JPH0349661A - Mayonnaise-like food and its preparation - Google Patents

Abstract

PURPOSE:To efficiently obtain a mayonnaise-like food having excellent flavor and nutriment, etc., by sterilizing the adjusted water system of dairy product, adding general lactic bacterium for food, subjecting to lactic fermentation, adding a treated matter of vegetable or fruit, etc., oils and fats, vinegar or egg, etc., and emulsufying. CONSTITUTION:Dairy product such as cow milk is adjusted to a desired concentration with water. Sugar degree, etc., is also adjusted, as necessary, and sterilized. Then, previously cooled and cultured general lactic bacterium for food (e.g. Lactobacillus bulgaricus) is added to the dairy product, thus subjected to lactic fermentation. Next, the resultant lactic fermented solution is mixed with a treated matter of vegetable (e.g. carrot) and/or treated matter of fruit and edible vegetable oils and fats (e.g. salad oil) and/or edible animal oils and fats, brewed vinegar and egg or egg york. Then the mixture is emulsified by mixer, etc., to afford the objective mayonnaise-like food.

Description

[Detailed description of the invention] Industrial application field> The present invention relates to a mayonnaise-like food and a method for producing the same, particularly containing a processed vegetable product and/or a processed fruit product and a lactic acid fermentation solution for dairy products. By. The present invention relates to a mayonnaise-like food product having a harmonious complex flavor and a method for producing the same.

With the westernization of dietary habits, various mayonnaise-like foods are being used frequently as seasonings, and products with nutritional balance in mind are being commercialized. On the other hand, vegetables and fruits contain various minerals, vitamins, etc. in abundance and in a well-balanced manner, and are foods with unique flavors that are truly excellent for health.

Therefore, by utilizing the vitamins, minerals, etc. that vegetables and fruits inherently have, and also the flavor, we have created a 5.
It would be very convenient if a mayonnaise-like food with good nutritional balance could be obtained.

The present invention relates to a nutritionally balanced, mayonnaise-like food product with a pleasant complex flavor and a method for producing the same. BACKGROUND ART Conventionally, many mayonnaise-like foods containing various ingredients have been proposed and served on the dining table. Some of these include those containing lactic acid fermented dairy products such as yogurt and cheese (Japanese Patent Application Laid-Open No. 59-166059, No. 5, No. 62-11).
No. 581), etc. have been proposed.

However, with all of these conventional products, it is difficult to make a mayonnaise-like food with a complex flavor that is desirable from a nutritional standpoint.
In terms of ingredients, this is actually a very difficult issue. Problems to be Solved by the Invention and Means for Solving the Problems The present invention provides an improved mayonnaise-like food and a method for producing the same that solves the conventional problems as described above. However, as a result of intensive research into ways to better utilize vegetables and fruits, the present inventors discovered that processed vegetable products and/or
The authors discovered that by blending processed fruit products with lactic acid fermentation liquid from dairy products, a mayonnaise-like food that has a new and harmonious complex flavor and is nutritionally balanced can be obtained. The invention was completed.

That is, the present invention relates to a mayonnaise-like food and a method for producing the same, the main feature of which is blending a processed vegetable product and/or a processed fruit product with a lactic acid fermentation liquid of five dairy products. In the present invention, examples of vegetables to be used include:
tomatoes, carrots, pumpkin, spinach, onions,
Examples include green peppers, cabbage, celery and parsley, and fruits include apples, oranges, grapes,
lemon, grapefruit, pineapple, melon,
Examples include strawberries. The processed vegetables and fruit products used in the present invention are prepared by washing, sorting, peeling, core removal, etc. from the above-mentioned raw vegetables and fruits or their primary processing products.
It can be obtained by conventional methods that suitably combine various operations such as crushing, squeezing, filtration, separation, heating, concentration, cooling, and homogenization. In the present invention, the above-mentioned 9 processed vegetable products and/or processed fruit products are blended.
Preferably, it contains lf1l or two or more processed vegetables selected from tomatoes, carrots, and pumpkins. Also 5
In the present invention, in order to make the final product, mayonnaise-like food, have an excellent complex flavor, it is possible to use animal milk such as cow's milk and goat's milk, vegetable milk such as soybean, singly or in combination, and also from preparations thereof. A lactic acid fermented liquid of a dairy product is blended with the above-mentioned vegetable processed product and/or fruit processed product. In this case, from the viewpoint of flavor, the dairy product is preferably used in an amount of 10% or less in terms of non-fat milk solids based on the processed vegetable and/or fruit processed product. Prior to lactic acid fermentation, dairy products are sterilized by heating to about -120°C, for example, in an aqueous system whose concentration, pH, and sugar content are adjusted as necessary, and then cooled to about 40°C. In the present invention, dairy products that have been sterilized and cooled as described above are subjected to lactic acid fermentation using general food-grade lactic acid bacteria.
ricus), Lactobacillus helveticus (L.
helmet. icus), Lactobacillus acidophilus (L. acidophilus), Lactobacillus lactis (L. lactis). Streptococcus thermophilus (St. thermophilus)
philus). Bifitobacterium longum (
It is preferable to use one or more selected from B. bifidum (B. B1ongum) and B. bifidum (B. bifidum). These may be used singly or two or more species may coexist. When used alone, it is preferable to use Bifitobacterium bifidum in terms of useful bacteria, and when two or more types are used symbiotically, it is preferable to use balanced lactic acid fermentation and the resulting fermented liquid. In terms of flavor, it is particularly preferable to allow lactic acid bacteria of the genus Lactobacillus and Streptococcus to coexist. By carrying out lactic acid fermentation using these lactic acid bacteria, it is possible to efficiently carry out lactic acid fermentation in harmony with dairy products, and therefore, the obtained lactic acid fermentation liquid can be mixed with processed vegetables and/or processed fruits. By blending these ingredients, a mayonnaise-like food product with a new and harmonious complex flavor can be obtained.

Specifically, in lactic acid fermentation, the above-mentioned lactic acid bacteria, which have been sterilized and cooled as described above and separately pre-cultured, are
It depends on the activity and the quality of the desired fermented liquid, but it is approximately 106
In addition, the temperature should be maintained at about 37℃ while preventing bacterial contamination from the outside, but as a rough guide, when the pH reaches about 4.0. , terminate lactic acid narcosis. The resulting lactic acid fermentation liquid can be blended as described below, either containing microbial cells or after removing microbial cells by filtration or centrifugation.

In the lactic acid fermentation liquid, a processed vegetable product and/or a processed fruit product, an edible vegetable oil and/or an edible animal fat, liji vinegar, an egg or egg yolk, and if necessary an emulsifying substance, and further, if necessary, Depending on the taste, other seasoning materials such as salt and spices are mixed to form an emulsion.

edible vegetable oil and/or edible animal oil, vinegar,
Eggs or egg yolks, an emulsifying substance if necessary, and other seasoning materials if necessary are mixed and emulsified, and processed vegetables and/or fruits are added to the emulsion together with the lactic acid fermentation liquid. Mixing with other substances can give the final product, mayonnaise-like food, more clearly the original color tones of vegetables and fruits. In this way, minerals, vitamins, etc. contained in processed vegetable products and/or processed fruit products and dairy products are utilized, and a mayonnaise-like food that has a desirable complex flavor and is nutritionally balanced can be obtained. ．． In fact, a sensory evaluation of the mayonnaise-like food according to the present invention and a mayonnaise-like food with the same other conditions but differing only in the fact that lactic acid fermentation was not performed resulted in a difference of 5 l%.
A positive result is significantly tested for the mayonnaise-like food according to the present invention with a risk rate of (20 inspectors x 3 repetitions x
2-point or 3-point preference ranking method). Example 1 20 parts by weight of skim milk powder with non-fat milk solids content of 96% was uniformly mixed with 80 parts of water, heat sterilized at 110°C, cooled to 37°C, Lactobacillus pulgaricus and Streptococcus thermophilus, which had been separately cultured for Itr1, were added at a concentration of 4XIO' cells/ml each, and lactic acid fermentation was carried out while maintaining a temperature of 37°C. When the pH reached 4.0, the lactic acid fermentation was completed by heating at 90°C, and the lactic acid fermentation liquid was obtained by cooling to 30°C. This lactic acid fermentation liquid and a separately prepared carrot juice (sugar content 6.2%, raw carrots are washed and sorted, crushed with a crusher, and then squeezed with a bulper equipped with a filter medium with a diameter of 2 mm) (soup),
After thoroughly mixing each ingredient with the following formulation, process with a tabletop mayonnaise mixer (rotation speed: 5000 rpm).
, clearance: 0.7ms+, two treatments) to obtain the desired mayonnaise-like food. After skimmed milk powder was treated in the same manner as in Example 1, Bifidobacterium bifidum, which had been precultured separately, was added to sxt.
o "Add so that it becomes 1 rill/ml, and add the following Example 1
Using the lactic acid fermentation liquid obtained in the same manner as above and tomato juice (WI degree 4.6, obtained from raw tomatoes in the same manner as in the case of carrot juice in Example 1), the following composition was used. A tabletop mayonnaise mixer treatment was carried out in the same manner as in Example 1 to obtain the desired mayonnaise-like food. After skimmed milk powder was treated in the same manner as in Example 1, 3Xl of Lactobacillus helveticus, which had been pre-cultured separately, was added.
The lactic acid fermentation liquid obtained in the same manner as in Example 1 and pumpkin puree (wi degree 7
．． 2%, fresh pumpkin was washed and cut in half, the pulp was taken out, the seeds were removed, and the pulp was treated in the same manner as in Example 1) and concentrated apple juice ($1.34%).
0%, raw apples were washed, cored, and squeezed in the same manner as in Example 1, and then the juice was further concentrated by 4 times under vacuum. A tabletop mayonnaise mixer process was performed to obtain the desired dressing-like food. The present invention utilizes minerals, vitamins, etc. contained in vegetables, fruits, etc., and incorporates lactic acid fermentation liquid from dairy products, thereby creating a new and harmonious complex flavor and nutritional product. It has the effect of efficiently producing a well-balanced mayonnaise-like food.

Claims (1)

[Claims] 1. Contains a processed vegetable product and/or a processed fruit product, a lactic acid fermentation liquid of a dairy product, an edible vegetable oil and/or an edible animal oil, brewed vinegar, and an egg or egg yolk, A mayonnaise-like food made by emulsifying these. 2. The mayonnaise-like food according to claim 1, wherein the processed vegetable contains one or more processed vegetables selected from tomatoes, carrots, and pumpkins. 3. The mayonnaise-like food according to claim 1 or 2, wherein the lactic acid fermentation liquid is produced by lactic acid bacteria including Bifidobacterium. 4. Edible vegetable oil and/or edible animal oil accounts for 50% of the total
The mayonnaise-like food according to claim 1, 2 or 3, wherein the amount is less than % by weight. 5. After sterilizing the aqueous system for dairy products, pre-cultured general food-grade lactic acid bacteria are added thereto and lactic acid fermentation is carried out to obtain a lactic acid fermentation liquid, and at least the processed vegetable and/or the lactic acid fermentation liquid is obtained. Or, a method for producing a mayonnaise-like food, which comprises mixing a processed fruit, edible vegetable oil and/or edible animal fat, brewed vinegar, and an egg or egg yolk to emulsify the mixture. 6. Foods that have been precultured in an emulsion made by mixing at least edible vegetable oil and/or edible animal oil, brewed vinegar, and eggs or egg yolks after sterilizing the aqueous system of dairy products. 1. A method for producing a mayonnaise-like food, which comprises adding a lactic acid fermentation liquid obtained by adding general lactic acid bacteria and carrying out lactic acid fermentation, and a processed vegetable product and/or a processed fruit product. 7. The method for producing a mayonnaise-like food according to claim 5 or 6, wherein the food-grade general lactic acid bacteria contains Bifidobacterium.