JPS60214838A - Spread food and its preparation - Google Patents

Abstract

PURPOSE:To obtain the titled food having flavor and taste like cheese, showing spreading properties, by adding a phosphate and sodium citrate into water, dissolving them under heating, adding protein, edible fats and oils, and further an organic acid to the solution, kneading them. CONSTITUTION:(A) A phosphate preferably disodium phosphate, etc. and/or sodium citrate is dissolved in water under heating, (B) the solution is blended with at least 50wt% protein of rennet casein and/or acid casein, and at least one selected from de-fatted powdered milk, soybean protein and wheat protein with stirring, then mixed with (C) edible fats and oils preferably animal (vegetable) fats and oils with stirring, and kneaded with (D) an organic acid such as citric acid, etc., to give the desired food. Preferably an amount of the component C is 0.7-3.3pts.wt. and total amount of water is 3.7-10pts.wt. based on 1pt.wt. component B, and an amount of the component A is 0.3-3.5wt%, and an amount of the component D is 0.1-2.0wt% based on total amount of the components B and C, and water.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention has a cheese-like taste and flavor, and has spreadability. Conventionally, cheese-like foods such as bread, like margarine, etc., have been produced with protein, 2, and edible fats and oils as the main ingredients. A method using alkali-treated acid casein as protein (JP-A-56-68349, JP-A-56-100)
No. 13).

Method using sodium caseinate (JP-A-58-1
58132), a method using rennet casein (Japanese Patent Application Laid-open No. 109978/1983), etc. have been proposed. However, all of the cheese-like foods provided by the above-mentioned conventional production methods are solid cheese-like foods that are provided as substitutes for natural cheese, processed cheese, etc., and do not have spreadability.

The present inventors have conducted intensive research to develop a cheese-like food that has a cheese-like taste and flavor, has spreadability, and can be spread on bread, etc. in the same way as margarine. The present invention has been completed by discovering a spread food product that has an excellent cheese-like taste and flavor and excellent redness, and a method for producing the same.

That is, one of the gist of the present invention is protein, 0.7 to 3.3 parts by weight of edible fat and oil, and 3.7 to 3.3 parts by weight per 1 part by weight of protein.
10 parts by weight of water, 0.3-3.5% by weight of phosphate or sodium citrate, and 0.1-1.5% by weight of organic Acid and additionally necessary salt and gum.

It is a spread food that is characterized by containing starches and flavorings. Another aspect of the present invention is to add sodium citrate or phosphate and, if necessary, salt to water, and then heat and dissolve the mixture.

A spread food product characterized by adding protein and optionally side blocks and gum, heating and stirring, then adding edible oil and fat and optionally water and stirring, further adding an organic acid and kneading. It is in the manufacturing method.

The proteins used in the present invention include rennet casein, acid casein, a mixture of rennet casein and acid casein, or at least 50% by weight of rennet casein and/or acid casein, skim milk powder, soybean protein, wheat protein. at least one selected from the group of
Examples include mixtures with seeds, among others, rennet casein.

Mixtures of rennet casein and acid casein and mixtures of rennet casein and soy protein are preferred. Edible fats and oils include animal fats and fats such as beef tallow and pork fat, solid vegetable fats and fats such as coconut oil, palm oil, and palm kernel oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, fallen raw oil, and rice sugar. Liquid vegetable oils such as oils.

Fractionated solid oils and fats obtained by fractionating the above-mentioned animal fats and fats, hydrogenated vegetable oils, hydrogenated fish oils, solid animal and vegetable oils, and hydrogenated oils, fractionated oils such as liquid oils, animal and vegetable oils, and hydrogenated oils.
f! Alternatively, transesterified oils obtained by transesterifying two or more types of mixed oils may be mentioned.

These edible fats and oils can be used alone or in combination of two or more.

In the present invention, water is further blended with the above-mentioned protein (1 edible fat), but if the edible fat and water are mixed with the protein, 1 edible fat (1 edible fat/oil) is 0.7 to 3.3 parts by weight per 1 part by weight of protein,
3.7 to 10 parts by weight of water.

Preferably 1.3 to 46 parts by weight of edible oil and fat, 4.0 to 9 parts by weight of water
, 0 parts by weight. If the amount of 9 edible fats and oils is less than 0.7 parts by weight and/or the amount of water is less than 3.7 parts by weight, tin-red properties cannot be obtained. Also, for 1 part by weight of protein.

If the edible fat exceeds 3.3 parts by weight, the oil will separate.

If water exceeds 10 parts by weight, the food will not become liquid and will not become a syspread-like food.

In the present invention, 0.3 to 3.5% by weight, preferably 07 to 3.2% by weight of phosphate or sodium citrate, and 0.1 to 3.5% by weight of the above protein 1, based on the total amount of edible fat and water,
2.0% by weight, preferably 0.5-1.7% by weight of organic acid is blended. The above phosphates include disodium phosphate and trisodium phosphate.

Examples include tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium syphosphate, disodium syphosphate, trisodium syphosphate, tetrasodium syphosphate, sodium birophosphate, dipotassium phosphate, sodium aluminum phosphate, etc. These phosphates may be used alone or in combination of two or more.

Examples of the organic acids include citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, malic acid, etc.
One type or a mixture of two or more types can be used. The amount of phosphate or sodium citrate is protein.

If the amount is less than 0.3% by weight based on the total amount of edible oil, fat and water, the particles of the protein component will not remain and will not form a base.

Moreover, if it exceeds 3.5% by weight, the flavor deteriorates, which is not preferable. In addition, the amount of organic acid added is protein 9 edible fats and oils.

If the amount is outside the range of 0.1 to 2.0% by weight based on the total amount of water, the texture and flavor will deteriorate, which is not preferable.

In the present invention, salt, gums, starches, and fragrances can be further added as necessary. Examples of gums include locust bean gum and guar gum.

Examples of starch include kashiginan, gum arabic, and xanthan gum, and cornstarch is a starch.

Examples include potato bud starch, sweet potato starch, rice starch, wheat starch, and modified starches such as phosphorylated starch and hydrolyzed starch.

Addition of gum and starch is 0 to 3% by weight and 0 to 5% by weight, respectively, based on the total amount of protein components, edible fats and oils, and water.

Next, the method for producing the spread food product of the present invention will be explained.

First, phosphate or sodium citrate and, if necessary, salt are added to water and dissolved by heating. Heating temperature at this time 4
The temperature is 0°C or higher, preferably 50 to 70°C. In addition, it is preferable that the total amount of water required to be measured at this time to 1. Next, add protein, starches and gums if necessary, and add 60
Heat and stir at a temperature of about 100°C. Next, edible fats and oils and 100% water are added if necessary, and stirred at a temperature of about 60 to 100°C, and then an organic acid is added and mixed, resulting in a spread with excellent cheese-like taste and flavor. The spread food of the present invention with excellent properties can be obtained.

As described above in the method for producing tin red foods of the present invention, after adding and dissolving sodium citrate or phosphate (and necessary salt) in water, protein 9, edible oil and fat, and organic acid are sequentially added and stirred. It is necessary to
If the order of these additions is different, if protein, edible fat, and organic acid are added at the same time and then stirred, or if water is added to protein or edible fat and then stirred, separation may occur, or protein components may Particles remain, and it is no longer possible to commercialize the product, making it impossible to obtain a good tin red food.

Incidentally, if a fragrance is added as necessary, the fragrance may be added during any step during production.

It is usually added at the final mixing stage of the product. Additionally, additives such as antioxidants can also be added as appropriate.

1, +), as explained, the spread food of the present invention has a cheese-like taste and flavor, and has a texture (taste, texture).
It has excellent flavor and spreadability, and can be eaten by spreading it on bread etc. in the same way as margarine etc., and according to the production method of the present invention, the above-mentioned spread food can be manufactured easily and reliably.

The present invention will be described in more detail below with reference to Examples and Comparative Examples.

Examples 1-6. Comparative Examples 1 to 6 The formulation shown in Table 1 (unit: tl) was prepared by adding phosphate or sodium citrate and salt to unstirred water.
The mixture was heated to 95° C. to dissolve it, and then proteins, starches, and gums were added, and the mixture was heated and stirred at 95° C. Next, edible fats and oils were added and stirred at 80°C, followed by organic acid, 5 g of cheese flavor, and 0.00 β-carotene as an antioxidant.
After adding IC(!) and kneading, the mixture was cooled.

In the case of Example 6, the amount of water when dissolving the phosphate and common salt was 1 amount of the total amount, and the remaining amount of ±2 was added when adding the edible fat. The properties of the obtained product are shown in Table 2.

Comparative Example 7 Same formulation as Example 1. First, phosphate and salt were dissolved by hydraulic pressure, and then protein 9, edible oil, and organic acid were added.
Heat and stir to 95°C. Next, starch, gano, and grains were added, and after stirring at 70 to 80" CK, Cheese Flavor 511.0,001 cc of β-carotene was added,
There are no particles left in the product obtained by cooling after kneading, water and oil.
Proteins tended to separate.

Table 2 *1 Spreadability: After storing the sample in a refrigerator at 5°C, take it out, immediately put it on a putter knife, spread it on a glass plate at room temperature, and judge the elongation K at that time. The judgment criteria are as follows).

×---Elongation is extremely poor and it is shaky.

△------It stretches a little, but it doesn't stretch thinly.

0=----Elongates the best.

*2 Texture: Take it out of the refrigerator at 5℃ and take it with a butter knife) 9 bites, ease of melting on the tongue, texture until melting, roughness after melting, no discomfort. Comprehensive judgment of presence, taste, odor, etc. The criteria for judgment are as follows.

X--2 Melts poorly and is rough and flaky.

8-2 Melts easily but leaves a rough texture.

〇--Easily melted, uniformly tarnished, taste, odor Good procedure amendment (pylorus) 1. Indication of the case 1982 Patent Original No. 70689 2 Title of invention Spread food and its manufacturing method 3
Relationship with the case of the person making the amendment Patent applicant 4, agent 101 E-A (7757) Patent attorney Isamu Hosoi Telephone Tokyo
866-6969 5. Date of amendment order: Voluntary amendment 6. Number of inventions increased by amendment: N/A 7. Subject of amendment 1: Scope of claims column: The scope of claims will be amended on a separate sheet.

■1 Column for detailed description of the invention (1) Page 6, lines 12 to 13 of the specification, page 8, line 18,
Page 9, lines 11-12, page 8, line 18.

On page 12, line 11, "phosphate or" is corrected to "phosphate and/lta company."

(2) "Sodium citrate or phosphate" on page 6, lines 17 to 18 and page 11, lines 6 to 7 is corrected to "phosphate and/or sodium citrate."

(3) On page 7, line 16, “fallen beef oil” is replaced with “peanut oil”
and correct it.

(4; Dipotassium monophosphate, line 6 of the same No. 9'JQ,"
Add the next K "tripotassium phosphate, tetrapotassium phosphate".

(5) "Malic acid" on page 9, line 10 is corrected to [malic acid 1 vinegar J.

(6) "Fragrance" in the first line of No. 10jj is corrected to "Fragrance 1 Edible emulsifier."

(7) The phrase “Raised.” in the 7th line of the 10th member is amended as follows.

[9 edible emulsifiers include glycerin fatty acid monoester, glycerin fatty acid diester, lecithin, globylene glycol Ryudum fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and the like. (8) In the 10th member, fifth θ line, "is." is corrected to "is preferable, and the amount of the edible emulsifier added is preferably 4% by weight or less."

(9) Add the following sentence between the 10th line and the 11th line of the 10th member. [Furthermore, in the present invention, in order to improve the flavor of the cheese, it is also possible to add a processed cheese type that is made by heat sterilizing fermented cheese or social cheese, and the blending amount is adjusted depending on the protein component. It is preferably 5 to 30% by weight based on the total amount of edible oil and fat and water.

Examples of fermented cheese (natural cheese type) include Edam cheese and Gouda cheese.

Examples of processed cheese types include cheddar cheese and Parmesan cheese.

Examples include processed cheese. ” ao In the 11th member, line 18, add the following sentence next to “Add.”

[Additionally, if necessary, add an edible emulsifier.

The edible emulsifier is added at the time of adding edible fats and oils.

Furthermore, if fermented cheese or processed cheese type material is added if necessary, it may be added during any step during production, but it is usually added at the time of final mixing of the product. (2) Add the following sentence between line 19 and line 20 of the 11th member.

``It is also possible to further pass the spread food obtained according to the present invention through a homogenizer.

It is possible to obtain nine spread foods with improved properties. ” al. Change “antioxidant” in line 12ji, line 16 of the same to “coloring agent”
and correct it.

Claims (1) Protein and 0.7 to 3 parts by weight of protein
．． 3 parts by weight of edible fat and oil and 3.7 to 10 parts by weight of water,
0.3 to 3 of the above protein 1 to the total amount of edible fats and oils and water
．． It is characterized by a combination of 5% by weight of phosphate □, 1 or sodium citrate and 0.1 to 2.0% by weight of an organic acid, and further salt, gum, starch, and fragrance if necessary. and spread foods.

(2) The spread food according to claim 1, wherein the protein is rennet casein and/or acid casein.

(3) The protein according to claim 1, wherein the protein comprises at least 50% by weight of rennet casein and/or acid casein and at least one selected from the group of skim milk powder, soybean protein, and wheat protein. spread food.

(4) Any one of claims 1 to 3, wherein the edible fat or oil is one or more selected from animal fat, vegetable oil, hydrogenated oil, fractionated oil, and transesterified oil. Spread foods listed in .

(5) Phosphate is disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium syphosphate, disodium syphosphate, trisodium syphosphate,
The spread food according to any one of claims 1 to 4, which is one or more selected from tetrasodium syphosphate, sodium birophosphate, dipotassium phosphate, and sodium aluminum phosphate. .

(6) The spread according to any one of claims 1 to 5, wherein the organic acid is one or more selected from citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, and malic acid. food.

(7) After adding phosphate and /l or sodium citrate and salt as necessary to water and heating and dissolving, add protein and starches and gums as necessary, heat and stir, and then add edible oil and fat. Add water and stir as needed.
A method for producing a tin red food product, which further comprises adding an organic acid to cause crosstalk.

(8) Addition amount of 9 edible fats and oils per 1 part by weight of protein is 0
, 7 to 3.3 parts by weight, the total amount of water added is 3.7 to 10 parts by weight, and the total amount of protein, edible oil, and water is phosphate and/l or citric acid). The amount of um added is 0.3 to 3.5% by weight.

8. The method for producing a spread food according to claim 7, wherein the amount of organic acid added is 0.1 to 2.0% by weight.

(9) The method for producing a spread food according to claim 7 or 8, wherein the protein is rennet casein and/or acid casein.

(I) The protein comprises at least 50% by weight of rennet casein and/or acid casein.

9. The method for producing a splenod food according to claim 7 or 8, which comprises at least one selected from the group of skim milk powder, soybean protein, and wheat protein.

(1) Edible fats and oils include animal fats, vegetable oils, and hydrogenated oils.
The method for producing tin red foods according to any one of claims 7 to 10, wherein the tin red food is one or more selected from fractionated oils and transesterified oils.

Qe Phosphate is disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium syphosphate, disodium syphosphate, trisodium syphosphate, tetrasodium syphosphate, pyrophosphate The method for producing a tin red food according to any one of claims 7 to 11, wherein the tin red food is one or more selected from sodium, dipotassium phosphate, and sodium aluminum phosphate.

I organic acids are citric acid, lactic acid, acetic acid, ascorbic acid,
The method for producing a spread food according to any one of claims 7 to 12, wherein the acid is one selected from tartaric acid and malic acid, or 2s or more.

Claims (1)

[Claims] +11 Protein and 0.7 to 3 parts by weight of protein
．． 3 parts by weight of edible fat and oil and 3.7 to 10 parts by weight of water,
The above protein 9 is 0.3 to 3% of the total amount of edible fats and oils and water.
．． 5% by weight of phosphate or sodium citrate and 0.1 to 2.0% by weight of an organic acid, and if necessary, salt and gum. A spread food characterized by containing starches and flavorings. (2) The spread food according to claim 1, wherein the protein is rennet casein and/or acid casein. (3) The protein according to claim 1, wherein the protein comprises at least 500% by weight of rennet casein and/or rennet casein, and at least one selected from the group of skim milk powder, soybean protein, and wheat protein. spread food. (4) Edible fats and oils include animal fats, vegetable fats, and hydrogenated oils9
The tin red food according to any one of claims 1 to 3, which is one or more selected from fractionated oil and transesterified oil. (5) Phosphate is disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium syphosphate, disodium syphosphate, trisodium syphosphate,
The spread food according to any one of claims 1 to 4, which is one selected from tetrasodium syphosphate, sodium birophosphate, dipotassium phosphate, and sodium aluminum phosphate, or L2 or more. . (6) Any one of claims 1 to 5, wherein the organic acid is one or more selected from citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, and malic acid. Spread foods listed. (7) After adding sodium citrate or phosphate and, if necessary, salt to water and heating and dissolving. A tin red food product characterized by adding protein, necessary starches, and gum, heating and stirring, then adding edible oil and fat and water if necessary, stirring, and further adding an organic acid and kneading. Production method. (8) Addition amount of 9 edible fats and oils per 1 part by weight of protein is 0
．． 7 to 3.3 parts by weight, the total amount of water added is 3.7 to 10 parts by weight, and the amount of phosphate or sodium citrate added is 0. 3-3.
8. The method for producing a spread food according to claim 7, wherein the amount of the organic acid added is 0.1 to 20% by weight. (9) The method for producing a spread food according to claim 7 or 8, wherein the protein is rennet casein and/or acid casein. The 6I protein comprises at least 5031 amounts of rennet casein and human/mass silicate casein. A method for producing a spread food according to claim 7 or 8, which comprises at least one selected from the group consisting of skim milk powder, soybean protein, and wheat protein. (b) Edible fats and oils include animal fats, vegetable fats, and hydrogenated oils2
The method for producing tin red food according to any one of claims 7 to 10, wherein one or more selected from fractionated oil and transesterified oil are used. (The phosphates of I are disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium syphosphate, disodium syphosphate, trisodium syphosphate,
The spread food according to any one of claims 7 to 11, which is one or more selected from tetrasodium syphosphate, sodium pyrophosphate, dipotassium phosphate, and sodium aluminum phosphate. manufacturing method. 0 Organic acids include citric acid, lactic acid, acetic acid, ascorbic acid,
The method for producing a spread food according to any one of claims 7 to 12, wherein the amount is one selected from tartaric acid and malic acid or 2 yen fA or more.