| 摘要 |
PURPOSE:To prepare a spread having balanced and composite taste and flavor, by carrying out the alcoholic ferentation and then the acetic fermentation of crushed vegetable, adding the fermentation product to an emulsified edible oil or fat, and subjecting the mixture properly to heating, cooling, conditioning, etc. CONSTITUTION:An edible oil or fat (e.g. soybean oil) is emulsified optionally in the presence of a seasoning, flavor, colorant, preservative, etc. Separately, crushed or chopped vegetables and/or fruits are heat-treated and quenched, and the obtained solid-liquid mixture is subjected to the alcoholic fermentation, heated, and then subjected to the acetic fermentation in the presence of acetobacillus. The fermentation product is added to the emulsified oil or fat prepared above, and the mixture is heated, cooled, and kneaded and conditioned with a cake mixer, etc. to obtain the objective spread. |
