JPH0335773A - Dressing-like food and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain the subject food having harmonized complex taste and flavor and excellent nutrient balance by adding lactic bacteria to treated vegetables, etc., adding edible vegetable oil and fat, brewed vinegar, etc., to the obtained lactic fermentation liquid and emulsifying the mixture. CONSTITUTION:Treated vegetables and/or fruits are sterilized, incorporated with a preliminarily cultured general lactic bacteria for food and subjected to lactic acid fermentation to obtain a lactic fermentation liquid. The fermentation liquid is mixed with at least edible vegetable oil and fat and/or edible animal oil and fat, a brewed vinegar and an emulsifying substance and the mixture is emulsified to obtain the objective food. Preferably, the vegetable to be treated is tomato, carrot and pumpkin and the lactic acid fermentation liquid is prepared by lactic bacteria containing bifidus bacteria.

Description

[Detailed description of the invention] <Industry, field of application of L> The present invention relates to a dressing-like food and a method for producing the same,
In particular, the present invention relates to a dressing-like food product having a new and harmonious complex flavor by containing a lactic acid fermentation liquid of a processed vegetable product and/or a processed fruit product, and a method for producing the same.

With the westernization of dietary habits, various dressing-like foods are being used frequently as seasonings, and products with nutritional balance in mind are being commercialized.

On the other hand, vegetables and fruits contain a rich and well-balanced variety of minerals and vitamins, and are foods with unique flavors that are excellent for health.

Therefore, ff) It would be very convenient if a nutritionally balanced dressing-like food could be obtained that has a desirable complex flavor by utilizing the vitamins and minerals inherent in vegetables and fruits, as well as the flavor.

TECHNICAL FIELD The present invention relates to a dressing-like food product that has a pleasant complex flavor and is nutritionally balanced, and a method for producing the same.

<Prior Art and its Problems> Conventionally, various types of 1:lessing-like foods have been proposed, in which vegetables and fruits are simply added to vegetables, and these foods have been valuable.

However, all of these conventional products simply utilize the flavor that vegetables and fruits originally have, and
Dressing-like foods containing a considerable amount of oil and fat components actually lack the depth of flavor2, and in particular, the problem is that the flavor does not add seasoning as a whole.

Conventionally, products containing lactic acid 9 and liqueurs from dairy products such as yogurt and cheese (Japanese Unexamined Patent Publication No. 57-152866, Japanese Patent Publication No. 62-11581 fit), and products containing lactic acid fermented soy milk ( (Japanese Patent Application Laid-Open No. 56-148258)
'J- has also been proposed.

However, with all of these conventional products, including Song Yangdun, it is actually very difficult to create a dressing-like food with a desirable complex flavor due to the ingredients.

<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides an improved dressing-like food that solves the conventional aX problems as described above, and a method for producing the same.

However, from the above point of view, the present inventors have conducted intensive research on ways to better utilize vegetables and fruits, and as a result, we have found that milk from processed vegetables and/or fruit is 1M! The present inventors discovered that by blending a fermentation liquid, a nutritionally balanced dressing-like food product having a new and harmonious complex flavor can be obtained, and the present invention was completed.

That is, the present invention relates to a dressing-like food and a method for producing the same, the main feature of which is blending a lactic acid fermentation liquid of a processed vegetable and/or a processed fruit.

In the present invention, it is a target for use! Examples of vegetables include tomatoes, carrots, pumpkins, spinach, onions, green peppers, cabbage, celery-parsley, etc.
Examples of fruits include apples, oranges, grapes, lemons, grapefruits, pineapples, melons, and strawberries. The processed vegetable products and processed fruit products used in the present invention are raw materials such as those mentioned above. Washing, sorting, peeling, core removal, crushing, pressing processed products, filtration, separation, heating, concentration, cooling,
It can be obtained by conventional means, such as homogenization, by appropriately combining these various operations.

In the present invention, the above-mentioned processed vegetable products and/or processed fruit products are subjected to lactic acid fermentation, and among these, milk #! In terms of the efficiency of fermentation and the flavor of the resulting lactic acid fermentation liquid, it is preferable that the processed vegetable contains 144 or 2 or more types of processed vegetables selected from tomatoes, carrots, and pumpkins.

In order to make the final product, dressing-like food, have an excellent complex flavor, the lactic acid fermentation liquid of dairy products consisting of single or mixed products of animal milk such as cow's milk, goat pores, and plant pores such as soybeans is treated with vegetables. It is also preferable to add it to the lactic acid fermentation liquid of processed vegetables and/or processed fruits, but it is preferable to add it to the lactic acid fermentation liquid of processed vegetables and/or processed fruits. In order to obtain the desired flavor, it is more preferable to add dairy products to the processed vegetable and/or fruit products and subject the mixture to lactic acid fermentation. From the viewpoint of flavor, it is preferable to use the product in an amount of 5% by weight or less in terms of non-fat milk solids.

Processed vegetables and/or fruit products, or those to which dairy products have been added, are tested prior to lactic acid fermentation to determine their concentration and P.
II Furthermore, after heat sterilization to a temperature of 100 to 120°C, for example, in an aqueous system with the sugar content etc. adjusted as necessary, about 4
Cool to 0°C. Efficiency of lactic acid fermentation and lactic acid obtained9.
In terms of the flavor of the intoxicant, at least at the stage immediately before starting lactic acid fermentation, the pH of the system should be adjusted to 4.6 to 7.0 by neutralization treatment with an alkaline agent or deacidification treatment with an ion exchange resin, etc. ! It is preferable to keep it in order.

In the present invention, processed vegetables and/or fruit processed products, which have been sterilized and cooled as described above, and which have preferably been subjected to pH adjustment, or products to which dairy products are added, are subjected to lactic acid fermentation using general food-grade lactic acid bacteria. However, the lactic acid bacteria used in this case were Lactobacillus bulgaricus (L, bulgaricus).
, Lactobacillus helveticus (L, helveL)
icus), Lactobacillus acidophilus (L, a
ci doph i l us), Lactobacillus lactis (L, Iactis), Streptococcus
Thermophilus (St, LhermophilUS),
Bifidobacterium longum,
Bifidobacterium bifidum (B, bif
It is preferable to use one or more types selected from i dum), and these may be used singly or 52 or more types may coexist. When used alone, it is preferable to use Bifidobacterium bifidum from the viewpoint of utilizing useful bacteria.When coexisting with 2f1 or more, it is preferable to use Bifidobacterium bifidum. From the point of view of flavor, it is preferable to allow lactic acid bacteria of the genus Lactobacillus and Streptococcus to coexist, preferably by carrying out lactic acid fermentation using these lactic acid bacteria, preferably in the pH adjustment range described above! It is possible to efficiently perform harmonious lactic acid fermentation of processed vegetables and/or fruit products, or the addition of dairy products to them, and therefore, by blending the resulting lactic acid fermentation liquid, new and harmonious fermentations can be carried out. It is possible to create a dressing-like food product with a complex flavor profile.

Specifically, lactic acid fermentation is sterilized and cooled as described above, preferably in a separate system that has been adjusted to pH ga. The above-mentioned lactic acid bacteria that have been cultivated are added at a rate of about 10' to 10'/1 [degree], depending on their properties, activity, and desired quality of the fermented liquid. The temperature is maintained at around 37℃ while preventing contamination, but as a rough guide, P
When H reaches 4.0 degrees, milk becomes 11! Finish fermentation.

Figure 1 shows the carrot juice obtained by the above-mentioned treatment, heat sterilized at a temperature of 110°C, cooled to about 37°C, and then adjusted to a pH of 5.3 using sodium carbonate for food additive. 5 Add pre-cultured Lactobacillus bulgaricus and Streptococcus thermophilus to 3 x 10' cells/ml each, and incubate at 40°C.
This is a graph illustrating the fermentation situation when static fermentation is carried out in Fig. 1, and it can be seen from Fig. 1 that lactic acid fermentation is carried out in order iI in the present invention. (In the figure, 1 is a concave PH curve, 2 is a produced lactic acid curve, 3 is a Lactobacillus plucaricus viable count curve, and 4 is a Streptococcus thermophilus viable count curve).

The obtained lactic acid fermentation liquid can be blended as described below, either as it is containing the bacterial cells or after the bacterial cells have been removed by filtration or centrifugation6.

The lactic acid fermentation liquid is mixed with edible vegetable oil and/or edible animal fat, M vinegar, an emulsifying substance if necessary, and other seasoning materials such as salt and spices if necessary, If emulsifying substances are mixed, emulsify them.0 Mix edible vegetable oil and/or edible animal fat, brewed vinegar, emulsifying substances, and other seasoning materials such as salt and spices as necessary. However, by mixing the above-mentioned lactic acid fermentation liquid with an emulsion of these, it is possible to more clearly impart the original color tone of vegetables, fruits, etc. to the dressing-like food product that is the final product.

In this way, the minerals, vitamins, etc. contained in processed vegetable and/or fruit products and optionally added dairy products are utilized, resulting in a nutritionally balanced product with a desirable complex flavor. A dressing-like food product is obtained.

In fact, a sensory evaluation of the dressing-like food according to the present invention and a dressing-like food with the same other conditions but differing only in the fact that lactic acid fermentation was not performed resulted in 1.
A positive result for the dressing-like food according to the present invention is significantly tested at a risk rate of 0.2 points or 3 points preference ranking method with 20 inspectors x 3 repetitions.

<Examples> ・Example 1 Carrot juice (6% Ws, after washing and sorting raw carrots, crushing them with a crusher, and then squeezing the juice with a pulper equipped with a filter medium with a pore size of 2 φ) ) was adjusted to pH 6.3 with dietary sodium carbonate, heat sterilized at 110°C, cooled to 37°C, and separately precultured Lactobacillus bulgaricus and Streptococcus thermophilus 4X each. lactic acid fermentation was carried out while maintaining the temperature of 37°C, and when the pH of the lactic acid fermentation liquid reached 4.0, 90
The lactic acid fermentation was completed by heat treatment at a temperature of 30°C, and the lactic acid fermentation liquid was obtained by cooling to 30°C. Using this lactic acid fermentation liquid, the following ingredients were thoroughly mixed and then processed in a tabletop colloid mill (rotation speed: 4000 r).

pl, clearance = 0.6-m, two treatments) to obtain the desired dressing-like food.

After treating tomato juice (sugar content 4.5, obtained from fresh tomatoes in the same manner as in Example 1 for carrot juice) in the same manner as in Example 1, separately precultured bifidobacteria. Um bifidum 8X10” pieces/ml
In addition, using the lactic acid fermentation liquid obtained in the same manner as in Example 1, a tabletop colloid mill treatment was performed in the same manner as in Example 1 with the following formulation to obtain the desired separated dressing-like food. Ta.

30 parts by weight of pumpkin puree (sugar content 7.0%, raw pumpkin washed, halved, pulp removed, seeds removed, pulped in the same manner as in Example 1), apple Concentrated fruit juice (maturity 350%, raw apples washed, cored, squeezed in the same manner as in Example 1, and then vacuumed 4 times with e4N) 5 stacked parts, 15 parts of water, and no 10 flt parts of skimmed milk powder with a milk solids content of 96% was dissolved in 40 overlapping parts of water. The above was mixed uniformly and treated in the same manner as in Example 1, followed by separately pre-cultured Lactobacillus.・Add H. helveticus to 3XIO' pieces/ml, use the lactic acid fermentation liquid obtained in the same manner as in Example 1, and perform tabletop colloid mill treatment in the same manner as in Example 1 with the following formulation to obtain the desired result. I got the dressing-like food.

Hereinafter, since L is as explained, 2 the present invention includes 11! By utilizing the minerals and vitamins contained in mustard greens, fruits, etc., and blending the lactic acid fermentation liquid of processed vegetables and/or processed fruits, we have created a new and harmonious complex flavor. 6. It has the effect of efficiently producing a nutritionally balanced dressing-like food.

[Brief explanation of drawings]

FIG. 1 is a graph illustrating the lactic acid fermentation situation in the present invention. 1...P 11 curve 2...Lactic acid production curve 3.4...Viable bacteria count curve

Claims (1)

[Claims] 1. Lactic acid fermentation liquid of processed vegetables and/or processed fruits;
A dressing-like food product containing edible vegetable oil and/or edible animal oil and brewed vinegar. 2. Lactic acid fermentation liquid of processed vegetables and/or processed fruits;
A dressing-like food containing edible vegetable oil and/or edible animal oil, brewed vinegar, and an emulsifying substance, and made by emulsifying these. 3. Lactic acid fermentation liquid of processed vegetables and/or processed fruits;
A dressing-like food product containing a lactic acid fermentation liquid of a dairy product, an edible vegetable oil and/or an edible animal oil, brewed vinegar, and an emulsifying substance, and made by emulsifying these. 4. Contains a lactic acid fermentation liquid of a mixture of processed vegetables and/or processed fruits and dairy products, edible vegetable oil and/or edible animal fat, brewed vinegar, and an emulsifying substance, and emulsifies these. A dressing-like food made of 5. The dressing-like food according to claim 1, 2, 3, or 4, wherein the processed vegetable contains one or more processed vegetables selected from tomatoes, carrots, and pumpkins. 6. The dressing-like food according to claim 1, 2, 3, 4 or 5, wherein the lactic acid fermentation liquid is made from lactic acid bacteria including Bifidobacterium. 7. Edible vegetable oil and/or edible animal oil accounts for 50% of the total
7. The dressing-like food according to claim 1, 2, 3, 4, 5, or 6, wherein the amount is less than % by weight. 8. After sterilizing the vegetable processed material and/or the fruit processed material, pre-cultured general lactic acid bacteria for food is added thereto to carry out lactic acid fermentation to obtain a lactic acid fermented liquid, and this lactic acid fermented liquid is at least edible. A method for producing a dressing-like food, which comprises mixing vegetable oil and/or edible animal oil, brewed vinegar, and an emulsifying substance, and further emulsifying the mixture. 9. At least edible vegetable oil and/or edible animal oil, brewed vinegar, and emulsifying substance are mixed to form an emulsion, and the processed vegetable and/or fruit is sterilized and then pre-cultured therein. A method for producing a dressing-like food, which comprises adding a lactic acid fermentation liquid obtained by carrying out lactic acid fermentation by adding general food grade lactic acid bacteria. 10. The method for producing a dressing-like food according to claim 8 or 9, wherein the general lactic acid bacteria for food contains Bifidobacterium. 11. The method for producing a dressing-like food according to claim 8, 9 or 10, wherein the food-grade general lactic acid bacteria is added to the food whose pH has been adjusted to 4.6 to 7.0.