JP2014064511A - Vegetable-containing processed food, and method for masking grassy smell of vegetable of the processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a vegetable-containing processed food of which the grassy smell of vegetable is masked, and a method for masking the grassy smell of vegetable of the processed food.SOLUTION: The vegetable-containing processed food blended with vegetable having grassy smell includes lactic acid-fermented egg white blended therein.

Description

The present invention relates to a vegetable-containing processed food that masks the blue odor of vegetables containing lactic acid fermented egg white, and a method for masking the blue odor of vegetables of the processed food.

Vegetables such as tomato, carrot, paprika, spinach, pumpkin, parsley, cabbage contain a lot of vitamins, minerals, food fiber, etc., beverages such as vegetable soup and vegetable juice based on these vegetables Vegetable-containing processed foods such as gel foods such as mousse and jelly have been widely established in recent years due to heightened health awareness. However, in general, these vegetable-containing processed foods are difficult to eat due to the unique blue odor of vegetables.

Therefore, as a method for masking the unique blue odor of vegetables, for example, a method of adding a hot water extract of tea and adding a tannin concentration of 150 to 1500 ppm (Japanese Patent Laid-Open No. 2000-300224), α-L-aspartyl- A method of adding L-phenylalanine methyl ester (JP-A-59-11156) has been proposed.

However, none of these methods has been fully satisfactory, and there is room for further study on the masking method for vegetable-containing processed foods.

JP 2000-3000224 A JP 59-11156

Accordingly, an object of the present invention is to provide a vegetable-containing processed food in which the blue odor of vegetables is masked, and a method for masking the blue odor of vegetables in the processed food.

The inventors of the present invention have intensively studied to achieve the above object. As a result, it has been found that if lactic acid fermented egg white is blended, a vegetable-containing processed food in which the vegetable's blue odor is masked is obtained, and the present invention has been completed.

That is, the present invention
(1) In a vegetable-containing processed food containing a vegetable with a blue odor,
Vegetable-containing processed food containing lactic acid fermented egg white,
(2) The vegetable-containing processed food according to (1), wherein the vegetable having a blue odor is one or more vegetables selected from tomato, carrot, paprika, spinach, pumpkin, parsley, cabbage,
(3) The vegetable-containing processed food according to (1) or (2), wherein the vegetable-containing processed food is a beverage,
(4) The vegetable-containing processed food according to (1) or (2), wherein the vegetable-containing processed food is a gel food,
(5) A method of masking the blue odor of vegetables of processed foods containing vegetables by blending lactic acid fermented egg white,
It is.

ADVANTAGE OF THE INVENTION According to this invention, the vegetable containing processed food which masked the blue odor of vegetables, and the method of masking the blue odor of the said processed vegetables can be provided. Therefore, further expansion of demand for processed foods containing vegetables can be expected.

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

This invention has the characteristics in providing the vegetable containing processed food which masked the blue smell of vegetables by mix | blending lactic acid fermented egg white.

<Vegetable-containing processed food>
The processed food containing vegetables of the present invention may be any processed food as long as it is a processed food containing vegetables having a blue odor. In particular, processed foods with a high vegetable content, such as beverages such as juice and soup, and gel foods such as mousse, jelly, and terrine, which are easy to feel the blue odor of vegetables, are suitable because the effects of the present invention are exhibited. .

<Vegetable with blue odor>
Examples of vegetables having a blue odor used in the vegetable-containing processed food of the present invention include tomato, carrot, paprika, spinach, pumpkin, parsley, cabbage and the like.

<Form of vegetables with blue odor>
Moreover, as a form of the vegetable which has a blue odor, what kind of thing may be sufficient if it is edible. Examples of such a form include, for example, vegetables themselves, dried ones, boiled ones, etc., which retain the original shape of the vegetables, or a crushed product of these vegetables, a paste-like product obtained by processing the back of the vegetables, etc. Squeezed vegetable juice, powdered material and the like.
In particular, the pasty product of vegetables or the juice of vegetables is more emphasized in the blue odor. By blending the processed food containing these with lactic acid fermented egg white, which will be described later, which is an active ingredient of the present invention, the masking effect of the blue odor of vegetables is sufficiently exerted. Therefore, a vegetable paste or vegetable juice is suitable as a vegetable form that can sufficiently obtain the effects of the present invention.

<Lactic acid fermented egg white>
Next, the lactic acid fermented egg white used in the present invention will be described.
The lactic acid fermented egg white of the present invention is obtained by adding lactic acid bacteria to liquid egg white and fermenting it. Such lactic acid fermentation generally uses lactic acid bacteria-assimilating saccharide as a nutrient source and adds a fermentation promoting substance such as yeast extract as necessary, and preferably 10 ³ to 10 ⁸ , more preferably 1 mL of lactic acid bacteria. 10 ⁵ to 10 ⁷ have been fermented and the present invention may be obtained using the same method.

<Form of lactic acid fermented egg white>
The form of lactic acid fermented egg white of the present invention may be processed and used in an appropriate form according to the properties of the processed food to be blended. For example, liquid, powder, microcolloid, cream, paste, jelly and the like can be mentioned.

<Egg white used for lactic acid fermented egg white>
Examples of the egg white used for the lactic acid fermented egg white are those obtained by splitting egg yolks from birds such as chickens and industrially obtained, sterilized, frozen, concentrated or diluted And those obtained by removing specific components (such as lysozyme and avidin) and those obtained by rehydrating a dried product. Further, it may contain egg yolk and other egg-derived components to the extent that they do not affect the effect.

<Lactic acid bacteria used in lactic acid fermented egg white>
Examples of the lactic acid bacteria used in the above-mentioned lactic acid fermented egg white are generally used for the production of yogurt and cheese. lactis etc.), Leuconostoc genus (Leuconostoc cremoris etc.), Enterococcus faecalis (Bifidobacterium Bbifidum etc.) and the like.

<Lactic acid bacteria assimilating saccharides used in lactic acid fermented egg white>
Examples of lactic acid bacteria assimilating saccharides used in the above lactic acid fermented egg white include monosaccharides (glucose, galactose, fructose, mannose, N-acetylglucosamine, etc.), disaccharides (lactose, maltose, sucrose, cellobiose, trehalose, etc.), oligos, etc. Examples thereof include saccharides (particularly those having 3 to 5 monosaccharides bonded thereto), glucose fructose liquid sugar, and the like, and one or more kinds can be added to liquid egg white.

<Efficacy promoting substance used for lactic acid fermented egg white>
The fermentation-promoting substance used for the lactic acid-fermented egg white is not particularly limited as long as it promotes fermentation within a range that does not impair the effects of the present invention. Examples thereof include yeast extract, protein degradation products such as amino acids and peptides, vitamins, minerals and the like.

Further, in the present invention, egg yolk may be included in addition to the above general fermentation promoting substance. The content can be contained at least 0.025 to 2.5% in terms of egg yolk dry matter in the fermentation broth, and more preferably 0.25 to 1%. When the content of egg yolk is within the above range, lactic acid fermentation can be further promoted without impairing the flavor.

<Method for producing lactic acid fermented egg white>
Although the typical manufacturing method of the said lactic acid fermentation egg white is shown below, it does not specifically limit. For example, 2-8% of egg white protein, 1-15% of lactic acid bacteria assimilating saccharides, and 0.5-10% of a fermentation promoting substance are added to water, and the pH is adjusted to 5-7.5 using an acid material such as lactic acid or hydrochloric acid. It is advisable to adjust the pH and prepare a charged solution. In addition, lactic acid can be used as an acid material from the surface of flavor. After heating the resulting 5-120 minutes charge liquid at 60 to 110 ° C., it may be added so that the lactic acid bacteria starter to ¹⁰ 5 to 10 ⁷ per 1 mL. Fermented at 25-50 ° C. for 8-48 hours to obtain lactic acid fermented egg white. If necessary, the lactic acid fermented egg white may be sterilized by heating and homogenized under high pressure, or may be powdered by drying such as freeze drying or spray drying.

<Amount of lactic acid fermented egg white>
The vegetable-containing processed food of the present invention contains lactic acid fermented egg white. What is necessary is just to mix | blend the compounding quantity of lactic acid fermented egg white to the extent which has the effect of this invention. Specifically, the blending ratio of vegetables and lactic acid fermented egg white is preferably 0.01 parts or more, more preferably 0.05 parts or more, in terms of solid content, with respect to 1 part of vegetables. Moreover, 0.01% or more is preferable in solid content conversion, and, as for the compounding quantity of the lactic acid fermented egg white in vegetable containing processed food, 0.1% or more is more preferable.

There is no particular upper limit for the blending ratio and blending amount of lactic acid fermented egg white. However, since lactic acid fermented egg white contains a large amount of lactic acid and has a sour taste, it may affect the taste when blended in large quantities. Therefore, 30 parts or less of lactic acid fermentation egg white is preferable with respect to 1 part of vegetables, and, as for the compounding ratio (solid content conversion) of vegetables and lactic acid fermentation egg white, 15 parts or less are more preferable. Moreover, the blending amount of the lactic acid fermented egg white in the vegetable-containing processed food is preferably 15% or less in terms of solid content.

In the present invention, dry matter conversion means a portion excluding moisture, but the one that has been subjected to a drying treatment such as spray drying described later is the dry matter.

In the vegetable-containing processed food, raw materials other than vegetables and lactic acid fermented egg white, which are essential raw materials of the present invention, can be appropriately selected and blended as long as the effects of the present invention are not impaired. Specifically, for example, soy sauce, sugar, salt, vinegar, nucleic acid umami seasonings, citrus fruit juice, ketchup and other various seasonings, milk, skim milk powder, whole milk powder, whey protein and other milk, egg yolk, Egg whites, whole eggs, eggs such as phospholipase A-treated egg yolks, various spice oils, monoglycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, lecithin, lysolecithin, octenyl succinylated starch and other emulsifiers, xanthan gum, tamarind seeds Thickeners such as gum, gellan gum, guar gum, gum arabic, silium seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, glutinous rice starch, hydrothermal starch, modified starch , Organic acids such as citric acid, tartaric acid, succinic acid, malic acid or their salts Ascorbic acid, antioxidants such as vitamin E, various peptides, spices, etc. dyes.
Moreover, you may use together with the other raw material which masks the blue smell of vegetables other than lactic acid fermentation egg white in the vegetable containing processed food of this invention.

About the manufacturing method of the vegetable containing processed food of this invention, lactic acid fermented egg white should just be added and mixed uniformly in any step of the manufacturing process of a vegetable containing processed food, and it does not specifically limit.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Production Example 1]
3 kg of a mixed solution containing egg white consisting of 34% raw egg white, 6% sucrose, 0.5% raw egg yolk, 0.05% yeast extract, 0.15% 50% lactic acid and the rest water was prepared by stirring. The resulting mixture is heated at 75 ° C. for 10 minutes, 0.01% of lactic acid bacteria starter (Lactobacillus bulgaricus, Streptococcus thermophilus) is added, fermented at 42 ° C. for 24 hours, and then sterilized by heating at 70 to 90 ° C. did. Next, this fermented product was pressure crushed at a pressure of 30 MPa using a high-pressure homogenizer to obtain a lactic acid fermented egg white liquid having a solid content of 15%.

[Production Example 2]
The lactic acid fermented egg white liquor obtained in Production Example 1 was dried by spray drying to obtain a powdered lactic acid fermented egg white.

[Example 1]
Using the lactic acid fermented egg white liquid obtained in Production Example 1, carrot soup, which is a vegetable-containing processed food, was prepared.
Specifically, 45 parts of milk, 25 parts of back carrot (solid content 10%), 5 parts of lactic acid fermented egg white (solid content 15%) of Production Example 1, 1 part of chicken bouillon and 24 parts of fresh water are stirred in a double kettle. Mix and heat mix until reaching 90 ° C. Next, 100 g of the obtained mixed solution was filled and sealed in a retort pouch, and subjected to a retort heat treatment at 120 ° C. for 25 minutes to produce a carrot soup that is a vegetable-containing processed food of the present invention.
In addition, in the obtained vegetable containing processed food, the compounding ratio of vegetables and lactic acid fermented egg white is 0.3 parts of lactic acid fermented egg white with respect to 1 part of vegetable in solid content conversion, and the lactic acid fermented egg white in vegetable containing processed foods Is 0.75% in terms of solid content.

[Comparative Example 1]
In Example 1, lactic acid fermented egg white was not blended, and the weight loss was adjusted with milk to prepare a carrot soup that is a vegetable-containing processed food.

[Example 2]
Spinach terrine, which is a vegetable-containing processed food, was prepared using the powdered lactic acid fermented egg white obtained in Production Example 2.
Specifically, 56 parts of egg white, 15 parts of spinach (solid content 5%), 5 parts of pregelatinized starch, 3 parts of sugar, 3 parts of lactic acid fermented egg white of Production Example 2, 1 part of salt, 17 parts of fresh water Mixed. The obtained mixed solution was filled and sealed in a heat-resistant container made of polyethylene 100 g at a time, and heat-treated at 100 ° C. for 45 minutes using a steamer to obtain spinach terrine, which is a vegetable-containing processed food of the present invention. .
In addition, in the obtained vegetable containing processed food, the mixing ratio of vegetables and lactic acid fermented egg white is 4 parts lactic acid fermented egg white to 1 part vegetable in terms of solid content. The amount is 3% in terms of solid content.

[Comparative Example 2]
In Example 2, spinach terrine, which is a vegetable-containing processed food, was prepared without adding lactic acid fermented egg white and adjusting the weight loss with water.

[Test Example 1]
A sensory test was conducted on the masking effect of the vegetable's blue odor on the lactic acid fermented egg white vegetable-containing processed food, and the following evaluation criteria were used.
As a sample used for the test, in Example 1, the lactic acid fermented egg white of Production Example 1 was changed to the blending amount shown in Table 1, and the reduced amount was adjusted with milk.

<Evaluation criteria>
(Double-circle): It was very preferable that the blue smell of the vegetable containing processed food was masked sufficiently.
○: The vegetable-containing processed food was preferred in which the blue odor was masked.
X: The blue odor of the vegetable-containing processed food was felt and was not masked.

According to Table 1, the amount of lactic acid fermented egg white in the vegetable-containing processed food is 0.01% or more, and the amount of lactic acid fermented egg white relative to 1 part of vegetable is 0.01 part or more (No. 2-4) ) Is excellent in the masking effect of the green odor of vegetables, the amount of lactic acid fermented egg white in the food of the present invention is 0.1% or more, and the amount of lactic acid fermented egg white in 1 part of vegetable is 0.05 parts or more No. 3 and No. 4 gave a better masking effect.

[Example 3]
Pumpkin pudding, which is a vegetable-containing processed food, was prepared using the lactic acid fermented egg white obtained in Production Example 1.
Specifically, 37 parts of milk, 25 parts of egg white, 18 parts of urago shibocha (solid content 25%), 13 parts of lactic acid fermented egg white of Production Example 1 and 7 parts of sugar were mixed with stirring to obtain a mixed solution. 90 g of the obtained mixed solution was filled into a 100 g pudding cup and steamed at 80 ° C. for 40 minutes using a steamer to obtain pumpkin pudding, which is a vegetable-containing processed food of the present invention.
In addition, in the obtained vegetable containing processed food, the compounding ratio of vegetables and lactic acid fermented egg white is 0.43 parts of lactic acid fermented egg white with respect to 1 part of vegetable in solid content conversion, The lactic acid fermented egg white in vegetable containing processed foods The blending amount is 1.95% in terms of solid content.

[Comparative Example 3]
In Example 3, lactic acid fermented egg white was not blended, and the weight loss was adjusted with milk to prepare pumpkin pudding, which is a vegetable-containing processed food.

[Example 4]
Using the lactic acid fermented egg white liquor obtained in Production Example 2, tomato jelly, which is a vegetable-containing processed food, was prepared.
Specifically, 46 parts of unsalted tomato juice (5% solids), 7 parts of lactic acid fermented egg white of Production Example 2, 6.7 parts of granulated sugar, 1.3 parts of powdered gelatin, and 39 parts of fresh water were prepared. Except for fermented egg white, it was put into a pan and mixed by heating at 60 ° C. After taking rough heat, lactic acid fermented egg white was added and mixed with stirring. The obtained liquid mixture was filled into a 100 g pudding cup 90g at a time, cooled in a refrigerator, and the tomato jelly which is the vegetable containing processed food of this invention was obtained.
In addition, in the obtained vegetable containing processed food, the compounding ratio of vegetables and lactic acid fermented egg white is 3 parts of lactic acid fermented egg white to 1 part of vegetable in terms of solid content, and the composition of lactic acid fermented egg white in the vegetable containing processed food The amount is 7% in terms of solid content.

[Comparative Example 4]
In Example 4, lactic acid fermented egg white was not blended, and the weight loss was adjusted with unsalted tomato juice to prepare tomato pudding, which is a vegetable-containing processed food.

All of the vegetable-containing processed foods obtained in Examples 1 to 4 were preferable tastes in which the blue odor of vegetables was sufficiently masked. On the other hand, any of the vegetable-containing processed foods of Comparative Examples 1 to 4 had an unfavorable taste because the vegetable's blue odor was not masked.

Claims (5)

In vegetable-containing processed foods that contain vegetables with a blue odor,
A vegetable-containing processed food characterized by blending lactic acid fermented egg white. 2. The vegetable-containing processed food according to claim 1, wherein the vegetable having a blue odor is one or more vegetables selected from tomato, carrot, paprika, spinach, pumpkin, parsley and cabbage. The vegetable-containing processed food according to claim 1 or 2, wherein the vegetable-containing processed food is a beverage. The vegetable-containing processed food according to claim 1 or 2, wherein the vegetable-containing processed food is a gel food. A method for masking the blue odor of vegetables in processed foods containing vegetables by blending lactic acid fermented egg white.