JPH0856570A - Spread-type food - Google Patents

Abstract

PURPOSE: To obtain a spread-type food free from separation of a fat-and-oil component with age and having excellent taste and nutritive value by making sesame spread-state with gum, and emulsifying and stabilizing this with an emulsifier. CONSTITUTION: This food is obtained by making a material mainly composed of sesame spread-state with gum (preferably, agar, gelatin, etc.), and emulsifying and stabilizing with an emulsifier (preferably, monoglyceride, lecithin, etc.). Further, a preferable compounding amount of the sesame is 5-70 pts.wt., and it gives a food having moderate flavor and excellent taste. The food is produced e.g. by placing agar as the gum in water, heating it, adding pasted sesame into the solution of the agar, dissolving an emulsifier, other additives, seasonings, etc., and homogeneously emulsifying and stabilizing the mixture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention comprises sesame as a main component,
The present invention relates to a margarine-like spreadable food that can be applied to bread and the like.

[0002]

BACKGROUND OF THE INVENTION Sesame is an annual plant of the sesame genus sesame,
It is cultivated all over the world including China, India, Sudan, Myanmar, Mexico, etc., and widely used for oil extraction or food. As edibles, it is used for sesame salt, sprinkle, sesame tofu, sesame sauce, sesame sauce, sesame dressing, and sesame yokan, sesame rice crackers, hahagi etc. as confectionery.

Sesame contains a large amount of oil, protein and carbohydrate, and particularly contains well-balanced fatty acids useful for health such as linoleic acid and oleic acid. It also contains a large amount of minerals such as calcium and phosphorus and vitamin E. Therefore, sesame is known as a food with excellent nutritional value, but its application is not yet widespread.

[0004] For example, as a food product in which fats and oils are spread, margarine having the properties of plastic fats and oils produced by squeezing soybeans, palms, corn and the like, peanut butter roasted and ground into peanut butter,
There are processed peanut cream and chocolate cream using cacao butter, which is used for bread and confectionery. However, sesame has not been made into a spread-like food product, despite having a similar high-fat composition.

[0005]

Kneaded sesame obtained by transforming sesame into a paste does not have the property of a plastic fat and oil by itself, and is liquid at room temperature and does not form a spread. Moreover, kneaded sesame has a drawback that sesame oil is separated with time. Even if kneaded sesame is processed into a spread, if the amount of the ingredients is too large, the fragrant scent becomes too strong and becomes dull.

The present invention eliminates the segregation of oils and fats over time,
Moreover, it is an object of the present invention to provide a spread-type food containing sesame as a main component, which has excellent flavor and nutritional value.

[0007]

The spread-type food product according to the present invention is characterized in that sesame as a main component is used as a spread product with a paste and is emulsified and stabilized with an emulsifier. In the present invention, sesame as a main component is preferably set in the range of 5 to 70 parts. As the paste, agar, gelatin, carrageen, starch, ferceran,
One or more selected from gellan gum, curdlan, pectin, sodium alginate, konjac mannan, locust, xanthan gum, gum arabic and tamarind gum are contained. In the present invention, it is effective to use sugars such as sugar and starch syrup, milk powder, and other fats and oils as the base material that gives the texture of the spread. Milk powder also has the meaning of flavoring.

[0008]

According to the present invention, by adding an emulsifier to make the emulsion stability of sesame oil and water, it is possible to obtain a stable food product in a spread form in which segregation of oil and fat is prevented over time. In particular, when the content of sesame is set in the range of 5 to 70 parts, a spread food having a high nutritive value with an excellent flavor without an excessively strong aroma is obtained. If the sesame content exceeds 70 parts, the scent becomes too strong and becomes dull. If it is less than 5 parts, a good sesame flavor cannot be obtained.

[0009]

Embodiments of the present invention will be described below. The composition table of the sesame spread of the example is shown in Table 1 below.

[0010]

[Table 1] Sesame 20-30 parts Palm oil (powder oil) 10 parts Granulated sugar 10 parts Powdered candy 10 parts Skim milk powder 5 parts Agar (low-strength type) 1 part Emulsifier 0.6 parts Salt 0.4 parts Scented water The rest

As the main component of sesame, paste-like kneaded sesame was used. As the emulsifier, monoglyced, sugar ester, sorbitan ester, lecithin and the like are used. The addition amount of the emulsifier can be appropriately selected within the range of 0.01 to 3 parts. Specifically, the method of processing the sesame spread of this example will be described. First, agar as a paste is added to water and dissolved by heating. All other components shown in Table 1 are added to the solution and dissolved to uniformly emulsify and stabilize, and this is filled in a container. This provided a good spread food product with a moderate sesame flavor. Almost the same spread food was obtained by using the above-mentioned examples other than the agar as the pasting agent, but it was confirmed that the spread using the agar became a good sesame flavor with a texture. It was

[0012]

As described above, according to the present invention, by adding an emulsifier to make the emulsion stability of sesame oil and water,
It is possible to obtain a spread food containing sesame as a main component, which has no segregation of oil and fat with time and has an excellent flavor and nutritional value.

Claims (2)

[Claims] 1. A spread-type food product, which comprises sesame as a main component and is made into a spread form with a paste and is emulsion-stabilized with an emulsifier. 2. The spread-type food product according to claim 1, wherein the sesame component is set in a range of 5 to 70 parts.