JP7536991B1 - Heated vegetable sauce and method for producing the same - Google Patents

Abstract

[Problem] To provide a heated vegetable sauce that has a rich flavor like animal foods, suppresses the grassy smell specific to vegetable ingredients, and has a savory flavor due to cooking, and a method for producing the same. [Solution] A heated vegetable sauce containing vegetable lipids, vegetable proteins, carbohydrates, and an emulsifier, wherein the vegetable proteins are derived from plants other than soybeans, the vegetable lipid content is 5% by mass or more and 30% by mass or less, and the mass ratio of the carbohydrates to the vegetable protein is 1.5 to 20. [Selected Figures] None

Description

The present invention relates to a heated vegetable sauce using vegetable materials and a method for producing the same.

Sauces such as cream sauce are usually prepared by heating animal ingredients such as dairy products and eggs, and have a deep richness due to the animal fats and proteins, and a unique savory flavor that is produced by cooking. On the other hand, sauces that do not use animal ingredients or that limit the use of animal ingredients are known, in view of the increasing preference for plant-based foods and measures against food allergies. For example, Patent Document 1 describes a creamy food that does not use wheat or dairy ingredients, and contains moist-heated soybeans, gelatinized potatoes, and oils and fats as ingredients.

JP 2012-085608 A

Heated vegetable sauces generally have less richness than regular sauces made with animal ingredients. In addition, heated vegetable sauces tend to have a grassy smell that is characteristic of vegetable ingredients, and the savory flavor that comes from cooking is difficult to sense. For this reason, there is a demand for heated vegetable sauces that have the richness of animal foods, suppress the grassy smell that is characteristic of vegetable ingredients, and have the savory flavor that comes from cooking.

In view of the above circumstances, the object of the present invention is to provide a cooked vegetable sauce that has a rich flavor like animal foods, suppresses the grassy smell specific to vegetable ingredients, and has a savory flavor due to cooking, and a method for producing the same.

In order to achieve the above object, the inventors have conducted extensive research into heated vegetable sauces containing vegetable lipids, vegetable proteins, carbohydrates, and emulsifiers. As a result, by setting the vegetable lipid content within a specified range, restricting the types of vegetable proteins, and setting the mass ratio of carbohydrates to vegetable proteins within a specified range, the inventors have come up with the idea of a heated vegetable sauce that has a rich flavor like animal foods, suppresses the grassy odor specific to vegetable ingredients, and has a savory flavor due to cooking, and have completed the present invention.

That is, the present invention provides
(1) A heated vegetable sauce comprising vegetable lipids, vegetable proteins, carbohydrates and an emulsifier,
The vegetable protein is derived from a plant other than soybean;
The content of the vegetable lipid is 5% by mass or more and 30% by mass or less,
The mass ratio of the carbohydrate to the vegetable protein is 1.5 or more and 20 or less.
Cooked vegetable sauces,
(2) The content of the vegetable protein is 0.5% by mass or more and 10% by mass or less.
A heated vegetable sauce according to (1),
(3) The content of the carbohydrate is 5% by mass or more and 20% by mass or less.
A heated vegetable sauce according to (1) or (2),
(4) The pH of the heated vegetable sauce is 4.5 or more and 7.5 or less.
A heated vegetable sauce according to any one of (1) to (3).
(5) The vegetable protein contains a protein derived from almond.
A heated vegetable sauce according to any one of (1) to (4).
(6) It is a cream sauce-like sauce.
A heated vegetable sauce according to any one of (1) to (5).
(7) It is a retort sauce.
A heated vegetable sauce according to any one of (1) to (6).
(8) A method for producing a heated vegetable sauce comprising vegetable lipids, vegetable proteins, carbohydrates and an emulsifier, comprising:
mixing the vegetable lipid, the vegetable protein, the carbohydrate and the emulsifier to prepare a mixture;
and heating the mixture,
The vegetable protein is derived from a plant other than soybean;
The content of the vegetable lipid in the heated vegetable sauce is 5% by mass or more and 30% by mass or less;
In the heated vegetable sauce, the mass ratio of the carbohydrate to the vegetable protein is 1.5 or more and 20 or less.
A method for producing a cooked vegetable sauce;
(9) The heating step includes a step of retort heating.
(8) A method for producing a heated vegetable sauce according to (8),
It is.

The present invention provides a cooked vegetable sauce that has a rich flavor like animal foods, suppresses the grassy smell specific to vegetable ingredients, and has a savory flavor that can be felt by cooking with heat, and a method for producing the same.

The present invention will be described in detail below. In the present invention, unless otherwise specified, the "content" means the content in the entire heated vegetable sauce, and may be a theoretical value or an analytical value.

<Preheated vegetable sauce>
The heated vegetable sauce of the present invention is a sauce cooked using vegetable raw materials. Specifically, the heated vegetable sauce of the present invention contains vegetable lipids, a predetermined vegetable protein, carbohydrates, and an emulsifier, and the content of vegetable lipids and the mass ratio of carbohydrates to vegetable protein are adjusted to a predetermined range. This makes it possible to obtain a heated vegetable sauce that has a rich flavor like animal foods, suppresses the grassy smell specific to vegetable raw materials, and has a savory flavor due to cooking. In the present invention, the "savory flavor due to cooking" refers to a flavor derived from the Maillard reaction described below. In addition, the heated vegetable sauce of the present invention can be used in a variety of dishes such as pasta, doria, gratin, lasagna, bread, meat dishes, fish dishes, and vegetable dishes, and is particularly suitable as a sauce for pasta. Examples of the heated vegetable sauce of the present invention include, but are not limited to, cream sauce-like sauce, demi-glace sauce-like sauce, meat sauce-like sauce, tomato sauce, and the like.

<Cream sauce-like sauce>
The heated vegetable sauce of the present invention is preferably a cream sauce-like sauce. In the present invention, the cream sauce-like sauce is a sauce that can be used as a substitute for cream sauce. Cream sauce is an emulsified sauce containing dairy ingredients such as milk and fresh cream, and includes a wide variety of variations such as white cream sauce, carbonara sauce containing cheese, and corn cream sauce. The cream sauce-like sauce of the present invention can provide a rich flavor close to that of real cream sauce and a savory flavor due to heat cooking, even though it is a vegetable food.

<Plant-based lipids>
The vegetable lipid of the present invention refers to lipid contained in at least a part of the vegetable raw material. The vegetable raw material may be a raw material consisting of lipids only (e.g., edible vegetable oils and fats, etc.), or may be a raw material containing components other than lipids. Examples of edible vegetable oils and fats include rapeseed oil, corn oil, soybean oil, olive oil, safflower oil, sunflower oil, perilla oil, palm oil, and linseed oil. The vegetable lipid may be used alone or in combination of two or more kinds.

<Plant lipid content>
In the present invention, the content of the vegetable lipid is 5% by mass or more and 30% by mass or less. By making the content of the vegetable lipid 5% by mass or more, it is possible to impart richness to the heated vegetable sauce. In addition, by making the content of the vegetable lipid 30% by mass or less, it is possible to suppress the oiliness of the heated vegetable sauce and suppress the grassy smell to promote the release of a savory flavor. Furthermore, the lower limit of the content of the vegetable lipid is preferably 7% by mass or more, more preferably 10% by mass or more, from the viewpoint of imparting a deeper richness to the heated vegetable sauce. In addition, the upper limit of the content of the vegetable lipid is preferably 25% by mass or less, more preferably 20% by mass or less, from the viewpoint of more reliably suppressing the oiliness of the heated vegetable sauce and more reliably suppressing the grassy smell to promote the release of a savory flavor. In addition, when the heated vegetable sauce contains multiple vegetable lipid supply materials, the content of the vegetable lipid is the total content of the vegetable lipids contained in these multiple vegetable lipid supply materials.

<Plant Protein>
The vegetable protein of the present invention refers to a protein contained in at least a part of the vegetable raw material and derived from a plant other than soybean. In the vegetable protein of the present invention, the content of the protein derived from soybean is less than 5% by mass of the total protein, preferably less than 1% by mass. In other words, it is preferable that the vegetable protein of the present invention does not substantially contain a protein derived from soybean. The vegetable raw material may be a raw material consisting of only protein (e.g., purified protein, etc.), or may be a raw material containing components other than protein. As a result of comparative studies on the flavors of various vegetable raw materials when heated, the inventors found that proteins derived from soybeans are particularly likely to produce a grassy flavor and are likely to impair the savory flavor felt by cooking with heat. For this reason, in the present invention, by using vegetable protein derived from a plant other than soybean, the grassy flavor derived from the vegetable raw material can be suppressed and the savory flavor by cooking with heat can be enhanced. The plant from which the vegetable protein of the present invention is derived is not particularly limited as long as it is not soybean, but examples thereof include nuts and seeds (almonds, peanuts, chia seeds, sesame seeds, peanuts, pistachios, etc.), grains (wheat, rice, corn, barley, oatmeal, etc.), vegetables (cabbage, broccoli, cauliflower, molokheiya, potato, yam, Chinese yam, etc.), and beans other than soybeans (fava beans, kidney beans, red beans, peas, chickpeas, etc.). However, since the protein of beans (seeds of legumes) tends to have a grassy flavor, in the present invention, it is more preferable that the content of the protein of all beans in the entire vegetable protein is less than 5% by mass.

<Protein derived from almonds>
The vegetable protein of the present invention preferably contains, for example, a protein derived from almond, and more preferably, the content of the protein derived from almond in the total vegetable protein is 20% by mass or more. The protein derived from almond has a sufficient richness and a little grassy smell, and therefore can be suitably used in a heated vegetable sauce.

<Plant protein content>
The vegetable protein content in the heated vegetable sauce of the present invention may be set so as to satisfy the mass ratio with respect to the carbohydrates described below, but is preferably set within the following range. The lower limit of the vegetable protein content is preferably 0.5% by mass or more, more preferably 1% by mass or more, from the viewpoint of imparting richness to the heated vegetable sauce. The upper limit of the vegetable protein content is preferably 10% by mass or less, more preferably 9% by mass or less, and even more preferably 5% from the viewpoint of suppressing a grassy smell and maintaining the viscosity of the sauce.

<Carbohydrates>
In the present invention, the carbohydrate refers to carbohydrates excluding dietary fiber. The carbohydrate of the present invention is a carbohydrate contained in at least a part of a plant-based raw material. The plant-based raw material may be a raw material consisting of only carbohydrates, or may be a raw material containing components other than carbohydrates. When the heated plant-based sauce of the present invention contains carbohydrates, the heated plant-based sauce is sweetened and rich, and the heated plant-based sauce cooperates with plant proteins to generate a savory flavor derived from the Maillard reaction. Examples of the carbohydrate in the present invention include monosaccharides, disaccharides, oligosaccharides, polysaccharides, and sugar alcohols. Examples of monosaccharides include glucose and fructose. Examples of disaccharides include sucrose, lactose, trehalose, and maltose, which are the main components of sugar. Oligosaccharides refer to sugars in which monosaccharides are bonded to about three to decasaccharides, and examples of such sugars include trisaccharides such as raffinose, panose, maltotriose, and melezitose, and cyclodextrin in which several glucose molecules are bonded to each other in a ring. Examples of polysaccharides include starches, dextrins, etc. Examples of sugar alcohols include reduced starch syrup, reduced starch syrup, aspartame, erythritol, xylitol, sorbitol, palatinose, etc. These carbohydrates may be used alone or in combination of two or more. Of these, the carbohydrate of the present invention preferably contains a carbohydrate having a sweet taste, from the viewpoint of imparting a complex taste to the heated vegetable sauce and improving its richness, and more preferably contains, for example, a sugar having ten or less sugars, a sugar alcohol, etc.

<Sugar content>
The carbohydrate content in the heated vegetable sauce of the present invention may be set so as to satisfy the mass ratio with the vegetable protein described below, but is preferably set within the following range. The lower limit of the carbohydrate content is preferably 5% by mass or more, more preferably 7% by mass or more, from the viewpoint of imparting sweetness, viscosity, etc. to the heated vegetable sauce and satisfying the mass ratio with the vegetable protein described below to facilitate obtaining a savory flavor by cooking. The upper limit of the carbohydrate content is preferably 20% by mass or less, more preferably 15% by mass or less, from the viewpoint of preventing the sauce from having an unnatural taste or physical properties and generating a savory flavor by heating.

<Mass ratio of carbohydrate to vegetable protein>
In the heated vegetable sauce of the present invention, the mass ratio of carbohydrate to vegetable protein is 1.5 or more and 20 or less. The mass ratio can be calculated as the ratio of carbohydrate content to vegetable protein content in the heated vegetable sauce (carbohydrate content/vegetable protein content). By setting the mass ratio to 1.5 or more and 20 or less, a Maillard reaction between carbohydrate and vegetable protein occurs during heating, and a savory flavor due to the Maillard reaction can be generated. In addition, the lower limit of the mass ratio is preferably 3.5 or more, more preferably 4.5 or more, from the viewpoint of further enhancing the savory flavor due to the Maillard reaction. In addition, the upper limit of the mass ratio is preferably 18 or less, more preferably 17 or less, from the same viewpoint.

<Emulsifier>
The emulsifier of the present invention is not particularly limited as long as it is an emulsifier that is not derived from an animal raw material, and examples thereof include emulsifying starch (starch sodium octenyl succinate, etc.), lecithin derived from a vegetable raw material (soybean lecithin, etc.), synthetic emulsifiers (sucrose fatty acid esters, polyglycerin fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, etc.). These emulsifiers may be used alone or in combination of two or more. In the heated vegetable sauce of the present invention, the emulsifying action of the vegetable lipids is thought to suppress the grassy smell and inhibit the aroma suppressing action of the vegetable lipids to produce a savory flavor. In particular, when the heated vegetable sauce is a cream sauce-like sauce, in addition to the above-mentioned action and effect, it is possible to obtain a richness, viscosity and smoothness similar to that of a real cream sauce. From the viewpoint of obtaining such an action more reliably, it is preferable that the emulsifying agent of the present invention contains, for example, emulsifying starch. The "emulsifier" of the present invention is an emulsifier generally used for food, and does not include food ingredients such as vegetables, beans, nuts, seeds, and pastes thereof (onion paste, tomato paste, bean paste, almond milk, etc.).

<Emulsifier content>
The content of the emulsifier in the heated vegetable sauce of the present invention is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, from the viewpoint of stabilizing the physical properties and imparting richness and smoothness, and is preferably 5% by mass or less, more preferably 2% by mass or less.

<pH of cooked vegetable sauce>
The pH of the heated vegetable sauce of the present invention is preferably 4.5 or more and 7.5 or less, more preferably 5.0 or more and 7.0 or less. By setting the pH of the heated vegetable sauce in the above range, a heated vegetable sauce with a rich and mellow taste can be realized. The pH value of the heated vegetable sauce of the present invention is a value measured using a pH meter (for example, a tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20°C. In addition, in order to adjust the pH to such a value, it is preferable that the heated vegetable sauce does not contain acetic acid, or the content of organic acids including acetic acid is 0.5% by mass or less, preferably 0.3% by mass or less, more preferably less than 0.1% by mass of the entire heated vegetable sauce.

<Other ingredients for cooked vegetable sauce>
The heated vegetable sauce of the present invention may contain, in addition to the above-mentioned ingredients, ingredients appropriately selected within a range that does not impair the effects of the present invention. Specifically, the heated vegetable sauce of the present invention may contain seasonings, spices, thickeners, various extracts, colorants, flavorings, antioxidants, bacteriostatic agents, and other additives. Examples of seasonings include salt, amino acids (such as monosodium glutamate), soy sauce, and the like. Examples of spices include pepper, mustard powder, ginger, garlic, and the like. Examples of thickeners include gums other than starches, pectin, and the like.

<Ready-to-eat sauce>
The heated vegetable sauce of the present invention may be a retort sauce. In the present invention, retort sauce refers to a sauce that has been heat-treated under retort conditions at a temperature of over 100° C. By making the heated vegetable sauce of the present invention into a retort sauce, the preservation quality can be improved by heat sterilization, and the Maillard reaction between vegetable protein and carbohydrates can be promoted at high temperatures, thereby further improving the savory flavor.

<Method of producing heated vegetable sauce>
The method for producing a heated vegetable sauce of the present invention includes the steps of preparing a mixture by mixing ingredients and heating the mixture.

<Mixture preparation process>
In this step, the vegetable lipid, the vegetable protein, the carbohydrate and the emulsifier are mixed to prepare a mixture. The mixture may contain other raw materials. The mixing method is not particularly limited, and for example, a method of stirring using a general stirrer such as a kneader or a mixer can be applied. In the mixture, the content of the vegetable lipid is, for example, 5% by mass or more and 30% by mass or less. In addition, the mass ratio of the carbohydrate to the vegetable protein in the mixture is, for example, 1.5 parts by mass or more and 20 parts by mass or less. This makes it possible to obtain a heated vegetable sauce that has a rich flavor like animal foods, suppresses the grassy odor specific to vegetable raw materials, and has a savory flavor due to cooking. In one embodiment, after the preparation of the mixture and before heating, it is preferable to fill the mixture into a heat-resistant container and seal it.

<Heating process>
In this step, the mixture is heated according to a conventional method. For example, the mixture is preferably heated in a state where it is filled in a heat-resistant container and sealed. "Heating" in this step refers to heating to a center temperature of 70°C or higher. The upper limit of the heating temperature is set appropriately, but may be, for example, 140°C or lower. The heating time in this step is also set appropriately, but may be, for example, 1 minute or more and 100 minutes or less. In one embodiment, it is preferable that the heating step includes a retort heating step and does not include a heating step at 100°C or lower. The retort heating step is a step of heating under retort conditions above 100°C. In general, in a retort sauce, for example, heating is performed at 70°C or higher and 100°C or lower, and then retort heating is performed. In contrast, in one embodiment of the present invention, retort heating is performed without heating at 100°C or lower, thereby suppressing the grassy odor derived from the plant raw material and enhancing the fragrant and good flavor.

<Effects of the present invention>
In the heated vegetable sauce of the present invention, by setting the content of vegetable lipids to 5% by mass or more and 30% by mass or less, the heated vegetable sauce can be given a rich flavor. In addition, by setting the mass ratio of carbohydrates to vegetable protein to 1.5 or more and 20 or less, the Maillard reaction can be promoted during heating, and a good savory flavor can be generated. Furthermore, since the vegetable protein is made of a protein derived from a plant other than soybean, the grassy odor that is likely to be generated from heated vegetable raw materials can be suppressed. As a result, the savory flavor can be brought out without being inhibited by the grassy odor. In addition, by setting the content of vegetable lipids to 30% by mass or less and containing an emulsifier, it is thought that an appropriate amount of lipids is emulsified, and the generation of a grassy odor and the inhibitory effect of excessive lipids on the generation of a savory flavor can be suppressed. As described above, according to the present invention, the elements of vegetable lipids, vegetable proteins, carbohydrates, and emulsifiers work together to obtain a heated vegetable sauce that has a rich flavor like animal foods, and also suppresses the grassy odor specific to vegetable raw materials, and has a savory flavor due to cooking.

The present invention will be described in detail with reference to examples, but the present invention is not limited thereto. In the following description, "%" means "% by mass."

[Production of heated vegetable sauce]
Heated vegetable sauce samples were prepared in Examples 1 to 10 and Comparative Examples 1 to 4. As shown in Table 1, the formulations in Examples 1 to 10 contained vegetable lipids, vegetable proteins, carbohydrates, and an emulsifier, used vegetable proteins derived from plants other than soybeans, had vegetable lipid content of 5% by mass or more and 30% by mass or less, and had a mass ratio of carbohydrates to vegetable proteins of 1.5 to 20. On the other hand, the formulations in Comparative Examples 1 to 4 did not satisfy at least one of these conditions.

Specifically, the formulation of Example 1 contained edible vegetable oil (soybean oil), emulsifying starch (starch sodium octenyl succinate), sugar, almond protein, palm oil, and other raw materials in the amounts (mass%) shown in Table 1. The formulations of Examples 2 and 3 were modified from the formulation of Example 1 in terms of the amount of edible vegetable oil. The formulation of Example 4 was modified from the formulation of Example 1 in terms of the amount of carbohydrate. The formulation of Example 5 was modified from the formulation of Example 1 in terms of the amount of edible vegetable oil, and oligosaccharides were used instead of the sugar of Example 1. The formulation of Example 6 was modified from the sugar of Example 1 to the reduced starch syrup, and the amount of almond protein was changed. In the formulation of Example 6, the amount of almond protein in the total vegetable protein was 20% or more. The formulation of Example 7 was modified from the formulation of Example 1 in terms of the amount of almond protein. The formulation of Example 8 was modified from the almond protein of Example 1 to the rice protein. In the formulation of Example 9, soy lecithin was used instead of the emulsifying starch of Example 1. In the formulation of Example 10, a synthetic emulsifier (sucrose fatty acid ester) was used instead of the emulsifying starch of Example 1.

In the formulations of Comparative Examples 1 and 2, the amounts of edible vegetable oil, sugar, and almond protein were changed from those of Example 1. In the formulation of Comparative Example 3, soy protein was used instead of the almond protein of Example 1. In the formulation of Comparative Example 4, no emulsifier was used.

First, the raw materials shown in Table 1 were put into a kneader and mixed under stirring to prepare a mixture. No heat treatment was performed at this time. Next, the mixture of each sample was filled into a heat-resistant pouch, sealed, and heated for approximately 8 minutes at a center temperature of 121°C or higher using a retort sterilizer. In this way, samples of Examples 1 to 10 and Comparative Examples 1 to 4 were prepared. After preparation, the bags of each sample were opened and the pH was measured, which was in the range of 5.0 to 7.0 as shown in Table 1.

The mass ratio of carbohydrates to vegetable protein and the lipid content were calculated from the theoretical values based on the amount of each ingredient in each sample. The results are shown in Table 1.

[Sensory evaluation]
The heat-resistant pouches were opened, and three or more trained expert panels tasted each sample and scored the richness of each sample and the flavor felt when eaten, based on the following evaluation criteria. The flavor was evaluated for the grassy smell specific to plant-based foods and the savory flavor due to cooking. The scores for each evaluation item of each sample were determined by discussion among all panelists using an open panel method. The results are shown in Table 1. For each evaluation item, a score of 1 was set as a failure.

(Evaluation criteria for body)
5 points: The richness of the sauce made from animal products was very strong.
4 points: There was a strong richness reminiscent of a sauce made from animal products.
3 points: The richness of a sauce made from animal products was fully felt.
2 points: There was a slight richness reminiscent of a sauce made with animal products.
1 point: The sauce did not have the rich flavor of a sauce made with animal products.
(Evaluation criteria for the grassy smell specific to plant-based foods)
5 points: The grassy smell peculiar to plant-based foods was not felt at all.
4 points: The grassy smell peculiar to plant-based foods was hardly noticeable.
3 points: A slight grassy smell characteristic of plant-based foods was felt.
2 points: The grassy smell characteristic of plant-based foods was noticeable, but was not problematic.
1 point: A strong grassy smell characteristic of plant-based foods was felt.
(Evaluation of savory flavor by cooking)
5 points: A very strong savory flavor reminiscent of a sauce made from animal products was felt.
4 points: A strong savory flavor reminiscent of a sauce made from animal products was felt.
3 points: A savory flavor reminiscent of a sauce made from animal products was fully felt.
2 points: A savory flavor similar to that of a sauce made from animal products was slightly felt.
1 point: No savory flavor like that of a sauce made with animal products was detected.

As shown in Table 1, the samples of Examples 1 to 10 had a rich, fragrant flavor and were not prone to a grassy smell, with all evaluation items receiving a score of 2 or more. On the other hand, the samples of Comparative Examples 1 to 4 received a score of 1 for at least one evaluation item.

[Overview of the Examples]
As described above, a heated vegetable sauce containing vegetable lipids, vegetable protein, carbohydrates and an emulsifier, using vegetable protein derived from plants other than soybeans, having a vegetable lipid content of 5% by mass or more and 30% by mass or less, and a carbohydrate to vegetable protein mass ratio of 1.5 to 20, was preferable as it had a rich, fragrant flavor and was not prone to a grassy smell.

Claims (9)

A cooked vegetable sauce comprising vegetable lipids, vegetable proteins, carbohydrates and an emulsifier,
The vegetable protein is derived from a plant other than soybean;
The content of the vegetable lipid is 5% by mass or more and 30% by mass or less,
The mass ratio of the carbohydrate to the vegetable protein is 1.5 or more and 20 or less,
The content of the carbohydrate is 5% by mass or more and 20% by mass or less.
Cooked vegetable sauce. The content of the vegetable protein is 0.5% by mass or more and 10% by mass or less.
The cooked vegetable sauce of claim 1 . The emulsifier is one or more selected from emulsifying starch, lecithin derived from vegetable raw materials, and synthetic emulsifiers.
The cooked vegetable sauce of claim 1 . The pH of the heated vegetable sauce is 4.5 or more and 7.5 or less.
The cooked vegetable sauce of claim 1 . The vegetable protein comprises a protein derived from almond.
The cooked vegetable sauce of claim 1 . It is a cream sauce-like sauce.
The cooked vegetable sauce of claim 1 . It is a retort sauce.
A heated vegetable sauce according to any one of claims 1 to 6. 1. A method for producing a cooked vegetable sauce comprising vegetable lipids, vegetable proteins, carbohydrates and an emulsifier, comprising:
mixing the vegetable lipid, the vegetable protein, the carbohydrate and the emulsifier to prepare a mixture;
and heating the mixture,
The vegetable protein is derived from a plant other than soybean;
The vegetable lipid content in the heated vegetable sauce is 5% by mass or more and 30% by mass or less;
In the heated vegetable sauce, the mass ratio of the carbohydrate to the vegetable protein is 1.5 or more and 20 or less;
The content of the carbohydrate is 5% by mass or more and 20% by mass or less.
A method for producing a cooked vegetable sauce. The heating step includes a step of retort heating.
A method for producing the heated vegetable sauce of claim 8.