JPS6152674B2 - - Google Patents

Description

[Detailed description of the invention]

[Field of Application of the Invention] The present invention relates to a spread food containing vegetables or fruits subjected to lactic acid fermentation and a method for producing the same. More specifically, it is a novel spread food that is highly nutritious, nutritionally balanced, and suitable for bread meals with excellent flavor, and whose main ingredients are vegetables or fruits produced by lactic acid fermentation of protein ingredients and edible oils. The present invention relates to a manufacturing method thereof. [Background of the Invention] In recent years, with the spread of bread foods in Japan, many spread foods have come on the market, and products with nutritional balance taken into account have also been commercialized. Spread foods currently in use include butter, margarine, various jams, peanut butter, liver paste, etc., but most of the consumption is from butter and margarine. Consumption of other products is extremely low, and it can be said that consumption is concentrated on butter and margarine. Butter and margarine do not change in color either, and are always pale yellow-white. In terms of taste, sweetened margarine and butter with raisins are available, but they have not become widely popular as spread foods due to taste, food form, and price. Butter and margarine are oil and fat foods and contain some protein, but their nutritional value is only recognized as oil and fat. Many foods have been commercialized for protein intake. Recently, synthetic cheeses that are mainly composed of proteins and fats and oils have been developed, and are used as natural cheese types and processed cheese types, but both are used as substitutes for cheese and cannot be used in bread dishes at best. It can only be sliced and eaten with bread or used as a side dish. [Purpose of the Invention] The present inventors have focused on these points and have created a bread meal that has a variety of textures and is nutritionally balanced by adding protein and other ingredients without being too concentrated in fats and oils. We conducted a study with the aim of providing spread foods that can be called health foods. Spread foods obtained by lactic acid fermentation of fats and oils, proteins, and vegetables or fruits have a well-balanced nutritional component, and contain vegetables or fruits. It has been discovered that the complex flavor produced by lactic acid fermentation of fruits can be obtained by mixing protein with edible oil and fat, giving a pleasant flavor to the mouth, giving variety to bread foods, and also being excellent in terms of health. [Summary of the Invention] That is, one of the present inventions comprises (a) one or more selected from the group consisting of rennet casein, acid casein, sodium caseinate, soybean protein, wheat protein, and skim milk powder. protein component,
(b) Edible fats and oils, (c) Processed vegetables or fruits that have undergone lactic acid fermentation (hereinafter referred to as "processed vegetables and fruits"), (d) Phosphate or sodium citrate ( It consists of a), (b), (c), and (d), and the ratio of the protein component: edible oil/fat: processed vegetable/fruit product is 1:0.7 to 3.3:3.7 to 10 by weight, respectively; 0.3 to 3.5% of the total weight of these three compositions of phosphate or sodium citrate, and if necessary, water, salt, organic acids, gums, starches, edible emulsifiers,
The other is a spread food containing vegetables or fruits that has undergone lactic acid fermentation and is obtained by adding flavoring agents.The other type is a spread food containing vegetables or fruits that has undergone lactic acid fermentation. After cutting, crushing or squeezing the fruit, sterilize it and add water as necessary to bring the pH to 6.0 to 7.0.
After adjusting the temperature, add lactic acid bacteria and perform lactic acid fermentation until the pH becomes 3.8 to 5.5. To some or all of the resulting product, add sodium citrate or phosphate, and water and salt as necessary. , dissolve. (ii) Add protein ingredients, starches and gums if necessary, and heat and dissolve. (iii) Next, add the edible oil and fat and the remaining processed vegetables or fruits that have undergone lactic acid fermentation, heat and stir, adjust the pH using an organic acid if necessary, and knead the vegetables or fruits. and a method for producing a fruit-containing spread food. The protein component used in the vegetable or fruit spread food of the present invention contains at least 50% by weight of at least one selected from rennet casein, acid casein, and soybean protein. Containing at least 50% by weight of at least one selected from the above three types means that one of the above three types is used as a protein component.
Some products contain 100% protein, and the total amount of two or three of the above three types is 100% as a protein component.
Some include %. At least one of the three types above
When the amount of seeds is between 50% and 100%, at least one selected from the following three types is added to at least one of the above three types to make 100% and used as a protein component. The three types are selected from sodium caseinate, skim milk powder, and wheat protein. As the rennet casein, commercially available dry granular edible rennet casein is used. Furthermore, so-called lactic acid casein treated with lactic acid is suitable as the acid casein. Soybean protein is a commercially available powdered soybean protein, and those with a protein content of 50 to 90% are used, but those with a high protein content are preferable. Commercially available strong wheat flour can be used as wheat protein, but
Activated gulden obtained from wheat flour is preferred. These protein components are selected and used depending on the desired properties and purpose of the spread food. For example, rennet casein produces a spread food with a firmer spreadability, and acid casein produces a viscous spread food. Soybean protein can be used to produce foods that are firm and have good spreadability. By utilizing these properties, it is possible to obtain a spread food with the desired spreadability. The edible oils and fats used here are animal and vegetable oils and their hydrogenated oils. Examples of animal and vegetable oils include beef tallow,
Fats and oils that are solid or semi-solid at room temperature, such as lard, milk fat, coconut oil, palm oil, and palm kernel oil, as well as soybean oil, rapeseed oil, peanut oil, safflower oil, rice bran oil, cottonseed oil, and palm oil. Examples include vegetable oils that are liquid at room temperature, such as oil. Any solid fat or oil or liquid vegetable oil can be used without being limited to those listed above. Further examples include hydrogenated oils obtained by hydrogenating the above-mentioned fats and oils, and hydrogenated fish oils. In addition, fractionated liquid oils and fractionated solid fats obtained by fractionating these oils and fats or their hydrogenated oils, as well as those obtained by transesterification of these oils and fats or their hydrogenated oils singly or in combination of two or more. Examples include transesterified fats and oils. The oils and fats described above, their hydrogenated oils, fractionated oils and fats, and transesterified oils and fats can each be used alone, or two or more types can be selected and mixed. Next, the processed products of vegetables or fruits that have been subjected to lactic acid fermentation used in the present invention are raw vegetables or fruits or their primary processed products that are washed, sorted, peeled, cored, crushed, squeezed, cut, etc. After adjusting the pH of a processed vegetable or fruit product obtained by appropriately combining various operations such as filtration, separation, heating, cooling, and homogenization, lactic acid bacteria are added and lactic acid fermentation is performed. For example, to obtain juice juice, vegetables or fruits are washed and sorted, then crushed with a crusher, water is added if necessary, and then processed with a pulper equipped with a mesh with a 1.2 mm diameter hole. If solids of vegetables or fruits are to be included, they may be crushed with a crusher, or slices obtained by cutting the juice separately with a slicer, or separated with a separator, such as citrus cans. Add the dried fruit to use. It is also possible to use only solid matter, such as one cut with a slicer or separated with a separator. After heat-sterilizing the vegetables or fruits obtained in this way, they are cooled and the pH is adjusted to 6.0 to 7.0.
For example, sodium carbonate for food additives, sodium carbonate for food additives, etc. are used to adjust the pH. To this, 2 to 3% of fermentation mother liquor prefermented with food-grade general lactic acid bacteria is added to vegetables or fruits to perform lactic acid fermentation. At that time, add bran if necessary. During lactic acid fermentation, the temperature should be maintained at around 37℃, and care should be taken to prevent dust and dirt from entering from the outside. The lactic acid bacteria used here include Lactobacillus bulgaricus.
bulugaricus), Lactobacillus delbrueckii, Lactobacillus delbrueckii
Lactobacillus acidophilus,
Lactobacillus lactis
lactis), Lactobacillus brevis, Streptococcus
Thermophilus (Storeptococcus)
There are common food-grade lactic acid bacteria such as Lactobacillus thermophilus and Bifidobacterium longum, which may be used alone, but it is better to coexist with two or more species, especially Lactobacillus and Streptobacterium. It is preferable to allow lactic acid bacteria of the genus Kotsucus to coexist. To determine the end of lactic acid fermentation, check the flavor and determine the final pH, but usually lactic acid fermentation is terminated when the pH reaches around 3.8 to 5.5. For example, lactic acid fermentation can be stopped by heat treatment to a temperature of 90°C. Using carrots as an example, the progress of lactic acid fermentation will be explained below using data. As mentioned above, carrots obtained by washing, crushing, and over-separating vegetables or fruits are heat sterilized at a temperature of 110℃, cooled to about 37℃, and added with sodium carbonate for food additives. Adjust the pH to 6.3 using Lactobacillus pre-fermented with this
Fermentation mother liquors of Streptococcus thermophilus and Streptococcus vulgaris were added at 1.5% by weight each, and lactic acid fermentation was carried out while maintaining a temperature of 37°C while preventing contamination by external bacteria. At that time, the pH, acid content (acidity measured with a 0.1N NaOH aqueous solution converted to lactic acid), and number of viable bacteria were measured over time, and the results are shown in Figure 1. From the PH curve 1, acid content curve 2, Lactobacillus bulgaricus viable count curve 3, and Streptococcus thermophilus viable count curve 4 in the figure, it can be seen that lactic acid fermentation is steadily progressing. Examples of vegetables used here include tomatoes,
Fruit vegetables such as carrots, daikon radish, hatsuka daikon radish, onion, green pepper, turnip, pumpkin, cucumber, beet, cabbage, celery, parsley, mustard greens, spinach, komatsuna, etc.
Examples include root vegetables and leafy vegetables, and anything else that can be eaten raw can be used. Examples of fruits include apples, mandarin oranges, lemons, grapefruits, persimmons, peaches, grapes, bananas, and pineapples. The liquid, solid-liquid mixture, or solid processed product of vegetables or fruits that has been subjected to lactic acid fermentation and obtained as described above is used as it is or with water added thereto depending on its properties. In addition, instead of these raw vegetables or fruits, use concentrated vegetables or fruits in the form of a paste or piure, or primary processed products such as boiled whole or sliced vegetables or fruits. You can also do it. In the present invention, phosphate and sodium citrate are used to make protein components such as rennet casein have an affinity for water, to obtain a homogeneous protein component hydrate, and to maintain product stability. . Phosphates include monosodium or potassium phosphate, disodium or potassium phosphate, trisodium or potassium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium or potassium phosphate, monosodium diphosphate,
Disodium diphosphate, trisodium diphosphate,
Examples include tetrasodium diphosphate, sodium aluminum phosphate, etc., and at least one selected from the group consisting of these and sodium citrate is used.
The amount of these salts added is 0.3 to 3.5% by weight, preferably 0.7 to 3.2%, based on the total amount of protein ingredients, edible oil, vegetables, and fruit processed products, but if the amount added is 0.3% or less, It is difficult to obtain a homogeneous protein component hydrate, and if it exceeds 3.5%, a homogeneous hydrate can be obtained, but the texture becomes poor, which is not desirable in terms of product quality. Further, organic acids that may be used as necessary include lactic acid, acetic acid, citric acid, ascorbic acid, tartaric acid, malic acid, and the like. Examples of the gum include locust bean gum, guar gum, carrageenan, and gum arabic. Starches include corn starch, potato starch, sweet potato starch, rice starch, wheat starch, and the like. Examples of the edible emulsifier include glycerin fatty acid ester, lecithin, propylene glycol fatty acid ester, bran fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and the like. Other fragrances, spices, β-carotene, etc. may be added as necessary. The amounts of organic acids, gums, and starches added are 0 to 3.0% and 0 to 3.0%, respectively, based on the total weight of protein components, edible oils, and processed vegetables and fruits.
5%, 0-8%. The method for producing a spread food containing lactic acid-fermented vegetables or fruits of the present invention includes adding phosphate to a portion or the entire amount of the previously obtained lactic acid-fermented vegetables and fruits. Or, add sodium citrate and salt if necessary, and dissolve. Melting can be done without heating, but
It dissolves faster when heated, so heat it to about 40-70℃ to dissolve it. Next, add the entire amount of the protein component, starch, and gum, and stir thoroughly at 60 to 100°C until the protein component is no longer crushed and becomes a uniform paste. Edible oil and fat and the remaining processed vegetables and fruits are added to this and kneaded at 40 to 100°C. After that, use organic acid to adjust the pH to 5.0 or more if necessary.
Adjust to 6.5 and knead again to make the product. In the method for producing a spread food containing vegetables or fruits subjected to lactic acid fermentation according to the present invention, as described above, a phosphate or sodium citrate and, if necessary, salt are added to the processed vegetables and fruits with water. After adding and dissolving the protein component, it is necessary to add the edible oil and fat in that order and stir.If the order of these additions is different, or if the protein component and the edible oil are added and stirred at the same time, or if the protein component and the edible oil When processed vegetables and fruits are added to fats and oils and stirred, the edible fats and oils may separate, making it impossible to produce a product, or crumbling protein components remain, making it impossible to obtain a good product. If necessary, a flavoring agent may be added at any step of the manufacturing process, but it is usually added at the time of final kneading of the product. In addition, natural cheese (natural cheese) can be mixed if necessary, and the mixing may be done after or during the production. [Effects of the Invention] As explained above, the spread food containing vegetables or fruits subjected to lactic acid fermentation of the present invention has the following effects:
It not only utilizes the inherent flavor of vegetables and fruits, but also has new and deep complex flavors and tastes enhanced by the secondary products of lactic acid fermentation, and has improved spreadability and texture. Like excellent margarine, butter, etc., it can be spread on bread, etc. for human consumption, and according to the production method of the present invention, the above-mentioned spread food can be produced easily and reliably. [Example] The present invention will be explained in more detail below using Examples and Comparative Examples. As shown in Table 1, spread foods (Nos. 1 to 16) were prepared by changing the composition ratio of protein components, edible oils and fats, and "Juse" while fixing the other compositions, and each of them had different spreadability. Measure the texture and show the results. At the same time, the amounts of phosphate and sodium citrate added were varied (Nos. 17 to 20), and the spreadability and texture were measured.

【table】

[Table] The compositions used for Nos. 1 to 16 in Table 1 are as follows. (1) Protein components (A) Rennet casein 100g (B) Rennet casein 60g Acid casein 40g (C) Soybean protein 60g Acid casein 40g (2) Edible oil and fat Soybean hydrogenated oil 180g (3) Processed product Tomato youth 690g (4) ) Sodium hexametaphosphate 10g Sodium pyrophosphate 15g (5) Others Salt 15g Cornstarch 20g Gum arabic 10g Lactic acid 15g Cheese flavor 5g Table 1 Nos. 17 to 20 are Nos. 17, 18 and Nos. 19, 20. The composition ratios of each protein, edible oil and fat are fixed, and the amounts of phosphate and sodium citrate added are shown in the table.
Change as shown in 1, and (5) other additives in No. 1.
~16 is the same. In addition, spreadability and flavor were evaluated using the following criteria, and then a comprehensive evaluation of both was performed. (i) Spreadability: After storing in a refrigerator at 5°C, immediately put it on a butter knife, spread it on a glass plate at room temperature, and judge by the elongation. The judgment criteria are as follows. XX...It doesn't stretch and is shaky. ×……There is no lumpy feeling, but it does not spread well. △...It stretches a little, but it doesn't stretch thinly. 〇……It stretches well. (ii) Flavor: Take it out of the refrigerator at 5℃, put it in your mouth with a butter knife, how easily it melts on your tongue, the texture before it melts, the roughness after it melts,
Comprehensively evaluate the presence or absence of discomfort, taste, aroma, etc. The criteria for judgment are as follows: ××…Poor melting, lumpy, and rough texture. ×……It has become a little easier to melt, but it keeps stirring until it melts. △... Melts well, but roughness remains after melting. 〇……Easily melts, has a good texture, taste, and aroma. Judgments were made using the above methods and criteria, and a comprehensive judgment was made. As a result of Table 1, when the protein is fixed and the ratio of edible oil and fat to the processed material is changed, (a) Edible oil and fat 0.6 (Table 1 Nos. 1 and 2) have extremely poor physical properties (spreadability, flavor). . (b) When the edible fat is 0.75 or more,
Although the physical properties are improved, when the treated material is 3.5, the physical properties are poor, and when the treated material is 11.0, it becomes liquid and loses its spreading properties. (c) Edible fats and oils are 3.5 (No. 13~
16), the physical properties are inferior. (d) phosphate,
The amount of sodium citrate added is 0.25% (No.
19) had extremely poor physical properties, 4.0% (No. 18, 20)
Although the spreadability is improved, the flavor is poor.
(e) From the above results, the ratio of protein: edible fat: processed material is 1:0.7 by weight, with protein being 1.
~3.3: The range of 3.7 to 10.0 is suitable for spread foods, and the amount of (he)phosphate and sodium citrate added is the total of the above three compositions (including water if necessary). 0.3-3.5% by weight relative to the amount
It turns out that the range is good. Example 1 Spinach was washed and sorted, then blanched in boiling water and treated with a pulper equipped with a sieve with a 1.2 mm diameter pore size. Lactobacillus pulgaricus and Streptococcus thermophilus fermentation mother liquors were pre-fermented by heat sterilization at 110°C, cooled to 37°C, and 1.5% each.
By adding % by weight, while preventing contamination from the outside,
Lactic acid fermentation is carried out while maintaining the temperature at 37℃, and when the pH reaches 5.2, heat treatment is performed to reach a temperature of 90℃, and after cooling, it is used as a raw material. Salt 15 to 300g of the above fermented spinach juice
g, 20 g of sodium pyrophosphate, and 10 g of dibasic sodium phosphate were added and dissolved by heating, and to this was added 100 g of rennet casein, 5 g of locust bean gum,
Add 60g of modified starch and heat to 95°C and knead to form a paste. Next, palm oil (melting point 40.2
℃) and 390 g of the above-mentioned fermented spinach juice, knead well and cool to obtain a product. The flavor of the product was good. Example 2 Carrots were washed and sorted, then crushed using a crusher, the pH was adjusted to 6.3 with food additive sodium carbonate, and the mixture was heat sterilized at a temperature of 110°C.
Lactobacillus that was cooled to ℃ and pre-fermented.
Add 1.5% by weight of each of the fermentation mother liquors of Streptococcus bulgaricus and Streptococcus thermophilus and carry out lactic acid fermentation while maintaining a temperature of 37°C while preventing external contamination. When the pH reaches 4.0, the temperature reaches 90°C. It is heated and cooled to become a raw material. Add 15 g of salt, 10 g of dibasic sodium phosphate, and 20 g of sodium tripolyphosphate to 290 g of carrot juices that have been washed, sorted, and crushed.
Heat and dissolve, add 60 g of acid casein, 40 g of rennet casein, 25 g of gum arabic, and 35 g of cornstarch, heat to 95°C and knead well to form a paste. Next, hydrogenated rapeseed oil (melting point 30℃)
Add 160 g of edible emulsifier (10 g of distilled monoguri, 2 g of lecithin), and 300 g of the above-mentioned fermented carrots and 60 g of tangerine sugar, mix thoroughly, and cool to obtain a product. The flavor of the product was good. Example 3 After washing the pumpkin, cut off the upper and lower halves, separate the seeds, etc., and blanch them in boiling water.
A mixture obtained by adding 1 part of orange juice to 2 parts crushed with a micro radar was adjusted to pH 6.1 with sodium carbonate for food, and after heating and sterilizing it to a temperature of 110 degrees Celsius, it was cooled to 37 degrees Celsius. , 1.5% by weight each of pre-fermented fermentation mother liquors of Lactobacillus lacteis and Lactobacillus acidophilus.
lactic acid fermentation is carried out by maintaining the temperature at 37℃ while preventing external contamination, and when the pH reaches 4.5.
Heat treated to reach a temperature of 90℃, cooled and used as raw material. After washing the pumpkin, cut off the top and bottom, separate the seeds, etc., and blanch them in boiling water.
Add 20 g of table salt, 20 g of sodium pyrophosphate, and 10 g of sodium hexametaphosphate to 300 g of youth crushed using a micro radar, heat and dissolve, add 100 g of soy protein, 80 g of modified starch, and 25 g of gum arabic, and mix well to form a paste. Make it. Next, 180 g of hydrogenated soybean oil (melting point 32°C) and 420 g of the above treated product were added, kneaded well, and cooled to form a product. The flavor of the product was good. Example 4 After cleaning and sorting carrots, crushing them with a crusher produced a mixture of juice and orange juice at a ratio of 3:1.
The pH was adjusted to 6.7 with dietary sodium carbonate, heated to 110℃, cooled to 37℃, and pre-fermented Lactobacillus delbrutskii and Lactobacillus brevis fermentation mother liquor. Add 1.5% by weight of each and carry out lactic acid fermentation while maintaining the temperature at 37℃ while preventing external contamination.When the pH reaches 4.5, heat treatment to reach 90℃, cool and use as raw material. 40 g of rennet casein, 25 g of acid casein, 25 g of soybean protein, 10 g of skim milk powder, and 30 g of sodium citrate are added to 300 g of carrot juice obtained by washing, sorting, and crushing carrots, and the mixture is heated and kneaded. Next, 15g rice starch, 10g carrageenan, 5g guar gum.
Add and mix well. Add 100 g of safflower oil and 25 g of distilled monoglyceride to the resulting paste.
g, 300 g of the above fermented product, and 200 g of crushed pineapple (about 5 mm in size) were gradually added, kneaded well, and cooled to obtain a product. The flavor was good, with the taste of crunchy pineapple. Example 5 Tomatoes were washed, sorted, crushed with a crusher, treated with a pulper, and processed pumpkins treated in the same manner as in Example 3 were mixed in a ratio of 3:2, and the PH
Adjust to 6.4 with food additive sodium carbonate and add this.
After heating and sterilizing it to a temperature of 110℃, it is cooled to 37℃,
Add 1.5% by weight of each pre-fermented fermentation mother liquor of Lactobacillus delbrutskii and Bisidobacterium longum, perform lactic acid fermentation by maintaining the temperature at 37℃ while preventing external contamination, and adjust the pH.
When the temperature reaches 5.0, it is heated to a temperature of 90℃, cooled, and used as a raw material. After washing and sorting the spinach, blanching it in boiling water 1. Treat it with a pulper equipped with a mesh with a 1.2 mm diameter pore size, and add 100 g of water to 100 g of spinach.
Add 10g of sodium pyrophosphate, 2g of sodium tripolyphosphate, 2g of dibasic sodium phosphate
After heating and dissolving, add 40 g of acid casein, 20 g of rennet casein, 30 g of wheat protein, and 10 g of skim milk powder.
g, 5 g of guar gum, 5 g of locus bean gum, 10 g of gum arabic, and 5 g of rice bran powder, heated to 85-95°C and kneaded. To the resulting paste were added 100 g of hydrogenated fish oil (melting point 38°C), 100 g of palm fractionated liquid fat (melting point 24°C), 350 g of the above fermented product, and 5 g of lactic acid.
Add 100 g of solid carrots (after washing and sorting the carrots, blanching them in boiling water, peeling them and cutting them with a slicer), mix well, and finally add 5 g of spices and 9 g of flavoring (smoked cheese flavor). The mixture is then kneaded and cooled to form a product. The flavor was good. Comparative example Salt, sodium pyrophosphate, and dibasic sodium phosphate were added to 300 g of spinach juice obtained by carrying out lactic acid fermentation with all raw materials treated and blended in the same manner as in Example 1, and after heating and dissolving, Add net casein, palm oil, locust bean gum, guar gum, and modified starch, heat to 80-95℃, and mix well to form a paste. Next, add 390g of fermented spinach juice, mix well, and cool to make a product. However, particles remained in the product obtained by cooling, and proteins and fats and oils tended to separate.

[Brief explanation of the drawing]

FIG. 1 is a curve diagram showing changes in pH, acid content, and number of viable bacteria with elapsed time when carrots are subjected to lactic acid fermentation. 1...PH, 2...Acid content, 3...Number of viable Lactobacillus bulgaricus bacteria, 4...Number of viable Streptococcus thermophilus bacteria.

Claims (1)

[Scope of Claims] 1 (a) A protein component consisting of one or more selected from the group consisting of rennet casein, acid casein, sodium caseinate, soybean protein, wheat protein, and skim milk powder; (b) edible protein component; Consists of (a), (b), (c) and (d) of oil and fat, (c) processed products of vegetables or fruits subjected to lactic acid fermentation, (d) phosphate or sodium citrate, and the above (a): The ratio of (b):(c) is 1:0.7 by weight, respectively.
-3.3: 3.7-10, and 0.3-3.5% by weight of (d) based on the total amount of the above three compositions is used, and if necessary, water, salt, organic acids, gums, starches,
A spread food containing vegetables or fruits that has undergone lactic acid fermentation and is obtained by adding an edible emulsifier, flavoring agent, etc. 2. The lactic acid according to claim 1, wherein the protein component is 50% by weight or more of rennet casein or acid casein, and at least one selected from sodium caseinate, soybean protein, wheat protein, and skim milk powder. Spread food containing fermented vegetables or fruits. 3. Lactic acid according to claim 1, in which the protein component comprises 50% by weight or more of soybean protein and at least one selected from rennet casein, acid casein, sodium caseinate, wheat protein, and skim milk powder. Spread food containing fermented vegetables or fruits. 4. A spread food containing vegetables or fruits subjected to lactic acid fermentation according to any one of claims 1 to 3, wherein the processed product of vegetables or fruits subjected to lactic acid fermentation is a liquid product. 5. Claim 1, in which the processed product of vegetables or fruits subjected to lactic acid fermentation is a solid-containing liquid product.
A spread food containing vegetables or fruits subjected to lactic acid fermentation according to any one of items 1 to 3. 6. A spread food containing vegetables or fruits subjected to lactic acid fermentation according to any one of claims 1 to 3, wherein the processed product of vegetables or fruits subjected to lactic acid fermentation is a solid product. 7 Vegetables or fruits that have undergone lactic acid fermentation are obtained by cutting, crushing, or squeezing the vegetables or fruits, sterilizing them, adding water as necessary, adjusting the pH to 6.0 to 7.0, and then adding lactic acid bacteria. In addition, a spread food containing vegetables or fruits subjected to lactic acid fermentation according to any one of claims 1 to 5, which is a processed product obtained by carrying out lactic acid fermentation until the pH becomes 3.8 to 5.5. . 8. A spread food containing vegetables or fruits subjected to lactic acid fermentation according to any one of claims 1 to 7, wherein the edible oil is an animal or vegetable oil or a hydrogenated oil thereof. 9 Phosphates include monosodium or potassium phosphate, disodium or potassium phosphate, trisodium or potassium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium or potassium phosphate, monosodium diphosphate, diphosphate Carrying out the lactic acid fermentation according to any one of claims 1 to 8, which is at least one selected from the group consisting of sodium, trisodium diphosphate, tetrasodium diphosphate, and sodium aluminum phosphate. Spread food containing ivy vegetables or fruits. 10 The ratio of protein components: edible fats and oils: processed vegetables or fruits subjected to lactic acid fermentation is 1:0.7 to 3.3:3.7 to 10 by weight, and the above 3.
In a method for producing a spread food containing vegetables or fruits obtained by lactic acid fermentation using 0.3 to 3.5% by weight of phosphate or sodium citrate based on the total amount of the composition, (i) lactic acid fermentation is carried out. Dissolve some or all of the processed vegetables or fruits with phosphate or sodium citrate and salt as necessary, and (ii) add rennet casein, acid casein, sodium caseinate, and soybean protein to this. A protein component consisting of at least one selected from the group consisting of , wheat protein, and skim milk powder, and starches and gums as necessary are added and dissolved by heating.
(iii) Next, add the edible oil and fat and the remaining vegetable or fruit processed product that has undergone lactic acid fermentation as described in (i), heat and stir, and adjust the pH using an organic acid if necessary. A method for producing a spread food containing vegetables or fruits subjected to lactic acid fermentation, which comprises kneading. 11. Claim 10 comprising rennet casein or acid casein with a protein component of 50% by weight or more, and at least one selected from the group consisting of sodium caseinate, soybean protein, wheat protein, and skim milk powder. A method for producing a spread food containing vegetables or fruits that is subjected to lactic acid fermentation. 12. Claim 10, wherein the protein component is 50% by weight or more of soybean protein and at least one selected from the group consisting of rennet casein, acid casein, sodium caseinate, wheat protein, and skim milk powder. A method for producing a spread food containing vegetables or fruits that is subjected to lactic acid fermentation. 13. The method for producing a spread food containing vegetables or fruits subjected to lactic acid fermentation according to any one of claims 10 to 12, wherein the edible oil is an animal or vegetable oil or a hydrogenated oil thereof. 14 Phosphate is monosodium or potassium phosphate, disodium or potassium phosphate, trisodium or potassium phosphate, tetrasodium or potassium phosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, diphosphate Performing the lactic acid fermentation according to any one of claims 10 to 13, which is at least one selected from the group consisting of tetrasodium acid, sodium hexametaphosphate, sodium tripolyphosphate, and sodium aluminum phosphate. A method for producing a spread food containing ivy vegetables or fruits. 15. The method for producing a spread food containing vegetables or fruits subjected to lactic acid fermentation according to any one of claims 10 to 14, wherein the processed product of vegetables or fruits subjected to lactic acid fermentation is a liquid product. . 16. A spread food containing vegetables or fruits subjected to lactic acid fermentation according to any one of claims 10 to 14, wherein the processed product of vegetables or fruits subjected to lactic acid fermentation is a solid-containing liquid product. manufacturing method. 17. Production of a spread food containing vegetables or fruits subjected to lactic acid fermentation according to any one of claims 10 to 14, wherein the processed product of vegetables or fruits subjected to lactic acid fermentation is a solid product. Method. 18 The processed products of vegetables or fruits that have undergone lactic acid fermentation are obtained by cutting, crushing or squeezing the vegetables or fruits, sterilizing them, adding water as necessary, adjusting the pH to 6.0 to 7.0, and then producing lactic acid bacteria. 15. The method for producing a spread food containing vegetables or fruits according to any one of claims 10 to 14, which is a processed product obtained by adding and performing lactic acid fermentation until the pH becomes 3.8 to 5.5.