JP5823156B2 - Almond butter composition to enhance almond flavor - Google Patents

Description

  The present invention relates to an almond butter composition that improves the flavor.

  There are usually a number of factors that allow consumers to assess their preference for nut butter. One is the “stickiness” often seen in nut butter. Another factor that consumers care about is the perception of “nut flavor”. The mechanism of feeling the flavor is considered to be due to the hydration of the nut solids in the mouth by saliva, and whether or not the nut solids can be effectively hydrated is said to greatly affect the strength of the flavor. Indeed, the more uniform the hydration of these nut solids, the stronger the perceived nut flavor. Therefore, various attempts have been made to reduce the feeling of stickiness without adversely affecting the strength of the flavor (Patent Document 1). However, the reduction in the feeling of stickiness and the strength of the flavor are usually contradictory, that is, peanuts. In the case of butter, when the flavor is increased, the stickiness is increased, and conversely, when the stickiness is decreased, the peanut flavor is also decreased. For example, under the conditions for producing a large particle size peanut solid, generally, the viscosity is increased, so that a more sticky feeling is produced. On the contrary, when nut solids are pulverized, that is, when the particle size is reduced, flavor components are dispersed throughout the nut paste, so that the flavor of these nut solids is lowered.

  On the other hand, in order to reduce the feeling of stickiness, it is necessary to lower the viscosity, but previous attempts to reduce the viscosity have greatly reduced the strength of the flavor. This is because if the residence time in the mouth is short, the solids are not sufficiently hydrolyzed, and the strength of the flavor is thus reduced.

  Roughness is another factor that affects the consumer's acceptance of nut butter. Roughness occurs when the nut solid particles have a size and suitable geometry sufficient for the tongue to feel. The rough solids include not only nut solids, but also other non-fatty solids that are normally present. This feeling of roughness has an adverse effect on the strength of the flavor obtained with peanut butter, but in the case of almonds, it has been found to increase the flavor and improve the taste.

Patent publication 2000-503548

  Accordingly, the present invention provides an almond butter spread which (1) reduces the feeling of stickiness, while (2) does not reduce the feeling of roughness, and (3) enhances the almond flavor, and uses this to provide a flavored almond butter. It is an object to provide a toast structure.

  Therefore, in order to reduce the stickiness and improve the almond flavor, especially to provide almond butter spread, as a result of earnest research, in order to reduce the feeling of stickiness compared to conventional almond butter, margarine was used and spread Was greatly reduced to about 2000 centipoise or less. This viscosity reduction is obtained by a combination of two factors: (1) corn starch formulation with high shear mixing of almond paste, and (2) typically using margarine as a spread dosage form. The almond butter spread has a very low viscosity, which makes it seem that the stickiness of the spread is reduced.

  Surprisingly, even though the spread in this case has decreased stickiness, the strength of the nut flavor has not disappeared. In fact, the spread produced according to the present invention has a stronger nut flavor than the conventional spread. This is because (1) the nut solids particle size is not excessively reduced, and the desired nut volatile components contained in the almonds are not excessively lost. On the other hand, it is achieved by (2) uniformly dispersing almond ole powder in place of a part of granulated sugar used as sugar.

  At least some of the key factors that can reduce the stickiness of the spread and at the same time enhance the nutty flavor are to use almond ole powder that leaves the texture of almond particles in the spread while providing a creamy texture This is due to the conflicting functions.

  Thus, with respect to margarine having a viscosity of 2000 centipoise or less, as almond solids, (1) almond poodle prepared by mixing 5-20% by weight of corn starch with almond fine powder, and (2) average particle size Almond dies cut into 2-4 mm dice are mixed with 15-30% by weight of margaroon, while almond ole powder is blended with 20-50% of the total sugar, 15-30% by weight of total margarine. The almond butter spread, which is characterized by being refrigerated after being uniformly mixed, is provided. When this almond butter spread is applied to one side of the bread in a sufficient amount of 30-60 g and toasted for more than 5 minutes, the corn starch melts. In the margarine, entangled with saccharides and baked, Preferred calcination layer for de butter spread is formed on the toasting surface, so that the high almond butter toast structures almond flavor are provided.

  Therefore, the present invention includes (1) an almond poodle obtained by mixing cornstarch with 5 to 20% by weight of almond fine powder as an almond solid content, and (2) an almond die cut into a dice having an average particle diameter of 2 to 4. Are mixed with 15-30% by weight of margaroon, while almond ole powder is blended with 20-50% of the total sugars, and 15-30% by weight of the total margarine is uniformly mixed. An almond butter composition.

  According to the present invention, an almond butter composition 30 to 60 g is applied and toasted for 5 minutes or longer to form a corn starch fired layer, thereby forming the butter permeation layer 11 and the corn starch layer from the surface of the bread tissue 10. An almond butter toast having an almond butter toast excellent in texture and flavor can be provided, comprising an almond fired layer 20 in which almond poodle and almond ole powder are mixed and bonded together, and an almond die dispersion layer 30 dispersedly formed on the fired layer.

It is sectional explanatory drawing which shows the toast structure which apply | coated and baked the almond butter spread of this invention.

Hereinafter, the present invention will be described based on specific examples. In the present invention, “spread” refers to a composition applied to a bread for toast.
The main ingredients of the spread described in the present invention are margarine, almond poodle, almond dice and almond ole powder.
The margarine used in the present invention is a butter-like spread that is adjusted using vegetable oils and fats, and various margarines are commercially available, in order to eliminate stickiness and facilitate uniform mixing with additives. Needs to have a fluidity of 2000 centipoise or less that can be mixed at room temperature, and salt-free high snow manufactured by Snow Brand Milk Products can be used.

Almond poodle is a finely pulverized almond powder, which is a powder having a particle size of about 1 mm, and is characterized by containing 5 to 20% by weight of corn starch.
Almond dies are coarsely crushed almonds, which are adjusted to a particle size of about 2 to 4 mm in the present invention, give a rough feeling to the butter composition, and give an almond flavor and texture.
Almond ole powder is a powder used in milk drinks containing almonds, and is prepared by mixing sugar, milk components and coffee powder with fine almond powder.

  The spread according to the present invention comprises about 30 to about 60% almond solids of margarine, preferably about 35 to about 55% almond solids. These solids typically consist of almond fines commonly referred to as “almond poodles” and almond crushed powders referred to as “almond dies”, each dispersed or suspended in margarine. Margarines used in spreads are typically prepared from soybean oil, palm oil, cottonseed oil, coconut oil, walnut oil, and other suitable edible oils, but with a viscosity of 2000 centipoise or less at ambient temperature Is used. Preferably, vegetable oils produced from oil seeds such as peanut oil and other nuts and sunflower seeds may be mixed for flavor.

  The particle size of the almond solids is carefully adjusted to maximize almond flavor and minimize roughness. The almond powder of the present invention has the following particle size distribution. (1) About 15 to about 30% of the almond solid particles are smaller than about 1 mm, and (2) About 15 to about 30% of the almond solid particles are larger than about 2 mm and smaller than 4 mm. It is assumed that the nut solids having a distribution form two different particle size distribution curves that overlap. Almond slices can also be added as a third component.

  The amount of total fat present in the spread of the present invention can vary widely depending on the desired viscosity, the desired fat level, and other factors, but the present spread is typically about 42 to about 60% Contains margarine.

  The spread of the present invention also contains about 15 to about 30% saccharides and is composed of granulated sugar and almond ole powder. Examples of the saccharide include sucrose, fructose, glucose, honey, high fructose corn syrup, lactose, maltose, and maltose syrup. Artificial sweeteners such as aspartame, acesulfan, saccharin, cyclamate and glycylhidine can also be used in the spread of the present invention. Furthermore, a flavoring agent, a sweetening agent, a seasoning, and a filler can be added. As used herein, “flavoring agent” refers to an agent that contributes to the flavor of the spread, and almond ole powder fulfills its function. These may include sweeteners, natural and synthetic flavors such as natural and synthetic almond flavors, praline / caramel flavors, walnut flavors and other flavors that contribute to the flavor of the spread. As used herein, “seasoning” refers to agents that enhance or supplement the flavor of the spread, including salts or salt substitutes such as sodium chloride, potassium chloride, sodium chloride / potassium chloride mixtures, and seasoning salts. .

The spread of the present invention preferably comprises (1) 1 kg of almod poodle and 1 kg of almond dice as almond solids, each of about 15% or more, preferably about 20% or more to 30%, or (2) saccharides. About 15% to 30% with respect to granulated sugar margarine, (3) Almond ole powder about 5% to 15% as sugars and flavorings
Is synthesized by forming a mixture mainly containing (hereinafter referred to as a premix).

  The spread obtained according to this method typically has a bimodal particle size distribution. The spread obtained according to this method is further stored in a refrigerator at about 2000 centipoise or less, preferably about 1800 centipoise or less.

Below, the typical almond butter spread used by this invention was created, and the almond butter toast was baked.
[Example 1]

Commercial Almond Poodle 1.0kg mixed with 10% cornstarch
, 1.0 kg of commercially available almond dies with an average particle diameter of 2-4 mm, 0.80 kg of granulated sugar, 0.21 kg of commercially available almond ole powder were mixed to prepare a premixed mixture, and mixed in small amounts to 5.45 kg (12 lbs) of margarine The mixture was dispersed to prepare a uniform mixture, which was divided into 200 g portions and stored refrigerated.
The fat content of almond butter is about 52%. It had a smooth and creamy texture, reduced stickiness, a little rough with almond dies, and increased almond flavor with almond ole powder.
[Example 2]

An almond butter spread having the same components as in Example 1 was prepared as follows.
1.0 kg of commercial almond poodle mixed with 15% by weight of corn starch, 0.5 kg of commercial almond dies with an average particle diameter of 2 to 4 mm, 0.5 kg of almond slices, 0.40 kg of granulated sugar, and 0.21 kg of commercial almond ole powder A premix was prepared and mixed and dispersed in 5.45 kg (12 lbs) of lumargarine in small portions to prepare a uniform mixture, which was refrigerated and stored in 200 g portions.
[Example 3]

An almond butter spread having the same components as in Example 1 was prepared as follows.
Mix 0.5kg of commercial almond poodle mixed with 5% by weight of corn starch, 0.5kg of commercial almond dies with an average particle diameter of 2-4mm, 0.5kg of almond slices, 0.40kg of granulated sugar, and 0.21kg of commercial almond ole powder. A premix was prepared and mixed and dispersed in 5.45 kg (12 lbs) of lumargarine in small portions to prepare a uniform mixture, which was refrigerated and stored in 200 g portions.
[Production example]

  50 g of almond butter spread prepared in Example 1 was fully applied on one side of a hard toast bread and baked in an oven toaster for 5-6 minutes. The margarine melts on the bread surface after 3 to 4 minutes, and the granulated sugar, almond ole, and almond poodle that are dissolved in the bread surface are entangled and bubbled, and after 5 to 6 minutes, as shown in FIG. An almond baked layer 20 in which almond poodle and almond ole powder formed by mixing cornstarch layers baked on the toasted bread surface are mixed and mixed, The almond butter toast bread comprising the almond die dispersion layer 30 dispersedly formed on the fired layer was completed.

As is apparent from the above description, according to the present invention, the almond fired layer 20 in which the butter permeation layer 11 and the almond poodle formed by the corn starch layer and the almond ole powder are combined and bonded from the surface of the bread tissue 10. And the almond butter toast having an excellent texture and flavor.

Claims (3)

Margarine with a viscosity of 2000 centipoise or less at room temperature in a spread dosage form, (1) Almond poodle comprising 5% to 20% by weight of corn starch mixed with almond fine powder having a particle size of 1 mm or less as an almond solid, and average grains While preparing almond dies cut in a dice shape with a diameter of 2 to 4 mm and mixing 15-30 wt% with respect to margarine, (2) blending 20-50 wt% of almond ole powder with respect to the total sugar, A method for producing an almond butter spread , characterized in that the mixture is added to uniformly mix 15 to 30% by weight of margarine and then refrigerated. 100 parts by weight of margarine with a viscosity of 2000 centipoise or less at room temperature, and (1) 15-30 parts by weight of almond poodle prepared by mixing 5-20% by weight of corn starch with almond fine powder having a particle size of 1 mm or less as the almond solid content. And 15 to 30 parts by weight of an almond die cut into a dice with an average particle diameter of 2 to 4 mm, and (2) 15 to 30 parts by weight of a mixture obtained by blending 20 to 50% by weight of almond ole powder with respect to the total sugar a chromatography Monde butter spread which comprises and. The almond butter spread according to claim 2, wherein an almond slice is used in place of a part of the almond dice .

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