JP2013005777A - Vegetable vinegar and processed food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide vegetable vinegar masking peculiar grassy smell originated from carrot, although it is obtained by the acetic acid fermentation of vegetable raw materials including the carrot, and processed foods made by using the same.SOLUTION: This vegetable vinegar obtained by the acetic acid fermentation of the carrot is characterized by performing the acetic acid fermentation of vegetable raw materials including carrot and ≥1 kind of the following first vegetable group: celery, parsley, cress, komatsuna (Brassica rapa var. perviridis) and coriander.

Description

TECHNICAL FIELD The present invention relates to a vegetable vinegar masked with a carrot-derived characteristic blue odor, and a processed food using the same, even though a vegetable raw material containing carrot is fermented with acetic acid.

Vinegar has the effect of preventing lifestyle-related diseases such as hypertension and is generally a seasoning that is good for human health. Among them, apple vinegar brewed from apples and brown rice vinegar brewed from brown rice have a strong health image, and in recent years they are used not only as seasonings but also as a base for health drinks. .

Similarly, for vegetables, effects such as prevention of lifestyle-related diseases have been reported by ingestion, and the health functions of vegetables have recently attracted attention. In particular, carrots are used in various processed foods because they contain abundant β-carotene, which has been attracting attention for cancer prevention, and also contain vitamin C and minerals in a well-balanced manner. Expansion of applications is expected.

However, there are many consumers who are not good at vegetable juices, especially carrot juices, because they have a blue odor peculiar to carrots. Furthermore, vegetable vinegar that uses carrot juice or the like as a raw material and is fermented with acetic acid has a problem that the blue odor peculiar to carrots becomes strong and is not preferred.

As a method for solving the blue odor peculiar to carrots in vegetable vinegar blended with carrot acetic acid fermented product, for example, JP 2009-125039 A (Patent Document 1) describes a method of blending isomaltoligosaccharides. Yes. However, although this method can reduce the blue odor in vegetable vinegar obtained by subjecting vegetables such as carrots to acetic acid fermentation, it has not been able to sufficiently solve consumer demands.

JP 2009-125039 A

Therefore, the present invention provides a vegetable vinegar masked with a carrot-derived characteristic blue odor, and a processed food using the same, despite the fact that a vegetable raw material containing carrots was subjected to acetic acid fermentation.

As a result of intensive studies to achieve the above object, the present inventors have used carrots and at least one or more kinds of specific vegetables as vegetable raw materials, and used vegetable raw materials containing these carrots and specific vegetables. If acetic acid fermentation is carried out at the same time, it was surprisingly found that the unique blue odor derived from carrots is masked, and the present invention has been completed.

That is, the present invention
(1) In vegetable vinegar obtained by subjecting carrot to acetic acid fermentation, vegetable vinegar obtained by subjecting vegetable material containing carrot and one or more of the following first vegetable group to acetic acid fermentation,
First vegetable group: Celery, parsley, watercress, Komatsuna, or coriander (2) Vegetable vinegar according to (1), wherein at least celery is used as the first vegetable group.
(3) As said vegetable raw material, the vegetable vinegar of (1) or (2) description further including 1 or more types of the following 2nd vegetable group,
Second vegetable group: potato, corn, pumpkin, paprika, cabbage, broccoli, pepper, asparagus, cauliflower, onion or tomato (4) At least celery as the first vegetable group, potato, corn or pumpkin as the second vegetable group The vegetable vinegar according to any one of (1) to (3), using at least one selected from
(5) A processed food comprising the vegetable vinegar according to any one of (1) to (4),
(6) The processed food according to (5), wherein the food is a beverage,
(7) The processed food according to (5), wherein the food is an acidic liquid seasoning,
It is.

ADVANTAGE OF THE INVENTION According to this invention, although the vegetable raw material containing a carrot was acetic acid fermented, the vegetable vinegar by which the peculiar blue odor derived from a carrot was masked can be provided. Thereby, about vegetable vinegar, the further expansion of the food market, especially a seasoning, a health drink market, etc. can be anticipated.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

Vegetable vinegar is brewed vinegar that is fermented with acetic acid using vegetables as a raw material. In addition, regarding brewed vinegar that can be expressed as “vegetable vinegar”, according to the JAS standard, “(1) cereals and fruits are not used in brewed vinegar, and each vegetable, other agricultural product or honey has a constant weight. When the above ingredients are used and the weight ratio of the vegetables, other agricultural products or honey is the highest among the raw materials used, or (2) cereals, fruits, other agricultural products and honey are used in the brewed vinegar If you use two or more kinds of vegetables, of which one or more kinds of vegetables use more than a certain weight, and the percentage of the weight of vegetables among the used raw materials is the highest, (XX vinegar) (vegetable vinegar, said vegetables, etc.) "can be described". In addition, the prescription | regulation of the compounding quantity of the vegetable by JAS specification is defined as the usage-amount per liter of brewing vinegars, for example, if it is a carrot, 330 g or more, potato 130 g or more.

The type of carrot used in the vegetable vinegar of the present invention is not particularly limited. For example, in addition to western carrots, oriental carrots, three carrots, four carrots, five carrots and the like classified according to root length Short carrots and long roots, sweet carrots, piccolo, baby carrots and other mini carrots may be used.

The amount of carrot used in the vegetable vinegar of the present invention is preferably 33 to 95% in vegetable vinegar, more preferably 50 to 85% in straight conversion. If the blending amount is less than the above range, the carrot flavor required for vegetable vinegar is not felt, which is not preferable. When the amount is more than the above range, it takes time for the fermentation of the vegetables, so that the efficiency is poor and is not preferable. In addition, straight conversion refers to conversion to the raw material density | concentration which has not performed the process accompanying concentration changes, such as concentration and dilution.

When acetic acid fermentation is carried out using carrot as a raw material without adding other vegetables, the carrot-derived unique blue odor will be generated as a strong off-flavor, but in the present invention, as the vegetable raw material, the carrot, A vegetable raw material containing at least one selected from celery, parsley, watercress, Japanese mustard spinach, or coriander of the first vegetable group is subjected to acetic acid fermentation, thereby masking the green smell peculiar to carrots.

Celery is also called Dutch Mitsuba or Kiyomasa Carrot. It has a unique aroma and is generally widely used as a flavored vegetable. The type of celery used in the present invention is not limited, and examples thereof include Cornel celery, white bloom, golden bloom, top seller, celeriac, mini celery, soup celery, and persimmon leaves.

Parsley has a unique fragrance and is used in a wide variety of forms such as odor elimination and drinking. Parsley is also one of the herbs that are rich in essential oil components. The kind of the parsley used in the vegetable vinegar of the present invention is not particularly limited, but an edible one may be used.

Watercress, also known as water cress, sorghum, or Dutch garashi, has a unique fragrance. The kind of watercress used for the vegetable vinegar of the present invention is not particularly limited, and general edible foods may be used.

Komatsuna is also known as winter vegetables or side dish, and is widely used as a vegetable. The kind of Komatsuna used for the vegetable vinegar of the present invention is not particularly limited, and a general edible one may be used.

Coriander is also known as Pakuchi, Shanzei, etc., and has a unique fragrance. The type of coriander used in the vegetable vinegar of the present invention is not particularly limited, and general edible foods may be used.

The total amount of the first vegetable group used in the vegetable vinegar of the present invention is preferably 0.1 to 60%, more preferably 1 to 30% in the vegetable vinegar in straight conversion. If the blending amount is less than the above range, the peculiar blue odor derived from carrot is not sufficiently masked, which is not preferable. When the amount is more than the above range, the flavor of the first vegetable group becomes strong, and the original flavor of carrots required for vegetable vinegar is easily masked, which is not preferable.

As for the compounding ratio of the carrot used for the vegetable vinegar of this invention, and the said 1st vegetable group, it is preferable that the sum total of a 1st vegetable group is 0.02-1 part with respect to 1 part of carrot in straight conversion, 0.05 More preferably, it is -0.3 part. When the blending ratio of the first vegetable group is less than the above range, the peculiar blue odor derived from carrots is not sufficiently masked, which is not preferable. When the blending ratio of the first vegetable group is larger than the above range, the flavor of the first vegetable group becomes strong, and the original flavor of carrots required for vegetable vinegar is easily masked, which is not preferable.

In the present invention, it is particularly preferable to add at least celery from the first vegetable group because a unique blue odor masking effect derived from carrots is more easily obtained.

As described above, as a vegetable raw material to be acetic acid fermented, when the above-mentioned first vegetable is added to carrot and subjected to acetic acid fermentation, a peculiar blue odor masking effect derived from carrot is obtained. The present invention further includes a second vegetable group comprising at least one selected from potato, corn, pumpkin, paprika, cabbage, broccoli, bell pepper, asparagus, cauliflower, onion or tomato as the vegetable raw material. It is preferable that the vegetable raw material including the carrot, the first vegetable group, and the second vegetable group is subjected to acetic acid fermentation, thereby increasing the characteristic blue odor masking effect derived from carrots.

Potatoes are generally widely used as vegetables. The type of potato used in the vegetable vinegar of the present invention is not limited, but can be used for raw food, for processing, etc. For example, Baron, Makein, Kitaakari, Toya, Waseshiro, Toyoshiro, Inca Awakening , Digima, Russet Burbank, Cynthia and the like.

The type of the corn used in the vegetable vinegar of the present invention is not limited, but generally edible ones may be used. For example, in the classification based on color and taste, the corn is sweet and sweet chocolate. Gold rush, Miel corn, Honey bidam, Peter corn, Dream corn, Cocktail corn, Sweet white, Pure white, etc. can be used.

The type of the pumpkin used in the vegetable vinegar of the present invention is not particularly limited, and examples thereof include western pumpkin, oriental pumpkin, and peppo pumpkin.

Paprika is a cultivar of chili pepper that does not have a pungent taste on the fruit, as is the case with peppers and chili peppers, and is widely used as a vegetable in general. The fruit is slightly large, has a lot of juice and has a high sugar content. The nutrient composition is similar to peppers, but it contains vitamin P, a kind of vitamin-like substance. The kind of paprika used for the vegetable vinegar of the present invention is not particularly limited, and a general edible one may be used.

Cabbage is a vegetable that is used in various dishes because it has a soft leaf-free taste. The type of cabbage used in the vegetable vinegar of the present invention is not particularly limited, but it is preferable to use general edible foods such as purple cabbage, savoy cabbage, ha button, Sapporo large ball.

Broccoli is a vegetable that is also known as Midorihanaayasai (green flower side dish) or Mehanayasai (meadflower side dish). It is edible with green flower buds and stems, and contains abundant vitamin B, vitamin C, carotene and iron. Widely used in general. The kind of broccoli used for the vegetable vinegar of the present invention is not particularly limited, and edible ones may be used.

Bell pepper is one of the capsicum varieties, and since it does not contain capsaicin in the fruit, it generally does not have a hot taste, and changes from green to orange, red, etc. when ripe. Mature pulp has a sweet taste, while immature pulp has a characteristic blue odor and bitterness. The kind of peppers used in the vegetable vinegar of the present invention is not particularly limited, but edible ones may be used.

Asparagus is also known as the Dutch pheasant beetle, the Dutch udder, and the maubaud, and is widely used as a vegetable in general. The type of asparagus used in the vegetable vinegar of the present invention is not particularly limited, and specific examples include green asparagus, white asparagus, mini asparagus, and edible ones.

Cauliflower, also called flower cabbage, is a variant of cabbage. There are many vitamins B1 and B2, and vitamin C contains 65mg / 100g. The kind of cauliflower used in the vegetable vinegar of the present invention is not particularly limited, but an edible one may be used.

Onions are divided into white, yellow and red onions according to the color of the hull, and the most frequently used one is yellow spicy onion. Although the onion used for the vegetable vinegar of this invention is not specifically limited, The small onion etc. which are called a mini onion, a baby onion, a pecolos, a bite onion, etc. can be used.

The type of tomato used in the vegetable vinegar of the present invention is not particularly limited. In addition to fresh tomato, whole tomato, dice tomato, tomato puree, tomato paste, processed tomato canned retort, etc. It may be.

The total blending amount of the second vegetable group used in the vegetable vinegar of the present invention is preferably 0.1 to 60%, more preferably 1 to 30% in the vegetable vinegar in straight conversion. If the blending amount is less than the above range, the further masking effect of the blue odor peculiar to carrots is not sufficiently exhibited, which is not preferable. When the amount is more than the above range, the flavor of the second vegetable group becomes strong, and the original flavor of carrots required for vegetable vinegar is easily masked, which is not preferable.

As for the compounding ratio of the carrot used for the vegetable vinegar of this invention, and the said 2nd vegetable group, it is preferable that the sum total of a 2nd vegetable group is 0.02-1 part with respect to 1 part of carrot in straight conversion, 0.05 More preferably, it is -0.3 part. If the blending ratio of the second vegetable group is less than the above range, the unique blue odor derived from carrots is not sufficiently masked, which is not preferable. When the blending ratio of the second vegetable group is larger than the above range, the flavor of the first vegetable group becomes strong, and the original flavor of carrots required for vegetable vinegar is easily masked, which is not preferable.

In the present invention, it is particularly preferable to use at least one selected from potatoes, corns and pumpkins among the second vegetable group because it is easier to obtain a unique blue odor masking effect derived from carrots.

As a vegetable raw material of the vegetable vinegar of this invention, you may use vegetables other than the above as long as the effect of this invention is not impaired. For example, lettuce, turnip, red turnip, spinach, morohaya, perilla, honey bee, basil, green peas, Chinese cabbage, beetroot, radish, kale, morohaya, seri, cucumber, shungiku, chisha, okra, pea, eggplant, chok choy, taasai Etc. can be used.

34-150% is preferable in straight conversion, and, as for the compounding quantity of the vegetable vinegar with respect to the whole vegetable vinegar of this invention, 40-100% is more preferable. If the blending amount of the vegetable is less than the above range, there is no scent peculiar to vegetables, which is not preferable as vegetable vinegar. When the amount is more than the above range, it takes time for the acetic acid fermentation, which is not preferable because there is a risk of proliferation of various bacteria.

In the vegetable vinegar of the present invention, the form of the vegetable raw material used for acetic acid fermentation is not particularly limited, and raw vegetables, frozen and thawed, paste-like, juice-like, processed into a canned retort, etc. Can be used. In addition, these vegetables are subjected to processing such as sorting and washing, peeling, cutting, miniaturization or crushing, pulverization, juice extraction, concentration, and heat sterilization as necessary to obtain vegetable juice.

As a method of acetic acid fermentation used for the vegetable vinegar of the present invention, a known acetic acid fermentation technique can be used. For example, a general fermentation method such as a stationary fermentation method or an aerated fermentation method (also called a deep fermentation method) may be used.

As acetic acid bacteria used for the acetic acid fermentation of vegetable vinegar, known acetic acid bacteria can be used. For example, an acetic acid bacterium belonging to the genus Acetobacter is good, and Acetobacter (Acetobacter)
pasteurianus) and Acetobacter acetobacter
aceti) and the like.

The fermentation-promoting substance used for acetic acid fermentation of the vegetable vinegar of the present invention includes components for promoting fermentation, such as vitamins (nicotinic acid, pantothenic acid, biotin, etc.), proteins, peptides, amino acids, nucleic acids, etc. If it is, it will not specifically limit, For example, yeast extract, meat extract, malt extract, casein hydrolyzate, egg yolk, skim milk powder, vitamins, coenzymes, minerals etc. are mentioned, for example. Or 2 or more types can be combined and mixed with vegetable vinegar. Moreover, 0.01 to 1.5% of the compounding quantity of the fermentation promoting substance with respect to vegetable vinegar is preferable.

In the acetic acid fermentation step, the vegetable vinegar of the present invention may be mixed with alcohol separately to allow the acetic acid fermentation to proceed. The kind of alcohol used for the vegetable vinegar of the present invention may be edible, and the blending amount is preferably 3 to 8% at which acetic acid fermentation proceeds.

The acidity of the vegetable vinegar of the present invention is preferably 2 to 8% in terms of acetic acid, and more preferably 4 to 6%. When the acidity is within the above range, it is easy to obtain a masking effect of carrot-derived characteristic blue odor.

The above-described vegetable vinegar of the present invention is masked by carrot-derived peculiar blue odor even though the vegetable raw material containing carrot is subjected to acetic acid fermentation, and has the original flavor of carrot. Therefore, similarly to the conventional brewed vinegar, by using it for a wide range of processed foods, a processed food with a new taste that has a peculiar blue smell derived from carrots and has the original flavor of carrots can be obtained. The processed food containing the vegetable vinegar of the present invention is not particularly limited, for example, beverages such as vinegar drinks, or dressing, combined vinegar blended with sugar and mirin, vinegared rice, sour pork, vinegared food, carpaccio, It can be used for foods such as boiled foods. Particularly, it is easy to obtain the masking effect peculiar to the carrot of the present invention for acidic liquid seasonings such as beverages to be consumed in large quantities at once and dressings to be eaten over vegetables.

5-90% is preferable and, as for the compounding quantity of the vegetable vinegar in the drink of this invention, 10-50% is more preferable. If the blending amount is less than the above range, a beverage that takes advantage of the carrot-specific flavor while masking the blue odor cannot be obtained. When the amount is more than the above range, the effect corresponding to the blending amount may not be obtained and it may not be economical.

The amount of vegetable vinegar in the dressing of the present invention is preferably 0.1 to 50%, more preferably 1 to 20%. If the blending amount is less than the above range, a dressing that takes advantage of the carrot-specific flavor while masking the blue odor cannot be obtained. When the amount is more than the above range, the effect corresponding to the blending amount may not be obtained and it may not be economical.

The vegetable vinegar of this invention and the processed food using the same are explained in full detail based on an Example and a comparative example below. Note that the present invention is not limited to this.

[Test Example 1]
<Preparation of vegetable vinegar>
First, as a raw material for vegetable vinegar, the carrots listed in Table 1 and the first vegetable group and / or the second vegetable group were each pulverized using a mixer to form a liquid, followed by vacuum concentration to concentrate each vegetable. Juice was prepared. Next, according to the description in Table 1, 6% concentrated juice of the first vegetable group (straight conversion 30%) and 6% concentrated juice of the second vegetable group (straight conversion 30%) were mixed, respectively, and carrot concentrated Juice 8% (straight conversion 40%), fresh water 75% and 95% alcohol 5% were added to prepare 30 kinds of raw material mixture before fermentation. In addition, when not mix | blending the 1st vegetable group or the 2nd vegetable group with the raw material liquid mixture before fermentation, it replaced with fresh water. Subsequently, each raw material mixture before fermentation was subjected to acetic acid fermentation using an aerated fermentation method, and then stored for 2 weeks at a product temperature of 10 to 30 ° C. to obtain 30 types of vegetable vinegar ( Examples 1-27, Comparative Examples 1-3). The acidity of the obtained vegetable vinegar was 4.5 to 5.5% in terms of acetic acid.

<Evaluation>
Using the vegetable vinegar prepared by subjecting only carrots to acetic acid fermentation in the same manner as described above, the flavors of the obtained vegetable vinegars of Examples 1 to 27 and Comparative Examples 1 to 3 were evaluated according to the following criteria. The results are shown in Table 1.

<Evaluation criteria>
A: The blue smell peculiar to carrots is completely masked.
B: The blue odor peculiar to carrot is masked.
C: The blue smell peculiar to carrots is slightly masked.
D: The blue odor peculiar to carrots is not masked and is not preferable.

When carrot and celery, parsley, watercress, Japanese mustard spinach, or coriander, which are the first vegetable group, are subjected to acetic acid fermentation, the obtained vegetable vinegar has an effect of masking the carrot-specific blue odor (Example) 1-5). In particular, when carrots and celery were used, the blue odor peculiar to carrots, which are off flavors, was more masked (Example 1).

In addition to carrots and celery, potato, corn, pumpkin, paprika, cabbage, broccoli, peppers, asparagus, cauliflower, onion, or tomato are combined with carrot and celery. Compared to Example 5, the carrot-specific blue odor was completely masked, which was preferable (Examples 6 to 16). Although not shown in the table, vegetable vinegar using potato, corn, or pumpkin as the second vegetable group is compared with the case using paprika, cabbage, broccoli, peppers, asparagus, cauliflower, onion and tomato. And the effect which masks the blue smell peculiar to a carrot was high, and it was still more preferable (Examples 6-8). Moreover, the effect of masking the blue odor peculiar to a carrot was seen for the vegetable vinegar of Examples 17-27.

Vegetable vinegar that was acetic acid fermented by combining the second vegetable group pumpkin, potato, or corn with carrot without using the first vegetable group was not preferred because the blue odor peculiar to carrots was not masked (comparison) Examples 1-3).

[Test Example 2]
<Preparation of vegetable vinegar>
Each vegetable vinegar was prepared using carrot, celery which is the first vegetable group, potato, corn or pumpkin which is the second vegetable group. Next, vegetable vinegar blended with carrot vinegar, celery vinegar and potato vinegar in equal amounts, vegetable vinegar blended with carrot vinegar, celery vinegar and corn vinegar in equal amounts, and carrot vinegar, celery vinegar and pumpkin vinegar in equal amounts Three types of vegetable vinegar were prepared (Comparative Examples 4 to 6). The acidity of the obtained vegetable vinegar was 4.5 to 5.5% in terms of acetic acid. The vegetable vinegars of Comparative Examples 4 to 6 obtained were not masked by the carrot-specific blue odor, despite the difference that the same raw materials as in Examples 6 to 8 were individually fermented with acetic acid. It was not preferable.

[Test Example 3]
According to the vegetable vinegar of Example 1 obtained by acetic acid fermentation by combining carrot and celery, the blending amount of carrot and celery which is the first vegetable group is changed as shown in Table 2 below, and the blue specific to the carrot of the present invention The effect of masking odor was investigated. In addition, the increase / decrease of the compounding quantity with respect to the whole vegetable vinegar adjusted with the compounding quantity of fresh water. The evaluation method was evaluated according to the evaluation criteria of Test Example 1.

[Table 2]

As a result, when the total amount of the 1st vegetable group with respect to 1 part of carrots is 0.02-1 part by straight conversion, the blue odor peculiar to a carrot was completely masked (No. 1-4). In particular, no. Compared with 1 and 4, Since the higher effect of the present invention was obtained in Test Examples 2 and 3, the total amount of the first vegetable group relative to 1 part of carrot is more preferably 0.05 to 0.3 part in terms of straight. It turns out that it is preferable.

[Test Example 4]
According to the vegetable vinegar of Example 8 obtained by acetic acid fermentation by combining carrot, celery and pumpkin, the blending amount of carrot and pumpkin which is the second vegetable group is changed as shown in Table 3 below. The effect of masking the blue odor was investigated. In addition, the increase / decrease of the compounding quantity with respect to the whole vegetable vinegar adjusted with the compounding quantity of fresh water. The evaluation method was evaluated according to the evaluation criteria of Test Example 1.

[Table 3]

As a result, when the total amount of the 2nd vegetable group with respect to 1 part of carrots is 0.02-1 part in straight conversion, the blue smell peculiar to a carrot was completely masked (No. 5-8). In particular, no. Compared with 5 and 8, Since the higher effect of the present invention was obtained in Test Examples 6 and 7, the total amount of the second vegetable group relative to 1 part of carrot is more preferably 0.05 to 0.3 part in terms of straight. It turns out that it is preferable.

[Example 28]
Example 6 vegetable vinegar (carrot, celery, potato) 30%, tri-sugar 5%, honey 5%, lemon juice 0.5%, fresh water 59.5%, and mixed with the vegetable vinegar of the present invention A prepared beverage was prepared. The obtained beverage was preferred because the blue odor peculiar to carrot which is an off-flavor was masked.

[Example 29]
Vegetable vinegar (carrot, celery, pumpkin) of Example 8 20%, salt 3%, lemon juice 1%, liquid egg yolk 1%, sodium glutamate 0.5%, black pepper 0.2%, salad oil 30%, fresh water 44 .3% was stirred and mixed to prepare an acidic liquid seasoning (dressing) containing the vegetable vinegar of the present invention. When we drank 30g of the obtained acidic liquid seasoning (dressing) and 100g of cut lettuce, we enjoyed the masking of the off-flavored carrot-specific blue odor compared to eating with vegetable vinegar alone. It was.

[Example 30]
In the acidic liquid seasoning (dressing) of Example 29, it was prepared by replacing the vegetable vinegar of Example 8 with the vegetable vinegar of Example 6 (carrot, celery, potato). When 30 g of the obtained acidic liquid seasoning (dressing) and 100 g of cut lettuce were eaten, the blue odor peculiar to carrots was masked as in Example 29, which was preferable.

[Example 31]
In the acidic liquid seasoning (dressing) of Example 29, the vegetable vinegar of Example 8 was replaced with the vegetable vinegar of Example 19 (carrot, Japanese mustard spinach, pumpkin). When 30 g of the obtained acidic liquid seasoning (dressing) and 100 g of cut lettuce were eaten, the blue odor peculiar to carrots was masked and preferred, but the effect was slightly inferior to Example 29.

[Example 32]
Vegetable vinegar of Example 6 (carrot, celery, potato) vegetable carrot concentrate 8% (straight conversion 40%), celery concentrate 6% (straight conversion 30%), potato concentrate 3% (straight conversion 15%) ), Vegetable vinegar was prepared according to Example 6 except that it was replaced with 3% broccoli juice (15% in straight conversion). The obtained vegetable vinegar was preferable because it was effective in masking the carrot-specific blue odor.

[Example 33]
In the acidic liquid seasoning (dressing) of Example 29, the vegetable vinegar of Example 8 was replaced with the vegetable vinegar of Example 32 to prepare an acidic liquid seasoning (dressing). When 30 g of the obtained acidic liquid seasoning (dressing) and 100 g of cut lettuce were eaten, the blue odor peculiar to carrots was masked, which was preferable.

[Example 34]
Vegetable vinegar of Example 6 (carrot, celery, potato) vegetables 8% carrot concentrate (straight conversion 40%), celery concentrate 3% (straight conversion 15%), watercress concentrate 3% (15% straight conversion) ), Vegetable vinegar was prepared in accordance with Example 6 except that it was replaced with 6% potato juice (30% straight conversion). The obtained vegetable vinegar was preferable because it was effective in masking the carrot-specific blue odor.

[Example 35]
The acidic liquid seasoning (dressing) of Example 29 was prepared by replacing the vegetable vinegar of Example 8 with the vegetable vinegar of Example 34. When 30 g of the obtained acidic liquid seasoning (dressing) and 100 g of cut lettuce were eaten, the blue odor peculiar to carrots was masked, which was preferable.

Claims (7)

A vegetable vinegar obtained by subjecting a carrot to acetic acid fermentation, which is obtained by subjecting a vegetable material containing carrot and at least one of the following first vegetable groups to acetic acid fermentation.
First vegetable group: Celery, parsley, watercress, Japanese mustard spinach, or coriander The vegetable vinegar according to claim 1, wherein at least celery is used as the first vegetable group. The vegetable vinegar according to claim 1 or 2, further comprising one or more kinds of the following second vegetable group as the vegetable raw material.
Second vegetable group: potato, corn, pumpkin, paprika, cabbage, broccoli, bell pepper, asparagus, cauliflower, onion or tomato The vegetable vinegar according to any one of claims 1 to 3, wherein at least one selected from celery as the first vegetable group and at least one selected from potato, corn or pumpkin as the second vegetable group. A processed food comprising the vegetable vinegar according to any one of claims 1 to 4. The processed food according to claim 5, wherein the food is a beverage. The processed food according to claim 5, wherein the food is an acidic liquid seasoning.