JPH07102102B2 - Mayonnaise-like food and manufacturing method thereof - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention relates to a mayonnaise-like food and a method for producing the same, and in particular, by containing a lactic acid fermentation broth of a processed vegetable product and / or a processed fruit product, a new and harmonized product is obtained. The present invention relates to a mayonnaise-like food having a rich complex flavor and a method for producing the same.

Along with the westernization of eating habits, various mayonnaise-like foods have been used as seasonings, and those considering nutritional balance have been commercialized.

On the other hand, vegetables and fruits are rich in various minerals and vitamins in a well-balanced manner, and are foods with a unique flavor that are excellent in health.

Therefore, it would be very convenient if a mayonnaise-like food having a desirable complex flavor and having a nutritionally balanced value could be obtained by utilizing the flavors such as vitamins and minerals originally possessed by vegetables and fruits.

TECHNICAL FIELD The present invention relates to a mayonnaise-like food having a preferable complex flavor and having a nutritional balance, and a method for producing the same.

<Prior art and its problems> Conventionally, various mayonnaise-like foods simply mixed with vegetables and fruits have been proposed and provided on the table.

However, all of these conventional products simply use the flavor originally possessed by vegetables and fruits,
Mayonnaise-like foods containing a considerable amount of fats and oils actually have a problem that the flavor is lacking in depth and the flavor is not seasoned as a whole.

Further, conventionally, lactic acid fermented products of dairy products such as yogurt and cheese have been blended (JP-A-59-166059 and JP-B-62-1158).
No. 1) is also proposed.

However, in any of these conventional products, a mayonnaise-like food having a preferable complex flavor including nutritional aspects,
In terms of ingredients, there is a problem that it is really difficult.

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

However, from the above viewpoints, the present inventors have earnestly studied means for better utilizing vegetables and fruits, and as a result, by adding a lactic acid fermentation liquid of a vegetable processed product and / or a fruit processed product, Then, they have found that a mayonnaise-like food product having a harmonious complex flavor and a nutritionally well-balanced can be obtained, and have completed the present invention.

That is, the present invention relates to a mayonnaise-like food and a method for producing the same, which is mainly composed of a lactic acid fermentation solution of a processed vegetable product and / or a processed fruit product.

In the present invention, as the vegetables to be used, for example,
Tomato, carrot, pumpkin, spinach, onion,
Peppers, cabbage, celery, parsley, etc.,
Examples of the fruit include apple, orange, grape, lemon, grapefruit, pineapple, melon, strawberry and the like. And the processed vegetables and processed fruits used in the present invention are raw vegetables and raw fruits as described above or primary processed products thereof, and are washed, selected, peeled, cored, crushed, squeezed, filtered, separated, It can be obtained by a conventional method such as heating, concentration, cooling, homogenization, etc., in which these operations are appropriately combined.

In the present invention, the above-mentioned processed vegetables and / or processed fruits are subjected to lactic acid fermentation. Among them, in terms of the efficiency of lactic acid fermentation and the flavor of the resulting lactic acid fermentation liquid, tomatoes are treated as vegetables. It is preferable to include one or more kinds of processed vegetable products selected from carrots and pumpkins.

In order to make the final product mayonnaise-like food with excellent complex flavor, lactic acid fermented liquid of dairy product consisting of single or mixed animal milk such as milk and goat milk and vegetable milk such as soybean is treated with vegetables. It is also preferable to add it to the lactic acid fermentation liquid of the processed product and / or the processed fruit, but the lactic acid fermentation of the processed product and / or the processed fruit is allowed to proceed smoothly, so that the final product mayonnaise-like food can be more excellently combined. In order to make it flavored, dairy products are added to the processed vegetables and / or the processed fruits,
More preferably, the mixture is lactic acid fermented. In the case of using a dairy product, it is preferable from the viewpoint of flavor that the dairy product is used in an amount of 5% by weight or less in terms of non-fat milk solid content based on the final product.

The processed vegetables and / or processed fruits, or the ones obtained by adding dairy products to these, prior to lactic acid fermentation, can be used for their concentration and PH.
Further, it is sterilized by heating in a water system in which the sugar content and the like are appropriately adjusted as necessary, for example, after sterilization by heating to a temperature of 100 to 120 ° C and then cooled to about 40 ° C. In terms of the efficiency of lactic acid fermentation and the flavor of the resulting lactic acid fermentation broth, at least immediately before the start of lactic acid fermentation, the pH of the system is adjusted to 4.6 to 7.0, neutralization with an alkaline agent or desorption with an ion exchange resin or the like. It is preferably adjusted by acid treatment.

In the present invention, sterilized and cooled as described above, preferably a pH-treated vegetable processed product and / or fruit processed product,
Or lactic acid fermentation of food products with dairy products added thereto with lactic acid bacteria for general use. As lactic acid bacteria at this time, Lactobacillus bulugaricus (L.bulugaricus), Lactobacillus helveticus (L.helveticus), Lactobacillus
L. acidophilus, Lactobacillus
Use one or more selected from L. lactis, Streptococcus thermophilus (St.thermophilus), Bifidobacterium longum (B.longum), Bifidobacterium bifidum (B.bifidum) Preferably. These may be used alone or in a symbiotic manner with two or more kinds. When used as a single product, from the viewpoint of utilization of useful bacteria, it is preferable to use Bifidobacterium bifidum bacterium, and when two or more kinds are symbiotic, lactic acid fermentation in harmony and a fermentation solution obtained thereby From the viewpoint of flavor, it is preferable that lactic acid bacteria of the genus Lactobacillus and the genus Streptococcus coexist.
Using these lactic acid bacteria, preferably in the above-mentioned pH adjustment range for lactic acid fermentation, a processed vegetable product and / or
Or, it is possible to efficiently carry out lactic acid fermentation in harmony with a processed fruit product or a product obtained by adding a dairy product thereto, and thus by adding the resulting lactic acid fermentation liquor, a new and harmonious complex flavor is obtained. It is possible to obtain the mayonnaise-like food that it has.

Specifically, the lactic acid fermentation is sterilized as described above, cooled, and preferably the above-mentioned lactic acid bacterium, which has been separately pre-cultured in a pH-adjusted system, is used for its properties, activity, and desired fermentation liquid quality. However, add about 10 ⁶ to 10 ⁷ pieces / ml,
The temperature is maintained at about 37 ° C while preventing contamination by external bacteria, but as a rough guide, the lactic acid fermentation is terminated when the pH reaches about 4.0.

Fig. 1 shows carrot juice obtained by processing as described above.
Heat sterilized at a temperature of 110 ℃ and cooled to about 37 ℃, PH was adjusted to 5.3 using sodium carbonate for food addition, and Lactobacillus bulgaricus and Streptococcus thermophilus that had been pre-cultured on this were adjusted. 3 x 10 ⁶ each
When added at a rate of 40 cells / ml and left standing fermentation at 40 ° C,
Although it is a graph illustrating the fermentation situation, it can be seen from FIG. 1 that lactic acid fermentation is carried out smoothly in the present invention. (In the figure, 1 is a PH curve, 2 is a produced lactic acid curve, 3
Is a Lactobacillus bulgaricus viable count curve, and 4 is a Streptococcus thermophilus viable count curve).

The lactic acid fermentation liquor obtained may be blended as described below, even if the lactic acid fermentation broth is still containing the microbial cells or the lactic acid fermentation liquid is obtained by removing the bacterial cells by filtration or centrifugation.

In the lactic acid fermentation liquor, edible vegetable oils and / or edible animal oils and fats, brewed vinegar, eggs or egg yolks, emulsifying substances if necessary, and other seasoning materials such as salt and spices if necessary. Mix and emulsify. Edible vegetable oils and / or edible animal oils and fats, brewed vinegar, eggs or egg yolks, if necessary, an emulsifying substance, and if necessary, other seasoning ingredients such as salt and spices are mixed, and these are emulsified. It is possible to more clearly impart the original color tone of vegetables, fruits or the like to the final product, mayonnaise-like food, by mixing the lactic acid fermentation liquid with the liquefied product.

Thus, the minerals and vitamins contained in each of the processed vegetables and / or the processed fruits and the dairy products added as necessary are utilized, which has a preferable complex flavor and is nutritionally balanced. Mayonnaise-like food is obtained.

In fact, a mayonnaise-like food according to the present invention and a mayonnaise-like food which is different only in that it is not subjected to lactic acid fermentation are subjected to a sensory evaluation with a risk rate of 1%. A good result is significantly tested for the mayonnaise-like food according to the invention (20 inspectors x 3 repeats x 2 or 3 point preference ranking method).

<Example> -Example 1 Food of carrot juice (sugar content 6.2%, raw carrot washed, sorted, crushed with a crusher, and then squeezed with a pulper equipped with a 2 mmφ pore size filter) Adjust the pH to 6.3 with added sodium carbonate, heat sterilize at 110 ℃ and cool to 37 ℃, and separately preculture 4 × 10 ⁶ Lactobacillus bulgaricus and Streptococcus thermophilus respectively. 37/37
Lactic acid fermentation is performed while maintaining a temperature of ℃,
When the pH reached 4.0, the lactic acid fermentation was terminated by heat treatment at a temperature of 90 ° C and cooled to 30 ° C to obtain a lactic acid fermentation liquid. Using this lactic acid fermentation broth, after mixing each material well with the following formulation, tabletop mayonnaise mixer treatment (rotation speed: 5000 r.p.
m., clearance: 0.7 mm, treated twice) to obtain the desired mayonnaise-like food.

Example 2 Tomato juice (sugar content 4.6, obtained from raw tomato in the same manner as in the carrot juice of Example 1) was used in Example 1.
After treatment in the same manner as described above, separately precultured bifidobacterium bifidum was added to 8 × 10 ⁶ cells / ml, and the lactic acid fermentation broth obtained in the same manner as in Example 1 was used. Then, a tabletop mayonnaise mixer treatment was carried out with the following composition in the same manner as in Example 1 to obtain a mayonnaise-like food product as desired.

-Example 3 Pumpkin puree (sugar content 7.2%, washed raw pumpkin,
30% by weight, apple pulp juice (34.0% sugar content, raw apple was washed) after removing the pulp portion and removing the seed portion and further removing the seed portion by pulper treatment as in Example 1
Core removal, squeezing in the same manner as in Example 1, followed by vacuum concentration 4 times) 5 parts by weight, water 15 parts by weight, and non-fat milk solids 96
10 parts by weight of skim milk powder dissolved in 40 parts by weight of water, the above components were uniformly mixed and treated in the same manner as in Example 1, and then 3 × 10 6 of separately pre-cultured Lactobacillus helveticus was obtained. ^{In addition to 6} cells / ml, the following Example 1 was used.
Using the lactic acid fermentation liquor obtained in the same manner as above, a tabletop mayonnaise mixer treatment was carried out with the following composition in the same manner as in Example 1 to obtain a desired dressing-like food.

<Effects of the Invention> As described above, the present invention incorporates a lactic acid fermentation liquid of a processed vegetable product and / or a processed fruit fruit while utilizing minerals and vitamins contained in vegetables and fruits. As a result, there is an effect that a mayonnaise-like food having a new and harmonious complex flavor and having a nutritionally balanced effect can be efficiently produced.

[Brief description of drawings]

FIG. 1 is a graph illustrating the lactic acid fermentation situation in the present invention. 1 …… PH curve 2 …… Lactate production curve 3 …… Viable count curve

Claims (10)

[Claims] 1. A mayonnaise comprising a lactic acid fermentation liquid of a processed vegetable product and / or a processed fruit product, an edible vegetable oil and / or an edible animal oil and fat, brewed vinegar, and egg or egg yolk, which are emulsified. Like food. 2. A lactic acid fermentation liquor of a processed vegetable product and / or a treated fruit product, a lactic acid fermented liquid of a dairy product, an edible vegetable oil and / or an edible animal oil and fat, a brewed vinegar, and an egg or an egg yolk. ,
Mayonnaise-like food made by emulsifying these. 3. A lactic acid fermentation liquor of a mixture of a processed vegetable product and / or a treated fruit product and a dairy product, an edible vegetable oil and / or an edible animal oil and fat, a brewed vinegar, and an egg or an egg yolk. Mayonnaise-like food made by emulsifying. 4. The mayonnaise-like food according to claim 1, 2 or 3, wherein the processed vegetable product contains one or more kinds of processed vegetable products selected from tomato, carrot and pumpkin. 5. The mayonnaise-like food product according to claim 1, wherein the lactic acid fermentation liquor is based on lactic acid bacteria containing bifidobacteria. 6. The edible vegetable oil and / or the edible animal oil and fat accounts for 50% by weight or less of the total amount, 1, 2, 3, 4, or 5.
The described mayonnaise-like food. 7. A lactic acid fermentation liquor is obtained by sterilizing a processed vegetable product and / or a treated fruit product, and then adding precultured general lactic acid bacteria for food to lactic acid fermentation to obtain a lactic acid fermentation liquid. And at least edible vegetable oil and / or edible animal oil and fat, brewed vinegar, and egg or egg yolk are mixed to form an emulsion. 8. An emulsion obtained by mixing at least edible vegetable oil and / or edible animal oil and fat, brewed vinegar, egg or egg yolk, and sterilizing the processed vegetable product and / or the processed fruit product. A method for producing a mayonnaise-like food, which comprises adding a lactic acid fermentation liquid obtained by carrying out lactic acid fermentation by adding pre-cultured general lactic acid bacteria for food. 9. The method for producing a mayonnaise-like food according to claim 7, wherein the general lactic acid bacterium for food contains bifidobacteria. 10. The method for producing a mayonnaise-like food according to claim 7, 8 or 9, wherein general lactic acid bacteria for foods are added to the one prepared to PH 4.6 to 7.0.