JPS6143976A - Spread food and its preparation - Google Patents

Abstract

PURPOSE:To obtain the titled food having a taste and a flavor of its own, improved spreading properties, and good nutrition balance, nutritive value, and shelf stability, by blending a protein with edible fats and oils, water, a solid vegetable, fruit and a phosphate in a specific ratio, kneading the blend. CONSTITUTION:(A) Water is blended with (B) sodium citrate or a phosphate, and, if necessary, salt, and (C) a dried solid vegetable and/or fruit, stirred under heating, and soluble substances are dissolved. The blend is mixed with (D) protein, and, if necessary, starch sugar, and gum, stirred under heating, then blended with (E) edible fats and oils, the component C, and, if necessary, the component A and an organic acid, and kneaded, to give the aimed food. 1pt.wt. component D is blended with 0.7-3.3pts.wt. component E, 3.5-12pts.wt. component A, 0.3-3.0pts.wt. component C, and 0.3-4.0wt% component B based on the total amounts of the components D, E, A and C.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention provides a spreadable food product that has spreadability and can be spread on bread, etc. in the same way as margarine, and is also nutritionally balanced. Regarding the manufacturing method.

(Prior art) In recent years, with the spread of bread foods in Japan, spread foods that are eaten by spreading on bread, and cheese-like foods that are manufactured using protein and edible oils and fats as main ingredients (for example, JP-A-56 -68349, JP-A-58-158132,
JP-A No. 53-109978, etc.) have been manufactured in large numbers8.

(Problem to be solved by the invention) Spread foods have the advantage of being able to easily absorb nutrients by spreading them on bread or the like and serving them with bread, but conventional spread foods mainly contain butter, margarine, etc. Although they contain some protein, they have the disadvantage of being nutritionally unbalanced, as their main component is fats and oils.

On the other hand, cheese-like foods contain fats and oils and protein, and although the bias towards fats and oils has been improved to some extent, cheese-like foods alone do not allow for the intake of the nutrients contained in vegetables, fruits, etc., and the nutritional balance remains unbalanced. In addition, all conventional cheese-like foods are solid foods that serve as substitutes for processed cheese, natural cheese, etc., and do not have spreadability.

(Means for Solving the Problems) As a result of intensive research in order to solve the above problems, the present inventors found that it has excellent spreadability, can be spread on bread etc. for edible purposes, and can be easily eaten. Discovering spread foods and their production methods that allow for a nutritionally balanced diet.
The present invention has now been completed.

That is, the spread food of the present invention contains protein, 0.7 to 3.3 parts by weight of edible oil and fat, and 3.5 parts by weight per 1 part by weight of protein.
~12 parts by weight of water, 0.3 to 3.0 parts by weight of solid vegetables and/or fruits that have been subjected to a drying process, and the above proteins, edible oils and fats, water, and solid vegetables that have been subjected to a drying process. and/or 0.3 to 4.0% by weight of phosphate or sodium citrate based on the total amount of fruit, and if necessary, salt, organic acid, gum, and starch. . In addition, the method for producing the spread food of the present invention includes adding sodium citrate or phosphate, salt if necessary, and dried solid vegetables and/or fruits to water, and stirring under heating to dissolve soluble substances. After that, add protein, starches and gums as necessary, heat and stir, then add edible oil and fat, dried solid vegetables and/or fruits, and further add water and organic acid as necessary. This is a method of adding and kneading to obtain a spread food.

As the protein used in the present invention, one or more types of proteins such as rennet casein, acid casein, soybean protein, skim milk powder, and wheat protein are used. Among them, rennet casein, acid casein, and soybean protein are used alone. or a mixture of rennet casein and acid casein, a mixture consisting of at least 50% by weight of rennet casein and/or acid casein, and the remainder consisting of at least one of skim milk powder, soy protein, wheat protein, soy protein. at least 50% by weight of rennet casein, the remainder being rennet casein;
It is preferable to use a mixture consisting of at least one of acid casein, skim milk powder, and wheat protein. Examples of the above-mentioned rennet casein include commercially available dry granular edible rennet casein. As the acid casein, so-called lactic acid casein treated with lactic acid is preferred. As the soybean protein, commercially available powdered soybean protein with a protein content of 50 to 90% by weight can be used, but one with a high protein content is preferable. As the wheat protein, for example, commercially available strong wheat flour can be used as is, but active gluten obtained from wheat flour is preferred. A spread food whose protein is mainly rennet casein will have a firm spreadability, a spread food whose protein is mainly acid casein will be a viscous spread food, and a spread food whose protein is mainly soybean protein will be a firm and easy-to-cut spread. It is preferable to select the protein component appropriately depending on the properties and purpose required for the spread food.

Edible fats and oils used in the present invention include animal fats and fats such as beef tallow and lard; solid vegetable fats and fats such as coconut oil, palm oil, and palm kernel oil; soybean oil, rapeseed oil, cottonseed oil, safflower oil, and peanut oil. , liquid vegetable oils and fats such as rice bran oil; hydrogenated oils of the above-mentioned animal and vegetable oils; hydrogenated fish oils; fractionated solid oils and fats obtained by fractionating solid animal and vegetable oils and hydrogenated oils, and fractionated liquid oils, etc. ; Examples include transesterified oils obtained by transesterifying one or more mixed oils of animal and vegetable oils and fats and hydrogenated oils. These edible fats and oils can be used alone or in combination of two or more.

The dried solid vegetables and/or fruits used in the present invention refer to powdered or granular fruits obtained by drying the squeezed liquid of vegetables and fruits by, for example, spray drying, freeze drying, etc.; vegetables, Fruits made into powder or pieces by crushing or crushing and then dried; Fruits made into powder or pieces after drying; Vegetables and fruits dehydrated by soaking them in salt or sugar. After that, powdered or crushed pieces can be used, and these can be used in combination.

Further, vegetables and fruits may be used raw or after being subjected to a treatment such as boiling. Examples of the vegetables include spinach, komatsuna, parsley, green onion, cabbage, carrot, onion, capocha, etc., and fruits include mandarin oranges, oranges, lemons, strawberries, melons, bananas, apples, pineapple, puru 2, and jujube. , plums, persimmons, pears, peaches, figs, etc. Powdered or crushed pieces of raisins, walnuts, almonds, etc. can also be used.

In the present invention, water is further blended with the above-mentioned protein, edible oil, and dried solid vegetables and/or fruits, and the amount of water added is 0 edible fat/oil per 1 part by weight of protein.
．． 7 to 3.3 parts by weight, 3.5 to 12 parts by weight of water, 0.3 to 3.0 parts by weight of dried solid vegetables and/or fruits, preferably 0.9 to 3.0 parts by weight of edible oil or fat. Parts by weight, water 6.
0 to 10 parts by weight, and 0.6 to 2.5 parts by weight of dried solid vegetables and/or fruits. When the amount of edible oil and fat is less than 0.7 parts by weight per 1 part by weight of protein, when the amount of water is less than 12 parts by weight, the amount of dried solid vegetables and/or fruits is If the amount exceeds 3.0 parts by weight, protein or dried solid vegetables and/or
Or, if the relative amount of edible oil or water to the amount of fruit blended is small, spreadability cannot be obtained. Furthermore, if the edible fat exceeds 3.3 parts by weight per 1 part by weight of protein, the edible fat will separate, and if the water exceeds 12 parts by weight, it will become liquid and will not form a spread food.

In the present invention, based on the total amount of the protein, edible oil, water, and dried solid vegetables and/or fruits,
0.3-4.0% by weight, preferably 0.7-3.2% by weight of phosphate or sodium citrate is incorporated. The above phosphates include disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, Sodium pyrophosphate, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate,
Examples include sodium aluminum phosphate, and these phosphates may be used alone or in combination of two or more. If the amount of phosphate or sodium citrate is less than 0.3% by weight based on the total amount of protein, edible oil, water, and dried solid vegetables and/or fruits, protein component particles may If the remaining amount exceeds 4.0% by weight, the flavor will deteriorate, which is not preferable.

Salt, organic acids, gums, and starches can be added to the spread food of the present invention as required. Examples of organic acids include citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, malic acid, etc., and these may be used alone or in combination of two or more.

Examples of gums include locust bean gum, guar gum, carrageenan, gum arabic, and xanthan gum, and examples of starches include corn starch, potato starch, sweet potato starch, rice starch, wheat starch, phosphorylated starch, and hydrated starch. Examples include modified starches such as decomposed starches. Moreover, if necessary, flavoring agents, spices, coloring agents (for example, β-carotene, etc.), and sugar can be added for taste adjustment.

The added amounts of the above-mentioned salt, gums, and starches are 3% by weight or less, 3% by weight or less, respectively, based on the total amount of protein, edible oil, water, and dried solid vegetables and/or fruits.
It is preferably 5% by weight or less, and the amount of organic acid added is 0.1 to 2.0% by weight based on the total amount of protein, edible oil, water, and dried solid vegetables and/or fruits. Especially 0
．． 5 to 1.7% by weight is preferred.

In the method for producing the spread food of the present invention, first, sodium citrate or phosphate, salt if necessary, and dried solid vegetables and/or fruits are added to water, and the mixture is heated and stirred to make it soluble. The temperature at this time is preferably 40°C or higher, particularly 50 to 70°C, and soluble substances such as sodium citrate, phosphate, and salt are dissolved, and solid vegetables and dried substances are further dried. If the fruit is in the form of powder or granules obtained by drying the squeezed liquid of vegetables and/or fruits, the dried solid vegetables and/or fruits are also dissolved.

The amount of water at this time is preferably the total amount to 1/2 of the required amount, and the amount of dried solid vegetables and/or fruits is preferably 1/2 or less of the required amount. If less than the entire amount of water is used, the remaining water is added when adding edible fats and oils. Further, it is not necessary to initially add 172 or less of the required amount of dried vegetables and/or fruits.

After adding sodium citrate or phosphate, etc. to the water and heating and stirring to dissolve the soluble substances, protein,
Edible fats and oils and dried vegetables and/or fruits are added in this order and heated and stirred, each at a temperature of 6.
0 to 100°C is preferred.

In the production method of the present invention, an organic acid is added if necessary, and it is preferable that the pH of the spread food product as a final product is adjusted to about 5.0 to 6.5 by adding the organic acid. In addition, when making the final product, it is cooled after kneading, but by passing it through a homogenizer during kneading,
A spreadable food with fine texture and smooth spreadability and texture can be obtained.

In the production method of the present invention, sodium citrate or phosphate (and, if necessary, salt and dried vegetables and/or fruits) are added to water to dissolve soluble substances, and then proteins, Next, it is necessary to sequentially add and stir edible oil, dried vegetables and/or fruits, water and organic acid if necessary, and the order of addition of sodium citrate or phosphate, protein, and edible oil. Separation may occur if the ingredients are different, if dried solid vegetables and/or fruits, proteins, and edible fats and oils are added and stirred at the same time, or if water is added to proteins and edible fats, etc.
Particles of the protein component remain or the product cannot be manufactured, making it impossible to obtain a good spread food.

Furthermore, when fragrances, spices, coloring agents, etc. are added as necessary, these may be added during any step during production, but they are usually added at the time of final kneading of the product.

(Example) The present invention will be explained in more detail below by giving Examples and Comparative Examples.

Examples 1 to 5, Comparative Examples 1 to 6 First, according to the formulations shown in Table 1 (unit: g), 37% of the total amount
Sodium citrate or phosphate and salt were added to the water in Step 4, heated and stirred at 60°C to dissolve them, then proteins, gums and starches were added thereto and heated and stirred at 95°C. After adding edible oil and fat, dried solid vegetables and/or fruits, organic acid, and remaining water and stirring at 80°C, 1 cc of β-carotene O,0O and 2 g of fragrance.
, 3 g of spices were added, kneaded, and then cooled. In addition, in Example 1, when adding phosphate and salt to water, 1 part of sand was added.
150g was added. The properties of the obtained product are shown in Table 2.

Example 6 According to the formulation shown in Table 1, sodium citrate, salt, and 172 of the required amount of dried solid vegetables and fruits were added to 1/2 of the required amount of water. The mixture was heated and stirred at 95°C to dissolve the soluble substances, and then proteins, gums, and starches were added, and the mixture was heated and stirred at 95°C.

Next, edible fats and oils, remaining water, dried solid vegetables and fruits, and organic acids were added and stirred at 80°C, and then 0.001 cc of β-carotene, 2 g of fragrance, and 3 g of spices were added. After kneading, the mixture was cooled. The properties of the obtained product are also shown in Table 2.

Comparative Example 7 Using the same formulation as in Example 1, phosphate and salt were first dissolved in water, and then dried pineapple powder, protein, edible oil, and organic acid were added at the same time, and the mixture was heated and stirred at 90°C. . Next, gummy substances and starches were added and the mixture was stirred at 80°C, and then fragrance, β-carotene, and spices were added, kneaded, and then cooled. Protein particles remained in the resulting product, and water and oil separated, resulting in an uneven product.

Table 2 *1 Powdered tea obtained by crushing dried pineapple 2 Fragments obtained by drying and crushing boiled capocha *3 Powder obtained by spray-drying orange juice *4 Apple Powder obtained by drying squeezed liquid using spray drying method *5 Powder obtained by crushing dried carrots *6 Fragments obtained by crushing Kurji fruit *7 Spreadability was determined by storing the sample in a refrigerator at 5℃ and then taking it out. Immediately put it on a butter knife, spread it on a glass plate at room temperature, and judged based on the elongation. The judgment criteria are as follows.

XX: Too soft to maintain spreadability.

×: The elongation is extremely poor and it is loose.

Δ: It stretches a little, but it doesn't stretch thinly.

○...Stretches well.

*8 Texture is measured by taking it out of the refrigerator at 5℃, putting it in your mouth with a butter knife, how easily it melts on your tongue, the texture until it melts, the roughness after it melts, whether there is any discomfort, taste, Odor etc. were comprehensively evaluated. The judgment criteria are as follows.

×: Melts poorly and is rough or flaky.

△...Easy to melt, but rough.

O: Dissolves easily and uniformly, and has good taste and odor.

*9 Stability is determined by observing the state of the sample after holding it at 30°C for 24 hours.

O: The sample is stable and no separation occurs.

It was judged as.

(Effects of the Invention) As explained above, the spread food of the present invention has a unique taste and flavor and is excellent because it contains protein, edible oil, and dried solid vegetables and/or fruits. It has a spreadable property and can be eaten by spreading it on bread, etc., just like margarine. Moreover, the spread food of the present invention has excellent nutritional balance, and the nutritional balance does not depend on fats and oils unlike conventional spread foods such as margarine, making it possible to easily eat a highly nutritious meal. It can also be eaten by placing it on hamburgers, ham, sausages, raw vegetables, vegetable salads, etc., or by coating it on top. Furthermore, by selecting various dried solid vegetables and/or fruits, the taste and flavor can be varied, and the dining table can be colorful and rich in variety.

Further, the method for producing a spread food of the present invention can be applied to vegetables and/or
Or, since the fruits are solid fruits that have been dried, it is easy to increase the effective amount of vegetables, fruits, etc. contained in the spread food, and solid vegetables that have been dried, Fruits are easy to store before manufacturing and to handle during manufacturing, and because they are solid, there is little risk of deterioration during storage before manufacturing.As a result, the nutritional value of the manufactured spread food is reduced. A patent that features various effects such as being able to easily and reliably produce a spread food that does not cause deterioration, has excellent nutritional balance, and is highly nutritious.Applicant: Miyoshi Yushi Co., Ltd. Procedural Amendment Letter Seal Button Showa October 24, 1960, Patent Application No. 165465, filed in 1982, 2, Title of the invention: Spread food and its manufacturing method 3, Relationship with the amended case Patent applicant address: 4-66-1 Horikiri, Katsushika-ku, Tokyo Name: Miyoshi Oil Co., Ltd. Representative: Toshiyuki Miki 4, Agent Address: 2-75 Kanda Sakuma-cho, Chiyoda-ku, Tokyo 101 Date of amendment order Voluntary amendment 6 Number of inventions increased by amendment None 7 Specification subject to amendment Column for detailed description of the invention (1) "Kapocha etc." on page 12, line 17 of the specification is replaced with "
Capocha, potatoes, sweet potatoes, corn, etc.
and correct it.

(2) On page 15, line 5, “malic acid, etc.” was replaced with “malic acid; Vinegar, etc. may be used, and fruit juices containing organic acids obtained from lemons, apples, pineapple, limes, yuzu, apricots, summer mandarin oranges, grapefruit, mandarin oranges, grapes, etc., or concentrated fruit juices obtained by concentrating them may also be used. ” he corrected.

that's all

Claims (23)

[Claims] (1) Protein and 0.7 to 3 parts by weight of protein.
3 parts by weight of edible fat, 3.5 to 12 parts by weight of water, 0.3 parts by weight
Contains ~3.0 parts by weight of dried solid vegetables and/or fruits, and based on the total amount of the protein, edible oil, water, and dried solid vegetables and/or fruits, A spread food product comprising 0.3 to 4.0% by weight of phosphate or sodium citrate, and further salt, organic acid, gum, and starch as required. (2) The spread food according to claim 1, wherein the protein is rennet casein and/or acid casein. (3) The spread food according to claim 1, wherein the protein is soybean protein. (4) Claim 1, wherein the protein comprises at least 50% by weight of rennet casein and/or acid casein, and the remainder is at least one selected from the group of skim milk powder, soybean protein, and wheat protein. spread food. (5) the protein is at least 50% by weight of soy protein;
2. The spread food according to claim 1, wherein the remainder is at least one selected from the group of rennet casein, acid casein, skim milk powder, and wheat protein. (6) Any one of claims 1 to 5, wherein the edible oil or fat is one or more selected from animal oil, vegetable oil, hydrogenated oil, fractionated oil, and transesterified oil. Spread foods listed. (7) The phosphate is disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, One or more selected from sodium pyrophosphate, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate, and sodium aluminum phosphate, according to any one of claims 1 to 6. Spread foods listed. (8) The spread according to any one of claims 1 to 7, wherein the organic acid is one or more selected from citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, and malic acid. food. (9) Solid vegetables and/or fruits that have been subjected to drying treatment,
The spread food according to any one of claims 1 to 8, which is in the form of powder or granules obtained by subjecting a squeezed liquid of vegetables and/or fruits to a drying process. (10) The spread according to any one of claims 1 to 8, wherein the dried solid vegetables and/or fruits are obtained by crushing vegetables and/or fruits after drying. food. (11) According to any one of claims 1 to 8, the dried solid vegetables and/or fruits are obtained by crushing vegetables and/or fruits and then drying them. spread food. (12) After adding sodium citrate or phosphate, salt if necessary, and dried solid vegetables and/or fruits to water and stirring under heating to dissolve soluble substances,
Add protein, starches and gums as necessary, heat and stir, then add edible oils and fats, dried solid vegetables and/or fruits, and further add water and organic acids as necessary. A method for producing a spread food, which comprises mixing and kneading the spread food. (13) The amount of edible fat added per 1 part by weight of protein is 0.
．． 7 to 3.3 parts by weight, the amount of water added is 3.5 to 12 parts by weight, the amount of dried solid vegetables and/or fruits added is 0.3 to 3.0 parts by weight, and A patent claim in which the amount of phosphate or sodium citrate added is 0.3 to 4.0% by weight based on the total amount of the protein, edible oil, water, and dried solid vegetables and/or fruits. range 1
2. A method for producing a spread food according to item 2. (14) The method for producing a spread food according to claim 12 or 13, wherein the protein is rennet casein and/or acid casein. (15) Claim 1 in which the protein is soybean protein
A method for producing a spread food according to item 2 or 13. (16) The protein consists of at least 50% by weight of rennet casein and/or acid casein, and the remainder is at least one selected from the group of skim milk powder, soybean protein, and wheat protein. The method for producing a spread food according to item 13. (17) The protein is at least 50% by weight of soybean protein, and the remainder is rennet casein, acid casein, skim milk powder,
14. The method for producing a spread food according to claim 12 or 13, which comprises at least one kind selected from the group of wheat proteins. (18) The edible fat is animal fat, vegetable fat, hydrogenated oil,
The method for producing a spread food according to any one of claims 12 to 17, wherein one or more types selected from fractionated oil and transesterified oil are used. (19) The phosphate is disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate,
One or two selected from tetrasodium diphosphate, sodium pyrophosphate, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate, and sodium aluminum phosphate
19. The method for producing a spread food according to any one of claims 12 to 18, which is a variety of seeds or more. (20) The spread according to any one of claims 12 to 19, wherein the organic acid is one or more selected from citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, and malic acid. Food manufacturing method. (21) Claims 12 to 2, wherein the dried solid vegetables and/or fruits are in the form of powder or granules obtained by drying the squeezed liquid of vegetables and/or fruits.
A method for producing a spread food according to any of item 0. (22) The spread according to any one of claims 12 to 20, wherein the dried solid vegetables and/or fruits are obtained by crushing vegetables and/or fruits after drying. Food manufacturing method. (23) The dried solid vegetables and/or fruits are obtained by crushing vegetables and/or fruits and then drying them. Method of manufacturing spread food.