JP2000333622A - Food additive liquid and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food additive liquid capable of supplying much lactobacillus to the human body, exhibiting the health-functionality of plum paste by the mixing with plum paste and having excellent practicality and health functionality by using lactic-fermented vegetable having lactic fermentation bacteria content higher than that of lactic-fermented milk. SOLUTION: This food additive liquid to be used as an additive for food is composed of a mixture of lactic-fermented vegetable and plum paste converted into liquid state by mixing. It can be produced by removing salt from lactic- fermented vegetable such as Chinese cabbage, disintegrating the vegetable by mixing to obtain a liquid, separately removing salt from salted leaf of beefsteak plant, liquefying the desalted leaf, preparing plum paste by removing stone from pickled plum, mixing the plum paste, the liquid vegetable and the liquid beefsteak plant leaf, crushing the mixture to obtain a liquid, mixing the liquid with an organic acid such as malic acid, citric acid or lactic acid and finally adjusting the sweetness by adding a sweetener such as liquid sugar and sucrose.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a food additive liquid and a method for producing the same.

[0002]

2. Description of the Related Art At present, there is a health food boom, and foods are also required to have health functionality.

[0003] For example, it is said that lactic acid-fermenting bacteria are deficient in the human body, and lactic acid-fermented milk containing a large amount of lactic acid-fermenting bacteria such as yogurt is increasing in popularity.

However, it is said that the number of lactic acid-fermenting bacteria contained in yogurt is about 100 million per 1 g, and the amount of lactic acid bacteria is still insufficient.

According to the present invention, by using lactic acid-fermented vegetables containing more lactic acid-fermenting bacteria than lactic acid-fermented milk, a large amount of lactic acid-fermenting bacteria can be supplied to the human body. It is intended to provide a food additive liquid excellent in practicality and health functionality which can also exhibit the high health functionality of the plum meat by mixing the plum meat, and a method for producing the same.

[0006]

The gist of the present invention will be described.

[0007] A food additive liquid used by adding to food, wherein lactic acid-fermented vegetables and plum meat are mixed, and the mixture is made liquid by mixing. It is related.

[0008] Further, in the food additive liquid according to the first aspect, the liquid mixture is mixed with a liquid perilla.

The food additive liquid according to any one of claims 1 and 2, wherein the mixture contains an organic acid such as malic acid, citric acid or lactic acid. It is related to.

[0010] Further, salt is removed from vegetables such as Chinese cabbage that has been fermented with lactic acid, and then the vegetables are crushed by mixing to make a liquid, while salt is removed from the salted perilla and then the perilla is converted to a liquid. On the other hand, the seeds are removed from the dried plum to obtain plum meat, the plum meat, the liquid vegetable and the liquid perilla are mixed, and then the mixture is crushed by mixing to form a liquid, The present invention relates to a method for producing a food additive liquid, which comprises mixing an organic acid such as malic acid, citric acid, or lactic acid with a liquid material, and adjusting the sweetness by adding a sweetener such as liquid sugar or sugar. .

[0011]

It is said that the number of lactic acid-fermenting bacteria contained in lactic acid-fermented vegetables (pickles) is about 1 billion per gram. , It is possible to provide a health food containing more lactic acid-fermenting bacteria than conventional health foods such as yogurt.

[0012] Plum meat such as dried plums has many health functions. Due to the synergistic effect with the health functions exhibited by the lactic acid fermenting bacteria, it can be added to foods such as milk to which a food additive liquid is added. Extremely high health functionality can be provided.

[0013] Since the present invention is configured as described above, the present invention provides a food additive excellent in practicality and health functionality, which can provide a food with high health functionality, and a method for producing the same.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below.

[0015] In a pickle barrel, 5 kg of Chinese cabbage stock, warm water (15
℃) 2kg, salt 150g, liquid sugar 100g, lactic acid 10g
And put on a heavy stone and aged at low temperature for 4 to 5 days to obtain lactic acid-fermented vegetables (pickles). Further, the lactic acid-fermented vegetables were mixed by a mixer to obtain a liquid vegetable lactic acid-fermented extract.

The salt concentration for vegetables is preferably 2% (by weight) or less.

Although vegetables other than Chinese cabbage may be employed, vegetables (leaves) such as Chinese cabbage are preferable because they easily undergo lactic acid fermentation.

On the other hand, seeds were taken out of a commercially available dried plum to obtain plum meat. Further, the plum meat was soaked in water for 48 hours to remove salt, and the salt content was adjusted to about 3% (weight).

In addition, ume pickles may be used instead of umeboshi.

On the other hand, salted commercially available perilla was prepared. Further, this perilla was immersed in water for 48 hours to remove salt, and the salt content was adjusted to about 3% (weight). Further, a liquid perilla extract was obtained by heating the perilla.

Subsequently, 200 g of the fermented vegetable lactic acid extract, 400 g of plum meat and 1.2 kg of perilla extract were mixed to obtain a mixture. The pH of this mixture is about 4.5.

Subsequently, 350 g of citric acid, 50 g of malic acid and 50 g of lactic acid were added as organic acids to the mixture, and the pH of the mixture was adjusted to about 2.

As the organic acid, an acid that can be used in other foods may be used, but citric acid, malic acid, and lactic acid are preferable because they have a weak acidity and a mild taste.

Subsequently, the mixture whose pH was adjusted to about 2 was finely cut by a cutter and further mixed by a mixer to obtain a liquid.

Subsequently, 1 kg of liquid sugar and 400 g of sugar were added as sweeteners to the liquid mixture to adjust the sweetness.

Subsequently, 8 g of a thickening polysaccharide (Koryo) was added to the liquid mixture, and the mixture was thickened.

Through the above steps, a food additive liquid was obtained.

Hereinafter, an example of use of this embodiment will be described.

<Use Example 1> 7 g of the above-mentioned food additive was added to 160 g of commercially available milk and stirred, and the milk solidified in a yogurt state. It became a delicious food to have. It is considered that the flavor of the pickles and the sourness of the dried plum were hardly felt due to the action of the added organic acid. <Usage example 2> Water splitting of shochu and hot water (hot water splitting) 16
When about 7 g of the above-mentioned food additive liquid was added to 0 g and the mixture was stirred, a delicious shochu with a fruity taste such as lemon split or plum wine, water splitting or hot water splitting was obtained.

In addition to these use examples 1 and 2, it is also possible to add it to confectionery such as ice cream and cake, add it to soft drinks, and use it for seasoning dishes. .

When the food additive liquid of the present example was continuously taken according to Use Example 1 and Use Example 2, it took about 2 months.
Effects such as improvement of constipation, improvement of allergy, improvement of atopy, normalization of blood pressure, and reduction of cholesterol level were reported.

It is considered that these effects are obtained as a result of the health functions of the pickles obtained by lactic acid fermentation of vegetables, the health functions of plum meat, and the health functions of perilla.

Specifically, it is said that 1 billion lactic acid bacteria inhabit in 1 g of pickles obtained by lactic acid fermentation of vegetables, and the number of lactic acid bacteria that inhabits the intestine by ingesting the food additive liquid. Increases,
The intestinal peristalsis is activated to enhance the absorption of nutrients from food in the small intestine and to enhance the excretion of large intestine and intestinal residues.

The pickles obtained by lactic acid fermentation of vegetables contain a large amount of γ-aminobutyric acid, and the blood pressure is normalized by the blood pressure regulating action of γ-aminobutyric acid.

The plum meat has an alkali content contained in the plum meat (plum meat has the highest alkali content as compared with other pulp) and an acid (citric acid, malic acid, hydrocyanic acid, etc.). Acid usually contains 5 to 6% (by weight).), Such as an effect of activating an immune function, an effect of preventing infection of a pathogenic bacterium, and a bioregulatory function by activating a neurotransmitter. And the effect of promoting the production of biologically useful substances (hormones and vitamins) and the synthesis in the body. Naturally, the above-mentioned food additive also exerts these effects and improves the physical condition.

Perilla has the effect of improving the bactericidal effect in the body, and exhibits the effect of improving atopy and the like. In addition, the fragrance and flavor are improved by the natural fragrances and pigments contained in perilla. When other vegetable pigments and flavors are added, the amount of the other vegetable pigments and flavors can be reduced.

Since the present embodiment is constructed as described above, it excels in the action of the lactic acid fermentation bacterium contained in the pickles, the health component contained in the plum meat, and the health component contained in the perilla. It becomes a food additive liquid with excellent practicality that exerts health functionality.

In addition, the flavor of pickles and the sourness of dried plums are reduced by organic acids such as citric acid, malic acid and lactic acid, and sugars such as liquid sugar and sugar. It becomes a food additive liquid with excellent practicality and taste that makes the taste of foods round and delicious.

Further, when a food additive liquid is added to milk, the milk contained in the food additive liquid coagulates the milk to form a yogurt. The organic acid such as citric acid added to the food additive liquid is exerted more strongly, and even with a small amount of the food additive liquid, the milk becomes yogurt-like. Become.

Since the food additive liquid is thickened by the thickening polysaccharide, it becomes a practically excellent food additive liquid that can be easily added to milk or the like in a cup with a spoon or the like.

Further, a beautiful red color is imparted to the food additive liquid by the action of perilla, so that the food additive liquid has a good appearance and a high commercial value.

Claims (4)

[Claims] 1. A food additive liquid used in addition to food, wherein lactic acid-fermented vegetables and plum meat are mixed, and the mixture is made liquid by mixing. liquid. 2. The food additive liquid according to claim 1, wherein a liquid perilla is mixed in the mixture. 3. The food additive liquid according to claim 1, wherein the mixture is mixed with an organic acid such as malic acid, citric acid or lactic acid. . 4. A method of removing salt from vegetables such as Chinese cabbage, which has been fermented with lactic acid, and subsequently crushing the vegetables by mixing to form a liquid, while removing salts from salted perilla, and then converting the perilla into a liquid. On the other hand, the seeds are removed from the dried plum to obtain plum meat, the plum meat, the liquid vegetable and the liquid perilla are mixed, and then the mixture is crushed by mixing to form a liquid, A method for producing a food additive liquid, comprising mixing a liquid substance with an organic acid such as malic acid, citric acid, or lactic acid, and adjusting the sweetness by adding a sweetener such as liquid sugar or sugar.