ROOT VEGETABLE OR MUSHROOM-CONTAINING SAUCE AND PROCESS FOR PRODUCING THE SAME, AND METHOD FOR IMPROVING FLAVOR OF SAUCE

• Main Authors: IDE MARIKO, FUJII TOMOYUKI
• Format: Patent
• Language: English; Japanese
• Published: 06.02.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a root vegetable or mushroom-containing sauce in which the foreign taste and foreign smell peculiar to root vegetables and mushrooms is reduced and that has an excellent flavor.SOLUTION: The root vegetable or mushroom-containing sauce of the present invention contains one or more particular vegetable food materials selected from the group consisting of root vegetables and mushrooms, and an indigestible dextrin. The process for producing a root vegetable or mushroom-containing sauce of the present invention has a mixing step of mixing a raw material sauce, the particular vegetable food material and the indigestible dextrin, and a step of heating the mixture thereof, and in the mixing step, 30 to 1000 pts.mass of the indigestible dextrin is blended with 100 pts.mass of the particular vegetable food material.SELECTED DRAWING: None 【課題】根菜類やキノコ類に特有の異味異臭が低減され、風味に優れる根菜類又はキノコ類含有ソースを提供すること。【解決手段】本発明の根菜類又はキノコ類含有ソースは、根菜類及びキノコ類からなる群から選択される１種以上の特定野菜食材と、難消化性デキストリンとを含有する。本発明の根菜類又はキノコ類含有ソースの製造方法は、原料ソース、前記特定野菜食材及び前記難消化性デキストリンを混合する混合工程と、それらの混合物を加熱する工程とを有し、前記混合工程において、前記特定野菜食材１００質量部に対し、前記難消化性デキストリンを３０〜１０００質量部配合する。【選択図】なし