JP2013005777A - Vegetable vinegar and processed food using the same - Google Patents
Vegetable vinegar and processed food using the same Download PDFInfo
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Abstract
Description
本発明は、ニンジンを含む野菜原料を酢酸発酵させたにも拘らず、ニンジン由来の特有の青臭さがマスキングされた野菜酢及びこれを用いた加工食品に関する。 TECHNICAL FIELD The present invention relates to a vegetable vinegar masked with a carrot-derived characteristic blue odor, and a processed food using the same, even though a vegetable raw material containing carrot is fermented with acetic acid.
食酢は、高血圧等の生活習慣病を防ぐ効果を有しており、一般的にヒトの健康に良い調味料である。中でも、リンゴを原料として醸造されたりんご酢や、玄米を原料として醸造された玄米酢は、健康イメージが強く、近年では調味料としてだけではなく、健康飲料のべースとしても用いられている。 Vinegar has the effect of preventing lifestyle-related diseases such as hypertension and is generally a seasoning that is good for human health. Among them, apple vinegar brewed from apples and brown rice vinegar brewed from brown rice have a strong health image, and in recent years they are used not only as seasonings but also as a base for health drinks. .
また、野菜についても同様に、摂取によって生活習慣病予防等の効果が報告がされており、野菜の健康機能についても近年注目されている。特に、ニンジンはがん予防の効果が注目されているβカロテンを豊富に含み、またビタミンＣ、ミネラル類等もバランス良く含まれているため、様々な加工食品に使用されており、今後もその用途の拡大が期待されている。 Similarly, for vegetables, effects such as prevention of lifestyle-related diseases have been reported by ingestion, and the health functions of vegetables have recently attracted attention. In particular, carrots are used in various processed foods because they contain abundant β-carotene, which has been attracting attention for cancer prevention, and also contain vitamin C and minerals in a well-balanced manner. Expansion of applications is expected.
しかしながら、野菜の搾り汁、特にニンジンの搾り汁には、ニンジン特有の青臭みがあることから、不得手とする消費者も多い。更に、原料としてニンジンの搾り汁等を用い、それらを酢酸発酵させる野菜酢においては、ニンジン特有の青臭みが強くなってしまい好まれないという問題があった。 However, there are many consumers who are not good at vegetable juices, especially carrot juices, because they have a blue odor peculiar to carrots. Furthermore, vegetable vinegar that uses carrot juice or the like as a raw material and is fermented with acetic acid has a problem that the blue odor peculiar to carrots becomes strong and is not preferred.
ニンジンの酢酸発酵物を配合する野菜酢において、ニンジン特有の青臭さを解決する方法として、例えば、特開２００９−１２５０３９号公報（特許文献１）に、イソマルトオリゴ糖を配合させる方法が記載されている。しかしながら、この方法は、ニンジン等の野菜を酢酸発酵させた野菜酢において、青臭さの軽減はされるものの、消費者の要望を十分に解決できるものではなかった。 As a method for solving the blue odor peculiar to carrots in vegetable vinegar blended with carrot acetic acid fermented product, for example, JP 2009-125039 A (Patent Document 1) describes a method of blending isomaltoligosaccharides. Yes. However, although this method can reduce the blue odor in vegetable vinegar obtained by subjecting vegetables such as carrots to acetic acid fermentation, it has not been able to sufficiently solve consumer demands.
そこで、本発明は、ニンジンを含む野菜原料を酢酸発酵させたにも拘らず、ニンジン由来の特有の青臭みがマスキングされた野菜酢及びこれを用いた加工食品を提供するものである。 Therefore, the present invention provides a vegetable vinegar masked with a carrot-derived characteristic blue odor, and a processed food using the same, despite the fact that a vegetable raw material containing carrots was subjected to acetic acid fermentation.
本発明者等は、前記目的を達成すべく鋭意研究を重ねた結果、野菜原料として、ニンジンと、少なくとも１種以上の特定の野菜を組み合わせて用い、これらニンジンと特定の野菜を含む野菜原料を同時に酢酸発酵させるならば、意外にも、ニンジン由来の特有の青臭さがマスキングされることを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the present inventors have used carrots and at least one or more kinds of specific vegetables as vegetable raw materials, and used vegetable raw materials containing these carrots and specific vegetables. If acetic acid fermentation is carried out at the same time, it was surprisingly found that the unique blue odor derived from carrots is masked, and the present invention has been completed.
すなわち、本発明は、
（１）ニンジンを酢酸発酵させてなる野菜酢において、ニンジンと下記第１野菜群の１種以上とを含む野菜原料を酢酸発酵させてなる野菜酢、
第１野菜群：セロリ、パセリ、クレソン、小松菜、又はコリアンダー
（２）上記第１野菜群として少なくともセロリを用いる、（１）記載の野菜酢、
（３）前記野菜原料として、更に、下記第２野菜群の１種以上を含む（１）又は（２）記載の野菜酢、
第２野菜群：ジャガイモ、コーン、カボチャ、パプリカ、キャベツ、ブロッコリー、ピーマン、アスパラガス、カリフラワー、タマネギ又はトマト
（４）前記第１野菜群として少なくともセロリ、前記第２野菜群としてジャガイモ、コーン又はカボチャから選択される少なくとも１種以上を用いる、（１）乃至（３）のいずれかに記載の野菜酢、
（５）（１）乃至（４）のいずれかに記載の野菜酢を配合してあることを特徴とする加工食品、
（６）食品が飲料である（５）記載の加工食品、
（７）食品が酸性液状調味料である（５）記載の加工食品、
である。
That is, the present invention
(1) In vegetable vinegar obtained by subjecting carrot to acetic acid fermentation, vegetable vinegar obtained by subjecting vegetable material containing carrot and one or more of the following first vegetable group to acetic acid fermentation,
First vegetable group: Celery, parsley, watercress, Komatsuna, or coriander (2) Vegetable vinegar according to (1), wherein at least celery is used as the first vegetable group.
(3) As said vegetable raw material, the vegetable vinegar of (1) or (2) description further including 1 or more types of the following 2nd vegetable group,
Second vegetable group: potato, corn, pumpkin, paprika, cabbage, broccoli, pepper, asparagus, cauliflower, onion or tomato (4) At least celery as the first vegetable group, potato, corn or pumpkin as the second vegetable group The vegetable vinegar according to any one of (1) to (3), using at least one selected from
(5) A processed food comprising the vegetable vinegar according to any one of (1) to (4),
(6) The processed food according to (5), wherein the food is a beverage,
(7) The processed food according to (5), wherein the food is an acidic liquid seasoning,
It is.
本発明によれば、ニンジンを含む野菜原料を酢酸発酵させたにも拘らず、ニンジン由来の特有の青臭さがマスキングされた野菜酢を提供することができる。これにより、野菜酢について、食品市場、特に、調味料、健康飲料市場等の更なる拡大が期待できる。 ADVANTAGE OF THE INVENTION According to this invention, although the vegetable raw material containing a carrot was acetic acid fermented, the vegetable vinegar by which the peculiar blue odor derived from a carrot was masked can be provided. Thereby, about vegetable vinegar, the further expansion of the food market, especially a seasoning, a health drink market, etc. can be anticipated.
以下、本発明を詳細に説明する。なお、本発明において「％」は「質量％」、「部」は「質量部」を意味する。 Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.
野菜酢とは、野菜を原料として酢酸発酵させてなる醸造酢のことである。また、「野菜酢」と表記できる醸造酢に関しては、ＪＡＳ規格により「（１）醸造酢のうち穀類及び果実を使用しないものであって、１種類の野菜、その他の農産物又ははちみつをそれぞれ一定重量以上使用しており、かつ、使用した原材料のうち当該野菜、その他の農産物又ははちみつの重量の割合が最も多い場合、または、（２）醸造酢のうち穀類、果実、その他の農産物及びはちみつを使用しないものであって、２種類以上の野菜を使用し、そのうち１種類以上の野菜を一定重量以上使用しており、かつ、使用した原材料のうち野菜の重量の割合が最も多い場合に「醸造酢（○○酢）（野菜酢、当該野菜等）」と記載することができる」と定められている。なお、ＪＡＳ規格による野菜の配合量の規定は、醸造酢１リットル当たりの使用量として、例えば、ニンジンならば３３０ｇ以上、ジャガイモ１３０ｇ以上等と定められている。 Vegetable vinegar is brewed vinegar that is fermented with acetic acid using vegetables as a raw material. In addition, regarding brewed vinegar that can be expressed as “vegetable vinegar”, according to the JAS standard, “(1) cereals and fruits are not used in brewed vinegar, and each vegetable, other agricultural product or honey has a constant weight. When the above ingredients are used and the weight ratio of the vegetables, other agricultural products or honey is the highest among the raw materials used, or (2) cereals, fruits, other agricultural products and honey are used in the brewed vinegar If you use two or more kinds of vegetables, of which one or more kinds of vegetables use more than a certain weight, and the percentage of the weight of vegetables among the used raw materials is the highest, (XX vinegar) (vegetable vinegar, said vegetables, etc.) "can be described". In addition, the prescription | regulation of the compounding quantity of the vegetable by JAS specification is defined as the usage-amount per liter of brewing vinegars, for example, if it is a carrot, 330 g or more, potato 130 g or more.
本発明の野菜酢に用いるニンジンは、その種類は特に限定されないが、例えば、西洋系ニンジン、東洋系ニンジンに加え、根の長さによって分類される三寸ニンジン、四寸ニンジン、五寸ニンジン等の短根種と長根種、スイートキャロット、ピッコロ、ベビーキャロット等のミニニンジン等を用いるとよい。 The type of carrot used in the vegetable vinegar of the present invention is not particularly limited. For example, in addition to western carrots, oriental carrots, three carrots, four carrots, five carrots and the like classified according to root length Short carrots and long roots, sweet carrots, piccolo, baby carrots and other mini carrots may be used.
本発明の野菜酢に用いるニンジンの配合量は、ストレート換算で野菜酢中３３〜９５％が好ましく、５０〜８５％がより好ましい。配合量が前記範囲より少ないと、野菜酢に求められているニンジンの風味が感じられず、好ましくない。前記範囲より多いと、野菜の発酵に時間を要するため、効率が悪く、好ましくない。なお、ストレート換算とは、濃縮、希釈等の濃度変化を伴う加工を行っていない原料濃度への換算を指す。 The amount of carrot used in the vegetable vinegar of the present invention is preferably 33 to 95% in vegetable vinegar, more preferably 50 to 85% in straight conversion. If the blending amount is less than the above range, the carrot flavor required for vegetable vinegar is not felt, which is not preferable. When the amount is more than the above range, it takes time for the fermentation of the vegetables, so that the efficiency is poor and is not preferable. In addition, straight conversion refers to conversion to the raw material density | concentration which has not performed the process accompanying concentration changes, such as concentration and dilution.
他の野菜を加えずにニンジンを原料として酢酸発酵させた場合、ニンジン由来の特有の青臭みが強いオフフレーバーとなって発生してしまうが、本発明においては、野菜原料として、前記ニンジンと、第１野菜群のセロリ、パセリ、クレソン、小松菜、又はコリアンダーから選択される少なくとも１種以上とを含む野菜原料を酢酸発酵させることを特徴とし、これにより、ニンジン特有の青臭みがマスキングされる。 When acetic acid fermentation is carried out using carrot as a raw material without adding other vegetables, the carrot-derived unique blue odor will be generated as a strong off-flavor, but in the present invention, as the vegetable raw material, the carrot, A vegetable raw material containing at least one selected from celery, parsley, watercress, Japanese mustard spinach, or coriander of the first vegetable group is subjected to acetic acid fermentation, thereby masking the green smell peculiar to carrots.
セロリとは、オランダミツバ、清正ニンジンとも呼ばれている。特有の芳香を有しており、香味野菜として一般的に広く用いられている。本発明に用いるセロリは、その種類を限定するものではないが、例えば、コーネルセロリ、ホワイトブルーム、ゴールデンブルーム、トップセラー、セロリアック、ミニセロリ、スープセロリ、芹葉等が挙げられる。 Celery is also called Dutch Mitsuba or Kiyomasa Carrot. It has a unique aroma and is generally widely used as a flavored vegetable. The type of celery used in the present invention is not limited, and examples thereof include Cornel celery, white bloom, golden bloom, top seller, celeriac, mini celery, soup celery, and persimmon leaves.
パセリは、特有の芳香を有しており、におい消し、飲用等多種多様の形で利用されている。また、パセリは精油成分を多く含むハーブの1つでもある。本発明の野菜酢に用いるパセリは、その種類を特に限定するものではないが、食用のもの等を用いると良い。 Parsley has a unique fragrance and is used in a wide variety of forms such as odor elimination and drinking. Parsley is also one of the herbs that are rich in essential oil components. The kind of the parsley used in the vegetable vinegar of the present invention is not particularly limited, but an edible one may be used.
クレソンは、ウォータークレス、ミズガラシ、オランダガラシとも呼ばれ、特有の芳香を持っている。本発明の野菜酢に用いるクレソンは、その種類は特に限定されず、一般的な食用のもの等を用いると良い。 Watercress, also known as water cress, sorghum, or Dutch garashi, has a unique fragrance. The kind of watercress used for the vegetable vinegar of the present invention is not particularly limited, and general edible foods may be used.
小松菜は、別名冬菜、鶯菜とも呼ばれ、野菜として一般的に広く利用されている。本発明の野菜酢に用いる小松菜は、その種類は特に限定されず、一般的な食用のもの等を用いると良い。 Komatsuna is also known as winter vegetables or side dish, and is widely used as a vegetable. The kind of Komatsuna used for the vegetable vinegar of the present invention is not particularly limited, and a general edible one may be used.
コリアンダーは、別名パクチー、シャンツァイ等と呼ばれており、特有の芳香がある。本発明の野菜酢に用いるコリアンダーは、その種類は特に限定されず、一般的な食用のもの等を用いると良い。 Coriander is also known as Pakuchi, Shanzei, etc., and has a unique fragrance. The type of coriander used in the vegetable vinegar of the present invention is not particularly limited, and general edible foods may be used.
本発明の野菜酢に用いる前記第１野菜群の合計配合量は、ストレート換算で野菜酢中０．１〜６０％が好ましく、１〜３０％がより好ましい。配合量が前記範囲より少ないと、ニンジン由来の特有の青臭みが十分にマスキングされず、好ましくない。前記範囲より多いと、前記第１野菜群の風味が強くなり、野菜酢に求められているニンジン本来の風味がマスキングされやすいため、好ましくない。 The total amount of the first vegetable group used in the vegetable vinegar of the present invention is preferably 0.1 to 60%, more preferably 1 to 30% in the vegetable vinegar in straight conversion. If the blending amount is less than the above range, the peculiar blue odor derived from carrot is not sufficiently masked, which is not preferable. When the amount is more than the above range, the flavor of the first vegetable group becomes strong, and the original flavor of carrots required for vegetable vinegar is easily masked, which is not preferable.
本発明の野菜酢に用いるニンジンと前記第１野菜群の配合比率は、ストレート換算でニンジン１部に対して第１野菜群の合計が０．０２〜１部であることが好ましく、０．０５〜０．３部であることがより好ましい。第１野菜群の配合比率が前記範囲より少ないと、ニンジン由来の特有の青臭みが十分にマスキングされず、好ましくない。第１野菜群の配合比率が前記範囲より多いと、第１野菜群の風味が強くなり、野菜酢に求められているニンジン本来の風味がマスキングされやすいため、好ましくない。 As for the compounding ratio of the carrot used for the vegetable vinegar of this invention, and the said 1st vegetable group, it is preferable that the sum total of a 1st vegetable group is 0.02-1 part with respect to 1 part of carrot in straight conversion, 0.05 More preferably, it is -0.3 part. When the blending ratio of the first vegetable group is less than the above range, the peculiar blue odor derived from carrots is not sufficiently masked, which is not preferable. When the blending ratio of the first vegetable group is larger than the above range, the flavor of the first vegetable group becomes strong, and the original flavor of carrots required for vegetable vinegar is easily masked, which is not preferable.
本発明においては、特に、前記第１野菜群のうち少なくともセロリを加えると、ニンジン由来の特有の青臭みマスキング効果がより得られ易く好ましい。 In the present invention, it is particularly preferable to add at least celery from the first vegetable group because a unique blue odor masking effect derived from carrots is more easily obtained.
以上に記載した通り、酢酸発酵させる野菜原料として、ニンジンに上述の第１野菜を加え酢酸発酵させるとニンジン由来の特有の青臭みマスキング効果が得られる。そして、本発明は、更に、前記野菜原料として、ジャガイモ、コーン、カボチャ、パプリカ、キャベツ、ブロッコリー、ピーマン、アスパラガス、カリフラワー、タマネギ又はトマトから選択される少なくとも１種以上からなる第２野菜群を用い、前記ニンジン、第１野菜群、及び第２野菜群を含む野菜原料を酢酸発酵させることが好ましく、これにより、ニンジン由来の特有の青臭みマスキング効果が高まる。 As described above, as a vegetable raw material to be acetic acid fermented, when the above-mentioned first vegetable is added to carrot and subjected to acetic acid fermentation, a peculiar blue odor masking effect derived from carrot is obtained. The present invention further includes a second vegetable group comprising at least one selected from potato, corn, pumpkin, paprika, cabbage, broccoli, bell pepper, asparagus, cauliflower, onion or tomato as the vegetable raw material. It is preferable that the vegetable raw material including the carrot, the first vegetable group, and the second vegetable group is subjected to acetic acid fermentation, thereby increasing the characteristic blue odor masking effect derived from carrots.
ジャガイモは、野菜として一般的に広く利用されている。本発明の野菜酢に用いるジャガイモは、その種類を限定するものではないが、生食用、加工用等を用いることができ、例えば、男爵いも、メークイン、キタアカリ、とうや、ワセシロ、トヨシロ、インカのめざめ、デジマ、ラセット・バーバンク、シンシア等が挙げられる。 Potatoes are generally widely used as vegetables. The type of potato used in the vegetable vinegar of the present invention is not limited, but can be used for raw food, for processing, etc. For example, Baron, Makein, Kitaakari, Toya, Waseshiro, Toyoshiro, Inca Awakening , Digima, Russet Burbank, Cynthia and the like.
本発明の野菜酢に用いるコーンは、その種類を限定するものではないが、一般的に食用のものを用いれば良く、例えば色や食味による分類では甘味種（スイートコーン）として味来、サニーショコラ、ゴールドラッシュ、ミエルコーン、甘味バイカラー種としてハニーバンダム、ピーターコーン、ゆめのコーン、カクテルコーン、甘味白色種としてピュアホワイト等を用いることができる。 The type of the corn used in the vegetable vinegar of the present invention is not limited, but generally edible ones may be used. For example, in the classification based on color and taste, the corn is sweet and sweet chocolate. Gold rush, Miel corn, Honey bidam, Peter corn, Dream corn, Cocktail corn, Sweet white, Pure white, etc. can be used.
本発明の野菜酢に用いるカボチャは、その種類を特に限定するものではないが、西洋カボチャ、東洋カボチャ、ペポカボチャ等が挙げられる。 The type of the pumpkin used in the vegetable vinegar of the present invention is not particularly limited, and examples thereof include western pumpkin, oriental pumpkin, and peppo pumpkin.
パプリカは、ピーマンやシシトウガラシと同じく果実に辛味をもたないトウガラシの栽培品種であり、野菜として一般的に広く利用されている。果実はやや大型であり、果汁が多く、糖度が高いのが特徴である。栄養素の構成もピーマンに似ているが、ビタミン様物質の一種であるビタミンＰを含んでいる。本発明の野菜酢に用いるパプリカは、その種類は特に限定されず、一般的な食用のもの等を用いると良い。 Paprika is a cultivar of chili pepper that does not have a pungent taste on the fruit, as is the case with peppers and chili peppers, and is widely used as a vegetable in general. The fruit is slightly large, has a lot of juice and has a high sugar content. The nutrient composition is similar to peppers, but it contains vitamin P, a kind of vitamin-like substance. The kind of paprika used for the vegetable vinegar of the present invention is not particularly limited, and a general edible one may be used.
キャベツは、葉が柔らかく癖のない味であるため、様々な料理に使用される野菜である。本発明の野菜酢に用いるキャベツは、その種類は特に限定されないが、ムラサキキャベツ、サボイキャベツ、ハボタン、札幌大球等、一般的な食用のもの等を用いると良い。 Cabbage is a vegetable that is used in various dishes because it has a soft leaf-free taste. The type of cabbage used in the vegetable vinegar of the present invention is not particularly limited, but it is preferable to use general edible foods such as purple cabbage, savoy cabbage, ha button, Sapporo large ball.
ブロッコリーは、別名ミドリハナヤサイ（緑花椰菜）、メハナヤサイ（芽花椰菜）とも呼ばれている野菜であり、緑色の花蕾と茎を食用とし、ビタミンＢ、ビタミンＣ、カロチンや鉄分を豊富に含み、野菜として広く一般的に利用されている。本発明の野菜酢に用いるブロッコリーは、その種類は特に限定されず、食用のもの等を用いると良い。 Broccoli is a vegetable that is also known as Midorihanaayasai (green flower side dish) or Mehanayasai (meadflower side dish). It is edible with green flower buds and stems, and contains abundant vitamin B, vitamin C, carotene and iron. Widely used in general. The kind of broccoli used for the vegetable vinegar of the present invention is not particularly limited, and edible ones may be used.
ピーマンは、トウガラシの品種の一つであり、果実にカプサイシンを含まないため一般的に辛みはなく、熟すると緑色から橙色、赤色等に変化する。成熟した果肉には甘味があるが、未成熟の果肉には独特の青臭い風味と苦味がある。本発明の野菜酢に用いるピーマンは、その種類は特に限定されないが、食用のもの等を用いると良い。 Bell pepper is one of the capsicum varieties, and since it does not contain capsaicin in the fruit, it generally does not have a hot taste, and changes from green to orange, red, etc. when ripe. Mature pulp has a sweet taste, while immature pulp has a characteristic blue odor and bitterness. The kind of peppers used in the vegetable vinegar of the present invention is not particularly limited, but edible ones may be used.
アスパラガスは、別名オランダキジカクシ、オランダウド、マウバウドとも呼ばれ、野菜として一般的に広く利用されている。本発明の野菜酢に用いるアスパラガスは、その種類は特に限定されないが、具体的には、グリーンアスパラガス、ホワイトアスパラガス、ミニアスパラガス等が挙げられ、食用のもの等を用いると良い。 Asparagus is also known as the Dutch pheasant beetle, the Dutch udder, and the maubaud, and is widely used as a vegetable in general. The type of asparagus used in the vegetable vinegar of the present invention is not particularly limited, and specific examples include green asparagus, white asparagus, mini asparagus, and edible ones.
カリフラワーは花キャベツとも呼ばれており、キャベツの一変種である。ビタミンＢ１、Ｂ２が多く、ビタミンＣを６５ｍｇ／１００ｇ含む。本発明の野菜酢に用いるカリフラワーは、その種類を特に限定するものではないが、食用のもの等を用いると良い。 Cauliflower, also called flower cabbage, is a variant of cabbage. There are many vitamins B1 and B2, and vitamin C contains 65mg / 100g. The kind of cauliflower used in the vegetable vinegar of the present invention is not particularly limited, but an edible one may be used.
タマネギは、外皮の色により白、黄、赤タマネギに分けており、最もよく使用されるものは黄色辛タマネギである。本発明の野菜酢に用いるタマネギは、特に限定されないが、ミニタマネギ、ベビーオニオン、ペコロス、一口タマネギ等と呼ばれる小タマネギ等も用いることができる。 Onions are divided into white, yellow and red onions according to the color of the hull, and the most frequently used one is yellow spicy onion. Although the onion used for the vegetable vinegar of this invention is not specifically limited, The small onion etc. which are called a mini onion, a baby onion, a pecolos, a bite onion, etc. can be used.
本発明の野菜酢に用いるトマトは、その種類は特に限定されず、フレッシュトマトの他、ホールトマト、ダイストマト、トマトピューレ、トマトペースト、レトルト処理を施したトマト缶詰等の加工処理を施したものであってもよい。 The type of tomato used in the vegetable vinegar of the present invention is not particularly limited. In addition to fresh tomato, whole tomato, dice tomato, tomato puree, tomato paste, processed tomato canned retort, etc. It may be.
本発明の野菜酢に用いる前記第２野菜群の合計配合量は、ストレート換算で野菜酢中０．１〜６０％が好ましく、１〜３０％がより好ましい。配合量が前記範囲より少ないと、ニンジン特有の青臭みの更なるマスキング効果が十分に発揮されず、好ましくない。前記範囲より多いと、前記第２野菜群の風味が強くなり、野菜酢に求められているニンジン本来の風味がマスキングされやすいため、好ましくない。 The total blending amount of the second vegetable group used in the vegetable vinegar of the present invention is preferably 0.1 to 60%, more preferably 1 to 30% in the vegetable vinegar in straight conversion. If the blending amount is less than the above range, the further masking effect of the blue odor peculiar to carrots is not sufficiently exhibited, which is not preferable. When the amount is more than the above range, the flavor of the second vegetable group becomes strong, and the original flavor of carrots required for vegetable vinegar is easily masked, which is not preferable.
本発明の野菜酢に用いるニンジンと前記第２野菜群の配合比率は、ストレート換算でニンジン１部に対して第２野菜群の合計が０．０２〜１部であることが好ましく、０．０５〜０．３部であることがより好ましい。第２野菜群の配合比率が前記範囲より少ないと、ニンジン由来の特有の青臭みが十分にマスキングされず、好ましくない。第２野菜群の配合比率が前記範囲より多いと、第１野菜群の風味が強くなり、野菜酢に求められているニンジン本来の風味がマスキングされやすいため、好ましくない。 As for the compounding ratio of the carrot used for the vegetable vinegar of this invention, and the said 2nd vegetable group, it is preferable that the sum total of a 2nd vegetable group is 0.02-1 part with respect to 1 part of carrot in straight conversion, 0.05 More preferably, it is -0.3 part. If the blending ratio of the second vegetable group is less than the above range, the unique blue odor derived from carrots is not sufficiently masked, which is not preferable. When the blending ratio of the second vegetable group is larger than the above range, the flavor of the first vegetable group becomes strong, and the original flavor of carrots required for vegetable vinegar is easily masked, which is not preferable.
本発明においては、特に、前記第２野菜群のうち、ジャガイモ、コーン又はカボチャから選択される少なくとも１種以上を用いると、ニンジン由来の特有の青臭みマスキング効果がより得られ易く好ましい。 In the present invention, it is particularly preferable to use at least one selected from potatoes, corns and pumpkins among the second vegetable group because it is easier to obtain a unique blue odor masking effect derived from carrots.
本発明の野菜酢の野菜原料としては、本発明の効果を損なわない限り、上記以外の野菜を用いても良い。例えば、レタス、カブ、赤カブ、ほうれん草、モロヘイヤ、シソ、ミツバ、バジル、グリーンピース、白菜、ビーツ、大根、ケール、モロヘイヤ、セリ、キュウリ、シュンギク、チシャ、オクラ、エンドウ、ナス、青梗菜、タアサイ等を用いることができる。 As a vegetable raw material of the vegetable vinegar of this invention, you may use vegetables other than the above as long as the effect of this invention is not impaired. For example, lettuce, turnip, red turnip, spinach, morohaya, perilla, honey bee, basil, green peas, Chinese cabbage, beetroot, radish, kale, morohaya, seri, cucumber, shungiku, chisha, okra, pea, eggplant, chok choy, taasai Etc. can be used.
本発明の野菜酢全体に対する野菜の配合量は、ストレート換算で３４〜１５０％が好ましく、４０〜１００％がより好ましい。野菜の配合量が前記範囲より少ないと、野菜特有の香りがせず野菜酢として好ましくない。前記範囲より多いと、酢酸発酵に時間を要し、雑菌の増殖等のリスクがあるため好ましくない。 34-150% is preferable in straight conversion, and, as for the compounding quantity of the vegetable vinegar with respect to the whole vegetable vinegar of this invention, 40-100% is more preferable. If the blending amount of the vegetable is less than the above range, there is no scent peculiar to vegetables, which is not preferable as vegetable vinegar. When the amount is more than the above range, it takes time for the acetic acid fermentation, which is not preferable because there is a risk of proliferation of various bacteria.
本発明の野菜酢において、酢酸発酵に用いる野菜原料の形態は特に限定されず、生野菜、凍結解凍したもの、ペースト状のもの、ジュース状、レトルト処理を施した缶詰等に加工されたもの等を用いることができる。また、これらの野菜には必要に応じて選別洗浄、剥皮、切断、微細化あるいは破砕、粉砕、搾汁、濃縮、加熱殺菌等の処理を施して野菜搾り汁とする。 In the vegetable vinegar of the present invention, the form of the vegetable raw material used for acetic acid fermentation is not particularly limited, and raw vegetables, frozen and thawed, paste-like, juice-like, processed into a canned retort, etc. Can be used. In addition, these vegetables are subjected to processing such as sorting and washing, peeling, cutting, miniaturization or crushing, pulverization, juice extraction, concentration, and heat sterilization as necessary to obtain vegetable juice.
本発明の野菜酢に用いる酢酸発酵の方法としては、公知の酢酸発酵技術を用いることができる。例えば、静置発酵法、通気発酵法（深部発酵法とも呼ばれる）等の一般的な発酵方法を用いて行えばよい。 As a method of acetic acid fermentation used for the vegetable vinegar of the present invention, a known acetic acid fermentation technique can be used. For example, a general fermentation method such as a stationary fermentation method or an aerated fermentation method (also called a deep fermentation method) may be used.
野菜酢の酢酸発酵に用いる酢酸菌としては、公知の酢酸菌を用いることができる。例えば、アセトバクター（Ａｃｅｔｏｂａｃｔｅｒ）属に属する酢酸菌が良く、アセトバクター・パスツリアヌス（Ａｃｅｔｏｂａｃｔｅｒ
ｐａｓｔｅｕｒｉａｎｕｓ）やアセトバクター・アセチ（Ａｃｅｔｏｂａｃｔｅｒ
ａｃｅｔｉ）等が好ましい。
As acetic acid bacteria used for the acetic acid fermentation of vegetable vinegar, known acetic acid bacteria can be used. For example, an acetic acid bacterium belonging to the genus Acetobacter is good, and Acetobacter (Acetobacter)
pasteurianus) and Acetobacter acetobacter
aceti) and the like.
本発明の野菜酢の酢酸発酵に用いる発酵促進物質は、発酵を促進するための成分、例えば、ビタミン（ニコチン酸、パントテン酸、ビオチン等）、タンパク質、ペプチド、アミノ酸、または核酸等を含んだものであれば特に限定されず、具体的には、例えば、酵母エキス、肉エキス、麦芽エキス、カゼイン加水分解物、卵黄、脱脂粉乳、ビタミン類、補酵素類、ミネラル類等が挙げられ、１種または２種以上を組み合わせて野菜酢に配合させることが出来る。また、野菜酢に対する発酵促進物質の配合量は、０．０１〜１．５％が好ましい。 The fermentation-promoting substance used for acetic acid fermentation of the vegetable vinegar of the present invention includes components for promoting fermentation, such as vitamins (nicotinic acid, pantothenic acid, biotin, etc.), proteins, peptides, amino acids, nucleic acids, etc. If it is, it will not specifically limit, For example, yeast extract, meat extract, malt extract, casein hydrolyzate, egg yolk, skim milk powder, vitamins, coenzymes, minerals etc. are mentioned, for example. Or 2 or more types can be combined and mixed with vegetable vinegar. Moreover, 0.01 to 1.5% of the compounding quantity of the fermentation promoting substance with respect to vegetable vinegar is preferable.
本発明の野菜酢は、酢酸発酵工程において、別途アルコールを配合し酢酸発酵を進行させてもよい。本発明の野菜酢に用いるアルコールの種類は、食用のもの等を用いると良く、その配合量は、酢酸発酵が進行する３〜８％が好ましい。 In the acetic acid fermentation step, the vegetable vinegar of the present invention may be mixed with alcohol separately to allow the acetic acid fermentation to proceed. The kind of alcohol used for the vegetable vinegar of the present invention may be edible, and the blending amount is preferably 3 to 8% at which acetic acid fermentation proceeds.
本発明の野菜酢の酸度は、酢酸換算で２〜８％が好ましく、４〜６％がより好ましい。酸度が前記範囲内であると、ニンジン由来の特有の青臭みのマスキング効果が得られやすい。 The acidity of the vegetable vinegar of the present invention is preferably 2 to 8% in terms of acetic acid, and more preferably 4 to 6%. When the acidity is within the above range, it is easy to obtain a masking effect of carrot-derived characteristic blue odor.
上述した本発明の野菜酢は、ニンジンを含む野菜原料を酢酸発酵させているにも拘らず、ニンジン由来の特有の青臭さがマスキングされ、ニンジン本来の風味を有するものである。したがって、従来の醸造酢と同様に、幅広い加工食品に用いることで、ニンジン由来の特有の青臭さがなくニンジン本来の風味が感じられる新しい美味しさの加工食品が得られる。このような本発明の野菜酢を配合する加工食品は、特に限定されないが、例えば、酢飲料等の飲料、あるいは、ドレッシング、砂糖やみりんを配合した合わせ酢、酢飯、酢豚、酢の物、カルパッチョ、煮物等の食品の用途に利用できる。特に、一度に多量に摂取する飲料や、野菜にかけて喫食するドレッシング等の酸性液状調味料に対し、本発明のニンジン特有の青臭みマスキング効果が得られ易く好ましい。 The above-described vegetable vinegar of the present invention is masked by carrot-derived peculiar blue odor even though the vegetable raw material containing carrot is subjected to acetic acid fermentation, and has the original flavor of carrot. Therefore, similarly to the conventional brewed vinegar, by using it for a wide range of processed foods, a processed food with a new taste that has a peculiar blue smell derived from carrots and has the original flavor of carrots can be obtained. The processed food containing the vegetable vinegar of the present invention is not particularly limited, for example, beverages such as vinegar drinks, or dressing, combined vinegar blended with sugar and mirin, vinegared rice, sour pork, vinegared food, carpaccio, It can be used for foods such as boiled foods. Particularly, it is easy to obtain the masking effect peculiar to the carrot of the present invention for acidic liquid seasonings such as beverages to be consumed in large quantities at once and dressings to be eaten over vegetables.
本発明の飲料における野菜酢の配合量は、５〜９０％が好ましく、１０〜５０％がより好ましい。配合量が、前記範囲より少ないと、青臭みをマスキングしながらニンジン特有の風味を活かした飲料が得られない。前記範囲より多いと、配合量に応じた効果が得られず経済的でない場合がある。 5-90% is preferable and, as for the compounding quantity of the vegetable vinegar in the drink of this invention, 10-50% is more preferable. If the blending amount is less than the above range, a beverage that takes advantage of the carrot-specific flavor while masking the blue odor cannot be obtained. When the amount is more than the above range, the effect corresponding to the blending amount may not be obtained and it may not be economical.
本発明のドレッシングにおける野菜酢の配合量は、０．１〜５０％が好ましく、１〜２０％がより好ましい。配合量が、前記範囲より少ないと、青臭みをマスキングしながらニンジン特有の風味を活かしたドレッシングが得られない。前記範囲より多いと、配合量に応じた効果が得られず経済的でない場合がある。 The amount of vegetable vinegar in the dressing of the present invention is preferably 0.1 to 50%, more preferably 1 to 20%. If the blending amount is less than the above range, a dressing that takes advantage of the carrot-specific flavor while masking the blue odor cannot be obtained. When the amount is more than the above range, the effect corresponding to the blending amount may not be obtained and it may not be economical.
以下に本発明の野菜酢及びこれを用いた加工食品を実施例及び比較例に基づき詳述する。なお、本発明はこれに限定するものではない。 The vegetable vinegar of this invention and the processed food using the same are explained in full detail based on an Example and a comparative example below. Note that the present invention is not limited to this.
［試験例１］
〈野菜酢の調製〉
まず、野菜酢の原料として、表１に記載のニンジン並びに、第１野菜群及び／又は第２野菜群を、ミキサーを用いてそれぞれ粉砕して液状にした後、真空濃縮を行って各野菜濃縮汁を調製した。次に、表１の記載に従って、それぞれ、第１野菜群の濃縮汁６％（ストレート換算３０％）、第２野菜群の濃縮汁６％（ストレート換算３０％）を配合し、これにニンジン濃縮汁８％（ストレート換算４０％）、清水７５％及び９５％アルコール５％を加えて、発酵前の原料混合液３０種類を調製した。なお、発酵前の原料混合液に、第１野菜群又は第２野菜群を配合しない場合は、清水に置き換えた。続いて、発酵前の各原料混合液に、通気発酵法を用いて酢酸発酵を行った後、品温１０〜３０℃で２週間保管して熟成を行い、３０種類の野菜酢を得た（実施例１〜２７、比較例１〜３）。なお、得られた野菜酢の酸度は、全て酢酸換算で４．５〜５．５％であった。
[Test Example 1]
<Preparation of vegetable vinegar>
First, as a raw material for vegetable vinegar, the carrots listed in Table 1 and the first vegetable group and / or the second vegetable group were each pulverized using a mixer to form a liquid, followed by vacuum concentration to concentrate each vegetable. Juice was prepared. Next, according to the description in Table 1, 6% concentrated juice of the first vegetable group (straight conversion 30%) and 6% concentrated juice of the second vegetable group (straight conversion 30%) were mixed, respectively, and carrot concentrated Juice 8% (straight conversion 40%), fresh water 75% and 95% alcohol 5% were added to prepare 30 kinds of raw material mixture before fermentation. In addition, when not mix | blending the 1st vegetable group or the 2nd vegetable group with the raw material liquid mixture before fermentation, it replaced with fresh water. Subsequently, each raw material mixture before fermentation was subjected to acetic acid fermentation using an aerated fermentation method, and then stored for 2 weeks at a product temperature of 10 to 30 ° C. to obtain 30 types of vegetable vinegar ( Examples 1-27, Comparative Examples 1-3). The acidity of the obtained vegetable vinegar was 4.5 to 5.5% in terms of acetic acid.
＜評価＞
ニンジンのみを上記と同様に酢酸発酵して調製した野菜酢を対照において、得られた実施例１〜２７、比較例１〜３の野菜酢の風味を以下の基準で４段階評価した。結果を表１に示す。
<Evaluation>
Using the vegetable vinegar prepared by subjecting only carrots to acetic acid fermentation in the same manner as described above, the flavors of the obtained vegetable vinegars of Examples 1 to 27 and Comparative Examples 1 to 3 were evaluated according to the following criteria. The results are shown in Table 1.
＜評価基準＞
Ａ：ニンジン特有の青臭みが完全にマスキングされている。
Ｂ：ニンジン特有の青臭みがマスキングされている。
Ｃ：ニンジン特有の青臭みがややマスキングされている。
Ｄ：ニンジン特有の青臭みがマスキングされておらず、好ましくない。
<Evaluation criteria>
A: The blue smell peculiar to carrots is completely masked.
B: The blue odor peculiar to carrot is masked.
C: The blue smell peculiar to carrots is slightly masked.
D: The blue odor peculiar to carrots is not masked and is not preferable.
ニンジンと、第１野菜群であるセロリ、パセリ、クレソン、小松菜、又はコリアンダーを合わせて酢酸発酵する場合、得られた野菜酢は、ニンジン特有の青臭みをマスキングする効果が見られた（実施例１〜５）。特に、ニンジンとセロリを用いた場合、オフフレーバーであるニンジン特有の青臭みがよりマスキングされており好ましかった（実施例１）。 When carrot and celery, parsley, watercress, Japanese mustard spinach, or coriander, which are the first vegetable group, are subjected to acetic acid fermentation, the obtained vegetable vinegar has an effect of masking the carrot-specific blue odor (Example) 1-5). In particular, when carrots and celery were used, the blue odor peculiar to carrots, which are off flavors, was more masked (Example 1).
ニンジンとセロリに加えて、第２野菜群であるジャガイモ、コーン、カボチャ、パプリカ、キャベツ、ブロッコリー、ピーマン、アスパラガス、カリフラワー、タマネギ、又はトマトを合わせて酢酸発酵する場合、ニンジンとセロリを合わせた実施例５と比較して、さらにニンジン特有の青臭みが完全にマスキングされており、好ましかった（実施例６〜１６）。また、表には示していないが、第２野菜群としてジャガイモ、コーン、又はカボチャを用いた野菜酢は、パプリカ、キャベツ、ブロッコリー、ピーマン、アスパラガス、カリフラワー、タマネギ及びトマトを用いた場合と比較して、ニンジン特有の青臭みをマスキングする効果が高く、更に好ましいものであった（実施例６〜８）。また、実施例１７〜２７の野菜酢は、ニンジン特有の青臭みをマスキングする効果がみられた。 In addition to carrots and celery, potato, corn, pumpkin, paprika, cabbage, broccoli, peppers, asparagus, cauliflower, onion, or tomato are combined with carrot and celery. Compared to Example 5, the carrot-specific blue odor was completely masked, which was preferable (Examples 6 to 16). Although not shown in the table, vegetable vinegar using potato, corn, or pumpkin as the second vegetable group is compared with the case using paprika, cabbage, broccoli, peppers, asparagus, cauliflower, onion and tomato. And the effect which masks the blue smell peculiar to a carrot was high, and it was still more preferable (Examples 6-8). Moreover, the effect of masking the blue odor peculiar to a carrot was seen for the vegetable vinegar of Examples 17-27.
第１野菜群を用いず、第２野菜群であるカボチャ、ジャガイモ、又は、コーンをニンジンと合わせて酢酸発酵した野菜酢は、ニンジン特有の青臭みがマスキングされておらず、好ましくなかった（比較例１〜３）。 Vegetable vinegar that was acetic acid fermented by combining the second vegetable group pumpkin, potato, or corn with carrot without using the first vegetable group was not preferred because the blue odor peculiar to carrots was not masked (comparison) Examples 1-3).
［試験例２］
〈野菜酢の調製〉
ニンジン、第１野菜群であるセロリ、第２野菜群であるジャガイモ、コーン、又はカボチャを用いてそれぞれの野菜酢を調製した。次に、ニンジン酢、セロリ酢及びジャガイモ酢を等量ずつブレンドした野菜酢、ニンジン酢、セロリ酢及びコーン酢を等量ずつブレンドした野菜酢、並びに、ニンジン酢、セロリ酢及びカボチャ酢を等量ずつブレンドした野菜酢の３種の野菜酢を調製した（比較例４〜６）。なお、得られた野菜酢の酸度は、全て酢酸換算で４．５〜５．５％であった。得られた比較例４〜６の野菜酢は、それぞれ実施例６〜８と同様の原料を個別に酢酸発酵させただけの違いにも拘らず、ニンジン特有の青臭みがマスキングされておらず、好ましくなかった。
[Test Example 2]
<Preparation of vegetable vinegar>
Each vegetable vinegar was prepared using carrot, celery which is the first vegetable group, potato, corn or pumpkin which is the second vegetable group. Next, vegetable vinegar blended with carrot vinegar, celery vinegar and potato vinegar in equal amounts, vegetable vinegar blended with carrot vinegar, celery vinegar and corn vinegar in equal amounts, and carrot vinegar, celery vinegar and pumpkin vinegar in equal amounts Three types of vegetable vinegar were prepared (Comparative Examples 4 to 6). The acidity of the obtained vegetable vinegar was 4.5 to 5.5% in terms of acetic acid. The vegetable vinegars of Comparative Examples 4 to 6 obtained were not masked by the carrot-specific blue odor, despite the difference that the same raw materials as in Examples 6 to 8 were individually fermented with acetic acid. It was not preferable.
［試験例３］
ニンジンとセロリを合わせて酢酸発酵させてなる実施例１の野菜酢に準じて、ニンジンと第１野菜群であるセロリの配合量を下記表２の通りに変更し、本発明のニンジン特有の青臭みをマスキングする効果について調べた。なお、野菜酢全体に対する配合量の増減は、清水の配合量で調整した。評価方法は、試験例１の評価基準に従い評価した。
[Test Example 3]
According to the vegetable vinegar of Example 1 obtained by acetic acid fermentation by combining carrot and celery, the blending amount of carrot and celery which is the first vegetable group is changed as shown in Table 2 below, and the blue specific to the carrot of the present invention The effect of masking odor was investigated. In addition, the increase / decrease of the compounding quantity with respect to the whole vegetable vinegar adjusted with the compounding quantity of fresh water. The evaluation method was evaluated according to the evaluation criteria of Test Example 1.
［表２］
[Table 2]
その結果、ニンジン１部に対する第１野菜群の合計量が、ストレート換算で、０．０２〜１部である場合、ニンジン特有の青臭みが完全にマスキングされていた（Ｎｏ．１〜４）。特に、Ｎｏ．１及び４と比較して、Ｎｏ．２及び３の試験例でより高い本発明の効果が得られたことから、ニンジン１部に対する第１野菜群の合計量が、ストレート換算で、０．０５〜０．３部であることがより好ましいことが分かる。 As a result, when the total amount of the 1st vegetable group with respect to 1 part of carrots is 0.02-1 part by straight conversion, the blue odor peculiar to a carrot was completely masked (No. 1-4). In particular, no. Compared with 1 and 4, Since the higher effect of the present invention was obtained in Test Examples 2 and 3, the total amount of the first vegetable group relative to 1 part of carrot is more preferably 0.05 to 0.3 part in terms of straight. It turns out that it is preferable.
［試験例４］
ニンジンとセロリとカボチャを合わせて酢酸発酵させてなる実施例８の野菜酢に準じて、ニンジンと第２野菜群であるカボチャの配合量を下記表３の通りに変更し、本発明のニンジン特有の青臭みをマスキングする効果について調べた。なお、野菜酢全体に対する配合量の増減は、清水の配合量で調整した。評価方法は、試験例１の評価基準に従い評価した。
[Test Example 4]
According to the vegetable vinegar of Example 8 obtained by acetic acid fermentation by combining carrot, celery and pumpkin, the blending amount of carrot and pumpkin which is the second vegetable group is changed as shown in Table 3 below. The effect of masking the blue odor was investigated. In addition, the increase / decrease of the compounding quantity with respect to the whole vegetable vinegar adjusted with the compounding quantity of fresh water. The evaluation method was evaluated according to the evaluation criteria of Test Example 1.
［表３］
[Table 3]
その結果、ニンジン１部に対する第２野菜群の合計量が、ストレート換算で、０．０２〜１部である場合、ニンジン特有の青臭みが完全にマスキングされていた（Ｎｏ．５〜８）。特に、Ｎｏ．５及び８と比較して、Ｎｏ．６及び７の試験例でより高い本発明の効果が得られたことから、ニンジン１部に対する第２野菜群の合計量が、ストレート換算で、０．０５〜０．３部であることがより好ましいことが分かる。 As a result, when the total amount of the 2nd vegetable group with respect to 1 part of carrots is 0.02-1 part in straight conversion, the blue smell peculiar to a carrot was completely masked (No. 5-8). In particular, no. Compared with 5 and 8, Since the higher effect of the present invention was obtained in Test Examples 6 and 7, the total amount of the second vegetable group relative to 1 part of carrot is more preferably 0.05 to 0.3 part in terms of straight. It turns out that it is preferable.
［実施例２８］
実施例６の野菜酢（ニンジン、セロリ、ジャガイモ）３０％、三温糖５％、はちみつ５％、レモン果汁０．５％、清水５９．５％を攪拌混合し、本発明の野菜酢を配合した飲料を調製した。得られた飲料は、オフフレーバーであるニンジン特有の青臭みがマスキングされており好ましかった。
[Example 28]
Example 6 vegetable vinegar (carrot, celery, potato) 30%, tri-sugar 5%, honey 5%, lemon juice 0.5%, fresh water 59.5%, and mixed with the vegetable vinegar of the present invention A prepared beverage was prepared. The obtained beverage was preferred because the blue odor peculiar to carrot which is an off-flavor was masked.
［実施例２９］
実施例８の野菜酢（ニンジン、セロリ、カボチャ）２０％、食塩３％、レモン果汁１％、液卵黄１％、グルタミン酸ナトリウム０．５％、ブラックペパー０．２％、サラダ油３０％、清水４４．３％を攪拌混合し、本発明の野菜酢を配合した酸性液状調味料（ドレッシング）を調製した。得られた酸性液状調味料（ドレッシング）３０ｇとカットレタス１００ｇを和えて喫食したところ、野菜酢単独で喫食する時よりも、さらにオフフレーバーであるニンジン特有の青臭みがマスキングされており好ましかった。
[Example 29]
Vegetable vinegar (carrot, celery, pumpkin) of Example 8 20%, salt 3%, lemon juice 1%, liquid egg yolk 1%, sodium glutamate 0.5%, black pepper 0.2%, salad oil 30%, fresh water 44 .3% was stirred and mixed to prepare an acidic liquid seasoning (dressing) containing the vegetable vinegar of the present invention. When we drank 30g of the obtained acidic liquid seasoning (dressing) and 100g of cut lettuce, we enjoyed the masking of the off-flavored carrot-specific blue odor compared to eating with vegetable vinegar alone. It was.
［実施例３０］
実施例２９の酸性液状調味料（ドレッシング）において、実施例８の野菜酢を実施例６の野菜酢（ニンジン、セロリ、ジャガイモ）に置き換えて調製した。得られた酸性液状調味料（ドレッシング）３０ｇとカットレタス１００ｇを和えて喫食したところ、実施例２９と同様に、ニンジン特有の青臭みがマスキングされており好ましかった。
[Example 30]
In the acidic liquid seasoning (dressing) of Example 29, it was prepared by replacing the vegetable vinegar of Example 8 with the vegetable vinegar of Example 6 (carrot, celery, potato). When 30 g of the obtained acidic liquid seasoning (dressing) and 100 g of cut lettuce were eaten, the blue odor peculiar to carrots was masked as in Example 29, which was preferable.
［実施例３１］
実施例２９の酸性液状調味料（ドレッシング）において、実施例８の野菜酢を実施例１９の野菜酢（ニンジン、小松菜、カボチャ）に置き換えて調製した。得られた酸性液状調味料（ドレッシング）３０ｇとカットレタス１００ｇを和えて喫食したところ、ニンジン特有の青臭みがマスキングされ好ましかったものの、実施例２９と比べややその効果に劣った。
[Example 31]
In the acidic liquid seasoning (dressing) of Example 29, the vegetable vinegar of Example 8 was replaced with the vegetable vinegar of Example 19 (carrot, Japanese mustard spinach, pumpkin). When 30 g of the obtained acidic liquid seasoning (dressing) and 100 g of cut lettuce were eaten, the blue odor peculiar to carrots was masked and preferred, but the effect was slightly inferior to Example 29.
［実施例３２］
実施例６の野菜酢（ニンジン、セロリ、ジャガイモ）の野菜をニンジン濃縮汁８％（ストレート換算４０％）、セロリ濃縮汁６％（ストレート換算３０％）、ジャガイモ濃縮汁３％（ストレート換算１５％）、ブロッコリー濃縮汁３％（ストレート換算１５％）に置き換えた以外は実施例６に準じて野菜酢を調製した。得られた野菜酢は、ニンジン特有の青臭みをマスキングする効果が見られ、好ましかった。
[Example 32]
Vegetable vinegar of Example 6 (carrot, celery, potato) vegetable carrot concentrate 8% (straight conversion 40%), celery concentrate 6% (straight conversion 30%), potato concentrate 3% (straight conversion 15%) ), Vegetable vinegar was prepared according to Example 6 except that it was replaced with 3% broccoli juice (15% in straight conversion). The obtained vegetable vinegar was preferable because it was effective in masking the carrot-specific blue odor.
［実施例３３］
実施例２９の酸性液状調味料（ドレッシング）において、実施例８の野菜酢を実施例３２の野菜酢に置き換えて酸性液状調味料（ドレッシング）を調製した。得られた酸性液状調味料（ドレッシング）３０ｇとカットレタス１００ｇを和えて喫食したところ、ニンジン特有の青臭みがマスキングされ、好ましかった。
[Example 33]
In the acidic liquid seasoning (dressing) of Example 29, the vegetable vinegar of Example 8 was replaced with the vegetable vinegar of Example 32 to prepare an acidic liquid seasoning (dressing). When 30 g of the obtained acidic liquid seasoning (dressing) and 100 g of cut lettuce were eaten, the blue odor peculiar to carrots was masked, which was preferable.
［実施例３４］
実施例６の野菜酢（ニンジン、セロリ、ジャガイモ）の野菜をニンジン濃縮汁８％（ストレート換算４０％）、セロリ濃縮汁３％（ストレート換算１５％）、クレソン濃縮汁３％（ストレート換算１５％）、ジャガイモ濃縮汁６％（ストレート換算３０％）に置き換えた以外は実施例６に準じて野菜酢を調製した。得られた野菜酢は、ニンジン特有の青臭みをマスキングする効果が見られ、好ましかった。
[Example 34]
Vegetable vinegar of Example 6 (carrot, celery, potato) vegetables 8% carrot concentrate (straight conversion 40%), celery concentrate 3% (straight conversion 15%), watercress concentrate 3% (15% straight conversion) ), Vegetable vinegar was prepared in accordance with Example 6 except that it was replaced with 6% potato juice (30% straight conversion). The obtained vegetable vinegar was preferable because it was effective in masking the carrot-specific blue odor.
［実施例３５］
実施例２９の酸性液状調味料（ドレッシング）において、実施例８の野菜酢を実施例３４の野菜酢に置き換えて調製した。得られた酸性液状調味料（ドレッシング）３０ｇとカットレタス１００ｇを和えて喫食したところ、ニンジン特有の青臭みがマスキングされ、好ましかった。
[Example 35]
The acidic liquid seasoning (dressing) of Example 29 was prepared by replacing the vegetable vinegar of Example 8 with the vegetable vinegar of Example 34. When 30 g of the obtained acidic liquid seasoning (dressing) and 100 g of cut lettuce were eaten, the blue odor peculiar to carrots was masked, which was preferable.
Claims (7)
第１野菜群：セロリ、パセリ、クレソン、小松菜、又はコリアンダー A vegetable vinegar obtained by subjecting a carrot to acetic acid fermentation, which is obtained by subjecting a vegetable material containing carrot and at least one of the following first vegetable groups to acetic acid fermentation.
First vegetable group: Celery, parsley, watercress, Japanese mustard spinach, or coriander
第２野菜群：ジャガイモ、コーン、カボチャ、パプリカ、キャベツ、ブロッコリー、ピーマン、アスパラガス、カリフラワー、タマネギ又はトマト The vegetable vinegar according to claim 1 or 2, further comprising one or more kinds of the following second vegetable group as the vegetable raw material.
Second vegetable group: potato, corn, pumpkin, paprika, cabbage, broccoli, bell pepper, asparagus, cauliflower, onion or tomato
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| CN110384192A (en) * | 2019-08-27 | 2019-10-29 | 江南大学 | A kind of ferment celery juice and preparation method thereof rich in active probiotic |
| KR20210138319A (en) * | 2020-05-12 | 2021-11-19 | 심은일 | Method of manufacturing sushi and sushi produced thereby |
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