JPH0683642B2 - Spread manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention relates to a novel spread food product.

<Prior Art> Spread food products called so-called fruit butter or butter jam, which is a mixture of butter or margarine and fruit jam, has both flavors, and various manufacturing methods have been proposed. For example
Examples can be found in 50-105860 and JP-A-53-99358.

<Problems to be Solved by the Invention> A problem in manufacturing technology lies in homogeneous and stable dispersion of both incompatible materials.

However, these conventionally known methods are limited in the ratio of the oil phase (butter or margarine) and the water phase (jam, etc.), are complicated in production such as hydrogen blowing, and are There are drawbacks such as insufficient stability.

<Means for Solving Problems> The inventors of the present invention have made various investigations in order to solve the above problems, and found that a high-concentration sugar-containing food such as jam contains a protein having a water-soluble nitrogen concentration of 0.8% or more in advance. By doing so, butter and margarine can be mixed and dispersed at an arbitrary ratio to these, and the dispersed state is maintained during storage, and the finding that a spread food product without separation of an oil phase and an aqueous phase can be obtained. Obtained.

The present invention has been completed based on this finding, and the present invention will be specifically described below.

Examples of the high-concentration sugar-containing food used in the present invention include fruit jam, honey, fruit juice syrup, and the like, or vegetable spreads obtained by supplementing ground vegetables with sugar.

And, as the protein to be contained therein, for example, a hot water extract of animal, plant or microbial protein, or a water-soluble peptide segment obtained by mildly hydrolyzing these proteins is used, and specifically, for example, animal Meat, etc.
It was kept in hot water at 88 ° C or higher for 5 to 15 hours and filtered to remove insoluble matter.
rage peptide length: average peptide chain length, which is usually expressed as the ratio of total nitrogen TN to formol nitrogen FN) of 5 to 20
The protein is enzymatically partially decomposed to such an extent that it is partially decomposed or neutralized after being partially decomposed with acid or alkali, and if necessary, subjected to purification treatments such as decolorization and deodorization, filtration, concentration, and powder treatment. Examples include an extract containing the obtained peptide as a main component.

Then, these proteins are mixed with jam or the like, and it is extremely important that the concentration thereof is 0.8% or more as water-soluble nitrogen in order to achieve the object of the present invention.
This will be clarified below by an experimental example.

[Experimental example]

A hot water extract of pork was added to a 50% (W / W) aqueous solution of dextrin (DE30) so that the concentration of water-soluble nitrogen (TN) was as shown in the table below, and an aqueous solution was prepared. Salad oil was gradually added at a ratio of 2 parts by weight to 1 part by weight of the above aqueous solution under slow stirring. The dispersion state and viscosity of the product at this time are shown in the table below.

As is clear from this result, the water-soluble nitrogen concentration was 0.
By containing 8% or more of protein, a homogeneous and stable oil-containing spread food can be obtained.

In this way, butter or margarine is added to and mixed with a high-concentration sugar-containing food such as jam containing protein. At this time, butter or margarine melting conditions,
For example, the mixture is added and mixed at a temperature of 40 to 50 ° C.

The mixing ratio of butter or margarine can be arbitrarily set according to the purpose.For example, in the case of butter jam, mixing butter and jam in a ratio of 1: 1 to 1: 2 ensures a homogeneous and stable flavor. You can get butter jam with rich beautiful colors.

<Effect of the invention> The product obtained by the present invention has butter and margarine dispersed in a water phase part such as jam in a solubilized state, and the product has high transparency and is stable during storage without oil-water separation. ,
It is an unprecedentedly beautiful spread food.

Further, according to the method of the present invention, it is not necessary to use an emulsifier, and there is an advantage that it can be produced by a simple process of mixing with stirring.

<Examples> Examples are shown below.

Take 70 kg of commercially available kiwifruit jam (sugar concentration 67.4%) in a heating stirrer, add 10 kg of beef hot water extract concentrate (nitrogen concentration 7%) to it, and mix using a stirring mixer while heating. The temperature was 40 ° C.

Separately, 20 kg of butter was heated and dissolved, and the mixture was stirred and mixed while adding little by little to the jam portion to obtain 100 kg of homogeneous butter jam having a butter content of 20%.

The bottled product of this product remained stable for a long time at room temperature.

Claims (1)

[Claims] 1. A butter or margarine under the melting condition of butter or margarine, which is one of high-sugar-content foods selected from fruit jam, honey or fruit juice syrup containing 0.8% or more protein as a water-soluble nitrogen concentration. A method for producing a spread, which comprises adding and mixing.