JPS5577861A - Method of making spread - Google Patents

Method of making spread

Info

Publication number
JPS5577861A
JPS5577861A JP14960978A JP14960978A JPS5577861A JP S5577861 A JPS5577861 A JP S5577861A JP 14960978 A JP14960978 A JP 14960978A JP 14960978 A JP14960978 A JP 14960978A JP S5577861 A JPS5577861 A JP S5577861A
Authority
JP
Japan
Prior art keywords
spread
added
fat component
fat
component
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP14960978A
Other languages
Japanese (ja)
Other versions
JPS5636890B2 (en
Inventor
Atsuo Kojima
Yuutarou Kishi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP14960978A priority Critical patent/JPS5577861A/en
Publication of JPS5577861A publication Critical patent/JPS5577861A/en
Publication of JPS5636890B2 publication Critical patent/JPS5636890B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: The fat component of a mixture consisting of hardened vegetable oil and butter is emulsified by treating it with lipase, thus producing said spread with good taste with no use of emulsifier.
CONSTITUTION: The fat component of a mixture consisting of 25W35%, based on the spread base composed of fat, cheese, and flavor components, of hardened vegetable oil and 3W8% of butter is incorporated with a lipase of 1,000,000unit/g. potency at a ratio of 1g to 100kg of the fat component. They are treated at 30W40°C and pH8 for 20minW24hr to emulsify the fat component. To the product, are added 50W60% of the cheese component and 3W8% of flavors selected from fruit juice, glucose, brandy, wine, and mustard to give the spread base. Further, water is added to the base, when necessary, solid food as fruits or meat are added thereto.
COPYRIGHT: (C)1980,JPO&Japio
JP14960978A 1978-12-05 1978-12-05 Method of making spread Granted JPS5577861A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14960978A JPS5577861A (en) 1978-12-05 1978-12-05 Method of making spread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14960978A JPS5577861A (en) 1978-12-05 1978-12-05 Method of making spread

Publications (2)

Publication Number Publication Date
JPS5577861A true JPS5577861A (en) 1980-06-12
JPS5636890B2 JPS5636890B2 (en) 1981-08-27

Family

ID=15478939

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14960978A Granted JPS5577861A (en) 1978-12-05 1978-12-05 Method of making spread

Country Status (1)

Country Link
JP (1) JPS5577861A (en)

Also Published As

Publication number Publication date
JPS5636890B2 (en) 1981-08-27

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