JPS6144450B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a vegetable-containing yogurt-like food made from vegetable milk and added with vegetables.

More specifically, the present invention relates to a method of masking the odor peculiar to vegetable milk and the fermentation odor peculiar to yogurt-like foods and improving the flavor by adding vegetables when producing yogurt-like foods. be.

Conventionally, yogurt-like foods are produced by fermenting plant milk with milk fermentation bacteria, but when using plant milk,
The odor of vegetable milk and fermentation odor remained, and the flavor was undesirable.

The present inventors conducted research to reduce the odor of plant milk and fermentation odor that remains in yogurt-like foods using plant milk, and found that by adding vegetables before or after fermentation in the production of yogurt-like foods. They succeeded in reducing the odor and fermentation odor of plant milk and improving its flavor.

The present invention is a method for producing a vegetable-containing yogurt-like food in which vegetables are mixed before or after fermentation in the production of a yogurt-like food using vegetable milk.

Vegetables added in the present invention include vegetables such as spinach, root vegetables such as carrots,
All vegetables are used, including stem vegetables such as celery and fruit vegetables such as tomatoes. Vegetables can be cut into large pieces, finely chopped, ground, extracted, juice-like, syrup-pickled, etc.
To make it easier to eat, heated or cooked foods or combinations of these are added.

The amount added differs considerably between fresh and juice-like products, but the appropriate amount is 15 to 100 parts by weight per 100 parts by weight of yogurt.

When the amount of vegetables added is large, the taste becomes more like a vegetable salad, and the acidity of the yogurt-like food allows you to enjoy the taste and aroma of vegetables.

The raw material for the yogurt used in the present invention is plant milk.
With almonds, coconuts, sesame and other plants,
There are ground seed extracts rich in proteins that have acid coagulability at a pH of around 4 to 5.

Fermentation is carried out by adding a milk fermentation starter to the raw material plant milk and culturing it at about 35°C until the titratable acidity reaches about 0.7 to 0.8.

Vegetables may be added before, during, or after fermentation of the yogurt-like food, but it is best to avoid adding vegetables as much as possible during fermentation, as acid production is disturbed.

In the present invention, fermentation can also be reduced by placing a jelly containing vegetables on top of the fermented yogurt-like food.

Another embodiment of the present invention is a method of manufacturing a layered yogurt-like food by layering a jelly using a gelling agent and a yogurt-like food, and adding vegetables to one or both of the layers. . When filling in two layers, it is necessary to control the viscosity so as to minimize disturbance at the interface between the yogurt-like food layer and the jelly layer. that time,
After filling the lower layer, it is cooled and solidified, and then the upper layer is filled from above to obtain a layered yogurt-like food with beautiful layers.

The gelling agent used in the yogurt-like food layer or jelly layer may be any gelatin, agar, pectin, carrageenan, sodium alginate, etc.
It has gelling ability suitable for each pH, and there is no syneresis.
Select and use foods with a desirable texture.

Next, examples of the present invention will be shown.

Example 1 50 parts of soy milk with a solid content of 9.5% extracted from whole soybeans and pre-treated with high temperature instant sterilization (145°C, 4 seconds),
9 parts sugar, 3 parts skim milk powder, 1.5 parts honey, glucose
0.5 part of vegetable oil and fat, 0.1 part of emulsifier and 25 parts of water were mixed and homogenized by heating and held at 80°C for 50 minutes. Next, a solution of 0.8 parts of gelatin in 10 parts of water and brought to 80°C was added, mixed with stirring, and kept for an additional 10 minutes for sterilization. The pH was set at 6.8 to 7.0. This was cooled to 35°C, and a separately cultured lactic acid bacteria fermentation starter (culture of Lactobacillus Bulgaricus IFO 3533) was added to ferment to a titratable acidity of around 0.7 to 0.8.

Yogurt 100% fresh, aromatic celery that has been previously blanched and heat sterilized
Add 30 parts by weight and cut into appropriate sizes.
The mixture was mixed with the above-mentioned fermented soy milk, being careful not to introduce any bacteria.

The fermented odor of yogurt-like foods mixed with celery was masked and the flavor was improved.

If necessary, a jelly consisting of 50 parts of grape fruit pulp, 5 parts of lemon juice, 15 parts of sugar, and 0.8 parts of low methoxy pectin was layered on top.

Just like when you eat celery with mayonnaise or dressing, the aroma and texture of celery when chewed harmonize well with the flavor of the product fermented with lactic acid bacteria, resulting in a vegetable-filled yogurt-like food with a cool and elegant flavor. . The jelly layer is made of acid (preferably PH
By using low methoxyl pectin that gels with polyvalent metal ions such as 2.8 to 3.2) and calcium, the gel did not soften, harden, or cause syneresis even under relatively strong acidity such as pH 3. In addition, because of its strong adhesion to the container wall, even if the temperature of the yogurt-like food layer below rises above room temperature and the gelatin begins to melt and soften, or the mixture of the yogurt-like food layer and the jelly layer becomes unstable due to agitation, the yogurt-like food layer and jelly layer will not mix. It was difficult to turn over and had good workability and distribution.

Example 2 In the preparation of fermented soy milk in Example 1, instead of 25 parts of water mixed in advance, 20 parts of carrot juice, 2 parts of onion juice, and 2 parts of celery juice were added.
1 part and 1 part lemon juice were added, and lactic acid fermentation was carried out. The obtained fermented product has a flavor similar to that of vegetable soup, and the characteristic fermented odor of yogurt (commonly known as potato odor) is masked, so even people who prefer this odor can enjoy the taste of yogurt.

Example 3 A vegetable-containing yogurt-like food was prepared according to Examples 1 and 2 by replacing the soy milk extracted from peanuts with that from soybeans. Compared to the case where soybeans are used, a yogurt-like food with less addictive taste and a milder, richer flavor was obtained.

Example 4 A vegetable-containing yogurt-like food was prepared according to Examples 1 and 2 by replacing soybean milk with soybean milk extracted from almonds.

Example 5 A fermented soybean milk product was prepared in the same manner as in Example 1.

Meanwhile, 50 parts of carrot juice, 3 parts of celery juice, 3 parts of lemon juice, 20 parts of carrot strips boiled in advance until soft, a little salt, 0.6 parts of carrageenan, 0.5 parts of slow-set pectin,
and 23 parts of water were mixed while heating. The mixture was heat sterilized at 80°C for 10 minutes to produce a vegetable-containing jelly. Carrot and celery juices were obtained by blanching fresh carrots and celery in boiling water at 90°C for 3 minutes, grinding them, and then squeezing the juice.

A 150 ml paper cup container is filled with 100 ml of the above fermented soy milk which has been pre-cooled to 20-25°C to increase its viscosity. Next, 30 ml of the above jelly is poured on top and heated at 10°C.
It was refrigerated for one day and night. A gel with a smooth texture and moderate hardness was formed, resulting in a delicious, two-layer vegetable-containing yogurt-like food rich in minerals and vitamins. The combined use of pectins in the jelly layer increased water retention, and no syneresis or hardening or softening of the jelly occurred even after 10 days of refrigeration.

In addition, tomatoes, spinach,
By combining pieces of various vegetables such as asparagus, juices, and fruits as necessary, products that allow you to enjoy the sticky taste of each vegetable were obtained.

Claims (1)

[Claims] 1. A yogurt-like food containing vegetables, characterized in that in the production of a yogurt-like food using vegetable milk, 15 to 100 parts by weight of vegetables are mixed with 100 parts by weight of yogurt before or after fermentation. manufacturing method. 2 In a layered yogurt-like food filled with layers of jelly using a gelling agent and yogurt-like food using vegetable milk, 15 to 100 parts by weight of vegetables are mixed with 100 parts by weight of yogurt in either or both of the layers. A method for producing a layered yogurt-like food containing vegetables.