Main invention of manufacturing method of the functional yogurt sprinkling for the salad designated the one for former boiled rice as entity, it sprinkles and being something which relates to the manufacturing method of the sprinkling which is functionality for the salad, if it displays the contents concisely, it seems the following way. (1) attaching in the vegetable salad, with the purpose which assures the improvement of nutrition functionality and acceptability, freeze-dry lyophilization (below FD it does) it added the powder yogurt. At the same time (2) it was tasty, ate the vegetable salad and easily in order to raise nutrition, the slice vegetable which is produced by FD, the fruit piece, the fragmentation nuts, it mixed the seasonings uniformly. Because (3) to powder is easy to mix the active yogurt which is converted equally, at the same time in the salad when using dissolution mildly to convert is easy, beforehand being added and mixing the asukorubin Acid, the non-fat dry mi

摘要

PROBLEM TO BE SOLVED: To provide functional yoghurt seasoning containing active lactobacillus by changing usual "seasoning" used as added on mainly cooked rice to raw vegetable salads along with the trend of westernization of the foods.;SOLUTION: This yoghurt seasoning is obtained by adding powdered yoghurt containing the active lactobacillus as lyophilized powder and almost without using salt and fat, has a good taste and can exhibit probiotics effects by the lactobacillus to begin with intestinal regulation activity. Further, the yoghurt seasoning is obtained by adding ascorbic acid for improving the powdery feeling of the yoghurt. Furthermore, since casein in simultaneously added/blended defat powdered milk (or whole powdered milk) gels with water content on the surface of the salad to impart a colloidal state, the seasoning is the functional seasoning for the salad, excellent in points of taste and nutrition.;COPYRIGHT: (C)2005,JPO&NCIPI