JP2009213412A - Animal oil and fat-containing spread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide animal oil and fat-containing spread having slight or no animal smell even when containing animal oil and fat, and processed into a simple and almost natural shape. <P>SOLUTION: The animal oil and fat-containing spread contains edible oil and fat, and contains lard of Iberian pork as a main ingredient. The spread preferably contains additive selected from seasonings, spices and herbs. A method for producing spread containing edible oil and fat is characterized by inclusion of the lard of Iberian pork as a main ingredient. The use of the lard of Iberian pork for producing the edible oil and fat-containing spread is provided. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a processed food containing animal fats and oils, and more specifically, a spread containing animal fats and fats containing Iberian pork fat as a main component, which has no or less animality, and more The present invention relates to a spread containing animal fat and oil processed in a simple and natural manner and a method for producing the same.

  The oil-and-fat-containing spreads that have been marketed so far are mostly those that use vegetable oils and fats, but those that use animal oils and fats are few such as butter and putty. In Germany, there is an edible oil (which may contain spices, etc.) that is refined by dissolving an animal fat called Schmalz, but it has a strong flavor peculiar to animal fats, so it must be a flavorful bread such as rye bread. It does n’t fit. In the case of tallow, refined (deacidified, decolored, deodorized, etc.) pork fat from commonly used ordinary pigs (Landlace, Berkshire, Yorkshire, Duroc, etc.) is distributed as lard. However, purification involves complex chemical and physical operations. Moreover, lard is generally used only as a frying oil or as a hidden taste for adding richness and flavor to dishes. In addition, Iberian pigs produced in the Iberian region of Spain are characterized by abundant lean meat and fine fat, and are generally used in processed foods such as high-quality ham.

  As spread using animal fats and oils, WO2004 / 039165 (Patent Document 1) is an oil composition for spreads composed of an oily phase and an aqueous phase, and the fat phase is mainly composed of triglyceride. Liquid fats, low melting point transesterified fats and oils obtained by transesterification of palm fats and liquid fats, and solid fats and oils having good spreadability are disclosed. It is described that fats and oils are used. In this document, there is no specific description of animal fats and oils, including their origins, except that there is a definition that the rising melting point is 38 ° C. or higher for solid fats and oils. Further, this composition has a complicated composition in which three kinds of fats and oils including special fats and oils are blended.

As far as the present inventors know, no processed food using Iberian pork fat has been reported yet.
WO 2004/039165

  Most of the fat-and-oil-containing spreads that have been marketed on the market are those that use vegetable oils and fats. The reason for this is that when animal fats and oils are mainly used, there is an animal odor peculiar to animal fats and oils. . An object of the present invention is to provide a spread processed with a simpler and more natural form, with or without animal odor even when containing animal fats and oils.

  As a result of intensive studies to achieve the above object, the present inventors have found that there is no animal odor by using Iberico pork fat in the spread, preferably by further adding additives such as spices. Alternatively, the present inventors have found that it is possible to produce a spread processed in a simpler and more natural form as well as less, and based on this finding, the present invention has been completed.

That is, the present invention relates to a spread containing animal fats and oils having the following constitution, a method for producing the same, and use thereof.
(1) A spread containing edible oils and fats, which contains pork fats of Iberian pigs as a main component, and contains animal oils and fats.
(2) The spread according to (1) above, wherein the Iberian pork tallow is in the form of a heat-treated product of minced or minced pork butter containing meat tissue.
(3) The spread according to (1) or (2) above, wherein the edible fat is Iberico pork fat and further contains an additive selected from seasonings, spices and herbs.
(4) A method for producing a spread containing edible fats and oils, which comprises Iberian pork fat as a main component.
(5) The method according to (4) above, wherein Iberian pork tallow is contained in the form of a heat-treated pork fat mince containing untreated, minced or meat tissue.
(6) The method according to (4) or (5) above, wherein Iberian pork fat is used as an edible oil and fat, and an additive selected from seasonings, spices and herbs is further blended .
(7) Use of Iberian pork fat to produce a spread containing edible fats and oils.

Conventionally, animal fats and oils have a peculiar animal odor, etc., and therefore, fats and oils containing spreads were limited to some uses such as butter and putty. In the present invention, Iberian pork fats should be used. By adding an additive such as a spice, preferably, there is no or little animal odor even if it contains animal fats, making it possible to produce a spread containing animal fats that can be applied to ordinary bread. did. In relation to such an effect of the present invention, as shown in Examples below, the effect is enhanced by combining a plurality of types of additives. It is understood that the above effects were unexpected for those skilled in the art.
Moreover, in this invention, it has the advantage that the spread containing animal fats and oils processed more easily and in the form close | similar to nature can be manufactured.

Detailed description of the invention

  The spread containing animal fats and the method for producing the same according to the present invention is as described above, and basically uses Iberian pork fat as the main component. Hereinafter, the spread containing animal fats and oils according to the present invention will be specifically described together with its production method.

  In the present invention, edible fats and oils refer to vegetable oils and animal fats and oils used as food. The main component means that Iberian pork fat is an essential component in the present invention, and is an effective component for achieving the effects of the present invention as described above.

  Iberico pork has abundant lean meat and high-quality fat, and is characterized by marbling fat. This fat melts in the mouth when eaten and has a nutty sweet scent, but at the same time has a less favorable animal odor. In the present invention, Iberian pork fat means all fats contained in Iberian pigs, such as Iberian pork back fat and lean fat, and the fat was cut off. All forms and processed products are also included, such as simple products (untreated products), minced products, and purified lard. Further, in the present invention, a portion consisting only of normal fat is used as fat or fat. However, if desired, those including a surrounding meat tissue portion are also included in Iberian pork fat in the present invention, and similarly. Can be used. When the meat tissue part is included, the ratio of the part other than fat is usually about 0.05 to 20, preferably about 0.05 to 6 (weight ratio) with respect to the fat content. To use. Iberian pork fat as described above is generally commercially available and can be used.

  The spread according to the present invention only needs to contain Iberian pork fat as defined above as the main component, and the Iberian pork fat or fat-unprocessed product and the fat content are minced. However, it is preferable to further add additives such as seasonings and spices as will be described later. As the minced fat and the minced fat containing meat tissue, the minced fat or meat tissue is physically minced using a meat chopper or the like. As the above-mentioned fat and fat mince (before or after the minced treatment), those that have been sterilized by heating at 75 ° C. for 1 minute or more or equivalent or better are usually used. Therefore, by preparing the various forms of tallow as described above, the spread of the present invention consisting of Iberian pork tallow alone can be obtained. In this case, as described above, Iberian pork fat also has an unpleasant animal odor, but those treated with heat sterilization as described above should be used practically because the fragrance is improved to some extent. Can do.

  The spread according to the present invention is prepared by adding additives such as seasonings (for example, salt), spices (for example, pepper, pepper), herbs (for example, basil, cloves), etc. Can mask animal odor. The content of the above additives is usually a ratio (weight ratio) of about 0.1 to 10 with respect to 100 Iberian pork fat (oil), for example, 1 to 10, preferably about 1 to 5 for salt. The ratio (weight ratio) is 0.1 to 1.0, and preferably about 0.1 to 0.5 (weight ratio) for other additives such as pepper. Moreover, an effect increases by mix | blending several types of additives in combination (for example, combination of salt and pepper, etc.). The addition of spices and the like to pork fat and the masking of animal odor according to the present invention are described more specifically in the examples described later.

  Moreover, the spread by this invention can add suitably another additive and a compound in order to manufacture the spread which has various flavors as needed. For example, salt, pepper, basil and other seasonings, spices, herbs and other additives used for masking animal odor, vegetables such as tomato paste, garlic paste and apple paste, fruit paste, etc. Can be added. By adding a compound such as vegetable paste, animal odor is suppressed as in the case of additives such as pepper. The content of the above additives or blends is usually 0.1 to 10 in the case of additives and 100 to 400 in the case of blends (weight). Ratio).

  In the present invention, vegetable oils and fats can be appropriately blended in addition to Iberian pork fats that are animal oils and fats as edible oils and fats used in spreads. That is, the spread according to the present invention may be a spread composition in which the edible fat is Iberian pork fat and vegetable fat. Examples of vegetable fats and oils include liquid vegetable fats and oils such as canola oil, corn oil and olive oil, and solid vegetable fats and oils such as palm oil. These vegetable oils and fats are generally commercially available and can be used. When blending vegetable fats and oils, the blending ratio of Iberian pork fats and vegetable fats is about 0.05 to 2.0, preferably 0.05 to 1 with respect to Iberian pork pork fats (fats). About 0.0 (weight ratio). In order to produce the spread composition as described above, it can be usually prepared by mixing or homogenizing Iberian pork tallow and vegetable oil using an emulsifier or the like. In the present invention, the proportion of Iberian pork fat in the total fat is preferably 30 to 100%, more preferably 40 to 100% (weight). Moreover, the ratio of the fats and oils of the Iberian pig in the whole amount of spread is 10-100 normally, Preferably it is 15-90% (weight).

The spread preparation of the present invention produced as described above can be used as it is as a spread containing animal fats and oils according to the present invention. The spread according to the present invention thus obtained is a fat and oil with no or little animal odor and easy to apply to bread etc. by using Iberian pork fat as animal fat. Contains spread.
About the preferable aspect of manufacture of the spread containing animal fats and oils by this invention, it demonstrates more concretely in the Example mentioned later.

  The present invention also relates to the use of Iberian pork fat for producing spreads containing edible fats and oils. Therefore, in the production of a spread containing edible fats and oils, all the use of Iberian pork fats as defined above as edible fats and oils is included in the present invention.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this Example is not for limiting this invention. In the examples, unless otherwise specified, the% display is based on weight.

[Example 1]
0-10% salt or 0-2% spices were added to Iberian pig and normal pork (Landlace breed) fat mince, filled in a container, heated in boiling water for 30 minutes and sterilized. The scent alone, the taste and scent when applied to bread and toast, etc. were evaluated, and overall, this was scored as to whether it was preferred or not preferred. The average value was shown in Table 1 with 5 evaluators.
Iberian pork fat has a nutty sweet scent, but at the same time has an undesirable animal odor. In addition, Iberico pork can be used as it is after heat sterilization as described above without additives such as spices, but as shown in Table 1, 1% salt or pepper It was found that the addition of 0.1 to 0.2% drastically improved the scent and increased the sweetness of the nutty sweetness. We also examined spices and herbs that are often used in meat dishes. However, in the case of salt exceeding 10%, it becomes salty, and for spices and herbs exceeding 1.0%, the taste and aroma become too strong, and the preferred taste and aroma of pork fat itself can no longer be tasted. .
On the other hand, the normal pigs showed a slight improvement at 2% for salt and 0.5% for pepper, but the fat itself had a strong animal odor, which could not be improved fundamentally. In addition, a higher concentration of salt and pepper was required, although the level of improvement was weak compared to Iberian pigs. For other spices and herbs, the effect of improving the fragrance was hardly seen, and conversely, the animal odor of pork fat and the spices and herbs seemed to repel each other.
Next, Iberico pork fat was examined for its synergistic effect when salt and pepper were added together. As a result, it was found that the fragrance was further improved and a synergistic effect was obtained even when half the amounts of 1% salt and 0.1% pepper were added as described above.
From the above, it was found that the animal odor of Iberian pigs was suppressed and the scent was dramatically improved by adding low concentrations of seasonings, spices, herbs and the like.

[Example 2] Manufacture of spread mainly blended with Iberian pork tallow The Iberian pork back fat minced was heated at 90 ° C or higher for 5 minutes. As a result, a spread with little animal odor and easy to apply on bread was completed. In addition, although animal odor is not so preferable, what was heat-processed was a thing which can be used practically by fragrance improving to some extent.
Also, Iberico pork back fat minced with 1% salt as a seasoning, 0.2% pepper as a spice, and 0.2% basil as a herb (% by weight with respect to pork fat (fat)) What heated at 90 degreeC or more for 5 minutes was manufactured. As a result, a spread that has no animal odor and is easy to apply to bread etc. was completed.
Furthermore, the back fat minced meat and the rose meat minced were mixed while changing the blending ratio in the range of 1 to 100 (weight ratio) to produce a spread. In this case, the more oil and fat content, the softer it was, and the hardness could be adjusted by the amount of oil and fat.
On the other hand, when a spread was produced in the same manner as in the case of the mince using ordinary pigs, the spread was strong and stiff.

[Example 3] Production of spread blended with Iberian pork tallow and vegetable fats Iberico pork back fat minced with canola oil, corn oil, olive oil as liquid vegetable fat, and palm oil as solid vegetable fat, A spread composition was produced by changing the blending ratio (weight ratio) in the range of 0.1 to 2.0 with respect to Iberico pork fat (oil) 1 independently. In this case, a spread with no animal odor was created.
However, if the mixing ratio of the liquid vegetable oil is too high, it becomes too soft, and if the mixing ratio of the solid vegetable oil is too high, it becomes too hard.In that case, mix the liquid vegetable oil and the solid vegetable oil together. It was necessary to adjust the hardness. In this case, the adjusted mixing ratio of the liquid vegetable fat and the solid vegetable fat was 0.5 to 1.0 (weight ratio) with respect to the liquid vegetable fat 1. Moreover, when the mixing ratio of Iberian pigs was low, body, umami, and satisfaction derived from Iberian pig pork fat decreased. From this, it was found that the proportion of Iberian pork fat in the total fat is preferably 30% (weight) or more.

[Example 4] Production of seasoned spread blended with Iberian pork tallow The tomato paste as a vegetable paste and the apple paste as a fruit paste are mixed with the spreads of Examples 2 and 3 in a content of 5 to 400 range ( The weight ratio of Iberico pork to fat (oil / fat) 100) was prepared to produce a tomato-flavored spread. As a result, when Iberico pork fat (oil and fat) is blended in a ratio range (weight) of 10% or more with respect to the total spread, the spread is easy to apply to bread etc. Was completed.

Claims (7)

  A spread containing edible fats and oils, which contains Iberian pork fat as a main ingredient.   The spread according to claim 1, characterized in that the Iberian pork tallow is in the form of a heat-treated pork tallow mince containing its untreated, minced or meat tissue.   The spread according to claim 1 or 2, wherein the edible fat is Iberico pork fat and further contains an additive selected from seasonings, spices and herbs.   A method for producing a spread containing edible fats and oils, characterized by containing pork fat from Iberian pigs as a main component.   The method according to claim 4, wherein the Iberian pork tallow is contained in the form of a heat-treated pork tallow mince containing untreated, minced or meat tissue.   The method according to claim 4 or 5, wherein Iberico pork fat is used as an edible fat, and an additive selected from seasonings, spices and herbs is further blended.   Use of Iberian pork fat to produce spreads containing edible fats and oils.