JPH0412095B2 - - Google Patents

Description

[Detailed description of the invention]

[Field of Application of the Invention] The present invention relates to a solid food containing vegetables or fruits subjected to acetic acid fermentation, and a method for producing the same. More specifically, the present invention relates to a novel solid food with high nutritional value, nutritional balance, and excellent flavor, which contains protein components, edible oils and fats, and vegetables or fruits as main components, and a method for producing the same. [Background of the Invention] Processed foods whose main ingredients are proteins and fats and oils are excellent foods for maintaining health and increasing physical strength.These include dairy products and cheese made from natural products, and synthetic foods. Recently, synthetic cheeses made from proteins and fats and oils have been produced and are used in processing and cooking as substitutes for natural cheeses. However, the consumption of these products in Japan is low compared to Europe and the United States, and is slow to grow. The cause is said to be due to differences in smell and eating habits. In response, attempts have been made to add other foods to cheese to change its flavor. Adding raisins, onions, and garlic to cheese, and adding cheese to fruit drinks (Japanese Patent Publication No. 1983-
138365) and mixing cheese with fruit juice or tomato juice (Japanese Patent Application Laid-Open No. 138341), but these are all made from natural cheese and are used in beverages, yogurt, or mayonnaise. The purpose is to obtain food and drink, and there are no examples of using protein and oil as raw materials and mixing it with fruit juice or tomato juice as mentioned above. [Purpose of the Invention] The present inventors have focused on these points, and have developed a method for carrying out acetic acid fermentation by using processed vegetables or fruits that have undergone acetic acid fermentation as a component that supplies moisture to proteins and fats and oils. To obtain a solid food that can impart the flavor of ivy vegetables and fruits and is nutritionally well-balanced. This food can be eaten as is or used for cooking. Furthermore, by selecting a variety of vegetables and fruits, it is possible to impart their own tastes and aromas, and the flavor of acetic acid fermentation is added to them, resulting in solid foods that are extremely palatable and have excellent health benefits. It will be done. In addition, the vegetables and fruits make the food colorful, making the table more varied and fun. [Summary of the Invention] One aspect of the present invention is (a) a protein component consisting of one or more selected from the group consisting of rennet casein, acid casein, sodium caseinate, soybean protein, wheat protein, and skim milk powder. (a), (b), (c) of (b) edible oils and fats, (c) processed vegetables or fruits, including those subjected to acetic acid fermentation, (d) phosphates or sodium citrate, (d), consisting of (a) above:
The ratio of (b):(c) is 1:0.8 to 2.0:1.9 by weight, respectively.
3.5, plus 0.3 of the total amount of the above three compositions:
Using 4.0% by weight of (d), water, salt, organic acid, gum, starch, edible emulsifier,
A solid food containing vegetables or fruits that has been subjected to acetic acid fermentation obtained by adding flavoring agents, etc., and another is a solid food containing vegetables or fruits that have undergone acetic acid fermentation as described above. ()
Phosphate or sodium citrate and, if necessary, salt are added and dissolved in part or all of the processed vegetable or fruit product subjected to acetic acid fermentation. () Add the protein component, starch layer and gum substance if necessary, and heat and dissolve. () Next, add edible oil and fat and the remaining processed vegetables or fruits, including those that have undergone acetic acid fermentation, heat and stir, adjust the pH using an organic acid if necessary, and then knead. This is a method for producing solid foods containing vegetables or fruits that have undergone acetic acid fermentation. The protein component used in the solid food containing vegetables or fruits subjected to acetic acid fermentation of the present invention contains at least 50% by weight of at least one selected from rennet casein, acid casein, and soybean protein. Containing at least 50% by weight of at least one selected from the above three types means that some products contain 100% of one of the above three types as a protein component, and also include two or three of the above three types. Some products contain 100% protein as a protein component. When the amount of at least one of the above three types is between 50% and 100%, at least one selected from the following three types is added to at least one of the above three types.
100% and used as a protein component. The three types are selected from sodium caseinate, skim milk powder, and wheat protein. As the rennet casein, commercially available dry granular or powdered edible rennet casein is used. Furthermore, acid casein treated with lactic acid, so-called lactic acid casein, is suitable. Soybean protein is a commercially available powdered soybean protein, and those with a protein content of 50 to 90% are used, but those with a high protein content are preferable. Although commercially available strong wheat flour can be used as wheat protein, active gluten obtained from wheat flour is preferred. These protein components are selected and used depending on the properties and purpose of the solid food required.
For example, rennet casein produces a hard solid food, and acid casein produces a viscous solid food. Soybean protein provides a hard, solid food that cuts well. Utilizing these properties, it is possible to obtain the desired solid food. If the protein content is too high, the product will become hard or gummy, and will not melt well when heated or in the mouth, resulting in poor texture, so it is best not to exceed 30%, and if the protein content is low, It is not preferable to use less than 15% because it will become paste-like and the texture will be different. Therefore, the amount of protein components in the total amount of protein components, edible oils and fats, and processed vegetables or fruits subjected to acetic acid fermentation is preferably in the range of 17 to 28% by weight, especially 19% by weight.
A range of ~25% is preferred. The edible oils and fats used here are animal and vegetable oils and their hydrogenated oils. Examples of animal and vegetable oils include beef tallow, lard, milk fat, coconut oil, palm oil, and palm kernel oil, which are normally solid or semisolid at room temperature, as well as soybean oil, rapeseed oil, peanut oil, and safflower oil. Examples include vegetable oils that are liquid at room temperature, such as oil, rice bran oil, and cottonseed oil. Any solid fat or oil or liquid vegetable oil can be used without being limited to those listed above. Further examples include hydrogenated oils obtained by hydrogenating the above-mentioned fats and oils, and hydrogenated fish oils. In addition, fractionated liquid oils and fractionated solid fats obtained by fractionating these oils and fats or their hydrogenated oils,
Further examples include transesterified fats and oils obtained by carrying out a transesterification reaction of these fats and oils or their hardened oils alone or in combination of two or more thereof. The oils and fats described above, their hydrogenated oils, fractionated oils and fats, and transesterified oils and fats can each be used alone, but two or more types can also be selected and used as a mixture. Next, the processed vegetables or fruits that have been subjected to acetic acid fermentation used in the present invention are raw vegetables or fruits or their primary processed products that are washed, sorted, and processed.
After adding sugar to processed vegetables or fruits obtained by appropriately combining various operations such as peeling, core removal, crushing, squeezing, cutting, filtration, separation, heating, and homogenization, and sterilizing them, alcohol Add fermentation yeast,
It is obtained by carrying out alcoholic fermentation, sterilizing again, adding seed vinegar for acetic acid fermentation, and carrying out acetic acid fermentation. Further, these steps will be explained in detail.
First, in the first stage (alcoholic fermentation), vegetables and fruits are washed, sorted, cut, crushed, or squeezed (for example, crushed with a crusher to a size of 2 to 5 cm. If necessary, add water) to a temperature above 90℃. (In some cases, it is necessary to reach a temperature of about 110°C) After heat treatment, immediately cool to about 20°C to obtain a solid-liquid mixture of vegetables and fruits. Then, the obtained solid-liquid mixture is subjected to alcohol fermentation. Alcoholic fermentation involves adding sugar to a solid-liquid mixture (e.g., using glucose to bring the sugar content to about 9.0%), then heating and sterilizing any unnecessary microorganisms that may be present, and cooling the mixture to about 20°C. , fermentation mother liquor pre-fermented with yeast for alcoholic fermentation from 1 to
Add 2% by weight. It may be left standing or shaken, but the temperature should be maintained at around 20°C during alcoholic fermentation to prevent contamination from the outside. The yeast used in this case is Saccharomyces cerevisiae (hereinafter abbreviated as "S").
cerevisiae), Satucharomyces ubariyuum (S.
uvarum), Satucharomyces formcensis (S.
formosensis) Satucharomyces carlsbergensis (S. carlsbergensis) Satucharomyces ellipsoidus (S.
ellipsoideus), and these may be used alone or in combination of two or more. Finally, as a rough guide, alcoholic fermentation is terminated when the alcohol concentration reaches about 4%. (For example, heat treatment at 70°C for about 10 minutes is sufficient). Table 1 shows that the carrot solid-liquid mixture obtained by the above-mentioned treatment was supplemented with glucose to a sugar content of 9.0%,
After heating and sterilizing this to a temperature of 110℃, the mixture was cooled to 20℃, and 2% by weight of fermentation mother liquor pre-fermented by Satucharomyces cerevisiae was added, and the temperature was maintained at 20℃ while preventing contamination from the outside. This table shows an example of changes in sugar content (%, saccharimeter) and alcohol concentration (%, specific gravity method) over time during alcoholic fermentation (standing still), and from this table 1 it can be seen that alcoholic fermentation is steadily progressing. I can see it's progressing.

[Table] The alcohol-fermented product as described above is then subjected to the second stage of fermentation using acetic acid bacteria, and this fermentation may be carried out by either standing still or aeration. Further, storage (aging) may be performed between the first and second stages. To explain more specifically, as mentioned above, the alcohol-fermented product is heated to about 90℃ to kill germs, and then cooled to about 30℃ and seed vinegar pre-fermented with acetic acid bacteria is added, for example, 10 weight. This is done by mixing about %. During fermentation, the temperature is maintained at around 30℃ to prevent contamination from outside. As a rough guide, when aerobic fermentation is carried out with alcohol concentration of about 4% as exemplified in Table 1 above, fermentation is terminated when the acetic acid concentration reaches about 1.3%. Table 2 shows the fermentation time of 40 hours in Table 1 above, which was heat sterilized at 70°C for 10 minutes in a closed system, cooled to 30°C, and then pre-fermented with Acetobactar aceti. Ethyl alcohol concentration and acetic acid concentration (both % , high performance liquid chromatography), and Table 2 shows that fermentation by acetic acid bacteria is steadily progressing.

〔Effect of the invention) As explained above, the solid food containing vegetables or fruits subjected to acetic acid fermentation of the present invention not only utilizes the original flavor of vegetables and fruits, but also has new and It has a deep and complex flavor and taste and has an excellent texture, and according to the production method of the present invention, the above-mentioned solid food can be easily and reliably produced. 〔Example〕

The present invention will be explained in detail below using Examples and Comparative Examples. As shown in Table 1, the composition ratio of protein components, edible oils and processed vegetables or fruits that have undergone acetic acid fermentation (hereinafter referred to as "processed products"), and the composition ratio of phosphate and sodium citrate. By changing the amount added,
Solid foods (Nos. 1 to 16) were prepared, and the shredability and flavor of each were measured. Table the results.
Shown in 1. Protein ingredients used in the production of solid foods in Table 1
(A), (B), edible fats and oils, and processed products are as follows,
For protein component (A) or (B), one or two selected from (2), (3) and (4) and (5) are used, but (5)
The following weight % amount was added to the total amount of (1), (2), and (3). (1) Protein component (A) Rennet casein (B) Rennet casein: Soybean protein (1:1)
(2) Edible oils and fats Edible palm oil (3) Processed vegetables and fruits Spinach use (4) Sodium pyrophosphate Sodium hexametaphosphate Sodium citrate (5) Other foods Salt 1.5% Cornstarch 3.0% Guar gum 1.5% Lactic acid 0.5 % Cheese Flavor 0.5% Shredability and flavor were evaluated using the following methods and criteria, and then a comprehensive evaluation of both was performed. () Shredding property: After storing the sample in a refrigerator at 5°C, it was taken out and whether or not it could be shredded immediately in a shredder was determined, and the situation was determined. A...It can be shredded cleanly. There is no adhesion to the blade or any looseness. B...The product is soft, but can be shredded. A little sticks to the blade. C...I can shred it, but it's a mess. D...It's too soft to shred. F...It becomes so messy that it is practically impossible to shred it. () Flavor: A sample taken out of a 5°C refrigerator was placed in the mouth and evaluated based on ease of dissolution, roughness, presence or absence of strange sensation, taste, aroma, etc. A: Smooth melting, no graininess, and good flavor. B... Melting is good, but roughness and strangeness remain. C...Difficult to melt and remains mushy until melted. D...It doesn't melt well, remains crumbly and grainy, and has a bad flavor. () Comprehensive evaluation was made as follows, including shredability, flavor, and quality as a solid food. A: Good B: Somewhat difficult, but good. C...Slightly poor D...Poor

[Table] Results of Table-1 () Both when the edible oil and fat is 0.8 or less (No. 1) and when the processed material is 1.8 or less (No. 2), both shredability and flavor are poor. () When the treated material exceeds 3.5 (No. 5, 9), the shredding property becomes extremely poor. () When the edible fat is 2.0 or higher (No. 11, 12), the shredability is slightly reduced, but the flavor is extremely poor. () The amount of phosphate or sodium citrate is
If it is less than 0.3% (No. 13, 15), the product condition is poor;
It cannot be shredded at all and the flavor is bad. () When the amount of phosphate or sodium citrate is 4.0% or more (No. 14, 16), the shredding property improves and shredding is possible, but
The flavor becomes extremely bad. Example 1 After washing and sorting tomatoes, 1 kg of solid-liquid mixture was crushed using a crusher, and glucose was added to it until the sugar content reached 9.0%. This was heat-treated at 110°C, then cooled to 20°C, and Saccharomyces spp. Add 2% by weight of fermentation mother liquor of Carlsbergensis and carry out alcoholic fermentation for 2 days while maintaining the temperature at 20℃ while preventing external contamination, then heat treatment (70℃ 10℃)
After finishing the alcoholic fermentation for 1 minute),
Cool to 30℃, add 10% by weight of seed vinegar pre-fermented with Acetobacter passerinus, and reduce the temperature to 30℃.
℃ and aeration rate of 10 to 12/min to prevent external contamination, acetic acid fermentation was carried out for 3 days, and the acetic acid concentration was
1.3%, and finally heat sterilized at 90℃ for 10 minutes, and then
Cool to ℃. After washing the pumpkin, cut off the top and bottom ends.
Separate the seeds, blanch them in boiling water, crush them with a microradar, add 10 g of salt to 300 g.
g, 20 g of trisodium phosphate, and 10 g of sodium pyrophosphate were added, heated and dissolved, and to this were added 200 g of rennet casein, 10 g of locust bean gum,
Add 5 g of guar gum and 30 g of modified starch, heat and knead to 95°C to form a paste. Next, 220 g of hydrogenated soybean oil (melting point 30℃), 5 g of acetic acid, and 2 vanilla flavorings.
g, 3 g of spices, and 400 g of the above acetic acid fermentation product
g, knead well, and cool to obtain a product. Example 2 Carrots were washed and sorted, and then crushed using a crusher. Glucose was added to the solid-liquid mixture obtained until the sugar content reached 9%, and then heated at 110°C, after which the mixture was heated to 110°C.
℃, add 2% by weight of Saccharomyces cerevisiae fermentation mother liquor, maintain the concentration at 20℃ while preventing external contamination, and leave to ferment for 2 days.
Next, alcohol fermentation was completed by heat treatment at 70°C for 10 minutes, then cooled to 30°C, 10% by weight of seed vinegar pre-fermented with Acetobacter aceti was added, the temperature was maintained at 30°C, and ventilation was carried out. Acetic acid fermentation is carried out for 3 days while preventing external contamination.
Adjust the acetic acid concentration to 1.3%, and finally sterilize by heating at 90°C for 10 minutes, and cool to 30°C. Tomatoes were washed and sorted, then crushed in a crusher, then carrots were washed and sorted, then crushed in a crusher, mixed 1:1, and 250g of salt was added.
Add 20g of sodium pyrophosphate, 10g of sodium hexametaphosphate, heat and dissolve, then add 100g of acid casein, 100g of rennet casein, 25g of guar gum, 15g of cornstarch, 40g of modified starch.
Add g, heat, and knead well at 90℃ to form a paste. Next, 250 g of hydrogenated fish oil (melting point 34°C), edible emulsifier (5 g of monoglyceride, 7 g of lecithin), 250 g of the above acetic acid fermentation product, and 3 g of citric acid were added.
Knead well and cool to make a product. Example 3 A solid-liquid mixture obtained by washing and sorting carrots and crushing them with a crusher, orange juice, and grape juice were mixed in a weight ratio of 2:1:1, and glucose was supplemented until the sugar content reached 9.0%. and set this to 110
After heating at a temperature of 20°C, the fermentation mother liquor of Satucharomyces Carlsbergensis was heated to 20°C.
% by weight, alcoholic fermentation was carried out for 2 days while maintaining a temperature of 20°C while preventing external contamination, the alcoholic fermentation was then completed by heat treatment at 70°C for 10 minutes, and then cooled to 30°C. 10% of seed vinegar pre-fermented with Acetobacter passerianus.
Add weight%, maintain temperature at 30℃, airflow rate 10-12
Acetic acid fermentation was carried out for 3 days while preventing external contamination at a temperature of 1.3%, and finally the acetic acid was fermented at 90℃ for 10 minutes.
Heat sterilize for minutes and cool to 30°C. Add 20g of sodium pyrophosphate, 10g of sodium trapolyphosphate, 5g of monobasic potassium phosphate, and 20g of salt to 300g of the above mixed juice and heat, then add 94g of acid casein, 80g of soybean protein, and wheat protein.
Add 50g of skim milk powder, 20g of skim milk powder, 40g of rice starch, 30g of modified starch, and 10g of carrageenan, heat to 95℃, and knead to form a paste. Next, 248g of edible pork fat, edible emulsifier (sucrose fatty acid ester
HLB2.6g, citric acid monoglyceride 5g)
Add 200 g of the above fermented product, mix thoroughly, and then cool to obtain a product. Example 4 Spinach was washed and sorted, then blanched in boiling water and treated with a pulper equipped with a filter net with a 1.2 mm diameter pore size to obtain spinach, and after washing pumpkin, the top and bottom stems were cut off to obtain seeds, etc. Separated, blanched in boiling water, crushed with microrader, mixed with juice at a ratio of 1:1, supplemented with glucose to a sugar content of 9.0%, and heated at 110°C.
After heat treatment at reaching temperature, cool to 20℃ and add 2% by weight of the fermentation mother liquor of Satucharomyces formcensis.
In addition, alcoholic fermentation was carried out for two days while maintaining a temperature of 20℃ while preventing external contamination, and then
Alcohol fermentation was completed by heat treatment at 70℃ for 10 minutes, then cooled to 30℃, and Acetobacter.
10% by weight of seed vinegar pre-fermented with Pasperianas
In addition, while maintaining the temperature at 30℃ and preventing contamination from the outside with an aeration rate of 10-12/min, acetic acid fermentation was carried out for 3 days to reach an acetic acid concentration of 1.3%, and finally heat sterilization was performed at 90℃ for 10 minutes. Cool to 30°C. 100 g of water and 100 g of mixed youth obtained above
Add 20g of sodium pyrophosphate, 10g of sodium tripolyphosphate, and 20g of salt to g and heat, then add 80g of acid casein, 60g of rennet casein, 30g of wheat protein, 10g of skim milk powder, 10g of gum arabic,
Add 5g of guar gum and 60g of rice starch to 80-95℃
Heat and knead. To the obtained paste product, 300 g of edible palm oil, 350 g of the above-mentioned fermented mixed youth, and 8 g of spices are added, thoroughly kneaded, and then cooled to obtain a product. Example 5 After washing and sorting the beets, they were crushed with a crusher and treated with a pulper. A mixture of 4:2 of green juice and grape juice was supplemented with glucose to a sugar content of 9.0%, and the mixture was heated to 110°C. After heat treatment at 20°C, the temperature was cooled to 20°C, 2.5% by weight of Satsumaromyces ellipsoidus fermentation mother liquor was added, alcoholic fermentation was carried out for 3 days while maintaining the temperature at 20°C while preventing external contamination, and then alcoholic fermentation was carried out at 70°C 10°C. After finishing alcoholic fermentation by heat treatment for 30℃
12% by weight of seed vinegar pre-fermented with Acetobacter peroxidans was added to this, and the temperature was lowered.
Acetic acid fermentation was carried out for 3 days while maintaining the temperature at 30℃ and preventing external contamination with an aeration rate of 10 to 12/min to determine the acetic acid concentration.
1.3% and finally heat sterilized at 90℃ for 10 minutes and 30℃
Cool to Add 20 g of sodium hexametaphosphate, 10 g of dibasic sodium phosphate, and 10 g of sodium citrate to 350 g of the fermented product, heat and dissolve, and add 233 g of soy protein, 60 g of modified starch, 20 g of gum arabic,
Add 5g of guar gum and mix well to form a paste. Next, 230 g of palm oil, g of soybean oil, edible emulsifier (10 g of lecithin, 5 g of monoglyceride), 100 g of strawberry piure, and 110 g of raspberry jam are added, kneaded, and then cooled to obtain a product. Comparative example: 250 g of tomato juice obtained by performing acetic acid fermentation with all raw materials treated and blended in the same manner as in Example 1.
15g of salt, 20g of sodium hexametaphosphate,
Add 10g of sodium pyrophosphate and dissolve by heating.
Add to this 250g of rennet casein and edible palm oil.
Add 320g of locust beam gum, 10g of gum arabic, and 30g of modified starch and heat and knead at 80-95°C to form a paste. Next, 400 g of carrot juice obtained in Example 2 was added, kneaded well, and cooled to form a product. However, particles remained in this product, and the protein and fat tended to separate.

Claims (1)

[Scope of Claims] 1 (a) A protein component consisting of one or more selected from the group consisting of rennet casein, acid casein, sodium caseinate, soybean protein, wheat protein, and skim milk powder; (b) edible protein component; (c) Processed products of vegetables or fruits, including those subjected to acetic acid fermentation;
(d) Phosphate or Sodium Citrate (a)(b)(c)
(d), the ratio of (a):(b):(c) is 1:0.8 to 2.0:1.9 to 3.5 by weight, and the total amount of the three compositions is 0.3:4.0. Vegetable or fruit-containing solid foods obtained by acetic acid fermentation using (d) at % by weight and adding water, salt, organic acids, gums, starches, edible emulsifiers, flavorings, etc. as necessary. . 2. The solid food containing vegetables or fruits subjected to acetic acid fermentation according to claim 1, wherein the protein component is rennet casein, acid casein, or soybean protein. 3. The acetic acid according to claim 1, wherein the protein component is 50% by weight or more of rennet casein or acid casein and at least one selected from sodium caseinate, soybean protein, wheat protein, and skim milk powder. Solid foods containing fermented vegetables or fruits. 4. Claim 1 in which the protein component consists of 50% by weight or more of soybean protein and at least one selected from rennet casein, acid casein, sodium caseinate, wheat protein, and skim milk powder.
Solid foods containing vegetables or fruits that have been subjected to acetic acid fermentation as described in Section 3. 5. A solid product containing vegetables or fruits subjected to acetic acid fermentation according to any one of claims 1 to 4, wherein the processed product of vegetables or fruits including those subjected to acetic acid fermentation is a liquid product. food. 6. A solid food containing vegetables or fruits subjected to acetic acid fermentation according to claims 1 to 5, wherein the processed product of vegetables or fruits including those subjected to acetic acid fermentation is a solid-containing liquid product. 7. A solid food containing vegetables or fruits subjected to acetic acid fermentation according to claims 1 to 5, wherein the processed product of vegetables or fruits including those subjected to acetic acid fermentation is a solid product. 8 The processed vegetables or fruits that have undergone acetic acid fermentation are obtained by cutting, crushing, or squeezing the vegetables or fruits, adding water as necessary, adding sugar, sterilizing them, adding yeast for alcoholic fermentation, and alcohol fermentation. The vegetable subjected to acetic acid fermentation according to any one of claims 1 to 4, which is a processed product obtained by performing acetic acid fermentation, sterilizing it again, adding seed vinegar for acetic acid fermentation, and performing acetic acid fermentation. or and solid food containing fruit. 9. A solid food containing vegetables or fruits subjected to acetic acid fermentation according to any one of claims 1 to 8, wherein the edible oil is an animal or vegetable oil or a hydrogenated oil thereof. 10 Phosphate is monosodium or potassium phosphate, disodium or potassium phosphate, trisodium or potassium phosphate, sodium hexametaphosphate, sodium tripolyphosphate,
Claim 1 is at least one selected from the group consisting of tetrasodium or potassium phosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, and sodium aluminum phosphate. A solid food containing vegetables or fruits subjected to acetic acid fermentation according to any one of items 9 to 9. 11 The ratio of protein components: edible fats and oils: processed vegetables or fruits including those subjected to acetic acid fermentation is 1:0.8 to 2.0:1.9 to 3.5 by weight, and the above three compositions are In a method for producing a solid food containing vegetables or fruits subjected to acetic acid fermentation obtained using 0.3 to 3.5% by weight of phosphate or sodium citrate of the total amount, () vegetables or fruits subjected to acetic acid fermentation, Dissolve part or all of the processed fruit with phosphate or citric acid and salt as necessary, and add rennet casein, acid casein, sodium caseinate, soybean protein, and wheat protein. , a protein component consisting of at least one type selected from the group consisting of skim milk powder, and starches and gums as necessary are added and dissolved by heating. ()Next, edible fats and oils and the remaining processed vegetables or fruits, including those that have undergone acetic acid fermentation, are added to this, heated and stirred, and the pH is adjusted using an organic acid if necessary, and then kneaded. A method for producing a solid food containing vegetables or fruits subjected to acetic acid fermentation, characterized by: 12. The method for producing a solid food containing vegetables or fruits subjected to acetic acid fermentation according to claim 11, wherein the protein component is rennet casein, acid casein, or soybean protein. 13. Claim 11, wherein the protein component comprises 50% by weight or more of rennet casein or acid casein and at least one member selected from the group consisting of sodium caseinate, soybean protein, wheat protein, and skim milk powder. A method for producing a solid food containing vegetables or fruits subjected to acetic acid fermentation as described above. 14. Claim 11, wherein the protein component comprises 50% by weight or more of soybean protein and at least one member selected from the group consisting of rennet casein, acid casein, sodium caseinate, wheat protein, and skim milk powder. A method for producing a solid food containing vegetables or fruits which is subjected to acetic acid fermentation. 15. The method for producing a solid food containing vegetables or fruits subjected to acetic acid fermentation according to any one of claims 11 to 14, wherein the edible fat is an animal or vegetable oil or a hydrogenated oil thereof. 16 Phosphate is monosodium or potassium phosphate, disodium or potassium phosphate, trisodium or potassium phosphate, tetrasodium or potassium phosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, diphosphate The vegetable subjected to acetic acid fermentation according to any one of claims 11 to 15, which is at least one selected from the group consisting of tetrasodium acid, sodium hexametaphosphate, sodium tripolyphosphate, and sodium aluminum phosphate. Or, and a method for producing a solid food containing fruit. 17. A solid food containing vegetables or fruits subjected to acetic acid fermentation according to any one of claims 11 to 16, wherein the processed product of vegetables or fruits including those subjected to acetic acid fermentation is a liquid product. manufacturing method. 18. Vegetables or fruits subjected to acetic acid fermentation according to any one of claims 11 to 16, wherein the processed product of vegetables or fruits including those subjected to acetic acid fermentation is a solid-containing liquid product. Method for producing solid foods. 19. A solid product containing vegetables or fruits subjected to acetic acid fermentation according to any one of claims 11 to 16, wherein the processed product of vegetables or fruits including those subjected to acetic acid fermentation is a solid product. Food manufacturing method. 20 Processed vegetables or fruits that have been subjected to acetic acid fermentation are obtained by cutting, crushing or squeezing the vegetables or fruits, adding water as necessary, adding sugar, sterilizing them, adding yeast for alcoholic fermentation, and producing alcohol. The vegetable subjected to acetic acid fermentation according to any one of claims 11 to 16, which is a processed product obtained by fermenting, sterilizing again, adding seed vinegar for acetic acid fermentation, and performing acetic acid fermentation. Or, and a method for producing a solid food containing fruit.