JP2014124115A - Spread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a spread comprising ingredients having a high moisture content, having refreshing sharpness after taking and having high coating properties.SOLUTION: Provided is a spread comprising ingredients having a moisture content of 5 to 45%; sugar alcohol; and an emulsifier. The spread has characteristics that, when edible oil is included by 20 to 60% and moisture is included by 5 to 21% to the whole of the spread, water of 300 g is added to 100 g of the spread, stirring and mixing are performed at 25°C and 120 rpm for 3 min using a hand whipper, and thereafter, it is left for 5 min, the separation of an oil phase or a water phase is not visible.

Description

The present invention relates to a spread containing a high moisture content and having a refreshing taste after eating.

The spread has a degree of plasticity that can be applied to food, and examples thereof include margarine and fat spread. Recently, in addition to the spread of bread food, spreads according to various needs, for example, improved texture such as lightness and smoothness of mouthfeel, good meltability, awareness of health such as reduction of fat and calories There are a wide variety of spreads on the market, such as those with flavors such as chocolate and garlic, and those with improved applicability to bread and crackers.

In particular, spreads with high applicability have gained popularity. If ingredients such as raisins and nuts are added to these spreads, changes in texture and flavor can be enjoyed. The inventors of the present invention have tried to blend ingredients with these spreads having high applicability. However, when ingredients with a high water content such as raisins are blended, the oil phase or the water phase depends on the moisture leached from the ingredients. There was a problem that would be separated.

There are butters (raisin butter, etc.) blended with high moisture content in the market, but butter is not a coating. Moreover, although spread | stretch with high applicability | paintability, such as a whipped spread, is marketed, the technique which contains a high water | moisture content ingredient and improves the mouth residue and the taste after eating is not proposed.

Japanese Patent No. 4089112 JP 2010-252664 A JP 2006-225559 A Japanese Patent No. 2002-241785

Therefore, an object of the present invention is to provide a spread containing a high moisture content ingredient and having a refreshing taste after eating.

The inventors of the present invention have intensively studied to achieve the above object. As a result, if it contains sugar alcohol and emulsifier, and edible oil and fat and water are blended at a specific ratio, it is surprising that the oil phase or water phase of the oil phase or water phase is blended despite the fact that ingredients with high water content are blended It has been found that a spread having no separation and having a refreshing taste after eating can be obtained, and the present invention has been completed.

That is, the present invention
(1) A moisture content of 5 to 45%, a sugar alcohol, an emulsifier, a spread,
20-60% edible oil and fat, 5-21% water,
When 300 g of water is added to 100 g of spread, using a hand whipper, the mixture is stirred and mixed at 25 ° C. and 120 rpm for 3 minutes, and then allowed to stand for 5 minutes.
Spread,
(2) In the spread of (1),
The content of the tool is 5 to 35% with respect to the entire spread,
Spread,
(3) In the spread of (1) or (2),
A first step of preparing a dispersion in oil of a powder by mixing an edible oil and fat that is a blending raw material and a part of the powder;
Having a second step of mixing other raw materials with the dispersion in oil;
How to make spreads,
It is.

According to the present invention, it is possible to provide a spread that contains a high moisture content and has a refreshing taste after eating. Therefore, further expansion of demand for spread can be expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

The present invention contains 20 to 60% edible oils and fats and 5 to 21% moisture in a spread containing 5 to 45% moisture content, sugar alcohol, and emulsifier. It is characterized by providing a spread containing high ingredients and having a refreshing taste after eating.

<Spread>
The spread has a degree of plasticity that can be applied to food. For example, a spread such as fat spread, whipped spread, peanut butter, chocolate spread, sesame spread, and the like can be mentioned.

The spread of the present invention contains an edible oil / fat, moisture, a sugar alcohol and an emulsifier, and is a spread in which the edible oil / fat is dispersed in the sugar alcohol, even though it contains a high moisture content ingredient. After adding water and stirring and mixing, the oil or moisture separation is not visually recognized even after standing for 5 minutes, and a refreshing taste after eating is obtained.
Thus, the spread of the present invention is that the edible fat and oil dispersion in which the edible fat and oil are dispersed in the sugar alcohol is that the separation of the oil or water is not visually recognized even after standing by mixing after adding water and stirring and mixing. However, it is considered that phase transition easily occurs by adding water, and an emulsion of fine oil droplets can be obtained.

The spread of the present invention causes a phase transition in the mouth due to saliva during eating and changes to a fine oil-in-water emulsion. An exhilarating taste can be achieved.

Quantifying the phenomenon in which the separation of the oil or water is not visually recognized, a stable emulsification state is achieved in which separation of oil and water does not occur when the mixture is stirred and mixed after adding 3 times the amount of fresh water. It is good.
When adding 3 times the amount of fresh water, stirring is performed using a hand whipper.
That is, for example, 300 g of fresh water is prepared in a 1 L beaker, and after adding 100 g of spread thereto, stirring is performed at 120 rpm for 3 minutes. Then, it is allowed to stand for 5 minutes, and the oil and moisture are confirmed visually.

<Contents of edible oil and fat and moisture>
In order to obtain the spread of the present invention in the above-described state, it is necessary to mix edible fats and oils with a specific balance.
Specifically, the edible fat / oil content is 20 to 60% and the water content is 5 to 21%, and the edible fat / oil content is 20 to 50% and the water content is 10 to 20%. .
If the spread ratio of the edible fat and water satisfies the above range, a refreshing taste after eating can be realized despite containing ingredients with a high water content.

If the edible fat content is more than the above range, even if moisture is contained in the above range, it is difficult for the oil droplets to become fine in the mouth, and even if less than the above range, the oil droplets are fine in the mouth. It is difficult to become an emulsified state, and a refreshing taste after eating cannot be obtained.
Further, if the moisture content is more than the above range, even if edible fats and oils are contained in the above range, phase transition due to saliva cannot be caused in the mouth, and even if less than the above range, oil separation occurs. .

<Edible oils and fats>
The edible fat used in the spread of the present invention is a lipid mainly composed of triacylglycerol or diacylglycerol, and any edible oil may be used.
Such edible oils and fats include, for example, animal and vegetable oils such as milk fat, beef tallow, egg yolk oil, palm oil, rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, rice oil, sunflower oil, safflower oil, hardened oil, Examples thereof include fats and oils obtained by chemical or enzymatic treatment such as enzyme-treated egg yolk oil.
These edible oils and fats may be used alone or in combination of two or more.

In the spread of the present invention, when blending raw materials such as walnuts, peanuts, hazelnuts, sesame seeds, and other non-solid raw materials containing fats and oils, the fats and oils in the non-solid raw materials are leached into the spread. And in order to form the oil phase of the spread of this invention, the fats and oils in this non-solid raw material are included in edible fats and oils.

<Method of adding water>
In the spread of the present invention, as a method of adding water, fresh water may be blended, or a food material containing moisture, for example, a liquid sugar containing water as a sugar alcohol, a seasoning containing moisture such as fruit juice, It may be included.

<Moisture content of ingredients>
The moisture content of the ingredient to be blended in the spread of the present invention is 5 to 45%, and more preferably 10 to 40%.
If the moisture content of the ingredients to be blended exceeds the above range, even if the edible oils and moisture content are adjusted, the moisture of the ingredients will be leached, resulting in separation of the oil phase or aqueous phase and the refreshing taste after eating. It is not possible to cut it.
In addition, ingredients having a water content of less than 5% do not affect the effects of the present invention, and therefore can be appropriately blended.

<Type of ingredients>
The kind of the ingredient to be blended in the spread of the present invention may be any food material having a moisture content of 5 to 45%.
For example, Nanban, corn, tomato, onion, parsley, basil, ginger, garlic, chili, apple, grape, grape, blueberry, raspberry, etc. , Plums, figs, nuts such as almonds and walnuts, chestnuts, red beans, kidney beans, green beans, green beans and other fruits and vegetables, potatoes, seeds and beans.
In addition, the size of the ingredient is not particularly limited as long as it is easy to eat, enjoys a change in texture and taste when eating, and is easy to handle when eating with bread or crackers. A tool having a size of 1 to 3500 mm ³ is preferable.

The ingredients blended in the spread of the present invention may be processed products such as fruits and vegetables, potatoes, seeds and beans.
Examples of such processed products include dried products, pickles in sugar, syrup, liquor, etc., boiled sweet potatoes, or chopped or sliced products of these processed products.

<Amount of ingredients>
The blending amount of the ingredients in the spread of the present invention can enjoy a change in texture and a change in taste during eating, is easy to handle when eating on bread or crackers, etc., and does not impair the effects of the present invention. I need it.
Specifically, it is preferable to mix 5 to 35% of the ingredients with respect to the entire spread, and further 10 to 30%.

<Sugar alcohol>
The sugar alcohol used in the spread of the present invention is a polyhydric alcohol obtained by reducing the aldehyde group and ketone group of the sugar to obtain an alcohol group, and examples thereof include sorbitol, maltitol, lactitol, erythritol, and reduced starch saccharified product. It is done.
Here, the reduced starch saccharified product is, for example, hydrogenated starch saccharified product called dextrin, maltodextrin, starch syrup and the like obtained by decomposing starches such as potato starch, corn starch, waxy corn starch and tapioca starch. It is a reduced product obtained by addition and is a sugar mixture of sugar alcohols with glucose having various degrees of polymerization as a skeleton.
The form of the sugar alcohol used in the present invention is not particularly limited as long as it is commercially available, but liquids, powders, and the like can be used.

The sugar alcohol used for the spread of the present invention is not particularly limited, but from the viewpoint of the effect of causing a phase transition in the mouth and improving the taste after eating, it is preferable to use a reduced starch saccharified product. A reduced starch saccharified product having a DE value of 40 or less is preferable.
On the other hand, since a reduced starch saccharified product having a DE value of less than 10 is not generally sold, the DE value should be 10 or more.
Here, the DE value is an abbreviation for “Dextrose Equivalent” and is an index representing the degree of hydrolysis of starch.
A higher DE value means a higher degree of hydrolysis, while a lower DE value means a lower degree of hydrolysis.

<Emulsifier>
The emulsifier used in the spread of the present invention may be any one that is edible and may be a food material having emulsifying power.
Examples of such an emulsifier include phospholipid, lysophospholipid, sodium caseinate, sucrose fatty acid ester, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, egg yolk , Milk protein, soybean protein and the like.
These emulsifiers may be used alone or in combination of two or more.

<Other food ingredients used for spread>
In the spread of the present invention, edible fats and oils, water, emulsifier, sugar alcohol, and ingredients other than ingredients having a water content of 5 to 45%, which are essential ingredients of the present invention, are appropriately selected within a range not impairing the effects of the present invention. Can be selected and blended. Specifically, for example, various seasonings such as sugar and salt, fruit juices such as apples and oranges, alcoholic beverages such as brandy and rum, spices such as cinnamon and mint, flavorings such as vanilla flavor, butter flavor, fruit flavor, A coloring agent, a sour agent, etc. are mentioned.

<Spread manufacturing method>
In the spread manufacturing method of the present invention, for example, a powder dispersion in oil is prepared by first mixing a part of the constituent raw materials and an edible fat and a part of the powder. (First step). It is only necessary that at least a part of the powder to be mixed is in an insoluble and dispersed state in the edible fat and oil, and the mixing order of the edible fat and powder is not particularly limited.

The dispersion in oil obtained in the first step is mixed with the raw material which is the remainder of the constituent raw materials such as water and high moisture content (second step) to obtain the spread of the present invention. The order of mixing the powdery dispersion in oil and the raw material that is the balance of the constituent raw materials such as ingredients having high water and water content is not particularly limited, but it is preferable to mix from the raw material having a low water content.
The mixing operation in the production of the spread of the present invention can be performed using a stirrer such as a kneader or a Hobart mixer.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
The spread of this invention was prepared with the compounding ratio of Table 1.
Specifically, soybean oil, whole milk powder, and granulated sugar are added to a kneader, mixed with stirring (first step), sugar alcohol (70% aqueous solution, 64% or more of the sugar composition is 5 sugars or more, DE of raw dextrin) Value 15), hole-shaped raisins (water content 14.5%) and fresh water were added and stirred and mixed (second step) to obtain the spread of the present invention.

In the following Examples 2-5 and Comparative Examples 1-6, the spread was prepared according to the manufacturing method of Example 1 by the mixture ratio of Table 1, respectively.
In addition, when blending a walnut paste which is a non-solid raw material (oil content 68.8%, moisture content 3.1%), in production, the powder dispersion in oil obtained in the first step The walnut paste was added, and after stirring and mixing, in the second step, the raw material that was the remainder of the above raw materials was added and stirred and mixed to obtain a spread.

[Comparative Example 7]
In the formulation shown in Table 2, a spreader was prepared by blending a conventional fat spread described in Patent Document 1 and the like with an ingredient having a higher water content.
Specifically, first, a low melting point fat and a high melting point fat are put into a kneader, and after mixing and dispersing, walnut paste, granulated sugar, and soy protein hydrolyzate are added and heated to 70 ° C. by heating and stirring. .
With the product temperature maintained at 70 ° C., raisins (water content 14.5%) and processed starch are added, mixed with stirring, heated to reach 80 ° C., and cooled to obtain a fat spread. It was.
In Comparative Example 7, soybean oil was used as the low melting point fat and oil, and soybean extremely hardened oil was used as the high melting point fat.

Test example

[Test Example 1]
<Separation test after water addition of spread>
About the oil or moisture separation of the spread
300 g of water was added to 100 g of the spread, and after stirring at 120 rpm at 25 ° C. for 3 minutes using a hand whipper and allowed to stand for 5 minutes, separation of oil or water was visually confirmed.
Each spread was evaluated according to the following evaluation criteria.
The sample used for the test is Examples 1-5 and Comparative Examples 1-7.

<Evaluation criteria>
(Double-circle): Separation of oil or water was not observed, and the refreshing taste after eating was very preferable.
○: Oil or water was not separated, and it was preferable to have a refreshing taste after eating.
X: Separation of oil or water was observed, and the taste after eating was poor.

（＊１）大豆油
（＊２）大豆極度硬化油

(* 1) Soybean oil (* 2) Extremely hardened soybean oil

From Table 1, the edible fats and oils in the spread are 20 to 60% and the water content is 5 to 21% (Examples 1 to 5). It had a refreshing taste and was preferable.
In addition, in the case where the edible oil and fat in the spread of the present invention is 20 to 50% and the moisture is 10 to 20% (Examples 1, 2 and 5), a very preferable spread having a refreshing taste after eating is obtained. It was.
On the other hand, spreads (Comparative Examples 1 to 4) that do not contain the edible oil and fat content and the water content, and that do not contain sugar alcohol or an emulsifier (Comparative Examples 5 and 6) Separation of oil or water was visually recognized, and taste loss after eating was not preferable.

From Table 2, in the conventional fat spread (Comparative Example 7), it is visually recognized that oil or water separation occurs due to moisture derived from the ingredients when the ingredients containing a water content of more than 5% are mixed. Cutting was not preferred.

[Example 6]
The spread of the present invention was prepared in the same manner as in Example 1 with the formulation shown in Table 3.
The obtained spread of the present invention was evaluated in the same manner as in Test Example 1 of Example 1.

In the spread of Example 6, separation of oil or water was not visually recognized, and there was a refreshing taste after eating, which was very preferable.

[Example 7]
A spread of the present invention was prepared according to Example 1 except that the sugar alcohol (DE value 15) was replaced with a sugar alcohol (DE value 30).
The obtained spread was very preferable because separation of oil or moisture was not visually recognized and there was a refreshing taste after eating.

Claims (3)

A spread containing a component having a moisture content of 5 to 45%, a sugar alcohol, and an emulsifier,
20-60% edible oil and fat, 5-21% water,
When 300 g of water is added to 100 g of spread, using a hand whipper, the mixture is stirred and mixed at 25 ° C. and 120 rpm for 3 minutes, and then allowed to stand for 5 minutes.
Spread. The spread of claim 1,
The content of the tool is 5 to 35% with respect to the entire spread,
Spread. In the spread according to claim 1 or 2,
A first step of preparing a dispersion in oil of a powder by mixing an edible oil and fat that is a blending raw material and a part of the powder;
Having a second step of mixing other raw materials with the dispersion in oil;
Spread manufacturing method.