JPS6314680A - Novel dressing and production thereof - Google Patents
Novel dressing and production thereofInfo
- Publication number
- JPS6314680A JPS6314680A JP61157729A JP15772986A JPS6314680A JP S6314680 A JPS6314680 A JP S6314680A JP 61157729 A JP61157729 A JP 61157729A JP 15772986 A JP15772986 A JP 15772986A JP S6314680 A JPS6314680 A JP S6314680A
- Authority
- JP
- Japan
- Prior art keywords
- vegetables
- dressing
- lactic acid
- fermented
- edible oil
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000013311 vegetables Nutrition 0.000 claims abstract description 32
- 235000021121 fermented vegetables Nutrition 0.000 claims abstract description 26
- 239000004310 lactic acid Substances 0.000 claims abstract description 21
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 235000004213 low-fat Nutrition 0.000 abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 4
- 240000006024 Lactobacillus plantarum Species 0.000 abstract description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 abstract description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 abstract description 3
- 244000000626 Daucus carota Species 0.000 abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 150000007524 organic acids Chemical class 0.000 abstract description 3
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- 235000011837 pasties Nutrition 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000000385 Brassica napus var. napus Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 abstract 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 229940073490 sodium glutamate Drugs 0.000 abstract 1
- 235000015071 dressings Nutrition 0.000 description 41
- 240000007124 Brassica oleracea Species 0.000 description 12
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 12
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 12
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 8
- 239000002994 raw material Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 240000008415 Lactuca sativa Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 240000003768 Solanum lycopersicum Species 0.000 description 3
- 241000194017 Streptococcus Species 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 235000010746 mayonnaise Nutrition 0.000 description 3
- 239000008268 mayonnaise Substances 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000012452 mother liquor Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000012033 vegetable salad Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000008537 Brassica juncea var. integrifolia Nutrition 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 240000008100 Brassica rapa Species 0.000 description 1
- 244000221633 Brassica rapa subsp chinensis Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 244000067456 Chrysanthemum coronarium Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 244000286779 Hansenula anomala Species 0.000 description 1
- 235000014683 Hansenula anomala Nutrition 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 240000003296 Petasites japonicus Species 0.000 description 1
- 235000003823 Petasites japonicus Nutrition 0.000 description 1
- 244000062780 Petroselinum sativum Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241000235648 Pichia Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- PQLVXDKIJBQVDF-UHFFFAOYSA-N acetic acid;hydrate Chemical compound O.CC(O)=O PQLVXDKIJBQVDF-UHFFFAOYSA-N 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000021425 apple cider vinegar Nutrition 0.000 description 1
- 229940088447 apple cider vinegar Drugs 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000001436 butterbur Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000015134 garland chrysanthemum Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000001115 mace Substances 0.000 description 1
- 235000021430 malt vinegar Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 244000117494 takana Species 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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、乳酸発酵野菜類より成る、新たな調和のとれ
た風味と独特のボディー感を有する新規ドレッシング及
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 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.
食生活の洋風化傾向により、脂肪の摂取比率及び量が増
え、一般に成人病の要因の可能性が社会的に問題になっ
ている。この傾向に対し、最近は健康維持のために野菜
を多く食することが必要と言われ、特に生野菜サラダを
食べることが日常的となりつつある。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.
（従来の技術と問題点）
生野菜サラダを食すには、巷にマヨネーズやドレッシン
グ等が市販されているが、マヨネーズの脂肪含量は７０
％以上と高く、ドレッシングにつ（八でも４０％前後ぐ
らい含有されている（四訂日本食品標準成分表）。メー
カーによっては、脂肪含量を低下させたり、健康食品と
して無脂肪製品も散見されるが、それらは多くの場合、
海藻や薇生物函来の多糖類によって置換される場合が多
く、味覚的には好ましいものとは言いがたい。(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.
（問題点を解決するための手段）
本発明者達は、この点に鑑み、低脂肪でさらに積極的に
自然な繊維質を摂ることかでき、食生活改善に役立ち、
しかも従来にない食味を持つドレッシングを野菜類の活
用によって実現すべく、鋭意研究した結果、乳酸発酵さ
せた野菜類を原料として使用する（とにより、発酵によ
る二次的生成物によって助長された、新たな、そして調
和のとれた複合的香味を有し、また野菜類の繊維質によ
る食感（ボディー感）を利用してドレッシングの食用油
脂含量を低減することが可能であることを見出し、本発
明を完成するに到った。(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.
即ち本発明は、乳酸菌或は乳酸菌と酵母により乳酸発酵
させて得られる乳酸発酵野菜を原料として使用した、あ
っさりして調和のとれた風味と独特のボディー感（こぐ
）を有する低脂肪の新規なドレッシングとその製法に関
するものである。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.
本発明で使用する乳酸菌としては、ラクトバチルス属、
ロイコノストック属、ストレプトコッカス属、ペディオ
コッカス属等があり、好ましい乳酸菌株としては、ラク
トバチルス・プランタルムＴ ＡＭ １０４１ （Ｔ
、ａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｕｔａ−ｒｕｍ）
、ロイコノストック・メセンテロイデスＩ Ａ Ｍ
１０４６’ （Ｔ、ｅｕｃｏｎｏｓｔｏｃ ｍｅｓｅｍ
ｔｅｒｃ＋１−ｄｅＳ）、ラクトバチルス・カゼイ Ｉ
ＡＭｌ １１８ （’Ｊ、ａｃｔｏｂａｃｉｌｌｕｓ
ｃａｓｅｉ ）、ラクトバチルス・ブルガリクス ＩＡ
Ｍ １２０９１（ｊ、ａｃｔｏｂａｃｉ １ｌｕｓ
ｂｕｌｇａｒｉｃｕｓ ） 、ラクトバチルス・アンド
フィラス ＩＡＭ １０８４（Ｔ、ａｃｔｏ＝ｂａｃ
ｉｌｌｕｓ ａｃｉｄｏｐｈｉ ｌｕｓ ）、ス） ｖ
ブトコツカス・サーモフィラス Ｉ ＡＭ １０４７
（Ｓｔｒｅｐｔｏ−ｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈ
ｉｌｕｓ）、ストレプトコッカスクレモリスＩＡＭ、
１１５０（Ｓｔｒｅｐｔｏｃｏｃ−ｃｕｓ ｃｒｅｍ
ｏｒｉｓ ）、ストレプト−ｔツカス ラクテイス Ｉ
ＡＭ １１９８ （Ｓｔｒｅｐｔｏｃｏｃｃｕｓ
Ｉａｃ−ｔｉｓ）等を挙げることができる。これらは単
独法でもよいが、２種類以上の乳酸菌を併用することに
より一層好ましい乳酸発酵野菜類を得ることができる。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.
本発明では、上記乳酸菌と酵母を併用することにより、
酵母が生成する若干のアルコール、エステル等の芳香物
質により野菜の青くさみがマスキングされ、好ましい製
品となりうる。本発明で用いられる酵母としては、サツ
カロミセス属、トルロプシス属、ハンゼヌーラ属等があ
り、好ましい酵母菌株として、サツカロミセス・セルビ
シイエＩＡへＩ ４１４０ （Ｓａｃｃｈａｒｏｍｙ
ｃｅｓ ｃｅｒｅｖｉ−ｓｉａｅ）、サツカロミセス・
ルーキシ−ＩＡＭ４９ （３２（Ｓａｃｃｈａｌｍｙｃ
ｅｓ ｒｏｕｘｉｉ ）、トルロプシス・パーサティリ
ス ＩＡＭ ４９９８（ＴＯ−ｒｕｌｏｐｓｉｓ ｖ
ｅｒｓａｔｉｌｉｓ ）、ハンゼヌーラ・アノマーラ
Ｉ ＡＭ ４９６７ （Ｈａｕｓｅｎｕｌａ ａｎｏ
ｍａ−１ａ）をあげることができる。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.
本発明で使用する野菜としては、キャベツ、白菜、ニン
ジン、大根（根、葉）、貝割れ大根、カブ（根、茎、葉
）、ホウレン草、フキ、ネギ、ナス、トマト、キュウリ
、ウリ、カポチャ、ピーマン、青トリ、エントウ、シン
コン、ニンニク、タマネギ、レタス、セロリ、アスパラ
ガス、春菊、パセリ、カリフラワー、生着、シいたけ、
えのきだけ、たかな、野沢菜等のほか、ノ１−プ等の香
辛料野菜；パクチョイ、チンゲンサイ、タアサイ、サイ
シン等の中国野菜；ノ１クラン等のバイオ野菜（ハイブ
リッド野菜）など、前記乳酸菌或は酵母が生育する野菜
は全て利用することができる。原料とする野菜は単独で
もよいが、゛いろいろな野菜の種類、組合せにより風味
豊かなドレッシングにすることが可能である。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.
これら原料とする野菜類を、まず洗浄、選別し、切断及
び破砕して、要すれば１％酢酸水に３０分間の浸漬を行
えば、発酵プロセスでのコンタミ（雑菌汚染）防止に有
効である。その後、液切りをしたものを９０°Ｃ〜９５
°Ｃ，１分〜５分間のブランチング処理を行なう。処理
後、直ちに２５°Ｃ以下に冷却し、十分に液切りを行な
う。次に得られた処理野菜を、そのま捷発酵させるか、
或は野菜の粒子を更に細くするために、予め高速カッタ
ーで微細化してペースト状となし、有機酸（例えば酢酸
、乳酸）を使い、Ｔ）Ｈ４，５〜４．８に調整し、糖質
（例えばブドウ糖、ショ糖など）を必要量添加し、攪拌
する。これに、あらかじめ予備発酵させた発酵母液をス
ターターとして１〜２％を加える。発酵条件は２０〜４
０°Ｃ１好ましくは３０°Ｃ〜３７°Ｃ１２４時間〜３
６時間とし、発酵終了は１）Ｈによって定める。この場
合、外部からの汚染を防止する事が重要である。発酵の
終了はｐＨ３，２〜４．０が好ましいが、よシ好ましく
はｐＴ（３，４〜３．６である。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).
野菜を予め破砕、微細化等の処理を行なわずに発酵させ
たものについては、発酵終了後、破砕、微細化を行なう
。かくして得られたペースト状発酵野菜類は、以後の発
酵を止めるために殺菌をするか、或は直ちに１５°Ｃ以
下、好ましくは５〜１０°Ｃに冷却する。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.
かくの如くして得られたペースト状の発酵野菜は、その
まま風味の優れた酸味料としてドレッシングの調味に使
う事が可能であるうえ、さらに発酵野菜の繊維質をホモ
ゲナイザー処理等で微細化乳化することにより、低脂肪
或は無脂肪であっても、なめらかな食感を得ることがで
きる。従って、酸味料や脂肪分の代替として使用するこ
とによシ新しい風味の優れた健康的なドレッシングとな
シうる。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.
ペースト状発酵野菜類を原料としたドレッシングの製法
は、例えば次の通りである。For example, a method for producing a dressing made from paste-like fermented vegetables is as follows.
本発明ドレッシング組成として、ペースト状発酵野菜は
１０〜８０重量％、好ましくは３０〜６０重量％である
。１０％未満の場合は、発酵野菜類を添加した特徴が現
われず、８０％をこえると風味的に重くなり、官能的に
好ましくない。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.
又、発酵野菜類ペーストは、パルプ質部とジュース臀部
を適宜分離することによりドレッシングの味付け、食感
を調整することが可能である。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.
この発酵野菜類ペーストに、必要に応じリンゴ酢、麦芽
酢、ブドウ酸、アルコール酸等の醸造酢を若干添加し、
更に発酵野菜の風味を引き出すために若干のレモン果汁
、ユズ果汁、その他の柑橘類果汁を加えることも有効で
ある。ペースト状発酵野菜類は、かなりの酸味を有して
いるために、添加する食酢、果汁等は好みによって変量
することができるが、通常１０〜８０重量％でよい。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.
植物油は一般より低目の４０重量％以下、好ましくは１
０〜３０重量％、より好ましくは１５〜２０重量％であ
るが、標準的なドレッシングに比べて脂肪含量が低くて
も、反ってあっさりした美味なドレッシングになり得る
。又、乳化剤を添加しなくても、野菜のコロイドにより
ホモゲナイズ処理を十分に行えば乳化され、クリイーミ
イータイプにもなり得る。特に植物油を全く入れなくて
も、充分に乳化工程を施し、調味で工夫すれば、おいし
いドレッシングになりうろことも判明している。そのほ
か調味料として食塩、砂糖、グルタミン酸ソーダ、醤油
、味噌、豆板醤、各種エキス、だし等やペパー、ジンジ
ャ−、メース等の各種香辛料は好みにより添加する。そ
の他、デンプンや化工デンプン、卵黄、各種ガム質も添
加してマヨネーズタイプに変えることも可能である。又
、野菜が原料であるので新らしい・１ム用のドレッシン
グにもなり、調味を変えれば焼肉用のたれにもなり得る
。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.
これら本発明ドレッシング組成物をよく混合するか、場
合によってはホモゲナイズ処理して、容器に充填するこ
とにより新規な野菜類を原料とした低脂肪、低力口ＩＪ
＋、高食物繊維庁有の健康的で、しかもさっばりした
美味なドレッシングを得ることができる。なお日持ちの
ためには、６０〜７０°Ｃでの低温殺菌を施しておけば
十分である。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.
（梶明の効果）
上記の通り、野菜類を乳酸菌又は乳酸菌と酵母で発酵さ
せた発酵野菜類を原料として含有する本発明のドレッシ
ングは、低脂肪で、あっさりした美味なドレッシングで
あり、低脂肪であるので低カロリーであり、しかも野菜
が原料であるので食物繊維が豊富であり、極めて健康的
な新規ドレッシングを提供できる有意義な発明である。(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.
（実施例）
以下、本発明を実施例により説明するが、本発明は、こ
れにより飼限されるものでは々い。(Examples) The present invention will be explained below with reference to Examples, but the present invention is not limited to these examples.
実施例１゜
表皮を３〜４枚除去し、選別、洗浄したキャベツ１０に
９をフードカッターにて１−巾に切断した後、１％酢酸
液に３０分間浸漬する。続いて９５°Ｃ１３分間のブラ
ンチング後、冷却して直ちに高速カッターでペースト状
にする。これを５％酢酸でｐＨ４，８に調整し、さらに
グルコースを１％添加し、予めスターターとして培養し
てあったラクトバチルス・プランタルム ＩＡＭ １
０４１の発酵母液１００＋＋ｙ／を加え、ファーメンタ
−にて８０°Ｃ１８６時間静置発酵させた。ｐＨ８，６
になったところで発酵終了とし、直ちに５°Ｃに冷却し
た。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.
この発酵野菜に、食酢４ｋｇ、サラダ油４ｋｑ、）マド
ペースト１ｋｇ、タマネギおろしたもの５００ｇ１スパ
イス、調味料少々を加え、よく混合し、分離タイプのド
レッシングを得た。このドレッシングの含脂率は２０重
量％であったが、あつさシして美味なドレッシングであ
った。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.
実施例２
実施例１と同様の操作でペースト状の発酵キャベツ５ｋ
（ｊを作り、同じ要領で本発明のドレッシング１０に９
を作った。又、比較のために表−１に示すように、発酵
させないキャベツを使ったドレッシング（比較例Ａ）、
本発明ドレッシングと同じ水分含量、有機酸組成酸度に
し、サラダ油のみを４０％にしたドレッシング（比較例
Ｂ）を作り、専門パネラ−２０人による官能テストを行
なったところ、あっさりして１つ風味があるということ
で本発明ドレッシングが圧倒的に支持された。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.
実施例３〜４゜
表−２に示すように、実施例２における比較例Ｂのサラ
ダ油４０重量％の全てを発酵キャベツに置換したもの（
実施例３）と同油脂の半分を発酵キャベツに置換したも
の（実施例４）を作り、専門パネラ−２０人による官能
テストを行ったところ、本発明ドレッシングはいずれも
圧倒的に支持された。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.
表−２
・実施例２における比較例Ｂに相当する発酵キャベツを
含まないもの゛
実施例５゜
実施例１と同様にペースト状キャベツ１０１ｑを作り、
ラクトバチルス・ブランチング ＩＡＭ１０４１のスタ
ーター１００肩／とサツカロミセス・ルーキシ−ＩＡＭ
４９６２のスターター１００ｓ＋ｌを同時に添加し
、３０°Ｃ１４２時間培養し、発酵キャベツペーストを
得た。これを使って実施例１と同様にしてドレッシング
２０ｋｑを得た。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.
このドレッシングは、まろやかな芳香がして美味なドレ
ッシングであった。This dressing had a mild aroma and was delicious.
実施例６゜
実施例５と同様にして、乳酸菌と酵母で発酵させたペー
スト状発酵キャベツ１０ｋｇを得た。これを原料とし、
本発明のドレッシングを作るに際し、他原料ブレンドの
際に、高速カッター（１８０００ｒｐｍ Ｘ ５分）及
び圧力式ホモゲナイザ−（２００ｋｔｉ／ｃｍ）で乳化
処理を施し、クリイーミイータイプのドレッシングを製
造した。この場合に、乳化剤は添加しなかったが、１ケ
月間冷蔵庫に入れていてもオイルの分離はみられなかっ
た。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.
実施例７゜
キャベツ３に９、トマトｌ＆ｑ１ニンジン２ｋＬｌ、ホ
ウレン草２に９％セロリ−２に９を細断した後、高速カ
ッターにかけ、ペースト状野菜を得た。このものにラク
トバチルス・プランタルム ＩＡＭ１０４Ｍ：ロイコノ
ストック・メセンテロイデスＩＡＭ １０４６を培養
してペースト状発酵野菜を得た。この発酵野菜を利用し
、本発明のドレッシングを製造した。このものは実施例
１のキャベツ単独のドレッシングよりも風味の点で優れ
ていた。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.
実施例８゜
実施例７と同様にして、ペースト状発酵野菜１０に９を
得た。これを使って本発明のドレッシングを作るに際し
、発酵野菜の含量を表−３に示すような割合で添加して
ドレッシングを作り、実施例２で行なった専門パネラ−
２０人による官能テストを行なった。その結果を表−３
に併せ示した。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.
表−３
◎：２点比較テストで美味なもの（１％有意差あり）
○：２点比較テストで美味なもの（５％有意差あり）
△：２点比較テストで美味なもの（有意差なし）表−３
から、発酵野菜の添加量は、好ましくは１０〜８０重量
％、より好ましくは３０〜６０重量％であることがわか
る。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)
る発酵野菜類を含有することを特徴とする新規ドレッシ
ング。(1) A novel dressing characterized by containing fermented vegetables obtained by lactic acid fermentation with lactic acid bacteria or lactic acid bacteria and yeast.
請求の範囲第１項記載のドレッシング。(2) The dressing according to claim 1, wherein the content of fermented vegetables is 10 to 80% by weight.
菜類で置換してなる特許請求の範囲第１項記載のドレッ
シング。(3) The dressing according to claim 1, wherein part or all of the edible oil in the dressing is replaced with fermented vegetables.
させ、得られた発酵野菜類と食用油、食酢、その他調味
料とを配合することを特徴とするドレッシングの製法。(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.
許請求の範囲第４項記載の製法。(5) The method according to claim 4, wherein the amount of fermented vegetables is 10 to 80% by weight.
の範囲第４項記載の製法。(6) The manufacturing method according to claim 4, wherein the amount of edible oil is 40% by weight or less.
使用する特許請求の範囲第４項記載の製法。(7) The manufacturing method according to claim 4, which uses lactic acid-fermented vegetables made into a paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61157729A JPS6314680A (en) | 1986-07-04 | 1986-07-04 | Novel dressing and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61157729A JPS6314680A (en) | 1986-07-04 | 1986-07-04 | Novel dressing and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6314680A true JPS6314680A (en) | 1988-01-21 |
| JPH0586173B2 JPH0586173B2 (en) | 1993-12-10 |
Family
ID=15656086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61157729A Granted JPS6314680A (en) | 1986-07-04 | 1986-07-04 | Novel dressing and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6314680A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0484991A2 (en) * | 1990-09-13 | 1992-05-13 | Johma Nederland B.V. | Method for preserving foodstuffs |
| JP2005097222A (en) * | 2003-08-26 | 2005-04-14 | Toyo Shinyaku:Kk | Fermented product of allium cepa l. |
| WO2005053722A1 (en) * | 2003-12-05 | 2005-06-16 | Toyo R & D Inc. | Antiallergic agent containing ground lotus and/or extract thereof together with lactic acid bacterium |
| JP2010148468A (en) * | 2008-12-26 | 2010-07-08 | Saitama Prefecture | Ingredient of dressing, dressing and method for producing ingredient of dressing |
| JP2012187096A (en) * | 2011-02-25 | 2012-10-04 | Kikkoman Corp | Soy sauce-like seasoning |
| WO2013073249A1 (en) * | 2011-11-18 | 2013-05-23 | キッコーマン株式会社 | Soy sauce-like seasoning |
| JP6231235B1 (en) * | 2017-03-22 | 2017-11-15 | 株式会社ヤサカ | Method for producing emulsifier, method for producing cosmetic and / or food containing the emulsifier, and method for producing mayonnaise-like food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5521713A (en) * | 1978-07-31 | 1980-02-16 | Asahi Chem Ind Co Ltd | Food composition preservable for long time |
| JPS60207561A (en) * | 1984-04-02 | 1985-10-19 | Kagome Kk | Preparation of spread |
| JPS6121063A (en) * | 1984-07-10 | 1986-01-29 | Kagome Kk | Viscous seasoning comprising fermented solution of guinea pepper as main component, and its preparation |
-
1986
- 1986-07-04 JP JP61157729A patent/JPS6314680A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5521713A (en) * | 1978-07-31 | 1980-02-16 | Asahi Chem Ind Co Ltd | Food composition preservable for long time |
| JPS60207561A (en) * | 1984-04-02 | 1985-10-19 | Kagome Kk | Preparation of spread |
| JPS6121063A (en) * | 1984-07-10 | 1986-01-29 | Kagome Kk | Viscous seasoning comprising fermented solution of guinea pepper as main component, and its preparation |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0484991A2 (en) * | 1990-09-13 | 1992-05-13 | Johma Nederland B.V. | Method for preserving foodstuffs |
| JP2005097222A (en) * | 2003-08-26 | 2005-04-14 | Toyo Shinyaku:Kk | Fermented product of allium cepa l. |
| WO2005053722A1 (en) * | 2003-12-05 | 2005-06-16 | Toyo R & D Inc. | Antiallergic agent containing ground lotus and/or extract thereof together with lactic acid bacterium |
| US7709032B2 (en) | 2003-12-05 | 2010-05-04 | Toyo R&D Inc. | Anti-allergic agent containing both ground lotus and/or extract and lactic acid bacterium |
| JP2010148468A (en) * | 2008-12-26 | 2010-07-08 | Saitama Prefecture | Ingredient of dressing, dressing and method for producing ingredient of dressing |
| JP2012187096A (en) * | 2011-02-25 | 2012-10-04 | Kikkoman Corp | Soy sauce-like seasoning |
| WO2013073249A1 (en) * | 2011-11-18 | 2013-05-23 | キッコーマン株式会社 | Soy sauce-like seasoning |
| JP6231235B1 (en) * | 2017-03-22 | 2017-11-15 | 株式会社ヤサカ | Method for producing emulsifier, method for producing cosmetic and / or food containing the emulsifier, and method for producing mayonnaise-like food |
| JP2018158289A (en) * | 2017-03-22 | 2018-10-11 | 株式会社ヤサカ | Production method of emulsifier, production method of cosmetic and/or food product containing emulsifier and production method of mayonnaise-like food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0586173B2 (en) | 1993-12-10 |
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