JP7144337B2 - Sources containing astaxanthin - Google Patents

Description

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

Astaxanthin is a type of carotenoid that is a reddish-orange 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 activity that 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 peroxide in the body and skin beautifying effect by applying it to the living body.

In anticipation of the aforementioned health functions of astaxanthin, supplements and cosmetics containing astaxanthin extracted from marine products, aquatic organisms and the like are on the market. Moreover, 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, aquatic organisms, etc. retains a unique unpleasant odor such as a fishy odor. It was the cause of the loss.

Patent Literature 1 describes food and drink containing algae-derived components such as astaxanthin and fructose for the purpose of suppressing the generation of unpleasant odors peculiar to algae-derived components. 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 3 or more and 50 or less of sodium/astaxanthin. there is

JP 2015-226533 A JP 2018-27043 A

The astaxanthin-containing food and drink described in Patent Documents 1 and 2 have an insufficient effect of suppressing unpleasant odors peculiar to algae-derived components. In addition, in these documents, when used in combination with other foods, the maintenance of the flavor of astaxanthin-containing food and drink, and unpleasant algae-derived flavors and odors such as algae-derived fishy odors (hereinafter referred to as " It does not disclose anything about the reduction of "bad taste and odor".

Therefore, the object of the present invention is to provide a sauce that can be easily consumed and expected to have the health functions of astaxanthin, has reduced offensive taste and offensive odor due to astaxanthin derived from Haematococcus algae, and allows one to feel the original flavor of the sauce, and a method for improving the flavor thereof. to provide.

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

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

Furthermore, in the present invention, a sauce containing astaxanthin derived from Haematococcus algae and crushed tomato is placed in a container to form a packaged sauce,
To provide a method for improving the flavor of a sauce, comprising sealing the container-packed sauce and then subjecting it to heat treatment.

INDUSTRIAL APPLICABILITY According to the present invention, there is provided a sauce that can be easily consumed and expected to have the health function of astaxanthin and that has reduced offensive taste and odor derived from algae.

The present invention will be described below based on its preferred embodiments. The sauce of the present invention has fluidity at room temperature (25° C.) and contains liquids or fluids mainly composed of water. The sauce of the present invention is typically eaten with other ingredients or dishes by pouring it on other ingredients or dishes other than the sauce, or mixing it with other ingredients or dishes other than the sauce. It differs from beverages intended to be consumed as liquids or fluids. In the following description, "X to Y" (X and Y are arbitrary numbers) means "X or more and Y or less" unless otherwise specified.

The sauce of the present invention contains astaxanthin from Haematococcus algae. Haematococcus algae are freshwater unicellular algae belonging to the genus Haematococcus, and have the property of accumulating a large amount of astaxanthin in their cells. Examples of such Haematococcus algae include Haematococcus pluvialis, Haematococcus lacustris, Haematococcus capensis, Haematococcus droebagensis, and the like.

Haematococcus alga-derived astaxanthin is obtained as an extract from at least one type of algal body of Haematococcus algae described above. Therefore, the "haematococcus algae-derived astaxanthin" in the present invention is intended to exclude astaxanthin extracted from animals and plants other than haematococcus algae, algae and fungi, and artificially synthesized astaxanthin. Pulverized alga bodies may be used for extraction. In the following description, Haematococcus algae is also simply referred to as "algae".

The algae-derived extract may contain, in addition to astaxanthin, Haematococcus algae-derived components other than the astaxanthin (hereinafter also referred to as "residual components"). The shape of the extract is not particularly limited, and may be, for example, powdery, granular, granular, liquid, oily, dispersed or emulsified, or a combination thereof. For the astaxanthin contained in the sauce of the present invention, the extract may be used as it is, or if necessary, the extract may be dispersed in a dispersion medium or 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 type of algal body of Haematococcus algae and is not a pulverized algal body. In addition, astaxanthin derived from Haematococcus algae may be commercially available as long as it is edible.

The content of astaxanthin in the sauce of the present invention is preferably 0.5 to 20 mg of astaxanthin 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% to 0.01% by weight, more preferably 0.0005% to 0.005% by weight, based on the total weight of the sauce. For example, when a dispersing oil containing 50% by mass of astaxanthin is used in the process of producing the sauce, the dispersing oil should preferably be blended in an amount of 0.0001% 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 functions of astaxanthin, and in combination with the effect of reducing offensive taste and offensive odor due to the use of pulverized tomato described later, the offensive taste caused by residual components Off-flavours can be reduced, and as a result, the flavor of the sauce can be better perceived by the eater. The content of astaxanthin can be measured, for example, by high performance liquid chromatography. Further, whether or not astaxanthin is derived from Haematococcus algae 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. The tomato pulverized product is not the tomato fruit itself, but the tomato fruit that has been cut, crushed, juiced, or otherwise processed into small pieces, and does not include a form in which the tomato fruit is not completely cut. The tomato pulverized product is solid, fluid, liquid or a mixture thereof at room temperature (25°C).

Examples of crushed tomato products include solids obtained by cutting tomato fruits in one direction or multiple directions such as sliced tomatoes, diced tomatoes, combed tomatoes, and chopped tomatoes, and tomato fruits such as tomato puree, tomato paste, and tomato ketchup. Examples include processed or pureed fluids, liquids obtained by squeezing tomato fruits such as tomato juice, and combinations thereof. The tomato pulverized product may be raw, or may be subjected to other treatments such as drying, freezing, and heating. Examples of dried ground tomato include tomato powder obtained by drying tomato puree and tomato paste. Further, the tomato pulverized product may be a tomato fruit that has been subjected to cooking such as heating and boiling in water and subjected to the above-described fragmentation treatment. The ground tomato may also contain seeds and peels in addition to the pulp. These can be used individually or in combination of 2 or more types.

Among the crushed tomato products described above, it is preferable to use tomato fruit that has been cut into small pieces so as to increase the surface area of the tomato fruit. Specifically, at least one of tomato puree, tomato paste and tomato juice is preferably used as the ground tomato. By using such a tomato pulverized product for the sauce, the original flavor of the tomato can be easily expressed while reducing the offensive taste and odor derived from algae due to the remaining ingredients, and the flavor of the sauce can be well perceived by the eater. be able to.

From the viewpoint of effectively reducing offensive odors derived from Haematococcus algae, the content of the crushed tomato in the sauce of the present invention is preferably 5% to 70% by weight in terms of the wet weight of the crushed tomato in the total weight of the sauce. % by mass. The content of ground tomato can be appropriately changed depending on the type of sauce, desired flavor, and the like. Specifically, when the sauce does not impart much tomato flavor, the content of the pulverized tomato is preferably 5% by mass or more and less than 10% by mass in terms of the wet weight of the pulverized tomato in the total mass of the sauce. Similarly, in the case of a sauce imparted with tomato flavor, the content of ground tomato is preferably 10% by mass or more and less than 20% by mass, and in the case of a tomato-based sauce such as tomato sauce, preferably is 20% by mass to 70% by mass.

The sauce of the present invention preferably has a viscosity of 1 to 15 Pa·s, more preferably 2 to 10 Pa·s at a product temperature of 25°C. When the sauce has such a viscosity, it is possible to reduce the offensive taste and odor derived from algae, enhance the flavor of the sauce, and allow the eater to better perceive the flavor of the sauce. In addition to this, the texture of the sauce becomes good. The “viscosity” referred to herein is a value measured with a Brookfield viscometer in accordance with JIS Z 8803 “Liquid viscosity—measurement method”. The viscosity of the sauce can be adjusted, for example, by adding water during the production of the sauce to reduce the viscosity, by heating to evaporate water to increase the viscosity, or by adding a viscosity modifier such as potato starch to increase or decrease the viscosity. can be adjusted by When the sauce of the present invention contains solids derived from crushed tomatoes and solids derived from raw materials and ingredients described later, the viscosity of the sauce is the liquid or fluid excluding these solids. Measured as a target.

The type of the sauce of the present invention is not particularly limited as long as it is edible, and includes emulsified sauces such as tomato sauce, carbonara sauce, cream sauce, and cheese sauce, oily sauces such as oil sauce, soy sauce sauce, and Japanese style sauce. Aqueous sauces such as sauces or oil-water separated sauces can be exemplified. Among these, emulsified sauces such as tomato sauce, carbonara sauce, cream sauce and cheese sauce are preferably used. By using such a sauce, it is possible to uniformly mix the tomato pulverized material present in the water phase and the fat-soluble astaxanthin present in the oil phase, thereby improving health functions and reducing offensive taste and odor. Both can be made compatible, and the sauce flavor can be further improved. When using an emulsified sauce, the whole sauce may be emulsified, or the sauce may be partially emulsified. In either case, the effects of the present invention are sufficiently exhibited.

As for the raw materials of the above-mentioned sauce, those used as the raw materials of the sauce can be used without particular limitation, except for those using tomatoes as the raw material. Raw materials include, for example, vegetable extracts, meat extracts, soup stock, extracts such as font, bouillon, and consommé, dairy products such as milk, cheese, and fresh cream, grain flour such as wheat flour, alcoholic beverages such as wine, olive oil, and rapeseed oil. Vegetable oils such as butter, animal oils such as butter, starches such as cornstarch and potato starch, spices such as herbs, pepper and garlic, seasonings such as salt, sugar, soy sauce and vinegar, water, eggs, meat and vegetables Beans paste, puree, acidulant, emulsifier, thickener, stabilizer, coloring agent, etc., and depending on the type of sauce, these may be used alone or in combination of two or more. can.

Ingredients other than tomatoes may be added to the sauce of the present invention as long as the effects of the present invention are exhibited. Ingredients include livestock meat such as beef, chicken, and pork; seafood such as squid, octopus, shellfish, salmon, and monkfish; vegetables such as spinach; root vegetables such as carrots, onions, potatoes, and sweet potatoes; , mushrooms, shimeji mushrooms, porcini mushrooms, king oyster mushrooms, and the like. These ingredients may be used singly or in combination. The amount of ingredients to be added may be appropriately set based on the amount used in a normal sauce containing ingredients, and is generally preferably 40% by mass or less, more preferably 8 to 35% by mass of the total mass of the sauce. %, more preferably about 15 to 30 mass %.

The raw materials and ingredients described above may be raw, for example, may be salted, blanched, baked, boiled, dried, frozen, etc., and these may be cut. may have been These can be used individually or in combination of 2 or more types.

The sauce of the present invention can be applied to, for example, stews, hamburgers, pasta dishes, cooked rice, bread and other bakery products, 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 in combination include spaghetti, macaroni, and gratin.

It is also preferable that the sauce of the present invention is contained in a container and packed in a container. That is, the container-packed sauce of the present invention preferably comprises the sauce described above and a container containing the sauce. With such a configuration, while suppressing the leakage of unpleasant odors derived from algae to the outside, the handling, transportability, storage stability, etc. of the sauce are improved, making it suitable for market distribution. . In addition, since the sauce components can be aged so that the mixed state of the sauce components becomes uniform during the period from the time the sauce is manufactured to the time it is served to the consumer, the source components exhibiting good flavor and the It is possible to integrate the remaining components that cause offensive taste and offensive odor derived from algae without any sense of incompatibility. As a result, it is possible to further reduce the offensive taste and odor derived from algae that are perceived during eating, and the flavor of the sauce becomes even better.

There are no particular restrictions on the container that can contain the sauce, and bags or moldings made of plastic, glass, metal, or a combination thereof can be used. More specifically, plastic containers, bottles, cans, and pouch containers can be used. etc. These containers may be further provided with lids, joints, or the like so that the contained sauce can be closed, airtight, or hermetically sealed. Further, the container-packed sauce may be subjected to heat treatment such as normal pressure heat treatment, retort (pressure) heat treatment, or microbial control treatment such as gas replacement treatment such as inert gas replacement filling. When heat treatment is performed as a microorganism control treatment, from the viewpoint of improving the storage stability of the sauce and reducing the offensive taste and odor derived from algae, the packaged sauce is sealed, airtight, or sealed before heat treatment. is preferred. In this case, the heat treatment may be performed under known conditions, for example, at 100° C. or higher and 160° C. or lower for 5 minutes or longer and 60 minutes or shorter. Here, "closed" means a form that prevents solids from entering but allows liquid and gas to flow, and "airtight" means a form that prevents solids and liquids from entering but allows gas to flow. A seal is a form that prevents the contamination and flow of all solids, liquids and gases.

The above is an explanation of the sauce of the present invention, and the method for producing the sauce will be explained below. The above-mentioned descriptions of the sauce and the packaged sauce apply appropriately to the points that are not particularly described with respect to the method of producing the sauce.

The method for producing the sauce has a mixing step of mixing astaxanthin derived from Haematococcus algae and crushed tomato. In this step, the order of mixing the astaxanthin derived from Haematococcus algae and the pulverized tomato material is not particularly limited, and one of them may be added to the other and mixed, or they may be mixed at the same time. In this step, if necessary, the raw materials and ingredients of the sauce 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 the astaxanthin derived from Haematococcus algae, the crushed tomato, and the raw materials and ingredients of the sauce may be mixed in any order. , and these may be mixed at the same time. In addition, the mixing step may be performed entirely or partially under non-heating conditions, or may be performed under heating conditions.

Tomato sauce will be described as an example of the sauce manufacturing method. First, fat such as olive oil or butter is heated to obtain heated fat, and chopped onion and garlic are added to the heated fat and fried to obtain a first intermediate mixture. Next, 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 second intermediate mixture is obtained by heating and mixing so that the whole becomes uniform. An extract containing astaxanthin derived from Haematococcus algae is added to this second intermediate mixture and mixed, and if necessary, other ingredients and seasonings are added to obtain the sauce of the present invention. . Heating in this production method can use a known method that can be used to heat this type of sauce, and heating in each step usually heats the inside (center) of the ingredients to be mixed. conducted under the following conditions: As another embodiment of the sauce manufacturing method, a sauce such as carbonara sauce can be manufactured, for example, based on the method of the examples described later.

The sauce of the present invention thus obtained may be used as it is, or it may be packed in a container and used as a packaged sauce. Sauce is preferred. In the sauce of the present invention, the flavor of each of the raw materials and ingredients contained in the sauce is fully utilized immediately after its production. may have a strong offensive taste and odor derived from Haematococcus algae. In this regard, by making the sauce packaged in a container, it is possible to integrate the sauce components and the remaining components causing the offensive taste and odor without discomfort from the time the sauce is produced until it is served to the consumer. As a result, it is possible to further reduce the offensive taste and offensive odor derived from Haematococcus algae that are perceived at the time of eating, thereby making it possible to 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 algae and crushed tomato. In the method for improving the flavor of a sauce according to the present invention, the sauce whose flavor is to be improved contains astaxanthin derived from Haematococcus algae and pulverized tomato. In this method, the sauce is placed in a container to obtain a packaged sauce, 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 offensive taste and offensive odor derived from algae to the outside, and the source component and the residual component that causes offensive taste and offensive odor are mixed in a short time without discomfort. Since it can be integrated, it is possible to reduce the offensive taste and odor derived from algae without impairing the original flavor of the sauce. As a result, the flavor of the sauce is improved. The above description of the sauce of the present invention and the method for producing the same applies as appropriate to the points that are not particularly described about the method for improving the flavor of the sauce of the present invention.

EXAMPLES 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. Examples 3, 8 and 19 are reference examples.

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

The intermediate mixture contained in the pot is heated again, and the astaxanthin-containing mixed solution is gradually added to the intermediate mixture while the intermediate mixture is heated so that the content ratio shown in Table 1 below is obtained. The mixed liquid was mixed so as to be uniform to obtain a second intermediate mixture. Powdered cheese and seasonings were added to the second intermediate mixture and mixed uniformly to obtain the carbonara sauce of this example. The sauce of this example contained 0.0007% by mass of astaxanthin (1 mg of astaxanthin in 140 g per serving) of the total amount of the sauce, and 8% by mass of ground tomato in terms of wet weight.

(Example 2)
A carbonara sauce was produced in the same manner as in Example 1, except that diced tomatoes of 1 cm square were added in place of the tomato juice so that the content ratio shown in Table 1 below was obtained. The content ratio of each component in the sauce of this example is shown in Table 1 below.

(Comparative example 1)
A carbonara sauce was produced in the same manner as in Example 1, except that a mixed solution without ground tomato was used. The content ratio of each component in the sauce of this comparative example is shown in Table 1 below.

(Comparative example 2)
A carbonara sauce was produced in the same manner as in Example 1, except that grated apple was added in place of the pulverized tomato at the content ratio 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)
A carbonara sauce was produced in the same manner as in Example 1, except that ginger juice was added in place of the tomato pulverized material so that the content ratio shown in Table 1 below was obtained. The content ratio of each component in the sauce of this comparative example is shown in Table 1 below.

(Comparative Example 4)
A carbonara sauce was produced in the same manner as in Example 1, except that orange juice was added in place of the pulverized tomato at the content ratio 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) About the carbonara sauce of each example and comparative example, the sauce immediately after production was eaten by 10 expert 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 of the scores of each expert panelist (this evaluation is also referred to as "flavor evaluation immediately after production" in Table 1).
(2) Furthermore, each sauce at room temperature (25° C.) was filled in an aluminum pouch bag and sealed to obtain a container-packed sauce, and this container-packed sauce was subjected to retort sterilization at 120° C. for 15 minutes. After storing this at room temperature (25 ° C.) for 24 hours, the container-packed sauce was opened, the sauce was heated again in the microwave oven, and the sauce flavor was evaluated by 10 expert panelists in the same way as the sauce immediately after production. rice field. The results are shown in Table 1 below as the arithmetic mean of the evaluation points of each expert panelist (this evaluation is also referred to as "flavor evaluation after container filling" in Table 1).

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

(Evaluation 2: Evaluation of sauce viscosity)
For the carbonara sauce of each example and comparative example, each sauce immediately after production was cooled to 25 ° C., and a Brookfield viscometer (manufactured by TOKIMEC, model number: 4163) and a No. 3 rotor were used to rotate at a speed of 3 to 13 rpm. , and the viscosity of each sauce was measured under the conditions of a product temperature of 25°C. The results are shown in Table 1 below.

As shown in Table 1, the carbonara sauces of the examples have reduced offensive odors derived from algae compared to the sauces of the comparative examples that do not contain crushed tomato, and are sources that can perceive a good flavor of the sauce. I know. Moreover, as shown in Example 1, it can be seen that the flavor of the sauce is further improved by using tomato juice or the like in which tomato fruit is finely cut into small pieces. Furthermore, it can be seen that the sauces of the examples can be improved so that the flavor of the sauces can be felt better by packaging them in containers.

(Examples 3-8)
A carbonara sauce was produced in the same manner as in Example 1, except that the amount of the astaxanthin oil added was changed so that the amount of astaxanthin in the sauce was as shown in Table 2 below. These sauces were evaluated for sauce flavor and viscosity in the same manner as described above. The results are shown in Table 2 below along with Example 1.

As shown in Table 2, all the carbonara sauces of each example can reduce the offensive odor caused by the residual components derived from algae, and the good flavor of the sauce can be perceived by the eater. . In particular, according to Examples 1, 5, and 6, in which the astaxanthin content is in a more suitable range, one serving of the sauce contains a sufficient amount of astaxanthin that can provide the health functions of astaxanthin, making it easy to eat. It can also be seen that the offensive taste and offensive odor caused by residual components derived from algae are reduced.

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

As shown in Table 3, all the carbonara sauces of each example can reduce the offensive odor caused by the residual components derived from algae, and the good flavor of the sauce can be perceived by the eater. . In particular, according to Examples 10 to 14, in which the viscosity of the sauce is in a suitable range, the offensive taste and odor caused by residual algae-derived components are reduced, and the flavor of the sauce is even better.

(Examples 16-19)
A tomato sauce was produced by the following procedure. That is, olive oil was added to a frying pan and heated to obtain heated oil, and crushed garlic was added to the heated oil and heated. The chopped onion was then added to the garlic-containing heating oil and heated further, and then water was added and heated to form 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 tomato crumbs and mixed to form a second intermediate mixture. To this second intermediate mixture, the astaxanthin oil was added and mixed with heating, consommé and seasonings 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 each tomato sauce was set to 0.001% by mass, and the content of ground tomato was set to the amount shown in Table 4 below. These sauces were evaluated for sauce flavor and viscosity in the same manner as described above. The results are shown in Table 4 below.

As shown in Table 4, all of the tomato sauces of each example can reduce the off-flavour caused by residual components derived from algae, and the good flavor of the sauce can be perceived by the eater. . In particular, according to Examples 17 and 18, in which the content of ground tomato in the sauce is 50 to 70% by mass, the off-flavour caused by residual components derived from algae is reduced, and the flavor of the sauce is even better. It can also be seen that

Claims (4)

Containing astaxanthin extracted from Haematococcus algae and crushed tomato ,
The content of the astaxanthin is 0.00005 to 0.01% by mass,
A sauce in which the content of the crushed tomato is 5 to 70% by mass . The sauce according to claim 1 , which has a viscosity of 1 to 15 Pa·s at a product temperature of 25°C. A packaged sauce comprising the sauce according to claim 1 or 2 and a container containing the sauce. A method for improving the flavor of a sauce containing astaxanthin extracted from Haematococcus algae and crushed tomato,
The content of the astaxanthin in the total mass of the sauce is 0.00005 to 0.01% by mass,
The content of the tomato pulverized product is 5 to 70% by mass in the total mass of the sauce,
A method for improving the flavor of a sauce, comprising storing the sauce in a container to obtain a container-packed sauce, sealing the container-packed sauce, and then subjecting it to heat treatment.