JPS6314680A - Novel dressing and production thereof - Google Patents

Abstract

PURPOSE:To obtain a low-fat, low-caloric and tasty dressing, by forming vegetables into a crushed or pasty state, subjecting the resultant vegetables to lactic acid fermentation and blending the resultant fermented vegetables with edible oil, edible vinegar and another seasoning. CONSTITUTION:A novel dressing obtained by forming vegetables, e.g. cabbage, onion, carrot, etc., into a crushed or pasty state, adjusting the pH to about 4.5-4.8 with an organic acid, adding a glucide, e.g. glucose, required for lactic acid fermentation, adding lactic acid bacteria, e.g. Lactobacillus plantarum or the lactic acid bacteria and yeast, e.g. Saccharomyces rouxii, to carry out lactic acid fermentation and blending the resultant fermented vegetables with an edible oil, edible vinegar and another seasoning, e.g. common salt or sodium glutamate. The amounts of the fermented vegetables and edible oil blended are preferably as follows. 10-80wt% fermented vegetables and <=40wt% edible oil.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a novel dressing made from lactic acid-fermented vegetables and having a new harmonious flavor and unique body feel, and a method for producing the same.

Due to the trend toward Westernized dietary habits, the ratio and amount of fat intake has increased, and the possibility of this as a factor in adult diseases has generally become a social issue. In response to this trend, it is now said that it is necessary to eat a lot of vegetables in order to maintain health, and eating raw vegetable salads in particular has become commonplace.

(Conventional technology and problems) To eat raw vegetable salad, mayonnaise and dressing are commercially available, but the fat content of mayonnaise is 70%.
It is high at more than 40%, and even dressings (8) contain around 40% (4th edition Japanese Food Standard Composition Table). However, they are often
It is often replaced by polysaccharides from seaweeds and rose bushes, which cannot be said to be pleasant in terms of taste.

(Means for solving the problem) In view of this point, the inventors of the present invention have found that it is possible to more actively consume natural fiber with low fat content, which is useful for improving dietary habits.
Moreover, in order to create a dressing with an unprecedented taste by utilizing vegetables, as a result of intensive research, we used vegetables that were fermented with lactic acid as raw materials. We discovered that it has a new and harmonious complex flavor, and that it is possible to reduce the edible oil and fat content of dressings by utilizing the texture (body texture) of vegetables. He has completed his invention.

That is, the present invention provides a novel low-fat vegetable with a light and harmonious flavor and a unique body feeling, which uses lactic acid-fermented vegetables obtained by lactic acid fermentation with lactic acid bacteria or lactic acid bacteria and yeast as raw materials. It concerns dressings and their manufacturing methods.

The lactic acid bacteria used in the present invention include Lactobacillus,
There are Leuconostoc, Streptococcus, Pediococcus, etc., and a preferred lactic acid bacteria strain is Lactobacillus plantarum T AM 1041 (T
, actobacillus plauta-rum)
, Leuconostoc mesenteroides I A M
1046' (T, euconostoc mesem
terc+1-deS), Lactobacillus casei I
AMl 118 ('J, actobacillus
casei), Lactobacillus bulgaricus IA
M 12091 (j, actobacillus 1lus
bulgaricus), Lactobacillus andophilus IAM 1084 (T, acto=bac
illus acidophi lus), s) v
Butococcus thermophilus I AM 1047
(Strepto-coccus thermoph
illus), Streptococcus cremoris IAM,
1150 (Streptococcus crem
oris), Streptothucus lactis I
AM 1198 (Streptococcus
Iac-tis), etc. Although these methods may be used alone, more preferable lactic acid-fermented vegetables can be obtained by using two or more types of lactic acid bacteria in combination.

In the present invention, by using the above lactic acid bacteria and yeast together,
Some aromatic substances such as alcohol and ester produced by yeast mask the greenishness of vegetables, making it a desirable product. Yeasts used in the present invention include Saccharomyces, Torulopsis, Hansenula, etc., and preferred yeast strains include Saccharomyces cerevisiae IA I 4140 (Saccharomyces
ces cerevi-siae), Satsucharomyces
Ruxi-IAM49 (32 (Sacchalmyc)
es rouxii), Torulopsis parsatiris IAM 4998 (TO-rulopsis v
ersatilis), Hansenula anomala
I AM 4967 (Hausenula ano)
ma-1a) can be given.

Vegetables used in the present invention include cabbage, Chinese cabbage, carrots, radish (roots, leaves), shellfish radish, turnips (roots, stems, leaves), spinach, butterbur, green onions, eggplants, tomatoes, cucumbers, gourds, capocha. , green pepper, green chicken, pea, shinkon, garlic, onion, lettuce, celery, asparagus, garland chrysanthemum, parsley, cauliflower, engraftment, shiitake,
In addition to enoki mushrooms, takana, Nozawana, etc., spice vegetables such as No1-pu; Chinese vegetables such as Pak Choy, Bok Choy, Taa Cai, and Saisin; bio-based vegetables (hybrid vegetables) such as No1 Cran; All the vegetables that grow can be used. Although the vegetables used as raw materials may be used alone, it is possible to make a flavorful dressing by using various types and combinations of vegetables.

If the vegetables used as raw materials are first washed, sorted, cut and crushed, and if necessary immersed in 1% acetic acid water for 30 minutes, it is effective to prevent contamination (bacterial contamination) during the fermentation process. . After that, drain the liquid and heat it to 90°C to 95°C.
Blanch treatment at 1 to 5 minutes at °C. Immediately after treatment, cool to below 25°C and drain thoroughly. Next, the processed vegetables obtained can be directly fermented, or
Alternatively, in order to make the vegetable particles even finer, they are made into a paste by using a high-speed cutter, adjusted to T)H4.5 to 4.8 using an organic acid (e.g. acetic acid, lactic acid), and reduced in carbohydrates. Add the required amount of sugar (e.g. glucose, sucrose, etc.) and stir. To this, 1 to 2% of the fermentation mother liquor that has been pre-fermented is added as a starter. Fermentation conditions are 20-4
0°C 1 preferably 30°C to 37°C 124 hours to 3
The fermentation period is 6 hours, and the end of fermentation is determined by 1)H. In this case, it is important to prevent contamination from the outside. Fermentation is preferably completed at pH 3.2 to 4.0, more preferably pT (3.4 to 3.6).

For vegetables that have been fermented without being crushed or pulverized in advance, they are crushed or pulverized after fermentation is complete. The paste-like fermented vegetables thus obtained are either sterilized to stop further fermentation, or immediately cooled to below 15°C, preferably from 5 to 10°C.

The paste-like fermented vegetables thus obtained can be used as is as a seasoning for dressings as an acidulant with excellent flavor, and the fibers of the fermented vegetables can be further finely emulsified by processing with a homogenizer, etc. By doing so, a smooth texture can be obtained even if the food is low-fat or fat-free. Therefore, by using it as a substitute for acidulant and fat, it can be used as a healthy dressing with a new flavor.

For example, a method for producing a dressing made from paste-like fermented vegetables is as follows.

In the dressing composition of the present invention, the amount of paste-like fermented vegetables is 10 to 80% by weight, preferably 30 to 60% by weight. If it is less than 10%, the characteristics of the added fermented vegetables will not appear, and if it exceeds 80%, the flavor will be heavy and sensory undesirable.

Furthermore, by appropriately separating the pulpy part and the juice part of the fermented vegetable paste, it is possible to adjust the seasoning and texture of the dressing.

A small amount of brewed vinegar such as apple cider vinegar, malt vinegar, grape acid, or alcoholic acid is added to this fermented vegetable paste as necessary.
It is also effective to add some lemon juice, yuzu juice, or other citrus juice to bring out the flavor of the fermented vegetables. Since paste-like fermented vegetables have a considerable sour taste, the amount of vinegar, fruit juice, etc. to be added can be varied depending on preference, but usually 10 to 80% by weight is sufficient.

The vegetable oil has a lower concentration than usual, 40% by weight or less, preferably 1
A low fat content compared to standard dressings, such as 0-30% by weight, more preferably 15-20% by weight, can still result in a light and delicious dressing. In addition, even without adding an emulsifier, if the homogenization process is sufficiently performed with vegetable colloid, it can be emulsified and become a creamy type. In particular, it has been found that even if you do not add vegetable oil at all, you can make a delicious dressing by applying a sufficient emulsification process and adding some flavor. In addition, seasonings such as salt, sugar, monosodium glutamate, soy sauce, miso, bean sauce, various extracts, dashi stock, and various spices such as pepper, ginger, and mace may be added according to preference. In addition, it is also possible to add starch, modified starch, egg yolk, and various gums to convert it into a mayonnaise type. Also, since it is made from vegetables, it can be used as a new dressing for 1mu, and by changing the seasoning, it can also be used as a sauce for grilled meat.

By thoroughly mixing these dressing compositions of the present invention or, in some cases, homogenizing them, and filling them into a container, a new low-fat, low-strength IJ made from vegetables can be prepared.
＋、You can get a healthy, light and delicious dressing that is high in dietary fiber. In order to keep it for a long time, it is sufficient to pasteurize it at 60 to 70°C.

(Effect of Kajimei) As mentioned above, the dressing of the present invention containing fermented vegetables obtained by fermenting vegetables with lactic acid bacteria or lactic acid bacteria and yeast as raw materials is a low-fat, light and delicious dressing. Therefore, it is low in calories, and since it is made from vegetables, it is rich in dietary fiber, making it a significant invention that can provide an extremely healthy new dressing.

(Examples) The present invention will be explained below with reference to Examples, but the present invention is not limited to these examples.

Example 1 3 to 4 pieces of the epidermis were removed, sorted, and washed cabbages 10 to 9 were cut into 1-width pieces using a food cutter, and then immersed in a 1% acetic acid solution for 30 minutes. After blanching at 95°C for 13 minutes, the mixture is cooled and immediately made into a paste using a high-speed cutter. This was adjusted to pH 4.8 with 5% acetic acid, 1% glucose was added, and Lactobacillus plantarum IAM 1 was cultured in advance as a starter.
041 fermentation mother liquor was added, and fermentation was carried out at 80° C. for 186 hours in a fermentor. pH8,6
Fermentation was terminated when the temperature reached 5°C, and the mixture was immediately cooled to 5°C.

To this fermented vegetable were added 4 kg of vinegar, 4 kq of salad oil, 1 kg of mud paste, 500 g of grated onion, 1 spice, and a few seasonings, and mixed well to obtain a separate dressing. Although the fat content of this dressing was 20% by weight, it was a hot and delicious dressing.

Example 2 Fermented cabbage 5k in paste form by the same operation as Example 1
(Make j, and add 9 to dressing 10 of the present invention in the same way.)
made. In addition, as shown in Table 1 for comparison, dressings using unfermented cabbage (Comparative Example A),
A dressing (Comparative Example B) with the same water content and acidity of organic acid composition as the dressing of the present invention and 40% salad oil was made and a sensory test conducted by 20 expert panelists revealed that it was light and had one flavor. The dressing of the present invention was overwhelmingly supported.

Examples 3 to 4 As shown in Table 2, 40% by weight of the salad oil of Comparative Example B in Example 2 was replaced with fermented cabbage (
When a dressing (Example 4) was prepared in which half of the same oil and fat as in Example 3) was replaced with fermented cabbage, and a sensory test was conducted by 20 expert panelists, all dressings of the present invention were overwhelmingly supported.

Table 2 - Corresponding to Comparative Example B in Example 2, which does not contain fermented cabbage ゛Example 5゜ Paste cabbage 101q was made in the same manner as in Example 1,
Lactobacillus blanching IAM1041 Starter 100 Shoulder/and Satucharomyces ruxi-IAM
100 s+l of starter No. 4962 was added at the same time and cultured at 30°C for 142 hours to obtain fermented cabbage paste. Using this, 20 kq of dressing was obtained in the same manner as in Example 1.

This dressing had a mild aroma and was delicious.

Example 6 In the same manner as in Example 5, 10 kg of paste-like fermented cabbage fermented with lactic acid bacteria and yeast was obtained. Using this as raw material,
When making the dressing of the present invention, when blending other raw materials, emulsification treatment was performed using a high-speed cutter (18,000 rpm x 5 minutes) and a pressure homogenizer (200 kti/cm) to produce a creamy type dressing. In this case, no emulsifier was added, but no oil separation was observed even if the product was kept in the refrigerator for one month.

Example 7 Three parts of cabbage, one part of tomato, one part of tomato, one part of carrots, two parts of 9 parts of celery were shredded, and then cut into pieces using a high-speed cutter to obtain paste-like vegetables. Lactobacillus plantarum IAM104M: Leuconostoc mesenteroides IAM 1046 was cultured in this to obtain a paste-like fermented vegetable. The dressing of the present invention was produced using this fermented vegetable. This dressing was superior to the cabbage dressing of Example 1 in terms of flavor.

Example 8 In the same manner as in Example 7, paste-like fermented vegetables 10 to 9 were obtained. When making the dressing of the present invention using this, the content of fermented vegetables was added in the proportions shown in Table 3 to make the dressing, and the dressing was prepared using a specialized panel test conducted in Example 2.
A sensory test was conducted by 20 people. Table 3 shows the results.
Also shown.

Table-3 ◎: Something delicious in the two-point comparison test (1% significant difference) ○: Something delicious in the two-point comparison test (5% significant difference) △: Something delicious in the two-point comparison test (significant difference) None) Table-3
From this, it can be seen that the amount of fermented vegetables added is preferably 10 to 80% by weight, more preferably 30 to 60% by weight.

Claims (7)

[Claims] (1) A novel dressing characterized by containing fermented vegetables obtained by lactic acid fermentation with lactic acid bacteria or lactic acid bacteria and yeast. (2) The dressing according to claim 1, wherein the content of fermented vegetables is 10 to 80% by weight. (3) The dressing according to claim 1, wherein part or all of the edible oil in the dressing is replaced with fermented vegetables. (4) A method for producing a dressing, which comprises crushing or turning vegetables into a paste, subjecting them to lactic acid fermentation, and blending the obtained fermented vegetables with edible oil, vinegar, and other seasonings. (5) The method according to claim 4, wherein the amount of fermented vegetables is 10 to 80% by weight. (6) The manufacturing method according to claim 4, wherein the amount of edible oil is 40% by weight or less. (7) The manufacturing method according to claim 4, which uses lactic acid-fermented vegetables made into a paste.