JPS60207561A - Preparation of spread - Google Patents

Abstract

PURPOSE:Crushed or sliced vegetables and/or fruits are subjected to lactic fermentation and the product is added to give a spread with a flavor of new type and well-balanced sophistication. CONSTITUTION:The fermentation product from crushed or cut pieces of vegetables and/or fruits is added to a spread to give a new type of spread with well- balanced, sophisticated flavor. The lactic fermentation is carried out by adjusting the pH of the starting materials, sterilizing them with heat, cooling down to about 37 deg.C and inoculating the fermentation mother liquor to the cooled materials by 2-3wt%. During the fermentation, the temperature is maintained at about 37 deg.C to prevent contamination from the outside.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing sedge red, more specifically, a new and harmonious composite method for adding crushed or cut vegetables and/or fruits to lactic acid fermentation. The present invention relates to a method for producing sedge red having flavor.

BACKGROUND ART Tin reds, which are prepared by appropriately blending flavoring agents, flavoring agents, coloring agents, preservatives, etc. with emulsions of edible oils and fats, are widely used in the diet. In addition, in recent years, due to the diversification of dietary habits and the so-called health implications, sedge red containing vegetables and fruits has been proposed.

Conventionally, proposals for spreads containing vegetables and fruits include, for example, a method for producing flula spread using uncooked fruit (Japanese Patent Publication No. 47-46337), and a method for producing sedge red that incorporates peanut butter. (Japanese Patent Publication No. 48-20304), a method for producing oil-based foods containing cut fruits (Japanese Patent Publication No. 1983-20304),
125047), and (oil-based) food compositions containing solid vegetable components (Japanese Patent Application Laid-open No. 21713/1983).

However, these conventional methods only utilize the flavor, texture, appearance, etc. that vegetables and fruits originally have, and in fact, the flavor, texture, and appearance of vegetables and fruits are actually used in tin red, which contains a considerable amount of oil and fat components. It lacks depth and, in particular, the flavor does not harmonize as a whole.

As a result of intensive research into ways to better utilize vegetables and fruits in spreads, the present inventors found that if crushed or cut vegetables and/or fruits are added with lactic acid fermentation, the lactic acid It has been discovered that it is possible to produce spreads with new and harmonious complex flavors enhanced by the secondary products of fermentation, leading to the completion of the present invention.

In other words, the present invention involves adding flavoring agents, flavoring agents, coloring agents, preservatives, etc. as necessary to emulsified edible oils and fats, and heating, cooling, and mixing these as appropriate. The present invention relates to a method for producing a spread, in which crushed or cut vegetables and/or fruits subjected to lactic acid fermentation are added to produce the spread.

In the present invention, the lactic acid-fermented product may be added when blending emulsifiers, sugars, salts, acids, spices, antioxidants, etc. prior to emulsifying the edible oil or fat. It may be mixed after the emulsification, or a part of it may be added during emulsification and the rest may be kneaded after the emulsification. use. The present invention can basically employ conventional spread manufacturing methods, except for adding lactic acid-fermented ingredients. For example, edible fats and oils, lactic acid-fermented products, emulsifiers, sugars, salts, acids, spices, and antioxidants are mixed in predetermined amounts at approximately 65°C, and the oil-soluble components are usually mixed in advance into the edible fats. (Also, water-soluble ingredients are mixed with lactic acid fermented ingredients in advance), and these mixtures are heated in a nitrogen stream for about 4 hours.
After water-cooling to 0℃, the mixture is then rapidly cooled and kneaded to about 15℃ under a pressure of 20 kg/ai at 8℃.As long as there are no problems with the process, A and B units of a general votator can be used. You can use .

Next, lactic acid fermentation of vegetables and/or fruits will be explained.

First, vegetables and fruits are washed, sorted, crushed or cut (
For example, crush it with a crusher to about 2 to 51 pieces. Add water if necessary) and heat to 90°C or higher (11°C in some cases)
After the heat treatment to a temperature of about 0°C, the mixture is immediately cooled to about 37°C to obtain a solid-liquid mixture of vegetables and fruits.

The obtained solid-liquid mixture is then subjected to lactic acid fermentation.

In lactic acid fermentation, after adjusting the pH of the solid-liquid mixture (for example, adjusting the pH to 6.3 with sodium carbonate for food additives), unnecessary microorganisms that may be mixed in are sterilized by heating as described above.
2 to 3% by weight of fermentation mother liquor pre-fermented with food-grade general lactic acid bacteria is added to the mixture cooled to about .degree. During lactic acid fermentation, the temperature is maintained at around 37°C to prevent contamination from the outside. The lactic acid bacteria used in this case are Lactobacillus bulgarica x (Lactobacillus flusbu
lugaricus), Streptococcus thermophilus, Vinidobacterium
Common food-grade lactic acid bacteria such as Bifidobacterium longum can achieve more preferable lactic acid fermentation by allowing two or more types of lactic acid bacteria to coexist.

Finally, as a rough guide, when the pH reaches about 4.0, the lactic acid fermentation is terminated (for example, heat treatment may be performed to reach a temperature of about 90° C.).

FIG. 1 shows a solid-liquid mixture of carrots obtained by the above-mentioned treatment, adjusted to pH 6.3 with sodium carbonate for food, heat sterilized at 110°C, and then cooled to 37°C. The pre-fermented fermentation mother liquors of Lactobacillus bulgaricus and Streptococcus thermophilus were mixed in 1 part each.
Add 5% by weight at 37°C while preventing external contamination.
The pH when lactic acid fermentation (standing) is maintained at a temperature of
Figure 1 shows the changes over time in the acid content (titrated acid with 0,1 N NaOH converted into lactic acid) and the number of viable bacteria, and it can be seen from Figure 1 that lactic acid fermentation is progressing steadily. (In the figure, 1 is a pH curve, 2 is an acid content curve, 3 is a Lactobacillus bulgaricus viable count curve, and 4 is a Streptococcus thermophilus viable count curve).

The result of lactic acid fermentation is a fermented mixture of solid and liquid parts. In the present invention, the fermentation mixture may be added, only its solid portion, or only its liquid portion may be added, and if necessary, for example, a clear liquid obtained by filtering or centrifuging the liquid portion may be added. Good too. Separation of the solid part and the liquid part can be easily carried out using, for example, a sifter of about 80 mesh. In producing a spread, the ratio of lactic acid fermented material to the spread varies depending on its form, and may be relatively high in the case of a solid part, but relatively low in the case of a liquid part. Considering the overall properties such as flavor, texture, appearance, etc. of the final spread product, it is preferable to use a weight ratio of 20 to 60 in any case.

Depending on the form of the lactic acid-fermented product added, the flavor and especially the texture and appearance of the final spread will differ, but in any case, according to the present invention, vegetables or fruits are simply added. Spreads can be produced with a novel and harmonious complex flavor enhanced by the secondary products of lactic acid fermentation.

Hereinafter, the content of the present invention will be made more concrete by way of examples.

In each example, a mixed oil of 24 parts by weight of soybean oil, 24 parts by weight of hydrogenated rapeseed oil and 12 parts by weight of palm oil was used as the edible oil, soybean lecithin was used as the emulsifier, tocopherol was used as the antioxidant, and papaya The lactic acid fermented product was added.

That is, prepare in advance a mixture of an emulsifier and an antioxidant in edible oil and fat, and a mixture of lactic acid-fermented oil or water with sugar, and mix each of these in a predetermined ratio of 65%. After uniformly mixing at 10°C, the mixture was cooled with water to 40°C, and then rapidly cooled to 20°C using a cooling device with scraping blades (Contherm), and mixed with a cake mixer to prepare a spread. Here, the lactic acid-fermented papaya is prepared by washing and sorting the papaya as described above.
Crushed with a crusher to about 5α, heated and cooled (9
0℃ → 37℃) Solid-liquid mixture obtained at 100JK pH
After adjusting with sodium carbonate for food additive to 6.3, and further heat sterilization and cooling (90℃ → 37℃), pre-fermented fermentation mother liquor of Lactobacillus bulgaricus and Streptococcus thermophilus was added to 1.57% each. Add one by one,
Static fermentation was performed at 37°C for 20 hours, and finally heat treatment (9
It was obtained by completing lactic acid fermentation at 0°C (finally reaching 3°C).
(cooled to 0°C). In addition, each comparative example in each example is also
Other conditions were the same as in the corresponding examples except that papaya not fermented with lactic acid was used instead of lactic acid-fermented papaya. In addition, the lactic acid fermented product (in the comparative example, the solid part was the residue that was not fermented with lactic acid, and the liquid part was the passed-through material.The sensory test was repeated five times by 30 carefully selected inspectors, and 3 points were identified. A two-point preference test was conducted, and the results were tested with a 1% significance level.

- Example 1 Spreads (Examples, Comparative Examples) were manufactured using the following formulations.

When both were compared and a sensory test was performed, a significance test was obtained, and a favorable evaluation was obtained for the spread according to the present invention.

Spreads (Examples, Comparative Examples) were manufactured using the following formulations.

When both were compared and a sensory test was performed, a significance test was obtained, and a favorable evaluation was obtained for the spread according to the present invention.

- Example 3 Spreads (Examples, Comparative Examples) were manufactured using the following formulations.

When both were compared and a sensory test was performed, a significance test was obtained, and a favorable evaluation was obtained for the spread according to the present invention.

[Brief explanation of the drawing]

FIG. 1 is a graph illustrating the lactic acid fermentation situation in the present invention. l...PH curve, 2...acid content curve, 3.4...viable bacteria count curve, patent applicant Kagome Co., Ltd. agent, patent attorney Hiromasa Iriyama

Claims (1)

[Scope of Claims] 1. Flavoring agents, flavoring agents, coloring agents, preservatives, etc. are added as necessary to the emulsified edible oil or fat, and these are heated and cooled as appropriate. A method for producing sedge red, which comprises adding lactic acid-fermented crushed or cut vegetables and/or fruits to the spread when mixing, adjusting, etc. 2. The method for producing a spread according to claim 1, wherein only the solid portion of the lactic acid fermented product is added. 3. The method for producing a spread according to claim 1, in which only the liquid part of the lactic acid fermented product is added. 4. The method for producing a spread according to claim 1, in which only the transparent liquid of the lactic acid fermented product is added. 5. The method for producing a spread according to any one of Claims 1 to 4, wherein lactic acid fermentation is added to the spread in an amount of 20 to 60% by weight.