JPH0343059A - Mayonnaise-like food and its production - Google Patents
Mayonnaise-like food and its productionInfo
- Publication number
- JPH0343059A JPH0343059A JP1177669A JP17766989A JPH0343059A JP H0343059 A JPH0343059 A JP H0343059A JP 1177669 A JP1177669 A JP 1177669A JP 17766989 A JP17766989 A JP 17766989A JP H0343059 A JPH0343059 A JP H0343059A
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- food
- mayonnaise
- processed
- edible
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 118
- 239000004310 lactic acid Substances 0.000 claims abstract description 59
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 59
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 235000013311 vegetables Nutrition 0.000 claims abstract description 32
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 235000013601 eggs Nutrition 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 8
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 5
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 5
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract 3
- 239000007788 liquid Substances 0.000 claims description 28
- 241000894006 Bacteria Species 0.000 claims description 14
- 235000013365 dairy product Nutrition 0.000 claims description 11
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 5
- 235000015136 pumpkin Nutrition 0.000 claims description 5
- 235000019737 Animal fat Nutrition 0.000 claims description 4
- 241000186000 Bifidobacterium Species 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims description 4
- 239000000839 emulsion Substances 0.000 claims description 3
- 241000219122 Cucurbita Species 0.000 claims description 2
- 239000010775 animal oil Substances 0.000 claims 4
- 239000008158 vegetable oil Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 239000003921 oil Substances 0.000 abstract description 4
- 241000186660 Lactobacillus Species 0.000 abstract description 3
- 235000019197 fats Nutrition 0.000 abstract description 3
- 229940039696 lactobacillus Drugs 0.000 abstract description 3
- 235000019198 oils Nutrition 0.000 abstract description 2
- 239000011369 resultant mixture Substances 0.000 abstract 2
- 235000019871 vegetable fat Nutrition 0.000 abstract 2
- 239000003925 fat Substances 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 235000013569 fruit product Nutrition 0.000 description 7
- 238000011282 treatment Methods 0.000 description 6
- 241000194020 Streptococcus thermophilus Species 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 3
- 239000008268 mayonnaise Substances 0.000 description 3
- 235000010746 mayonnaise Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 240000004244 Cucurbita moschata Species 0.000 description 2
- 240000002605 Lactobacillus helveticus Species 0.000 description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000015190 carrot juice Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 241001608472 Bifidobacterium longum Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 244000062780 Petroselinum sativum Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 1
- 229940009291 bifidobacterium longum Drugs 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明はマヨネーズ様食品及びその製造方法に関し、特
に野菜処理物及び／又は果実処理物の乳酸発酵液を含有
することにより、新たなそして調和のとれた複合的香味
を′有するマヨネーズ様食品及びその製造方法に関する
。Detailed Description of the Invention <Industrial Application Field> The present invention relates to a mayonnaise-like food and a method for producing the same, and in particular, the present invention relates to a mayonnaise-like food and a method for producing the same, and in particular, by containing a lactic acid fermentation liquid of a processed vegetable product and/or a processed fruit product, a new and harmonized The present invention relates to a mayonnaise-like food product having a mild complex flavor and a method for producing the same.
食生活の洋風化に伴ない、調味料としての各種のマヨネ
ーズ様食品が多用されており、栄養的バランスを考慮し
たものも商品化されている。With the westernization of dietary habits, various mayonnaise-like foods are being used frequently as seasonings, and products with nutritional balance in mind are also being commercialized.
一方、野菜や果実は各種のミネラルやビタミン等を豊富
にバランス良く含有しており、健康上域に優れた特有の
香味を持つ食品である。On the other hand, vegetables and fruits contain a rich and well-balanced variety of minerals and vitamins, and are foods with unique flavors that are excellent for health.
そこで、野菜や果実が本来有するビタミンやミネラル等
、更には香味を活用し、好ましい複合的香味を有する、
しかも栄養的バランスの取れたマヨネーズ様食品が得ら
れれば５誠に好都合である。Therefore, by utilizing the vitamins and minerals inherent in vegetables and fruits, as well as the flavor, we create products with a desirable complex flavor.
Moreover, it would be very convenient if a nutritionally balanced mayonnaise-like food could be obtained.
本発明は、好ましい複合的香味を有する、しかも栄養的
バランスの取れた、マヨネーズ様食品及びその製造方法
に関するものである。The present invention relates to a mayonnaise-like food product that has a desirable complex flavor and is nutritionally balanced, and a method for producing the same.
〈従来の技術、その課題〉
従来、単に野菜類や果実類を配合したマヨネーズ様食品
が種々提案され、食卓に供されている。<Prior art and its problems> Various mayonnaise-like foods simply blended with vegetables and fruits have been proposed and served on the dining table.
しかし、これらの従来品はいずれも、野菜類や果実類が
もともと有する香味をそのまま利用するだけであって、
相当量油脂成分を含有するマヨネーズ様食品においては
実際、香味の深さに欠け、特に該香味が全体として調味
しないという課題がある。However, all of these conventional products simply utilize the original flavor of vegetables and fruits,
Mayonnaise-like foods containing a considerable amount of oil and fat components actually lack depth of flavor, and in particular, there is a problem that the flavor does not add seasoning as a whole.
また従来、ヨーグルトやチーズ等乳製品の乳酸発酵物を
配合したちの（特開昭５９−１８６０５９号公報、特公
昭６２−１１５８１号公報）等も提案されている。In addition, products containing lactic acid fermented products of dairy products such as yogurt and cheese have been proposed (Japanese Unexamined Patent Application Publications No. 186059/1982 and No. 11581/1983).
しかし、これらの従来品ではいずれも、栄養面も含めて
好ましい複合的香味のマヨネーズ様食品とすることが、
成分上からも、実際には誠に難しいという課題がある。However, with all of these conventional products, it is difficult to make a mayonnaise-like food with a complex flavor that is desirable from a nutritional standpoint.
In terms of ingredients, this is actually a very difficult issue.
〈発明が解決しようとする課題、その解決手段〉本発明
は、取上の如き従来の課題を解決する改良されたマヨネ
ーズ様食品及びその製造方法を提供するものである。<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides an improved mayonnaise-like food and a method for producing the same that solves the conventional problems mentioned above.
しかして本発明者らは、上記観点で、より良く野菜類や
果実類を活用する手段について鋭意研究した結果、野菜
処理物及び／又は果実処理物の乳酸発酵液を配合するこ
とにより、新たなそして調和のとれた複合的香味を有す
る。しかも栄養的バランスの取れたマヨネーズ様食品が
得られることを見出し、本発明を完成するに至った。However, from the above viewpoint, the present inventors have conducted intensive research on ways to better utilize vegetables and fruits, and have discovered a new method by blending lactic acid fermentation liquid of processed vegetables and/or processed fruits. It has a harmonious complex flavor. Moreover, they discovered that a nutritionally balanced mayonnaise-like food could be obtained, leading to the completion of the present invention.
すなわち本発明は、
！Ｆ菜処理物及び／又は果実処理物の乳酸発酵液を配合
することをｆｔ子とするマヨネーズ様食品及びその製造
方法に係る。In other words, the present invention is! The present invention relates to a mayonnaise-like food product containing a lactic acid fermentation liquid of a processed vegetable product and/or a processed fruit product, and a method for producing the same.
本発明において、使用対象となる野菜としては例えば、
トマト、ニンジン、カボチャ、ホウレン草、タマネギ、
ピーマン、キャベツ、セロリ−パセリ等が挙げられ、ま
た果実としては例えば、リンゴ、オレンジ、グレープ、
レモン、グレープフルーツ、パインアップル、メロン、
イチゴ等が挙げられる。そして本発明で用いられる野菜
処理物や果実処理物は、上記のような生野菜や生果実又
はそれらの−次処理物から、洗浄、選別、剥皮、除芯、
破砕、搾汁、濾過、分離、加熱、濃縮、冷却、均質化等
、これらの諸操作を適宜に組み合わせる常法手段によっ
て得ることができる。In the present invention, examples of vegetables to be used include:
tomatoes, carrots, pumpkin, spinach, onions,
Examples of fruits include green peppers, cabbage, celery and parsley, and fruits include apples, oranges, grapes, etc.
lemon, grapefruit, pineapple, melon,
Examples include strawberries. The processed vegetables and fruit products used in the present invention are obtained by washing, sorting, peeling, core removal, etc.
It can be obtained by conventional methods that suitably combine various operations such as crushing, squeezing, filtration, separation, heating, concentration, cooling, and homogenization.
本発明では、上記のような９を菜処理物及び／又は果実
処理物を乳酸発醇に供するが、これらのうち、乳酸５？
！醇の効率や得られる乳酸発酵液の香味の点で、野菜処
理物として、トマト、ニンジン及びカボチャから選ばれ
る１種又は２種以上の野菜処理物を含むことが好ましい
。In the present invention, processed vegetables and/or processed fruits such as 9 as described above are subjected to lactic acid fermentation.
! In terms of the efficiency of the brew and the flavor of the resulting lactic acid fermentation liquid, it is preferable that the processed vegetable contains one or more types of processed vegetables selected from tomatoes, carrots, and pumpkins.
最終製品であるマヨネーズ様食品を優れた複合的香味の
ものとするために、牛乳、山羊孔等の動物乳や大豆等の
植物孔の単品又は混合品からなる乳製品の乳酸発酵液を
野菜処理物及び／又は果実処理物の乳酸発酵液に加える
ことも好ましいが、野菜処理物及び／又は果実処理物の
乳酸発酵を順調に行なわせて、最終製品であるマヨネー
ズ様食品をより優れた複合的香味のものとするためには
、！チ菜処理物及び／又は果実処理物に乳製品を加え、
これらの混合物を乳酸発酵するのが更に好ましい、乳製
品を用いるこれらの場合、該乳製品は最終製品に対し無
脂乳固形分換算で５重量％以下となるように用いるのが
香味の点で好ましい。In order to make the final product, mayonnaise-like food, have an excellent complex flavor, the lactic acid fermentation liquid of dairy products consisting of animal milk such as cow's milk, goat pores, etc., and plant pores such as soybeans, either singly or in combination, is treated with vegetables. It is also preferable to add the lactic acid fermentation liquid of processed vegetables and/or fruits to the lactic acid fermentation liquid of processed vegetables and/or processed fruits. To make it flavorful! Adding dairy products to processed vegetables and/or processed fruits,
It is more preferable to carry out lactic acid fermentation of these mixtures.In these cases where dairy products are used, it is preferable to use the dairy products in an amount of 5% by weight or less in terms of non-fat milk solids based on the final product, from the point of view of flavor. preferable.
！ト菜処理物及び／又は果実処理物、又はこれらに乳製
品を加えたものは、乳酸発酵に先立ち、それらの′ａ度
やＰＨ更には糖度等を必要に応じて適宜に調節した水系
で、例えばｔｏｏ Ｎ１２０℃達温程度に加熱殺菌後、
約４０℃に冷却する。乳酸発酵の効率及び得られる乳酸
発酵液の香味の点で、少なくとも乳酸発酵を開始する直
前の段階では、系のＰＨを４．６〜７．０に、アルカリ
剤による中和処理或はイオン交換樹脂等による脱酸処理
で調整しておくのが好ましい。! Processed horseradish and/or fruit products, or those to which dairy products are added, are processed in an aqueous system whose 'a degree, pH, sugar content, etc. are adjusted as necessary prior to lactic acid fermentation. For example, after heating and sterilizing to a temperature of 120°C,
Cool to about 40°C. In terms of the efficiency of lactic acid fermentation and the flavor of the resulting lactic acid fermentation liquid, at least at the stage immediately before starting lactic acid fermentation, the pH of the system should be adjusted to 4.6 to 7.0 by neutralization treatment with an alkaline agent or ion exchange. It is preferable to adjust by deoxidizing treatment with resin or the like.
本発明では、以上説明したように殺菌して冷却し、好ま
しくはＰＨ調整済みの野菜処理物及び／又は果実処理物
、又はこれらに乳製品を加えたちのを食品用一般乳酸菌
で乳酸発酵するが、この際の乳酸菌として、ラクトバシ
ルス・ブルガリカス（Ｌ、ｂｕｌｕｇａｒｉｃｕｓ）、
ラクトバシルス・ヘルベティカス（［４，ｈｅｌｖｅｔ
ｉｃｕｓ）、ラクトバシルス・アシドフィラス（Ｌ、ａ
ｃｉｄｏｐｈｉ １ｕｓ）、ラクトバシルス・ラクテイ
ス（Ｌ、１ａｃｔｉｓ）、ストレプトコッカス・サーモ
フィラス（ＳＬ、ｔｈｅｒｍｏｐｈｉｌＵＳ）、ビフィ
ドバクテリウム・ロングム（Ｂ。In the present invention, processed vegetables and/or fruit products, which have been sterilized and cooled as explained above, and which have preferably been pH adjusted, or to which dairy products are added, are subjected to lactic acid fermentation using general food-grade lactic acid bacteria. In this case, the lactic acid bacteria include Lactobacillus bulgaricus (L, bulgaricus),
Lactobacillus helveticus ([4, helvet
icus), Lactobacillus acidophilus (L, a
cidophi 1us), Lactobacillus lactis (L, 1actis), Streptococcus thermophilus (SL, thermophilUS), Bifidobacterium longum (B.
１ｏｎｇｕｍ）、ビフィドバクテリウム・ビフィダム（
Ｂ、ｂ ｉ ｆ ｉｄｕｍ）から選ばれる１ｆ＋！又は
２種以上を使用するのが好ましい、これらは単品で使用
してちよく、２種以上を共生させてもよい、単品で使用
する場合は、有用細菌の利用の点で、ビフィドバクテリ
ウム・ビフィダム菌を使用することが好ましく、２種以
上を共生させる場合は、調和のある乳酸発酵とこれによ
って得られる発酵液の香味の点で、特にラクトバシルス
属とストレプトコツカス属の乳酸菌を共生させるのが好
ましい、これらの乳Ｍ菌を用いて、好ましくは前述した
ＰＨ３Ａ整域で用いて乳酸発酵させることにより、野菜
処理物及び／又は果実処理物、又はこれらに乳製品を加
えたちのの調和のある乳酸発酵を効率的に行なうことが
でき、したがって得られる乳酸発酵液を配合することに
よって新たなそして調和のとれた複合的香味を有するマ
ヨネーズ様食品を（することかできるのである。1ongum), Bifidobacterium bifidum (
1f+ selected from B, b i f i dum)! Or, it is preferable to use two or more types.These can be used singly, or two or more types may coexist.When used alone, Bifidobacterium・It is preferable to use bifidum bacteria, and when two or more species are allowed to coexist, in particular, lactic acid bacteria of the genus Lactobacillus and Streptococcus are used to coexist, in terms of harmonious lactic acid fermentation and the flavor of the fermented liquid obtained thereby. Preferably, these milk M bacteria are used to carry out lactic acid fermentation, preferably in the above-mentioned PH3A range, to produce processed vegetable products and/or processed fruit products, or the harmonization of processed products with dairy products added thereto. A certain lactic acid fermentation can be carried out efficiently, and by blending the resulting lactic acid fermentation liquid, a mayonnaise-like food product with a new and harmonious complex flavor can be produced.
具体的に乳酸発酵は、前述の如く殺菌して冷却し、好ま
しくはＰＨＡ幣済みの系へ別に予備培養しておいた前記
の乳酸菌を、その性質、活性度、所望する発酵液の品質
にもよるが、大略１０’〜１０’個／ｆｆ１１程度とな
るように加え、外部からの雑菌汚染を防１１二しつつ３
７℃程度の温度を維持して行なうが、一応の目安として
、ＰＨが４．０程度になったとき、乳酸発酵を終了させ
る。Specifically, in lactic acid fermentation, the lactic acid bacteria, which have been sterilized and cooled as described above and separately pre-cultured in a preferably PHA-prepared system, are used according to their properties, activity, and desired quality of the fermented liquid. Depending on the situation, it is necessary to add approximately 10' to 10' pieces/ff11, and to prevent contamination from external bacteria with 3.
The temperature is maintained at about 7°C, but as a rough guide, lactic acid fermentation is terminated when the pH reaches about 4.0.
第１図は、前述の如く処理して得たニンジンの搾汁液を
１１０℃達温で加熱殺菌し、約３７℃に冷却したちのに
、食添用炭酸ナトリウムを用いてＰＨを５．３に調整し
、これに予ｌ＋ｉｉＩ培養しておいたラクトバシルス・
ブルガリカスとストレプトコッカス・サーモフィラスを
それぞれ３Ｘ Ｉ Ｏ’個／ｍｌとなるように加え、４
０℃で静ｉｆｆ発酵したときの、発酵状況を例示するグ
ラフであるが、この第１図からも、本発明において乳酸
発酵の順調に行なわれていることが解る。（図中、ｌは
Ｐ ０曲線、２は’ＩＥ成乳酸■線、３はラクトバシル
ス・ブルガリカスの生菌数曲線、４はストレプトコッカ
ス・サーモフィラスの生菌数曲線）。Figure 1 shows that the carrot juice obtained by the above-mentioned treatment was heat sterilized at 110°C, cooled to about 37°C, and the pH was adjusted to 5.3 using sodium carbonate for food additive. Lactobacillus, which had been adjusted to
Add Streptococcus thermophilus and Streptococcus thermophilus at 3X IO' cells/ml, and
This is a graph illustrating the fermentation situation when static fermentation is carried out at 0°C, and it can be seen from this graph that lactic acid fermentation is carried out smoothly in the present invention. (In the figure, l is the P 0 curve, 2 is the 'IE adult lactic acid ■ line, 3 is the Lactobacillus bulgaricus viable count curve, and 4 is the Streptococcus thermophilus viable count curve).
得られる乳酸発酵液は、菌体含有のままで６又は濾過や
遠心分離で菌体を除去したもので６、後述するように配
合することができる。The resulting lactic acid fermentation liquid may contain bacterial cells 6 or may have the bacterial cells removed by filtration or centrifugation 6 and may be blended as described below.
」−５己乳酸発酵液に、食用植物浦脂及び／又は食用動
物ｉｔ＋脂と、Ｍ造酢と、卵又は卵黄と、必共に応じて
乳化性物質と、更に必要に応じて食塩や香り°科等その
他の調味素材とを混合してエマルジョン化する０食用植
物油脂及び／又は食用動物油脂と、醸造酢と、卵又は卵
黄と、必要に応じて乳化性物質と、更に必要に応じて食
塩や香辛料等その他の調味素材とを混合し、これらをエ
マルジョン化したものに、上記乳酸発酵液を混合する方
が最終製品であるマヨネーズ様食品に野菜や果実等の持
つ本来の色調をより鮮明に付与することができる。'-5 Add lactic acid fermented liquid, edible plant fat and/or edible animal fat, M vinegar, egg or egg yolk, emulsifying substance if necessary, and salt and fragrance if necessary. Edible vegetable oil and/or edible animal fat, brewed vinegar, egg or egg yolk, emulsifying substance if necessary, and salt if necessary. It is better to mix the above lactic acid fermentation liquid into an emulsion of other seasoning ingredients such as spices and other seasoning materials, so that the final product, mayonnaise-like food, will have the original color tone of vegetables and fruits more vividly. can be granted.
かくして、野菜処理物及び／又は果実処理物や必要に応
じて加えられる乳製品のそれぞれに含まれる、ミネラル
やビタミン等が活用されており、好ましい複合的香味を
有する、しかも栄養的バランスの取れたマヨネーズ様食
品が得られる。In this way, the minerals, vitamins, etc. contained in processed vegetable and/or fruit products and optionally added dairy products are utilized, resulting in a nutritionally balanced product with a desirable complex flavor. A mayonnaise-like food is obtained.
実際、本発明に係るマヨネーズ様食品と、他の諸条件を
同一にしつつ、単に乳酸発酵を行なっていないことだけ
が異なるマヨネーズ様食品とを官能評価しても、１％の
危険率で、本発明に係るマヨネーズ様食品について好結
果が有意検定される（検査員２０名×３回繰り返し×２
点又は３点嗜好順位法）。In fact, a sensory evaluation of the mayonnaise-like food according to the present invention and a mayonnaise-like food that differs only in the fact that lactic acid fermentation is not performed while keeping other conditions the same, shows that there is a risk of 1%. Good results for the mayonnaise-like food according to the invention are significantly tested (20 inspectors x 3 repetitions x 2)
point or three-point preference ranking method).
〈実施例〉
・実施例１
ニンジン搾汁液（Ｍ度６．２％、生ニンジンを洗浄し、
選別した後、クラッシャーで破砕してから、２Ｉｌｒ＠
φ孔径の濾過材を装着したパルパーで搾汁したもの）を
食添用炭酸ナトリウムでＰ Ｈ６。<Example> - Example 1 Carrot juice (M degree 6.2%, raw carrots washed,
After sorting and crushing with a crusher, 2Ilr@
The juice was squeezed using a pulper equipped with a filtration material with a φ pore size, and the juice was made to pH 6 using sodium carbonate for food additive.
３に調整し、１１０℃達温で加熱殺菌して３７℃に冷却
した後、別に予ＩＩＦ／Ｉ培養しておいたラクトバシル
ス・ブルガリカスとストレプトコッカス・サーモフィラ
スとをそれぞれ４Ｘ Ｉ Ｏ”個／＋ｓｌとなるように
加え、３７℃の温度を維持しつつ乳酸発酵を行ない、乳
酸発酵液のＰＨが４，０になったとき、９０℃達温で加
熱処理して乳酸発酵を終了させ、３０℃に冷却して乳酸
発酵液を得た。この乳酸発酵液を使用し、次の配合で各
材料をよく混合した後、卓上マヨネーズミキサー処理（
回転数： ５０００ ｒ、ｐ、ｍ、、クリアランス：
０．７ｍｍ 、 ２回処理）を行ない、所望通りのマヨ
ネーズ様食品を得た。3, heat sterilized at 110°C, cooled to 37°C, and separately cultured Lactobacillus bulgaricus and Streptococcus thermophilus in IIF/I at 4X I O'' cells/+sl. Lactic acid fermentation was carried out while maintaining the temperature of 37℃, and when the pH of the lactic acid fermentation liquid reached 4.0, the lactic acid fermentation was completed by heat treatment at 90℃, and the temperature was raised to 30℃. After cooling, a lactic acid fermented liquid was obtained.Using this lactic acid fermented liquid, after thoroughly mixing each ingredient in the following formulation, it was processed with a tabletop mayonnaise mixer (
Rotation speed: 5000 r, p, m, Clearance:
0.7 mm, two treatments) to obtain the desired mayonnaise-like food.
トマト搾汁液（糖度４．６、生トマトから実施例１のニ
ンジンジュースの場合と同様にして得たもの）を実施例
１と同様にして処理した後、別に予備培養しておいたビ
フィドバクテリウム・ビフィダムを８ＸｌＯ’個／ｍｌ
となるように加え、以下実施例１と同様にして（りた乳
酸発咋液を使用し、次の配合で実施例１と同様に卓−Ｌ
マヨネーズミキサー処理を行ない、所望通りのマヨネー
ズ様食品を得た。Tomato juice (sugar content 4.6, obtained from raw tomatoes in the same manner as in Example 1) was treated in the same manner as in Example 1, and then precultured separately with Bifidobacteria. 8XlO' pieces/ml of U. bifidum
Then, in the same manner as in Example 1 (using the lactic acid stimulant liquid, and using the following formulation as in Example 1),
Mayonnaise mixer treatment was performed to obtain the desired mayonnaise-like food.
カボチャピユーレ（糖度７．２％、生カボチャを洗浄し
、半割りして、果肉部分を取り出し、更に種部を除去し
た後、実施例１と同様にパルパー処理したもの）３０−
’Ｉｆｕｉｔ部、リンゴ濃縮果汁（粘度３４．０％、生
リンゴを洗浄し、除芯して、実施例１と同様に搾汁した
後２４倍真空濃縮したもの）５重量部、水１５重組部、
及び無脂乳固形分９６％の脱脂粉乳１０重社部を水４０
重５１部に溶解したもの、以上を均一混合し、これを実
施例１と同様にして処理した後、別に予備培養しておい
たラクトバシルス・ヘルベティカスを３Ｘ１０’個／ｆ
ｆ１ｌとなるように加え、以下実施例１と同様にして得
た乳酸発酵液を使用し、次の配合で実施例１と同様に卓
上マヨネーズミキサー処理を行ない、所望通りのドレッ
シング様食品を得た。Pumpkin puree (sugar content 7.2%, fresh pumpkin washed, halved, pulp removed, seeds removed, pulped in the same manner as in Example 1) 30-
'Ifuit part, 5 parts by weight of concentrated apple juice (viscosity 34.0%, raw apples washed, cored, squeezed in the same manner as in Example 1 and concentrated 24 times under vacuum), 15 parts by weight of water. ,
and 10% skim milk powder with non-fat milk solids content of 96% and 40% water.
After uniformly mixing the above and treating it in the same manner as in Example 1, separately pre-cultured Lactobacillus helveticus was added to 3 x 10' pieces/f.
Using the lactic acid fermentation liquid obtained in the same manner as in Example 1, the tabletop mayonnaise mixer treatment was performed in the same manner as in Example 1 with the following formulation to obtain the desired dressing-like food. .
以上説明した通りであるから、本発明には、！Ｆ菜や果
実等に含まれるミネラルやビタミン等を活用しつつ、野
菜処理物及び／又は果実処理物の乳酸発酵液を配合する
ことにより、新たなそして調和のとれた複合的香味を有
する、しかも栄養的バランスの取れたマヨネーズ様食品
を効率的に製造することができる効果がある。As explained above, the present invention includes! By utilizing the minerals and vitamins contained in vegetables, fruits, etc., and blending the lactic acid fermentation liquid of processed vegetables and/or processed fruits, it has a new and harmonious complex flavor. This has the effect of efficiently producing a nutritionally balanced mayonnaise-like food.
第１図は本発明における乳酸発酵状況を例示するグラフ
である。
ｌ・・・・ＰＨＩｔｌ線
２・・・・生成乳酸曲線
３・・・・生菌￥！（１ｌｆｌ線FIG. 1 is a graph illustrating the lactic acid fermentation situation in the present invention. l...PHItl line 2...Lactic acid production curve 3...Live bacteria ¥! (1lfl line
Claims (1)
食用植物油脂及び／又は食用動物油脂と、醸造酢と、卵
又は卵黄とを含有し、これらをエマルジョン化して成る
マヨネーズ様食品。 ２、野菜処理物及び／又は果実処理物の乳酸発酵液と、
乳製品の乳酸発酵液と、食用植物油脂及び／又は食用動
物油脂と、醸造酢と、卵又は卵黄とを含有し、これらを
エマルジョン化して成るマヨネーズ様食品。 ３、野菜処理物及び／又は果実処理物と乳製品との混合
物の乳酸発酵液と、食用植物油脂及び／又は食用動物油
脂と、醸造酢と、卵又は卵黄とを含有し、これらをエマ
ルジョン化して成るマヨネーズ様食品。 ４、野菜処理物が、トマト、ニンジン及びカボチャから
選ばれる１種又は２種以上の野菜処理物を含むものであ
る請求項１、２、又は３記載のマヨネーズ様食品。 ５、乳酸発酵液がビフィダス菌を含む乳酸菌によるもの
である請求項１、２、３又は４記載のマヨネーズ様食品
。 ６、食用植物油脂及び／又は食用動物油脂が全体の５０
重量％以下である請求項１、２、３、４、又は５記載の
マヨネーズ様食品。 ７、野菜処理物及び／又は果実処理物を殺菌した後、こ
れに予備培養しておいた食品用一般乳酸菌を加えて乳酸
発酵を行なうことにより乳酸発酵液を得、この乳酸発酵
液に少なくとも食用植物油脂及び／又は食用動物油脂と
、醸造酢と、卵又は卵黄とを混合してエマルジョン化す
ることを特徴とするマヨネーズ様食品の製造方法。 ８、少なくとも食用植物油脂及び／又は食用動物油脂と
、醸造酢と、卵又は卵黄とを混合してエマルジョン化し
たものに、野菜処理物及び／又は果実処理物を殺菌した
後にこれに予備培養しておいた食品用一般乳酸菌を加え
て乳酸発酵を行なうことにより得られる乳酸発酵液を加
えることを特徴とするマヨネーズ様食品の製造方法。 ９、食品用一般乳酸菌がビフィダス菌を含むものである
請求項７又は８記載のマヨネーズ様食品の製造方法。 １０、ＰＨ４．６〜７．０に調整済みのものに食品用一
般乳酸菌を加える請求項７、８又は９記載のマヨネーズ
様食品の製造方法。[Claims] 1. Lactic acid fermentation liquid of processed vegetables and/or processed fruits;
A mayonnaise-like food product containing edible vegetable oil and/or edible animal oil, brewed vinegar, and eggs or egg yolks, and made by emulsifying these. 2. Lactic acid fermentation liquid of processed vegetables and/or processed fruits;
A mayonnaise-like food product containing a lactic acid fermentation liquid of a dairy product, an edible vegetable oil and/or an edible animal oil, brewed vinegar, and an egg or egg yolk, and made by emulsifying these. 3. Contains a lactic acid fermentation liquid of a mixture of processed vegetables and/or processed fruits and dairy products, edible vegetable oil and/or edible animal fat, brewed vinegar, and eggs or egg yolks, and emulsifies them. A mayonnaise-like food made of 4. The mayonnaise-like food according to claim 1, 2, or 3, wherein the processed vegetable contains one or more processed vegetables selected from tomatoes, carrots, and pumpkins. 5. The mayonnaise-like food according to claim 1, 2, 3 or 4, wherein the lactic acid fermentation liquid is produced by lactic acid bacteria including Bifidobacterium. 6. Edible vegetable oil and/or edible animal oil accounts for 50% of the total
The mayonnaise-like food according to claim 1, 2, 3, 4, or 5, wherein the amount of the mayonnaise-like food is % by weight or less. 7. After sterilizing the processed vegetables and/or fruits, pre-cultured general food-grade lactic acid bacteria are added thereto to carry out lactic acid fermentation to obtain a lactic acid fermented liquid, and this lactic acid fermented liquid contains at least edible lactic acid bacteria. A method for producing a mayonnaise-like food, which comprises mixing vegetable oil and/or edible animal oil, brewed vinegar, and eggs or egg yolks to form an emulsion. 8. Pre-culture the processed vegetable and/or fruit into an emulsion made by mixing at least edible vegetable oil and/or edible animal fat, brewed vinegar, and egg or egg yolk after sterilizing it. A method for producing a mayonnaise-like food, which comprises adding a lactic acid fermentation liquid obtained by carrying out lactic acid fermentation by adding general food grade lactic acid bacteria. 9. The method for producing a mayonnaise-like food according to claim 7 or 8, wherein the general lactic acid bacteria for food contains Bifidobacterium. 10. The method for producing a mayonnaise-like food according to claim 7, 8 or 9, wherein the food-grade general lactic acid bacteria is added to the food whose pH has been adjusted to 4.6 to 7.0.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1177669A JPH07102102B2 (en) | 1989-07-10 | 1989-07-10 | Mayonnaise-like food and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1177669A JPH07102102B2 (en) | 1989-07-10 | 1989-07-10 | Mayonnaise-like food and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0343059A true JPH0343059A (en) | 1991-02-25 |
| JPH07102102B2 JPH07102102B2 (en) | 1995-11-08 |
Family
ID=16035040
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1177669A Expired - Fee Related JPH07102102B2 (en) | 1989-07-10 | 1989-07-10 | Mayonnaise-like food and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07102102B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020077328A (en) * | 2002-09-19 | 2002-10-11 | 김우실 | a water phase products to manufacture mayonnaise |
| JP2010051192A (en) * | 2008-08-26 | 2010-03-11 | Q P Corp | Acidic oil-in-water emulsified food and use of the same |
| JP2013000095A (en) * | 2011-06-21 | 2013-01-07 | Q P Corp | Emulsified seasoning liquid |
| CN115997914A (en) * | 2022-12-30 | 2023-04-25 | 西北农林科技大学 | Lactic acid bacteria fermented mayonnaise and preparation method thereof |
-
1989
- 1989-07-10 JP JP1177669A patent/JPH07102102B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020077328A (en) * | 2002-09-19 | 2002-10-11 | 김우실 | a water phase products to manufacture mayonnaise |
| JP2010051192A (en) * | 2008-08-26 | 2010-03-11 | Q P Corp | Acidic oil-in-water emulsified food and use of the same |
| JP2013000095A (en) * | 2011-06-21 | 2013-01-07 | Q P Corp | Emulsified seasoning liquid |
| CN115997914A (en) * | 2022-12-30 | 2023-04-25 | 西北农林科技大学 | Lactic acid bacteria fermented mayonnaise and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07102102B2 (en) | 1995-11-08 |
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