass.
When the dried vegetables are fried and cooked as they are, the fried and cooked dried vegetables absorb the water in the process of adding water to produce the sauce or its intermediate product, which is usually performed after the fried cooking, and in the finished sauce. It will be in a state of being rehydrated.

Normally, fats and oils are used together with vegetables in stir-fried vegetables, but when dried vegetables are stir-fried with fats and oils, the fats and oils may permeate the vegetables excessively and the texture of the vegetables in the finished sauce may become sticky. There is. On the other hand, when the dried vegetables are rehydrated and cooked by stir-frying with fats and oils, the permeation of the fats and oils into the vegetables is suppressed and the texture becomes sticky as compared with the case where the dried vegetables are stir-fried and cooked with fats and oils as they are. Can be prevented.
The dried vegetables can be rehydrated by immersing the dried vegetables in an aqueous solution. As the aqueous liquid, for example, fresh water or soup stock can be used. When the dried vegetables are immersed in the aqueous liquid, the amount of the aqueous liquid used can be appropriately set in consideration of the type of the dried vegetables, etc., but from the viewpoint of improving the flavor and texture of the vegetables in the sauce of the finished product. Therefore, it is preferably 4 to 10 times, more preferably 5 to 9 times, the total mass of the dried vegetables. Soaking is usually done up to the saturated water absorption of dried vegetables.

The drying process of raw vegetables to obtain the vegetables that have undergone the drying process may be natural drying or forced drying. Examples of natural drying include sun drying, and examples of forced drying include warm air blowing. As an example of the drying process, a method of arranging raw vegetables on a drying shelf and blowing warm air until the raw vegetables reach equilibrium moisture can be exemplified. The temperature of the warm air is preferably 70 to 130 ° C, more preferably 80 to 120 ° C.

In the vegetable drying process, the raw vegetables may be dried as a whole without being cut, or the raw vegetables may be cut into an appropriate size in advance and then dried. When whole vegetables are dried as in the former case, depending on the size of the dried vegetables obtained, it is necessary to cut them to an appropriate size and then use them for sauce production. Generally, vegetables are dried. Since the volume is not a little reduced when processed, if the dried vegetables that have been completely dried are cut and then used for sauce production, it may be difficult to estimate the size of the vegetables (ingredients) in the finished sauce. be. Therefore, when vegetables that are usually cut and cooked are used as dried vegetables, the dried vegetables are preferably those that have been cut into an appropriate size in advance and then dried.

The dried vegetables may be any plant whose roots, leaves, stems, etc. are edible, and the type thereof is not particularly limited. For example, onions and garlic of cruciferous plants; carrots of cruciferous plants; Examples thereof include tomatoes, eggplants, and peppers of cruciferous plants; cabbage of cruciferous plants, etc., and one species can be used alone or in combination of two or more. As an example of a preferable vegetable, the texture when eating a heated vegetable shows a viscoelastic disintegration feeling, in other words, it is a feeling that it can be crushed with the tongue or palate without being bitten by the teeth. Specific examples include onions, garlic, ginger, and carrots.

The size and shape of the dried vegetables may be appropriately adjusted according to the type of vegetable-containing sauce to be produced, and is not particularly limited. However, from the viewpoint of giving the sauce a good flavor of vegetables, the vegetables are rehydrated. The minimum length and the maximum length are each about 0.5 mm to 10 cm, and are preferably in the shape of a vegetable grain, a strip, a clapping tree, a fan, or the like.

The stir-fry cooking carried out in the first step is a cooking method in which a cooking utensil such as a frying pan or a pan is used to heat ingredients such as vegetables while rolling them on the cooking utensil. Stir-fry cooking differs from "baking cooking" in that the ingredients are rolled and moved during heating, and the ingredients are not rolled during heating.
In addition, in the stir-fry cooking carried out in the first step, fats and oils are usually used for the purpose of preventing the ingredients from adhering to the cooking utensils and distributing the ingredients on the cooking utensils to improve the heating efficiency. Does not have to be used. The amount of fat and oil used in stir-fry cooking is not particularly limited, but is typically a relatively small amount so that only a part (lower part) of the food is immersed in the fat and oil on the cooking utensil. It is different from "fried cooking" in which the whole food is heated while being immersed in fats and oils.

Stir-fry cooking of vegetables (vegetables that have undergone drying treatment) in the first step can be carried out, for example, as follows. That is, using a frying pan or a pan as a cooking utensil, heat about 5 to 15 g of fat and oil per 100 g of stir-fried vegetables, and when the fat and oil is heated to some extent, add vegetables and burn the vegetables as much as possible. Fry until the whole is cooked, stirring carefully. The vegetables fried and cooked here include dried vegetables and one or both of dried vegetables rehydrated.
The above-mentioned "weight of stir-fried vegetables" refers to the weight of the vegetables in a state before stir-fry cooking. For example, when the dried vegetables are stir-fried and cooked as they are, the weight in the dried state is referred to, and when the dried vegetables are stir-fried and cooked, the weight in the water-rehydrated state is referred to. If the stir-fried vegetables include both dried vegetables and rehydrated dried vegetables, the weight of the stir-fried vegetables is the sum of the weights of each vegetable.
The heating temperature and cooking time when stir-frying vegetables are factors that affect the way the vegetables are cooked, such as the size and shape of the vegetables, and the amount of processed starch adhered to the vegetables when the processed starch described later is used. It may be adjusted appropriately in consideration of the above.
As a specific example of the heating temperature when stir-frying vegetables, there is a range in which the product temperature of vegetables (the temperature at the center of vegetables) during stir-frying cooking is 70 to 130 ° C. When oil and fat are used for stir-fry cooking, the oil temperature is in the range of 110 to 180 ° C. Further, as a specific example of the cooking time (time for maintaining the heating temperature) when stir-frying vegetables, a range of 1 to 30 minutes can be mentioned.
When oils and fats are used for stir-fry cooking of vegetables, the oils and fats adhering to the surface of the vegetables may be removed by using an oil drain, an oil-absorbing paper, or the like after the stir-fry cooking is completed.

[Second step]
The second step includes a step of producing an intermediate product containing vegetables fried and cooked in the first step, and a step of freezing the intermediate product. The intermediate product is not the vegetable-containing sauce which is the production object of the present invention, and at least heat treatment (third step) of the intermediate product is required to obtain the vegetable-containing sauce. That is, the intermediate product is typically manufactured with less raw material than the production target, unlike the vegetable-containing sauce, which is the production target, in that it is not heated at least until it becomes the production target. be.

The intermediate product includes a form consisting only of stir-fried vegetables, that is, a form in which the content of the stir-fried vegetables in the intermediate product is 100% by mass, but typically the stir-fried vegetables. And a liquid, semi-solid or paste-like sauce portion having fluidity at normal temperature and pressure, and can be said to be an intermediate source.
The content of the stir-fried vegetables in the intermediate product is preferably 20 to 100% by mass, more preferably 25 to 98% by mass, still more preferably, based on the wet weight, based on the total mass of the intermediate product. It is 30 to 95% by mass, more preferably 35 to 90% by mass.
The above-mentioned "wet weight standard", specifically, "wet weight of stir-fried vegetables" refers to the weight of the vegetables in a stir-fried state, and typically stir-fried vegetables. It refers to the weight when weighed as it is (in a state where fats and oils have permeated) without drying.
For the intermediate product (intermediate sauce), for example, stir-fried vegetables and soup stock are mixed, and ingredients other than stir-fried vegetables (meat, seafood, etc.), seasonings, etc. are further added to the mixture. It can be manufactured by heating.

In the production of intermediate products, it is preferable to use modified starch as a raw material in addition to stir-fried vegetables. By producing the intermediate product in the presence of processed starch, the sweetness and umami components of the vegetables produced by the structural relaxation of the cell wall of the vegetables and the decomposition and thermal decomposition by enzymes are stabilized, so they are boiled in a vegetable-containing sauce for a long time. Such a good flavor can be more reliably imparted. In particular, when the production of the intermediate product involves heat treatment of stir-fried and cooked vegetables, it is preferable to use modified starch during the heat treatment.

The modified starch is not limited as long as it is used for normal food. The processed starch is a raw material starch (raw starch) that has been subjected to a treatment process such as acetylation, phosphorylation, acid treatment, or phosphoric acid cross-linking treatment, and the raw material starch includes, for example, corn starch, waxy corn starch, and tapioca starch. , Cornstarch starch, sweet potato starch, wheat starch, rice starch and the like. Specific examples of modified starch include acetylated starch, esterified starch such as phosphorylated starch, etherified starch such as hydroxypropyl, oxidized starch, acid-treated starch, cross-linked starch such as phosphoric acid cross-linked treatment, and pregelatinized starch. One type can be used alone or in combination of two or more types.

In the production of the intermediate product, the amount of the processed starch used is preferably 0.2 to 25 parts by mass, more preferably 0.8 to 20 parts by mass, based on 100 parts by mass of the wet weight of the stir-fried vegetables. More preferably, it is 1.4 to 15 parts by mass. If the amount of modified starch used is too small, it is meaningless to use it, and if the amount of modified starch used is too large, the sweetness and flavor components of vegetables are difficult to diffuse in the sauce, and the effect of improving the flavor of cooked vegetables is improved. It may not be enough.

In the production of intermediate products, the method of using modified starch is not particularly limited, but from the viewpoint of fully exhibiting the action and effect of modified starch (sweetness of vegetables, stabilizing effect of taste components, etc.), fried and cooked vegetables are used. It is preferable to attach the modified starch directly to the surface. The direct adhesion of this processed starch is, for example, a method of directly adhering the processed starch to the surface of the stir-fried vegetables, or immersing the stir-fried vegetables in a liquid containing the processed starch (water, soup stock, etc.) and rehydrating the vegetables. It can be done by the method of
When the production of the intermediate product involves heat treatment of stir-fried vegetables, it is preferable to directly adhere the processed starch to the surface of the stir-fried vegetables prior to the heat treatment of the stir-fried vegetables.

In the production of intermediate products, it is preferable to use tomato paste as a raw material in addition to stir-fried vegetables. By producing the intermediate product in the presence of tomato paste, the sourness and richness of the tomatoes are added to the vegetable-containing sauce, so that the umami of the vegetables can be further enhanced. In particular, when the production of the intermediate product involves heat treatment of stir-fried and cooked vegetables, it is preferable to use tomato paste during the heat treatment.

Unlike fried vegetables and solid vegetable ingredients that can be used arbitrarily, tomato paste is a liquid, sol-like, or paste-like tomato that has fluidity at normal temperature and pressure, and is preferably a tomato with an opening of 2 mm. It does not contain solids that do not pass through the sieve.
In the production of the intermediate product, the amount of tomato paste used is preferably 20 to 200 parts by mass, more preferably 40 to 190 parts by mass, based on 100 parts by mass of the wet weight of the stir-fried vegetables. More preferably, it is 60 to 180 parts by mass. If the amount of tomato paste used is too small, it is meaningless to use it, and if the amount of tomato paste used is too large, the acidity becomes strong and it becomes difficult to obtain the flavor of cooked vegetables.

In the second step, the manufactured intermediate product is frozen. The time from the production of the intermediate product to freezing is preferably as short as possible from the viewpoint of preventing spoilage, and it is preferable to perform the freezing treatment as soon as possible after the production of the intermediate product.
The intermediate product can be frozen by a conventional method, and may be quick freezing or slow freezing. The freezing temperature is not particularly limited, but the product temperature of the intermediate product is preferably −10 ° C. or lower, more preferably −20 ° C. or lower.
The frozen intermediate product may be stored in a frozen state for a certain period of time, for example, after being stored for about 3 days to 3 months, and then used in the next third step, or may be used in the third step without freezing storage.

[Third step]
In the third step, the intermediate product frozen in the second step is heat-treated. By carrying out the third step, a vegetable-containing sauce which is a production target is obtained. The third step is a step of manufacturing a vegetable-containing sauce including heat treatment of an intermediate product, and can be carried out by appropriately using a known method for manufacturing the vegetable-containing sauce.
When the intermediate product does not contain the component to be contained in the vegetable-containing sauce which is the production target, the component can be added during the heat treatment of the intermediate product.
As an example of the third step, a second intermediate product is manufactured using raw materials other than the intermediate product, and the intermediate product is added to the second intermediate product, for example, both intermediate products. , And the mixture is heat-treated. The second intermediate product can be a liquid, semi-solid or paste-like source that is fluid at room temperature and pressure.
As another example of the third step, the intermediate product is placed in a container such as a pan, and while the intermediate product is heat-treated, other raw materials necessary for producing the target vegetable-containing sauce are added to the intermediate product. Examples include those having a process of sequentially charging the vegetables.

In the heat treatment of the intermediate product in the third step, it is preferable to use modified starch as a raw material in addition to the stir-fried vegetables. The reason is the same as the reason for using modified starch in the production of the intermediate product in the second step, and is as described above. The type of modified starch, the amount of modified starch used, and the method of using modified starch in the third step may be the same as in the second step.
As an example of the method of using modified starch in the third step, as described above, when the second intermediate product is produced using raw materials other than the intermediate product, the production of the second intermediate product is performed. A method using modified starch can be mentioned.
As another example of the method of using the modified starch in the third step, the modified starch is added to the intermediate product, and the intermediate product is heat-treated while using other raw materials necessary for producing the target vegetable-containing sauce. Examples thereof include a method of sequentially charging the intermediate product.

In the heat treatment of the intermediate product in the third step, it is preferable to use tomato paste as a raw material in addition to the stir-fried vegetables. The reason is the same as the reason for using tomato paste in the production of the intermediate product in the second step, and is as described above. The amount of tomato paste used in the third step may be the same as in the second step.

According to the production method of the present invention having the above-mentioned first to third steps, the vegetables have the sweetness and taste and flavor as if they were cooked for a long time without being cooked for a long time. It is possible to easily produce a vegetable-containing sauce having a good quality. In particular, in the present invention, the structure of the cell wall of vegetables and the enzyme are relaxed by the action of the stir-cooked vegetables that have undergone the drying treatment in the first step and the action of freezing the intermediate product containing the stir-cooked vegetables in the second step. Decomposition and thermal decomposition by You can get the texture. As described above, the freezing of the intermediate product in the second step is a process for promoting the structural relaxation of the cell wall of the vegetable to sufficiently bring out the taste of the vegetable, and the frozen state of the intermediate product is maintained for a certain period of time. As a result, the structural relaxation of the cell wall of vegetables can be further promoted. Therefore, the intermediate product frozen in the second step is stored frozen for a certain period (for example, about 3 days to 3 months) and then in the third step. It is preferable to use it for.

In the production method of the present invention, in addition to the first to third steps, the sauce (vegetable-containing sauce) produced in the third step is housed in a container and then heat-sterilized or frozen (hereinafter, "fourth step"). It may also have.). The vegetable-containing sauce produced through the fourth step is typically a packaged vegetable-containing sauce sealed in a container. The term "sealed" as used herein refers to a form in which the contained material is packaged in a state in which all of the solid, liquid and gas are not mixed and discharged from the contained material (vegetable-containing sauce). The vegetable-containing sauce (sauce containing vegetables in a container) produced by the production method of the present invention having the first to fourth steps can be stored under normal temperature, refrigeration or freezing conditions, and is easy to handle, transport and store. It is excellent in terms of market distribution and is suitable for market distribution.

The container used for accommodating the source in the fourth step is not particularly limited as long as the contained object can be sealed, and for example, a bag or a molded body made of plastic, glass, metal or a combination thereof may be used. It can be used, and more specific examples thereof include plastic containers, bottles, cans, pouch containers and the like. When the vegetable-containing sauce is hermetically packaged in a container, it may be packaged in a degassed state so that gas is not enclosed inside the container, or it may be subjected to gas replacement treatment such as inert gas replacement filling.

Heat sterilization and freezing in the fourth step can be performed according to a conventional method, respectively.
An example of heat sterilization is retort sterilization. The conditions for the retort sterilization treatment (heating temperature, heating time) can be the conditions normally performed in this technical field. As an example, the product temperature of the heating target (vegetable-containing sauce) is maintained at 100 to 140 ° C. for 5 to 60 minutes. The conditions to be done are listed. By heat sterilizing under such conditions, it is possible to effectively sterilize microorganisms that cause food spoilage and spoilage while maintaining good appearance, flavor and texture of vegetable-containing sauces, and to enable long-term storage. Become.

In the fourth step, when the sauce containing vegetables and vegetables produced in the third step is stored in the container, other foods may be stored in the container together with the sauce. Examples of other foods include staple foods such as rice, noodles, and bread; side dishes such as hamburgers, croquettes, and grilled fish; and side dishes such as foods and licks. As described above, by bundling the vegetable-containing sauce together with other foods and heat-sterilizing or freezing them, it is possible to provide foods that can be opened and eaten as they are or reheated immediately.

The vegetable-containing sauce produced by the production method of the present invention is typically eaten with other ingredients or dishes, but can also be eaten by itself.
The present invention is applicable to various vegetable-containing sauces, and examples thereof include Japanese-style sauces such as meat sauce, white sauce, cream sauce, carbonara sauce, oil sauce, tomato sauce, butter sauce, and soy sauce sauce.
The vegetable-containing sauce produced by the production method of the present invention is suitable for, for example, pasta dishes, rice dishes, filling materials, sauces for companionship, and the like, and is particularly suitable as pasta sauce and risotto sauce.

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]
Raw green onions (water content 91% by mass) were peeled and cut into 8 mm square diced pieces. The cut onions were arranged on a drying shelf and dried with warm air at 80 ° C. until the equilibrium moisture was reached to obtain dried onions (moisture content: 5% by mass). The dried onions were stored at room temperature for 1 week and then immersed in 6 times the amount of fresh water to rehydrate. The water content of the rehydrated onions was 90% by mass. Put 15 g of salad oil in a pan, heat it, put 200 g of rehydrated onions in a warm place, stir with a wooden spatula, and stir-fry for 6 minutes while rolling the onions (first step). After that, the onion was taken out from the pan and the mass was measured.
Prepare a bouillon liquid in which solid bouillon is suspended by a conventional method, mix 60 g of fried onions and 40 g of bouillon liquid, heat in a pan over low heat for 5 minutes, and supplement the evaporated water with water to make a total of 100 g. And manufactured the intermediate sauce. After that, the intermediate sauce was placed in a polyethylene bag, sealed, and frozen at -80 ° C in a freezer (second step).
Sprinkle olive oil in a pan, add 150 g of ground beef, and fry well while loosening. Add 100 g of diced tomatoes and 50 g of water to the contents of this pot, heat while stirring so that the tomatoes are not crushed until the contents are boiled, and after boiling, add the intermediate sauce produced in the second step. In addition, heat and cook for 20 minutes while adjusting the taste with seasonings so that it does not boil, and finally, meat sauce (vegetable-containing sauce) containing 60 g (15% by mass) of fried tomatoes in 400 g of sauce. ) Was manufactured (third step). The intermediate sauce used in the third step was frozen and stored in a freezer for one week, and was naturally thawed at normal temperature and pressure in advance before being used in the third step.

[Example 2]
In the same manner as in Example 1, the dried onions rehydrated were fried and cooked (first step).
Prepare a bouillon liquid in which solid bouillon is suspended by a conventional method, mix 60 g of onion cooked in the first step and 40 g of bouillon liquid, heat in a pan for 2 minutes, and add 100 g of tomato paste (straight). Then, it was heated on low heat for 5 minutes. The evaporated water was supplemented with water to make a total amount of 200 g, and an intermediate sauce was produced. After that, the intermediate sauce was placed in a polyethylene bag, sealed, and frozen at -80 ° C in a freezer (second step).
Sprinkle olive oil in a pan, add 150 g of ground beef, and fry well while loosening. Add 50 g of water, add the intermediate sauce produced in the second step after boiling, heat to prevent boiling, cook for 20 minutes while adjusting the taste with seasonings, and finally stir-cook in 400 g of sauce. A meat sauce (vegetable-containing sauce) containing 60 g (15% by mass) of onion and 100 g of tomato paste (straight) (167 parts by mass in straight form with respect to the roasted onion) was produced (third step). The intermediate sauce used in the third step was frozen and stored in a freezer for one week, and was naturally thawed at normal temperature and pressure in advance before being used in the third step.

[Example 3]
A meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 1 except that 100 g of tomato paste (straight) was used instead of the tomato pulp in the third step.

[Comparative Example 1]
A meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 1 except that the intermediate sauce was not frozen in the second step and was refrigerated in a refrigerator having an internal temperature of 5 ° C. for one week.

[Comparative Example 2]
In the same manner as in Example 1, dried onions were produced and rehydrated. 2 L of water was put in a pan, heated, and when it was boiled, the rehydrated onions were put in and boiled for 6 minutes while stirring with a wooden spatula (first step). Then, the dried onions were taken out of the pan, spread on kitchen paper to remove excess water, and then weighed. Except for the above points, a meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 1.

[Comparative Example 3]
A meat sauce (vegetable-containing sauce) was produced in the same manner as in Comparative Example 2, except that the intermediate sauce was not frozen in the second step and was refrigerated in a refrigerator having an internal temperature of 5 ° C. for one week.

[Comparative Example 4]
A meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 1 except that the dried onions that had been rehydrated without being fried and cooked in the first step were used as they were in the second step.

[Comparative Example 5]
A meat sauce (vegetable-containing sauce) was produced in the same manner as in Comparative Example 4, except that the intermediate sauce was not frozen in the second step and was refrigerated in a refrigerator having an internal temperature of 5 ° C. for one week.

[Reference Examples 1 to 3]
The meat sauce was manufactured by the conventional method.
Specifically, 15 g of salad oil was put in a pan and heated, and when it was warm, 200 g of cut onions were added to 8 mm square diced onions and fried for 6 minutes, and the fried onions were once taken out. Sprinkle olive oil in a pan, add 150 g of ground beef and stir-fry well while loosening, mix 60 g of the stir-fried onion and 40 g of bouillon liquid in which solid bouillon is suspended by a conventional method, and boil whole tomatoes when boiled. 150 g of canned food was added together with the soup, and the tomatoes were crushed and heated until the contents were boiled. The heating power for heating this mixture was the same as in the third step of Example 1.
In addition, in the heating step of the mixture of cut onion and bouillon liquid, Reference Example 1 except that the pot containing the mixture was covered and heated on low heat (heat power lower than that of Reference Example 1) for 3 hours. The meat sauce was produced in the same manner as in (Reference Example 2).
Further, in the heating step of the mixture of the cut onion and the bouillon liquid, the reference example was made except that the pot containing the mixture was covered with a lid and heated on a very low heat (a heating power lower than the heating power of Reference Example 2) for 10 hours. A meat sauce was produced in the same manner as in No. 1 (Reference Example 3).

[Examples 4 to 9]
A meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 1 except that the amount of fresh water when the dried onions were rehydrated was changed as shown in Table 2 below.

[Examples 10 to 17]
In the second step, an intermediate sauce was produced using modified starch. Specifically, a bouillon solution in which solid bouillon is suspended by a conventional method is mixed with phosphate-crosslinked tapioca starch as processed starch so as to have the content shown in Table 3 below, and the mixture is fried with 40 g. 60 g of cooked bouillon was mixed and heated in a pan over low heat for 5 minutes, and the evaporated water was supplemented with water to make a total amount of 100 g, and an intermediate sauce was produced. Except for the above points, a meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 1.

[Examples 18 to 25]
In the third step, a meat sauce using modified starch was produced. Specifically, olive oil was sprinkled in a pan, 150 g of ground beef was added, and the mixture was loosened and fried well. Add 100 g of diced tomato flesh and 50 g of water to the contents of this pot, heat until the contents are boiled so as not to crush the tomato flesh, and after boiling, add phosphate cross-linked tapioca starch as processed starch in Table 4 below. The mixture was mixed so as to have the content shown in (1), the intermediate sauce produced in the second step was added, the mixture was heated so as not to boil, and the mixture was cooked for 20 minutes while adjusting the taste with seasonings. Except for the above points, a meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 1.

[Examples 26 to 29]
In the third step, a meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 21 except that the starch shown in Table 5 below was used instead of the phosphoric acid-crosslinked tapioca starch.

[Example 30]
Using the intermediate sauce produced in the same manner as in Example 1, a demiglace sauce was produced by the following procedure. Add 30 g of flour to a pan, heat and fry on medium heat until the whole is brown. Add 20 g of butter and spread, add 100 g of intermediate sauce, 150 g of water and 5 g of phosphoric acid cross-linked tapioca starch and heat until boiling. Adjust the heat so that it does not boil, and add 40 g of medium-concentrated sauce and 50 g of red wine. In addition, it is simmered for 20 minutes, and finally the taste is adjusted with seasonings and water, and finally, a demiglace sauce (vegetable-containing sauce) containing 60 g (15% by mass) of fried and cooked dried onions in 400 g of sauce is produced. (Third step).

[Examples 31 to 39]
In the third step, a demiglace sauce (vegetable-containing sauce) was used in the same manner as in Example 30, except that a mixture of water and tomato puree (tomato paste) was used in the amount shown in Table 6 below (straight conversion) instead of 150 g of water. ) Was manufactured.

[Test example]
Eat the vegetable-containing sauce (meat sauce or demiglace sauce) of each example, comparative example and reference example to 10 specialized panelists (those who have been engaged in the work of evaluating the taste and texture of the vegetable-containing sauce for 5 years or more). We asked them to evaluate the flavor of the vegetable-containing sauce and the texture of the vegetables (onions) in the sauce according to the following evaluation criteria. The evaluation results are shown in Tables 1 to 6 below as the average score of 10 panelists.

<Evaluation criteria for flavor of vegetable-containing sauce>
5 points: The sweet flavor of the heated onion is fully felt and is extremely good.
4 points: Good with the sweet flavor of heated onions.
3 points: The sweet flavor of the heated onion is slightly felt, and it is slightly good.
2 points: The sweet flavor of the heated onion is hardly felt and is poor.
1 point: The sweet flavor of the heated onion is not felt at all, and the fishy odor is felt, which is extremely poor.
<Evaluation criteria for texture of vegetables (onions) in sauce>
5 points: The texture of viscoelastic onions is fully felt, and it is extremely good.
4 points: The texture of viscoelastic onions is felt and is good.
3 points: The texture of the viscoelastic onion is slightly felt, and it is slightly good.
2 points: The texture of the viscoelastic onion is hardly felt, and it is a little hard or a little too soft and defective.
1 point: The texture of viscoelastic onions is not felt at all, it is too hard or too soft, and it is extremely poor.

As shown in Table 1, Examples 1 to 3 have such a step because the dried vegetables are fried and cooked, and the intermediate sauce is frozen and stored after the intermediate sauce is produced using the fried and cooked vegetables. Compared with each of the comparative examples and the reference examples, the flavor of the meat sauce (sweet flavor derived from the cooked vegetables) and the texture of the vegetables were excellent. In particular, Examples 2 and 3 using tomato paste in the second step or the third step were excellent.
From the comparison between Example 1 and Comparative Examples 2 to 5, the method of pretreating vegetables before the production of the intermediate sauce is only drying (Comparative Examples 4 and 5), and a combination of drying and boiling (Comparative Example 2 and 2). It can be seen that the combination of drying and stir-frying is more effective than 3).
From the comparison between Example 1 and Comparative Example 1, it can be seen that freezing storage is effective as a storage method for the intermediate source.
Reference Examples 1 to 3 follow a general method for producing minced meat sauce. According to the production method of Example 1, it can be seen that the flavor and texture equivalent to or higher than that when the intermediate sauce is heated for 10 hours (Reference Example 3) can be obtained by heating the intermediate sauce for only about 20 minutes.

According to the present invention, it is possible to easily produce a vegetable-containing sauce having a flavor and texture similar to that of cooked vegetables, which is equal to or higher than that of cooked vegetables without performing long-time boiling cooking.

Claims

The first step of stir-frying and cooking vegetables that have undergone drying treatment,
The second step of producing and then freezing the intermediate product containing the stir-fried vegetables,
A method for producing a vegetable-containing sauce, which comprises a third step of heat-treating the frozen intermediate product.
The method for producing a vegetable-containing sauce according to claim 1, wherein the vegetables that have undergone the drying treatment are those obtained by rehydrating the dried vegetables.
In at least one of the production of the intermediate product in the second step and the heat treatment of the intermediate product in the third step, 0.2 to 25 parts by mass of the processed starch is added to 100 parts by mass of the stir-fried vegetables. The method for producing a vegetable-containing sauce according to claim 1 or 2, which is used.
In at least one of the production of the intermediate product in the second step and the heat treatment of the intermediate product in the third step, 20 to 200 mass of tomato paste is added to 100 parts by mass of the fried and cooked vegetables in a straight equivalent. The method for producing a vegetable-containing sauce according to any one of claims 1 to 3, which is used in part.
The method for producing a vegetable-containing sauce according to any one of claims 1 to 4, further comprising a step of storing the sauce produced in the third step in a container and then heat-sterilizing or freezing it.