JP2013042736A - Vegetable-containing acidic processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a vegetable-containing acidic processed food having an original aromas of vegetables despite being acidic.SOLUTION: The vegetable-containing acidic processed food is characterized by blending a vegetable vinegar obtained from the acetic acid fermentation of a first vegetable group consisting of at least one kind selected from celery, parsley, watercress, Japanese mustard spinach, or cilantro, and vegetable pieces or vegetable paste.

Description

The present invention relates to an acidic processed food containing vegetables having an original flavor of vegetables, although it is acidic.

Vegetables are rich in vitamins such as vitamins A, B1, B2, C, and E, minerals such as calcium, iron, and potassium, β-carotene, and various nutrients such as dietary fiber. It has been reported that effects such as prevention can be obtained, and attention on the health function of vegetables is always high. Various processed foods have been proposed that make it possible to take in vegetables that are rich in nutrients by making use of the original flavors of the vegetables.

However, if the pH of the processed food containing vegetables is adjusted to an acidity of 5.5 or lower for the purpose of suppressing the microbial growth of processed foods and improving the storage stability, the original flavor of the vegetables cannot be felt. There was a problem that.

As a method for maintaining the original flavor of vegetables, for example, in Japanese Patent Laid-Open No. 10-42841 (Patent Document 1), cruciferous vegetables are processed in a specific cutting process, heating process, squeezing process, and concentration process. A method for producing vegetable juice is described. Japanese Unexamined Patent Application Publication No. 2010-94112 (Patent Document 2) describes a method for improving the taste of vegetable juice using activated clay, acidic clay, or a mixture thereof. However, in these methods, when the pH of the processed food containing vegetables is adjusted to an acidity of 5.5 or less, the original flavor of the vegetables cannot be fully utilized, and the consumer's request cannot be satisfied. There wasn't.

Japanese Patent Laid-Open No. 10-42841 JP 2010-94112 A

Therefore, the present invention provides an acid-processed food containing vegetables that has the original flavor of the ingredients of vegetables despite being acidic.

As a result of intensive studies to achieve the above object, the present inventor surprisingly mixed vegetable processed acid-processed food with vegetable vinegar obtained by acetic acid fermentation of a specific vegetable and vegetable pieces or vegetable paste. In addition, the present inventors have found that the original flavor of vegetables has the flavor and completed the present invention.

That is, the present invention
(1) An acidic processed food containing vegetables comprising vegetable vinegar obtained by subjecting at least one selected from celery, parsley, watercress, komatsuna, or coriander to a first vegetable group fermented with acetic acid and a vegetable piece or vegetable paste ,
(2) Acid-processed food containing vegetables according to (1), wherein at least celery is used as the first vegetable group in vegetable vinegar,
(3) the first vegetable group and the second vegetable group comprising at least one selected from carrots, potatoes, corn, pumpkins, paprika, cabbage, broccoli, peppers, asparagus, cauliflower, onion or tomato (1) or (2) vegetable processed acidic processed foods, which contains vegetable vinegar fermented with acetic acid,
(4) The vegetable vinegar contains at least one celery as the first vegetable group and at least one selected from carrot, potato, corn or pumpkin as the second vegetable group. Acid processed foods,
(5) The acidic processed food containing vegetables according to any one of (1) to (4), wherein the acidic processed food containing vegetables is an acidic liquid seasoning containing vegetables,
It is.

ADVANTAGE OF THE INVENTION According to this invention, although it is acidic, the acidic processed food containing vegetables which has the original flavor of the raw material which vegetables have can be provided. Thereby, further expansion of demand in the processed food industry can be expected by applying the present invention to acidic processed foods containing various vegetables such as acidic liquid seasonings (dressing), sweetened pork and marinade.

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

The vegetable piece or vegetable paste is not particularly limited as long as it can be used for food, for example, celery, parsley, watercress, komatsuna, coriander, carrot, potato, corn, pumpkin, paprika, cabbage, broccoli, bell pepper, Examples include raw asparagus, cauliflower, onion, tomato and the like, blanching, drying, cuts and pastes.

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 described as “vegetable vinegar”, according to the JAS standard, “(1) cereals of brewed vinegar (when using sweet potato, potato, or pumpkin as the raw material for brewed vinegar, Excluding) and fruits, each of which uses more than a certain weight of each kind of vegetables, other agricultural products or honey, and of the weight of the vegetables, other agricultural products or honey among the raw materials used When the ratio is the highest, or (2) Among brewed vinegar that does not use cereals, fruits, other agricultural products and honey, use two or more kinds of vegetables, of which one or more kinds of vegetables are constant weight If you have used the above and the percentage of vegetable weight is the largest among the raw materials used, it may be described as “brewed vinegar (○○ vinegar) (vegetable vinegar, vegetable etc.)” It has been determined to kill ". In addition, the prescription | regulation of the compounding quantity of the vegetable by JAS specification is stipulated as the usage-amount per 1 liter of brewing vinegars, for example, 330 g or more for carrots, 130 g or more of potatoes.

Acidic processed foods with vegetables must be mixed with a large amount of vegetable pieces or vegetable pastes, so that the original flavor of vegetables is masked by acidity and cannot be felt. However, in the present invention, a vegetable vinegar obtained by subjecting a first vegetable group consisting of at least one selected from celery, parsley, watercress, komatsuna or coriander to acetic acid fermentation, and a vegetable piece or vegetable paste are blended. Surprisingly, the original flavor of vegetables is exhibited even if a large amount of vegetable pieces or vegetable paste is not blended.

The total blending amount of the first vegetable group used for vegetable vinegar is preferably 1 to 100% in vegetable vinegar in straight conversion, and more preferably 10 to 60%. When the blending amount is less than the above range, the original flavor of the vegetable has to be exhibited unless a large amount of vegetable pieces or vegetable paste is blended. If it is more than the above range, the fermented flavor of vegetable vinegar becomes too strong, and the original flavor of the vegetable has a mask, which is not preferable.

In the present invention, it is particularly preferable to add vegetable vinegar obtained by subjecting at least celery to acetic acid fermentation in the first vegetable group so that the original flavor of the vegetable can be obtained more easily.

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.

As described above, when vegetable vinegar obtained by subjecting the first vegetable group to acetic acid fermentation is blended into a vegetable piece or vegetable paste, the original flavor of the vegetable is preferable. The present invention further includes a second vegetable group consisting of at least one selected from carrot, pumpkin, potato, corn, paprika, cabbage, broccoli, pepper, asparagus, cauliflower, onion or tomato, It is preferable to mix vegetable vinegar fermented with acetic acid together with one vegetable group, and this is preferable because the original flavor of the vegetable has more.

The total amount of the second vegetable group used for vegetable vinegar is preferably 1 to 100% in vegetable vinegar, more preferably 10 to 60% in straight conversion. If the blending amount is less than the above range, the original flavor of vegetables is not exhibited, which is not preferable. When it is more than the above range, the fermented flavor of vegetable vinegar becomes too strong, and the original flavor of the vegetable has masking, which is not preferable.

In the present invention, it is particularly preferable to use at least one selected from the group of carrots, potatoes, corn, and pumpkins in the second vegetable group because the original flavor of the vegetables is more easily obtained.

The amount of the vegetable to the whole vegetable vinegar used in the present invention is preferably 2 to 200%, more preferably 10 to 100% in terms of vegetable straight. If the amount of vegetables is less than the above range, the fermented flavor peculiar to vegetable vinegar used in the present invention will be weak, and in the acid-processed food containing vegetables of the present invention, it is difficult to exhibit the original flavor of vegetables. 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.

As a vegetable raw material of the vegetable vinegar used for 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.

The form of the vegetable raw material used for the acetic acid fermentation is not particularly limited, and raw vegetables, frozen and thawed, paste-like, juice-like, processed into canned food that has undergone retort treatment, and the like 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 vegetable vinegar, 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.

Fermentation promoting substances used for acetic acid fermentation of vegetable vinegar are those containing ingredients for promoting fermentation, such as vitamins (nicotinic acid, pantothenic acid, biotin, etc.), proteins, peptides, amino acids, or nucleic acids. Specific examples include, but are not limited to, yeast extract, meat extract, malt extract, casein hydrolyzate, egg yolk, skim milk powder, vitamins, coenzymes, and minerals. The above 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.

The vegetable vinegar used for this invention may mix | blend alcohol separately in an acetic acid fermentation process, and may advance acetic acid fermentation. 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 used in the present invention is preferably 2 to 8% in terms of acetic acid, and more preferably 4 to 6%. When vegetable vinegar having an acidity within the above range is blended, the vegetable-processed acid-processed food of the present invention that exhibits the original flavor of the vegetable material can be easily obtained.

By blending the above-described vegetable vinegar and vegetable pieces or vegetable paste, the original flavor of vegetables can be imparted to a wide range of acidic processed foods. The acidic processed food containing vegetables of the present invention has a pH of 5.5 or less and is not particularly limited, but can be used for a wide variety of dishes. For example, an acidic liquid seasoning is preferred because it can be used for purposes such as vinegar, carpaccio, marinade, pasta sauce, dressing, salad and the like, and it is easy to draw out the original flavor of vegetables by turning it over the whole dish.

The blending amount of the vegetable vinegar used in the acidic processed food containing vegetables of the present invention is not particularly limited, but it is preferably suppressed to a slight amount so that the original flavor of the vegetable has. Specifically, 0.01 to 1% is preferable and 0.02 to 0.3% is more preferable in terms of acetic acid with respect to the entire processed food. If the blending amount is less than the above value, the original flavor of the vegetables may not be achieved. If the amount is too large, the fermented flavor of the vegetable vinegar becomes too strong, and the original flavor of the vegetable material is masked, which is not preferable.

The compounding quantity of the vegetable piece or vegetable paste used for the acid-processed food containing vegetables of the present invention only needs to contain a desired amount to the extent that flavor can be imparted. The above is preferable, 5% or more is more preferable, and 10% or more is more preferable. If the amount of the vegetable piece or vegetable paste is less than the above value, it is not possible to provide an acid-processed food containing vegetables that enhances the original flavor of the vegetable.

What is necessary is just to mix | blend the vegetable raw material used for the acidic processed food containing a vegetable of this invention suitably so that the characteristic flavor of each vegetable can be utilized. For example, celery, parsley, watercress, komatsuna, coriander, carrot, potato, corn, pumpkin, paprika, cabbage, broccoli, bell pepper, asparagus, cauliflower, onion, tomato, lettuce, turnip, red turnip, spinach, morroheia, perilla, Honey bees, basil, green peas, Chinese cabbage, beets, radish, kale, moroheiya, seri, cucumber, sengiku, chisha, okra, peas, eggplant, kokusai, taasai and the like can be used.

3.5-5.5 are preferable and, as for the pH of the acidic processed food containing vegetables of this invention, 3.5-4.5 are more preferable. If the pH is lower than the above range, the original flavor of vegetables may not be achieved. When pH is higher than the said range, the original flavor of the raw material which vegetables have may not be impaired.

In addition to vegetable pieces or vegetable paste and vegetable vinegar, the acidic processed food containing vegetables of the present invention is within a range that does not impair the effects of the present invention, for example, meat such as beef, pork, chicken, skipjack, mackerel, eggs, milk, Proteins such as soybeans, oils and fats such as rapeseed oil, soybean oil, butter, salt, sugar, soy sauce, miso, vinegar, seasonings such as animals and plants, thickening polysaccharides such as xanthan gum and gum arabic, pepper, ginger, potato etc. Spices, organic acids such as citric acid and lactic acid, organic acid salts, pigments and the like can be blended.

Below, the acidic processed food containing vegetables of this invention is explained in full detail based on an Example and a comparative example. 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 first vegetable group and / or the second vegetable group were each pulverized using a mixer to form a liquid, and then vacuum concentrated to prepare each vegetable concentrate. 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 blended, and 83% fresh water and 95% alcohol 5% was added to prepare 33 kinds of raw material mixture before fermentation. In addition, when the 1st vegetable group was not mix | blended with the raw material liquid mixture before fermentation, it replaced with the 1st vegetable group, when not mix | blending the 2nd vegetable group. Subsequently, the raw material mixture before fermentation was subjected to acetic acid fermentation using an aeration fermentation method, and then stored at a product temperature of 10 to 30 ° C. for 2 weeks for aging to obtain 33 types of vegetable vinegar (preparation) Examples 1-33). The acidity of the obtained vegetable vinegar was adjusted to 5% in terms of acetic acid.

<Preparation of vegetable processed acid processed food>
Vegetable vinegar 4% (acetic acid degree 5%), sake vinegar 12% (acetic acid degree 5%), chopped onion 20%, salt 3%, lemon juice 1%, liquid egg yolk 1%, sodium glutamate 0.5% Then, black pepper 0.2%, salad oil 30% and fresh water 28.3% were mixed by stirring to prepare an acidic processed food containing vegetables (dressing, pH 4.2 to 4.5) containing the vegetable vinegar of the present invention. In addition, the quantity of the vegetable vinegar mix | blended with the acidic processed food containing vegetables (dressing) was 0.2% in conversion of acetic acid with respect to the whole acidic processed food containing vegetables.

With respect to the control product in which the vegetable vinegar was replaced with fresh water, the flavors of the acidic processed foods (dressing) containing vegetables of Examples 1 to 29 and Comparative Examples 1 to 4 in which 33 types of each vegetable vinegar were blended were as follows. A four-step evaluation was made. The results are shown in Table 1.

<Evaluation criteria>
A: The original flavor of the vegetables is strongly exerted.
B: The original flavor of the vegetable has been demonstrated.
C: The original flavor of the vegetable has a slight effect.
D: The original flavor of the vegetable has not been demonstrated, which is not preferable.

Vegetables obtained when a vegetable piece or vegetable paste and vegetable vinegar fermented with acetic acid at least one kind of vegetable selected from celery, parsley, watercress, komatsuna or coriander as the first vegetable group In the processed acidic food, the original flavor of the vegetables was exhibited (Examples 1 to 5). In particular, when vegetable vinegar obtained by fermenting celery with acetic acid was used, it was preferable because it was excellent in the original flavor of vegetables (Example 1).

Combine the first vegetable group and the second vegetable group with at least one vegetable selected from carrot, potato, corn, pumpkin, paprika, cabbage, broccoli, pepper, asparagus, cauliflower, onion or tomato. When blended with vegetable vinegar fermented with acetic acid, compared to Example 1 blended with vegetable vinegar fermented with acetic acid celery, it was excellent in the original flavor of the ingredients of vegetables, which was preferred (Example) 6-17). In addition, although not shown in the table, the vegetable vinegar fermented with acetic acid by combining the first vegetable group celery and the second vegetable group carrot, potato, corn or pumpkin together The case was more preferable compared with the case where it was combined with paprika, cabbage, broccoli, green pepper, asparagus, cauliflower, onion and tomato (Examples 6 to 9). Moreover, when the vegetable vinegar of Examples 18-29 was mix | blended, the original flavor of the raw material which a vegetable has was exhibited.

When the vegetable vinegar which fermented at least 1 or more types of vegetables selected from the carrot, potato, corn, or a pumpkin which is the 2nd vegetable group without using the 1st vegetable group was blended, the obtained vegetable-containing acidity The processed food was not preferable because the original flavor of the vegetables was not exhibited (Comparative Examples 1 to 4).

[Test Example 2]
<Preparation of vegetable vinegar>
Each vegetable vinegar was prepared using the 1st vegetable group celery and the 2nd vegetable group carrot, potato, corn, and pumpkin. Next, vegetable vinegar blended in equal amounts of celery vinegar and carrot vinegar, vegetable vinegar blended in equal amounts of celery vinegar and potato vinegar, vegetable vinegar blended in equal amounts of celery vinegar and corn vinegar, and celery vinegar and Four types of vegetable vinegar were prepared by blending equal amounts of pumpkin vinegar. The acidity of the obtained vegetable vinegar was adjusted to 5% in terms of acetic acid.

<Preparation of vegetable processed acid processed food>
Using the four kinds of vegetable vinegar blended after the acetic acid fermentation, an acidic processed food containing vegetables (dressing, pH 4.2 to 4.5) was prepared in the same manner as in Test Example 1. The results are shown in Table 2. The obtained vegetable processed acidic processed foods (dressing) of Examples 30 to 33 are the original ingredients of vegetables, despite the difference that each of the same raw materials as in Examples 6 to 9 was individually fermented with acetic acid. The flavor was relatively inferior.

[Table 2]

[Test Example 3]
In order to investigate the influence of the amount of vegetable vinegar in the acid-processed food containing vegetables of the present invention on the effect of the present invention, according to Example 6, the composition of vegetable vinegar and sake vinegar used for the preparation of the acid-processed food containing vegetables The amount was changed as shown in Table 3 below to prepare an acidic processed food containing vegetables (marinated octopus) of the present invention. Furthermore, according to the same evaluation criteria as in Test Example 1, the effect of the present invention was confirmed.

[Table 3]

As a result, in all the test examples, the original flavor of the vegetable has been demonstrated. Compared with 1 and 4, In the test examples 2 and 3, higher effects of the present invention were obtained. That is, it can be understood that the blending amount of vegetable vinegar is preferably 0.01 to 1% and more preferably 0.02 to 0.3% in terms of acetic acid with respect to the whole of the acid-processed food containing vegetables.

[Test Example 4]
In order to investigate the effect of the amount of the first vegetable group used in the vegetable vinegar and the amount of the second vegetable group on the effects of the present invention, the celery and carrot blended in the vegetable vinegar according to Example 6 The amount was changed as shown in Table 4 below to prepare an acidic processed food containing vegetables (marinated octopus). Furthermore, according to the same evaluation criteria as in Test Example 1, the effect of the present invention was confirmed.

[Table 4]

As a result, in all the test examples, the original flavor of the vegetable has been demonstrated. Compared with 5 and 8, In the test examples 6 and 7, higher effects of the present invention were obtained. That is, it can be understood that the amount of the first or second vegetable group used for vegetable vinegar is preferably 1 to 100% in vegetable vinegar and more preferably 10 to 60% in straight conversion.

[Example 34]
In the processed vegetable acidified food (dressing) of Example 6, the vegetable vinegar (celery, carrot) of Preparation Example 6 was prepared using 6% celery juice (30% straight), 3% potato juice (15% straight) ), An acidic processed food containing vegetables (dressing) was prepared according to Example 6 except that the broccoli concentrate 3% (straight conversion 15%) was used. When I ate it, the original flavor of the vegetables was demonstrated and it was good.

[Example 35]
In the processed vegetable acidified food (dressing) of Example 6, the vegetable vinegar (celery, carrot) vegetable of Preparation Example 6 is 3% celery juice (15% straight), 3% watercress juice (15% straight) ), An acidic processed food containing vegetables (dressing) was prepared in the same manner as in Example 6 except that the potato concentrate was replaced with 6% (straight conversion: 30%). When I ate it, the original flavor of the vegetables was demonstrated and it was good.

[Example 36]
Red paprika 500g cut into 4cm ² after being boiled, sliced onion 500g, with skin still 5mm potatoes 150g of steamed and sliced to a thickness of, was placed side by side a total of 1000g of tomato paste 50g in a dish of deep Then, 770 g of sake vinegar (acetic acid equivalent 5%), vegetable vinegar 100 g of preparation example 9 (acetic acid equivalent 5%), sugar 100 g, and 30 g of mixed salt were poured into the mixture so that red paprika, onion and potato were soaked. Next, it was left to stand at a product temperature of 10 ° C. for 2 hours to prepare an acidic processed food containing vegetables (marinated, pH 4.4). The obtained acid-processed food containing vegetables was preferred because of the original flavor of the vegetables. In addition, the compounding quantity of the vegetable vinegar mix | blended with the acidic processed food containing vegetables of this invention was 0.2% in conversion of acetic acid with respect to the whole acidic processed foods containing vegetables (2200g).

[Example 37]
First, a pan is prepared by mixing 100 g of soy sauce, 100 g of mirin, 50 g of granulated sugar, 50 g of vegetable vinegar of Preparation Example 6 (5% acetic acid equivalent), and 900 g of fresh water. Next, put 600 g of radish cut in a half moon shape and 600 g of chicken wings in a pan, cover and simmer for 30 minutes, and process the vegetable-containing processed food of the present invention (freshly boiled radish and wings, pH 5.0). Prepared. The obtained acid-processed food containing vegetables was preferred because of the original flavor of the vegetables. In addition, the compounding quantity of the vegetable vinegar mix | blended with the acidic processed food containing vegetables of this invention was 0.1% in conversion of acetic acid with respect to the whole acidic processed foods containing vegetables (2400g).

Claims (5)

Vegetable acidity characterized by blending vegetable vinegar obtained by acetic acid fermentation of a first vegetable group consisting of at least one selected from celery, parsley, watercress, komatsuna, or coriander, and a vegetable piece or vegetable paste processed food. The acidic processed food containing vegetables according to claim 1, wherein at least celery is used as the first vegetable group in vegetable vinegar. Acetic acid fermentation of the first vegetable group and the second vegetable group consisting of at least one selected from carrot, potato, corn, pumpkin, paprika, cabbage, broccoli, pepper, asparagus, cauliflower, onion or tomato The acid-processed food containing vegetables according to claim 1 or 2, wherein the vinegared vegetable vinegar is blended. The vegetable processed vinegar uses at least one celery as the first vegetable group and at least one selected from carrot, potato, corn or pumpkin as the second vegetable group. . The acidic processed food containing vegetables according to any one of claims 1 to 4, wherein the acidic processed food containing vegetables is an acidic liquid seasoning containing vegetables.