JP2013005779A - Vegetable vinegar and processed food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide vegetable vinegar masking peculiar harsh taste originated form potato, although it is obtained by the acetic acid fermentation of vegetable raw materials including potato, and processed foods made by using the same.SOLUTION: This vegetable vinegar obtained by the acetic acid fermentation of potato is characterized by performing the acetic acid fermentation of vegetable raw materials including potato and ≥1 kind of a 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 peculiar taste derived from potatoes despite the fact that a vegetable raw material containing potatoes is subjected to acetic acid fermentation, and a processed food using the same.

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, Vitamin C contained in potatoes is extremely resistant to heat and is not easily broken even when boiled or baked. It is effective in preventing adult diseases such as cancer, hypertension, and myocardial infarction, and beauty. It is used in processed foods and its use is expected to expand in the future.

However, there are many consumers who are not good at squeezed juice of vegetables, especially potato squeeze, because of its peculiar taste of potatoes. Furthermore, in the vegetable vinegar which uses potato juice etc. as a raw material and carries out acetic acid fermentation, there existed a problem that the egg taste peculiar to potato became strong and was not preferable.

As a method for solving the peculiar taste of vegetables such as potatoes, for example, Japanese Patent Application Laid-Open No. 2003-334045 (Patent Document 1) describes a method in which vegetable juice contains a galactomannan degradation product. However, this method is not able to sufficiently solve the consumer's demand, although the taste of the vegetable vinegar obtained by subjecting vegetables such as potatoes to acetic acid fermentation is reduced.

JP 2003-334045 A

Therefore, the present invention provides a vegetable vinegar masked with a unique potato-derived taste and processed food using the same, despite the fact that a vegetable raw material containing potato was subjected to acetic acid fermentation.

As a result of intensive studies to achieve the above object, the present inventors have used potato and at least one kind of specific vegetable in combination as a vegetable raw material, and a vegetable raw material containing these potato and specific vegetable is used. If acetic acid fermentation is carried out at the same time, it has been found that the unique potato-derived taste is masked, and the present invention has been completed.

That is, the present invention
(1) Vegetable vinegar obtained by subjecting a potato and one or more kinds of the following first vegetable group to acetic acid fermentation in a vegetable vinegar obtained by subjecting potato 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: corn, pumpkin, paprika, cabbage, broccoli, bell pepper, asparagus, cauliflower, onion, or tomato (4) at least celery as the first vegetable group, corn or pumpkin as the second vegetable group The vegetable vinegar according to any one of (1) to (3),
(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 potato was acetic-acid fermented, the vegetable vinegar by which the peculiar taste from potato 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 130g or more etc. in the case of a potato, for example, as the usage-amount per liter of brewing vinegar.

The type of potato used in the vegetable vinegar of the present invention is not particularly limited. For example, raw edible and processed potatoes can be used. , Digima, Russet Burbank, Cynthia and the like.

The amount of potato used in the vegetable vinegar of the present invention is preferably 13 to 95%, more preferably 30 to 85% in vegetable vinegar in straight conversion. If the blending amount is less than the above range, the potato 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 potatoes as raw materials without adding other vegetables, the potato-derived characteristic peculiar taste is generated as a strong off-flavor, but in the present invention, A vegetable raw material containing at least one selected from the group consisting of celery, parsley, watercress, Japanese mustard spinach, or coriander is subjected to acetic acid fermentation, thereby masking the potato-specific taste.

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. When the blending amount is less than the above range, the unique potato-derived taste is not sufficiently masked, which is not preferable. If it is more than the above range, the flavor of the first vegetable group becomes strong, and the original flavor of potato required for vegetable vinegar is easily masked, which is not preferable.

As for the mixing ratio of the potato and the first vegetable group used in the vegetable vinegar of the present invention, the total of the first vegetable group is preferably 0.02 to 1 part per 1 part of potato in straight conversion, 0.05 More preferably, it is -0.3 part. If the blending ratio of the first vegetable group is less than the above range, the unique potato-derived taste 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 potato required for vegetable vinegar is easily masked, which is not preferable.

In the present invention, it is particularly preferable to add at least celery in the first vegetable group because it is easier to obtain a peculiar taste masking effect derived from potatoes.

Celery is also called Dutch Mitsuba or Kiyomasa. 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.

As described above, when the above-mentioned first vegetable is added to potato as acetic acid-fermented vegetable raw material and acetic acid-fermented, a peculiar taste masking effect derived from potato can be obtained. And this invention uses the 2nd vegetable group which consists of at least 1 or more types further selected from corn, pumpkin, paprika, cabbage, broccoli, bell pepper, asparagus, cauliflower, onion, or tomato as said vegetable raw material. It is preferable that the vegetable raw material including the first vegetable group and the second vegetable group is subjected to acetic acid fermentation, thereby increasing the peculiar taste masking effect derived from potato.

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. When the blending amount is less than the above range, the further masking effect of the unique potato-derived taste 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 potato required for vegetable vinegar is easily masked, which is not preferable.

As for the mixing ratio of the potato used for the vegetable vinegar of this invention, and the said 2nd vegetable group, it is preferable that the sum total of the 2nd vegetable group is 0.02-1 part with respect to 1 part in straight conversion, 0.05- More preferably, it is 0.3 part. When the blending ratio of the second vegetable group is less than the above range, the unique potato-derived taste 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 potato flavor required for vegetable vinegar is easily masked, which is not preferable.

In the present invention, in particular, it is preferable to use at least one selected from corn or pumpkin among the second vegetable group because it is easy to obtain a peculiar taste masking effect derived from potato.

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.

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.

14-150% is preferable in straight conversion, and, as for the compounding quantity of the vegetable with respect to the whole vegetable vinegar of this invention, 30-100% 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, the masking effect of the potato-derived peculiar taste of potato is easily obtained.

The above-described vegetable vinegar of the present invention has an original flavor in which the potato-derived peculiar taste is masked despite the fact that the vegetable raw material containing potato is fermented with acetic acid. 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 potato-derived taste and feels the original flavor of potatoes 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. In particular, the potato taste masking effect peculiar to the potato of the present invention can be easily obtained for beverages that are consumed in large quantities at once and acidic liquid seasonings such as dressings that are 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 utilizing the potato-specific flavor while masking the egg flavor 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 potato-specific flavor while masking the egg flavor 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 raw materials for vegetable vinegar, the potatoes listed in Table 1 and the first vegetable group and / or the second vegetable group were pulverized using a mixer to form a liquid, and then concentrated in vacuo to concentrate each vegetable. Juice was prepared. Next, according to the description in Table 1, 6% concentrated juice of the first vegetable group (30% in straight conversion) and 6% concentrated juice of the second vegetable group (30% in straight conversion) were mixed, respectively, and potato concentrated Juice 8% (straight conversion 40%), fresh water 75% and 95% alcohol 5% were added to prepare 27 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 and matured at a product temperature of 10 to 30 ° C. for 2 weeks to obtain 27 types of vegetable vinegar ( Examples 1-25, Comparative Examples 1-2). The acidity of the obtained vegetable vinegar was 4.5 to 5.5% in terms of acetic acid.

<Evaluation>
In comparison with vegetable vinegar prepared by acetic acid fermentation of potato only as described above, the flavors of the obtained vegetable vinegars of Examples 1 to 25 and Comparative Examples 1 and 2 were evaluated according to the following criteria. The results are shown in Table 1.

<Evaluation criteria>
A: The potato peculiar taste is completely masked.
B: Eg taste peculiar to potato is masked.
C: Eg taste peculiar to potato is slightly masked.
D: The potato taste peculiar to potato is not masked and is not preferable.

When potato and celery, parsley, watercress, Japanese mustard spinach, or coriander, which are the first vegetable group, are subjected to acetic acid fermentation, the resulting vegetable vinegar has an effect of masking the potato taste peculiar to potato (Example 1-5). In particular, when potatoes and celery were used, the off-flavor potato-specific taste was masked more favorably (Example 1).

In addition to potato and celery, corn, pumpkin, paprika, cabbage, broccoli, peppers, asparagus, cauliflower, onion, or tomato are combined with potato and celery. Compared with Example 1, the potato peculiar taste was masked completely, which was preferable (Examples 6 to 15). Although not shown in the table, as a second vegetable group, vegetable vinegar using corn or pumpkin is more potato-specific than paprika, cabbage, broccoli, peppers, asparagus, cauliflower, onion and tomato. The effect of masking the blue odor was high, which was more preferable (Examples 6 to 7). Moreover, the effect of masking the potato peculiar to potato was seen for the vegetable vinegar of Examples 16-25.

The vegetable vinegar which did not use the 1st vegetable group and acetic acid-fermented the pumpkin or corn which is the 2nd vegetable group with potato was not preferable because the potato peculiar potato taste was not masked (Comparative Examples 1-2) ).

[Test Example 2]
<Preparation of vegetable vinegar>
Each vegetable vinegar was prepared using potato, celery which is the first vegetable group, and corn or pumpkin which is the second vegetable group. Next, two types of vegetable vinegar were prepared: a vegetable vinegar blended in equal amounts of potato vinegar, celery vinegar and corn vinegar, and a vegetable vinegar blended in equal amounts of potato vinegar, celery vinegar and pumpkin vinegar (comparative example). 3-4). The acidity of the obtained vegetable vinegar was 4.5 to 5.5% in terms of acetic acid. The vegetable vinegars of Comparative Examples 3 to 4 obtained were not masked for the potato-specific taste, despite the fact that the same raw materials as in Examples 6 to 7 were individually fermented with acetic acid. It was not preferable.

[Test Example 3]
According to the vegetable vinegar of Example 1 obtained by combining potato and celery and subjecting to acetic acid fermentation, the blending amount of potato and celery, which is the first vegetable group, is changed as shown in Table 2 below. The effect of masking the taste 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 potatoes is 0.02-1 part by straight conversion, the potato peculiar taste was masked completely (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 potato is more preferably 0.05 to 0.3 part in straight conversion. It turns out that it is preferable.

[Test Example 4]
In accordance with the vegetable vinegar of Example 7 obtained by combining potato, celery, and pumpkin with acetic acid fermentation, the blending amount of potato and pumpkin that is the second vegetable group is changed as shown in Table 3 below. The effect of masking the taste of potato 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 potatoes is 0.02-1 part by straight conversion, the egg taste peculiar to potato was masked completely (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 potato is more preferably 0.05 to 0.3 part in terms of straight. It turns out that it is preferable.

[Example 26]
Example 6 vegetable vinegar (potato, celery, corn) 30%, three-warm sugar 5%, honey 5%, lemon juice 0.5%, fresh water 59.5%, mixed and mixed with the vegetable vinegar of the present invention A prepared beverage was prepared. The obtained beverage was preferred because the egg flavor peculiar to potato as an off-flavor was masked.

[Example 27]
Vegetable vinegar of Example 7 (potato, celery, pumpkin) 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 taste of potato, which is an off-flavor, more masked than when we ate with vegetable vinegar alone. It was.

[Example 28]
In the acidic liquid seasoning (dressing) of Example 27, it was prepared by replacing the vegetable vinegar of Example 7 with the vegetable vinegar (potato, celery, corn) of Example 6. When 30 g of the obtained acidic liquid seasoning (dressing) and 100 g of cut lettuce were mixed and eaten, the potato taste peculiar to potato was masked as in Example 27, which was preferable.

[Example 29]
In the acidic liquid seasoning (dressing) of Example 27, the vegetable vinegar of Example 7 was replaced with the vegetable vinegar of Example 18 (potato, Japanese mustard spinach, pumpkin). When 30 g of the obtained acidic liquid seasoning (dressing) and 100 g of cut lettuce were eaten and eaten, the potato taste peculiar to potato was masked and preferred, but the effect was slightly inferior to Example 27.

[Example 30]
Vegetable vinegar (potato, celery, corn) of Example 6 was made from potato concentrate 8% (straight conversion 40%), celery concentrate 6% (straight conversion 30%), corn 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 had an effect of masking the potato taste peculiar to potato.

[Example 31]
In the acidic liquid seasoning (dressing) of Example 27, the vegetable vinegar of Example 7 was replaced with the vegetable vinegar of Example 30 to prepare an acidic liquid seasoning (dressing). When 30 g of the obtained acidic liquid seasoning (dressing) and 100 g of cut lettuce were mixed and eaten, the potato peculiar to potato was masked, which was preferable.

[Example 32]
Vegetable vinegar (potato, celery, corn) of Example 6 was made from potato concentrate 8% (straight conversion 40%), celery concentrate 3% (straight conversion 15%), watercress concentrate 3% (straight conversion 15%) ), Vegetable vinegar was prepared according to Example 6 except that it was replaced with 6% corn concentrate (30% straight conversion). The obtained vegetable vinegar was preferable because it had an effect of masking the potato taste peculiar to potato.

[Example 33]
In the acidic liquid seasoning (dressing) of Example 27, it was prepared by replacing the vegetable vinegar of Example 7 with the vegetable vinegar of Example 32. When 30 g of the obtained acidic liquid seasoning (dressing) and 100 g of cut lettuce were mixed and eaten, the potato peculiar to potato was masked, which was preferable.

Claims (7)

A vegetable vinegar obtained by subjecting a potato to acetic acid fermentation, wherein a vegetable material containing potato and at least one of the following first vegetable groups is subjected 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: 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 and corn or pumpkin is used as the first vegetable group and at least celery 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.