JPS6170959A - Spread food containing vegetable or fruit subjected to alcoholic fermentation, and its preparation - Google Patents

Abstract

PURPOSE:To prepare the titled food having high and balanced nutrient and excellent taste and flavor, and suitable for spreading on bread, by dissolving phosphoric acid, etc. to processed fruits, etc., adding rennet casein, etc., edible oil or fat, and processed fruits, etc. successively to the solution, and heating the mixture under stirring. CONSTITUTION:A phosphoric acid salt or sodium citrate and if necessary salt are added and dissolved in at least a part of processed vegetables or fruits including those subjected to the alcoholic fermentation, and a protein component such as rennet casein, acid casein, casein Na, soya protein, wheat protein, defat ted milk powder, and if necessary starch or gum are added to the above solu tion, and if necessary starch or gum are added to the above solution, and dis solved under heating. An edible oil or fat and the remaining processed vegetables or fruits are added to the solution, heated under stitting, if necessary adjusted its pH with an organic acid, and kneaded to obtain the objective food wherein the weight ratios of (protein component): (edible oil or fat): (processed vegetables or fruits) are 1: (0.7-3.3): (3.7-10) and the amount of the phosphoric acid salt or sodium citrate is 0.3-3.5wt% of the above three components.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Application of the Invention] The present invention relates to a spread food containing vegetables or fruits subjected to alcohol fermentation and a method for producing the same. More specifically, it is a novel spread food that is highly nutritious, nutritionally balanced, and suitable for bread meals with excellent flavor, and whose main ingredients are vegetables or fruits made by alcohol-fermenting protein ingredients and edible oils and fats. The present invention relates to a manufacturing method thereof.

[Background of the invention]

In recent years, with the spread of bread eating in Japan, a large number of spread foods have come on the market, and products with nutritional balance in mind have also been commercialized. Spread foods currently used include butter, margarine,
There are various jams, peanut butter, liver paste, etc., but most of the consumption is butter and margarine. Consumption of other products is extremely low, and it can be said that consumption is concentrated on butter and margarine. Butter and margarine do not change in color either, and are fixed at pale yellow-white.

In terms of taste, sweetened margarine and butter with raisins are available, but they have not yet become widely popular as spread foods due to their taste and food form. Butter and margarine are oil and fat foods and contain some protein, but their nutritional value is only recognized as oil and fat.

Many foods have been commercialized for protein intake. Recently, synthetic cheeses that are mainly composed of proteins and fats and oils have been developed, and are used as natural cheese types and processed cheese types, but both are used as cheese substitutes and cannot be used in bread dishes at best. It can only be sliced and eaten with bread or used as a side dish.

[Purpose of the invention]

The inventors of the present invention have focused on these points to create a spread that can be called a health food that has more variety in bread meals, is not nutritionally biased towards fats and oils, and is high in protein and other ingredients. We conducted a study with the aim of providing food products, and found that spread foods obtained by alcoholic fermentation of oils and fats, proteins, and vegetables or fruits have a well-balanced nutritional component, and that the spread food obtained by alcoholic fermentation of vegetables or fruits. It was discovered that the resulting complex flavor is obtained by mixing protein with edible fats and oils to obtain a palatable flavor, which not only changes bread foods but also has excellent health benefits. - [Summary of the Invention] That is, one of the present inventions provides the following: (a) one or more selected from the group consisting of rennet casein, acid casein, sodium caseinate, soybean protein, wheat protein, and skim milk powder; (b) edible oil and fat, (c)
Processed vegetables or fruits including those that have undergone alcoholic fermentation (hereinafter referred to as "processed vegetables and fruits"), (d) phosphate or sodium citrate (a)
), (b), (c), and (d), and the ratio of the protein component: edible oil/fat: processed vegetable/fruit product is 1:0.7 to 3.3:3.7 by weight, respectively. ~lO, and ``0.3 to 3.5 of the total weight of these three compositions.
% of phosphate or sodium citrate and, if necessary, water, di-salt, organic acids, gums, starches, di-edible emulsifiers, flavorings, etc., and alcohol-fermented vegetable or fruit spread. Foods, and the other is in the production of spread foods containing vegetables or fruits, including those that have undergone alcoholic fermentation: (i) cutting, crushing or squeezing vegetables or fruits, and adding water if necessary; is added, further sugar supplemented, sterilized, and alcoholic fermentation yeast is added to some or all of the resulting product.Sodium citrate or phosphate, and water and salt as necessary are added and dissolved.

(ii) Protein components and starches as necessary.

Add gum and heat to dissolve. (iii) Next, add the edible oil and fat and the remaining processed vegetables or fruits, including those that have undergone alcoholic fermentation, heat and stir, adjust the PI (using an organic acid if necessary), and then knead. This is a method for producing spread foods containing vegetables or fruits that have been subjected to alcohol fermentation.

The protein component used in the spread food containing vegetables or fruits of the present invention contains at least 50% by weight of at least one selected from rennet casein, acid casein, and soybean protein. At least one selected from the above three types
Containing 50% by weight or more of seeds means that some products contain 100% of any one of the above three species as a protein component, and the total amount of two or three of the above three species may be 100% as a protein component. Some include %. When the amount of at least one of the above three types is between 50% and 100%, at least one selected from the following three types is added to at least one of the above three types to make it 100%, and the protein Use as an ingredient. The three types are selected from sodium caseinate, skim milk powder, and wheat protein.

As the rennet casein, commercially available dry granular edible rennet casein is used. Also, suitable acid casein is so-called lactic acid casein treated with lactic acid. Soybean protein is a commercially available powdered soybean protein with a protein content of 50 to 9.
0% is used, but higher protein content is preferred. Although commercially available strong wheat flour can be used as wheat protein, active gluten obtained from wheat flour is preferred. These protein components are selected and used depending on the desired properties and purpose of the spread food. For example, rennet casein yields a spreadable food product with firm spreadability, and acid casein yields a viscous spreadable food product. Soybean protein produces foods that are firm and have good spreadability. By utilizing these properties, it is possible to obtain a spreadable food product with desired spreadability.

The edible oils and fats used here are animal and vegetable oils and their hydrogenated oils. Beef tallow is an animal and vegetable oil.

Fats and oils that are normally solid or semi-solid at room temperature, such as pork fat, fat, coconut oil, palm oil, etc., and soybean oil, rapeseed oil, peanut oil, and safflower oil.

Examples include vegetable oils that are liquid at room temperature, such as rice bran oil, cottonseed oil, and palm oil. Any solid fat or oil or liquid vegetable oil can be used without being limited to those listed above. Further examples include hydrogenated oils obtained by hydrogenating the above-mentioned fats and oils, and hydrogenated fish oils. In addition, there are also fractionated liquid oils and fractionated solid fats obtained by fractionating these oils and fats or their hydrogenated oils, as well as fractionated solid oils obtained by performing transesterification of these oils and fats or their hydrogenated oils alone or in combination of two or more. Examples include transesterified fats and oils.

The above-mentioned fats and oils and their hydrogenated oils are separated into two parts.

Each of the transesterified oils and fats can be used alone, or two or more types can be selected and mixed.

Next, the processed product containing alcohol-fermented vegetables or fruits used in the present invention is prepared by cleaning, sorting, peeling, core removal, crushing, squeezing, and cutting raw vegetables or fruits or their primary processed products.・After adding sugar to the processed vegetable or fruit obtained by appropriately combining filtration, separation, heating, cooling, homogenization, etc., and sterilizing the product, yeast for alcoholic fermentation is added to carry out alcoholic fermentation. can be obtained.

Complementary sugar is, for example, added glucose etc. to reduce the viscosity to 16-17%.
Adjust to

For example, to obtain a juice-like squeezed liquid, vegetables or fruits are washed and sorted, then crushed with a crusher, water is added as necessary, and then processed with a pulper equipped with a filtering net with a pore size of 1,2+i+sφ. If solids of vegetables or fruits are to be included, they may be crushed with a crusher, or slices obtained by cutting the juice separately with a slicer, or separated with a separator, such as citrus cans. Add the obtained fruit to use. It is also possible to use only solid matter, such as one cut with a slicer or separated with a separator.

The vegetables or fruits obtained in this way are supplemented with sugar, heat sterilized to a temperature of 110°C, cooled to about 20°C, and pre-fermented with food-grade general alcohol fermentation yeast. Alternatively, alcoholic fermentation is carried out by adding 1 to 2% by weight to the fruit. Alcohol fermentation may be carried out either by standing still or by shaking, but during alcohol fermentation the temperature should be maintained at about 20°C and care should be taken to prevent dust and dirt from entering from the outside.

The yeast used for alcoholic fermentation is:

Saccharomyces ceravisia
e).

Satucharomyces ubarium (Saccharomyces varu+s).

Saccharomyces ′for+aosen
sis).

Saccharomyces carlsbergensis (Sacch)
aromyces “carlsbergengis”
.

Saccharomyces 1lellipsoi
deus).

General food-grade alcoholic fermentation yeasts such as Yeasts for Alcohol Fermentation, etc. may be used alone, but two or more types may be used in a mixture. , when the alcohol concentration reaches around 5-7%,
Finish alcoholic fermentation. For example, alcohol fermentation can be stopped by heat treatment to a temperature of about 90°C.

Using carrots as an example, the progress of alcohol fermentation will be explained below using data.

As mentioned above, carrots obtained by washing, crushing, and filtering vegetables or fruits have a sugar content of 17.
．． Supplement the sugar to 0% with glucose, heat sterilize it at 110℃, cool it to 20℃, add 2% by weight of fermentation mother liquor pre-fermented with Satucharomyces cerevisiae, and remove contamination from external bacteria. 20 while preventing
Maintain the temperature in °C.

Alcoholic fermentation was performed by allowing the mixture to stand still. Sugar content at that time (%,
(by saccharimeter) and alcohol concentration (%, by specific gravity method)
The table below shows an example of measuring the change over time. From the results in this table, it can be seen that alcohol fermentation is progressing steadily.

Examples of vegetables used for ni-ni include tomatoes.

Fruit vegetables such as carrots, radish, Hatsukaichi radish, onions, green peppers, turnips, pumpkins, cucumbers, beets, cabbage, celery, parsley, mustard greens, spinach, and komatsuna.

Root vegetables, leafy vegetables, and anything that can be eaten raw other than shigore can be used. Examples of fruits include apples, mandarin oranges, lemons, grapefruits, persimmons, peaches, grapes, bananas, pineapples, and the like.

The alcohol-fermented vegetable or fruit liquid, liquid mixture, or solid processed product obtained as described above is used as it is or with water added thereto depending on its properties. In addition, instead of these raw vegetables or fruits, use concentrated vegetables or fruits made into a paste or piure, or primary processed products such as boiled whole or sliced vegetables or fruits. You can also do that.

In addition, processed vegetables or fruits including those that have undergone alcohol fermentation refer to processed vegetables or fruits that have not undergone alcohol fermentation, including processed vegetables or fruits that have undergone alcohol fermentation. Say,
Water is added to it if necessary. Processed vegetables or fruits that have not undergone alcoholic fermentation are:
Raw vegetables or fruits or their primary processed products,
It is a processed vegetable or fruit product obtained by appropriately combining various operations such as washing, sorting, peeling, core removal, crushing, squeezing, cutting, filtration, separation heating, cooling, and homogenization. The processed products of vegetables or fruits that have undergone alcohol fermentation and the processed products of vegetables or fruits that have not undergone alcohol fermentation can be used separately or by mixing them in advance.

In the present invention, phosphate and sodium citrate are used to make protein components such as rennet casein have an affinity for water, obtain a homogeneous protein component hydrate, and maintain product stability. . Phosphates include monosodium or potassium phosphate, disodium or potassium phosphate, trisodium or potassium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium or potassium phosphate, monosodium diphosphate, diphosphate Examples include sodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, sodium aluminum phosphate, and at least one selected from the group consisting of these and sodium citrate is used. The amount of these salts added is 0.3 to 0.3 to the total amount of protein ingredients, edible oil, and processed vegetables and fruits.
The amount added is 3.5% by weight, preferably 0.7 to 3.2%, but if the amount added is less than 0.3%, it is difficult to obtain a homogeneous protein component hydrate; In this case, a homogeneous hydrate can be obtained, but the texture becomes poor, which is not desirable for the product.

Further, organic acids that may be used as necessary include lactic acid, acetic acid, citric acid, ascorbic acid, tartaric acid, malic acid, and the like. As a gum.

Examples include locust bean gum, guar gum, carrageenan, gum arabic, and the like. Starches include corn starch, potato starch, sweet potato starch, rice starch,
Examples include wheat starch.

Examples of the edible emulsifier include glycerin fatty acid ester, lecithin, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and the like.

Other fragrances, spices, β-carotene, etc. may be added as necessary. The amounts of organic acids, gums, and starches added are 0 to 3.0%, 0 to 5%, and 0 to 8%, respectively, based on the total weight of protein components, edible oils, and processed vegetables and fruits. .

The method for producing the alcohol-fermented vegetable or fruit spread food of the present invention is to add phosphoric acid to part or all of the previously obtained alcohol-fermented vegetable or fruit product. Add salt or sodium citrate and, if necessary, salt to dissolve. Although it is possible to melt the material without heating, it melts faster when heated, so it is heated to about 4.0 to 70'C to melt it. Next, add the total amount of protein ingredients, starches, and gums, and add 60 to 1
Stir thoroughly at 00°C until the protein component is no longer crushed and becomes a uniform paste. Edible oil and fat and the remaining processed vegetables and fruits are added to this and kneaded at 40 to 100°C. Thereafter, if necessary, use an organic acid to remove P)l from 5.
The mixture is adjusted to 0 to 6.5 and kneaded again to form a product.

In the method for producing the alcohol-fermented vegetable or fruit spread food of the present invention, as described above, phosphate or sodium citrate is added to the processed vegetable or fruit product with water, and if necessary, After adding salt and dissolving it, it is necessary to add the protein component and then the edible fat and oil in that order and stir.If these addition orders are different, or if the protein component and the edible fat are added and stirred at the same time, or if the protein component and the edible fat are added and stirred, When processed vegetables and fruits are added to edible fats and oils and stirred, the edible fats and oils may separate, making it impossible to produce a product, or crumbling protein components remain, making it impossible to obtain a good product.

If necessary, a flavoring agent may be added at any step of the manufacturing process, but it is usually added at the time of final kneading of the product.

〔Effect of the invention〕

As explained above, the alcohol-fermented vegetable or fruit spread food of the present invention not only utilizes the original flavor of vegetables and fruits, but also utilizes the flavor that is enhanced by the secondary products of alcohol fermentation. What?
It has a deep and complex flavor and taste, and can be edible by spreading it on bread, etc., like margarine, butter, etc., with excellent spreadability and texture, and the manufacturing method of the present invention According to the above method, the spread food described above can be easily and reliably produced.

〔Example〕

The present invention will be explained in more detail below using Examples and Comparative Examples.

As shown in Table 1, spreadable foods (Lice 1 to 14) were prepared by changing the composition ratio of protein components, edible fats and oils, and "juice" while fixing the other compositions. Measure the feeling and show the results. At the same time, the amounts of phosphate and sodium citrate added were changed (&15
~18), spreadability and texture were measured.

(A), (B), (c) used for Nα1-14 in Table-1
The composition of is as follows. The following (2) to (5) were used with the compositions shown below fixed.

(1) Protein component (A) Rennet casein 100g
(B) Rennet casein 60g Acid casein 40g (c) Soybean protein 60g Acid casein 40g (2) Edible oil and fat Soybean hydrogenated oil 180g (
3) Processed product Spinach juice 690g (4
) Sodium hexametaphosphate 16g Sodium pyrophosphate 9g (5) Other salt 1
5g cornstarch 20° gum arabic 10g lactic acid
15g Cheese Flavor 5g Spreadability and flavor were judged according to the following criteria, and then a comprehensive judgment was made on both.

(i) Spreadability: After storing in a refrigerator at 5°C, immediately put it on a butter knife, spread it on a glass plate at room temperature, and judge by the elongation. The judgment criteria are as follows.

XX...It doesn't stretch and feels loose.

X: There is no bouncy feeling, but the growth is slow.

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

0......Stretches well.

(ii) Flavor: Take it out of the refrigerator at 5°C, put it in a butter knife, put it in your mouth, how easily it melts on your tongue, the texture until it melts, the roughness after it melts, the presence or absence of any strange sensation,
Comprehensive evaluation of taste, aroma, etc.

The judgment criteria are as follows.

××・・・It melts poorly, is lumpy, and has a rough texture.

X...It's a little easier to melt, but it's still sloshing around until it melts.

Δ: Melting is good, but roughness remains after melting.

0...Easy to dissolve, with good graininess, taste, and aroma.

Judgments were made using the above methods and criteria, and a comprehensive judgment was made.

As a result of Table 1, when the protein is fixed and the ratio of edible oil and fat to the processed material is changed, (a) edible oil and fat 0.6 (Table lNa1
-2) have extremely poor physical properties (spreadability, flavor). (b) When the edible fat is 0.75 or higher, the physical properties are improved, but when the processed material is 3.5, the physical properties are poor;
If it is 1.0, it becomes liquid and spreadability is lost. (c) When the edible fat is 3.5 (Nα13-14), the physical properties are poor. (d) Regarding the amount of phosphate and sodium citrate added, 0.25% (Nα15) has extremely poor physical properties, and 4.0% (Nα16°18) improves the spreadability, but the flavor is poor. bad. (e) From the above results, the ratio of protein: edible oil and fat: processed material is as follows:
Taking protein as 1, 0.7 to 3.3: 3.7 to 1
A range of 0.0 is suitable for spread foods, and (
f) The amount of phosphate and sodium citrate to be added is preferably in the range of 0.3 to 3.5% by weight based on the total amount of the above three compositions (including water if necessary). I understand.

Example 1 Carrots were washed and sorted, then crushed in a crusher, mixed with a solid-liquid product, supplemented with glucose to a sugar content of 17%, heated and sterilized at 110°C, and then cooled to 20°C. The pre-fermented fermentation mother liquors of Satucharomyces cerevisiae and Satucharomyces formcensis were added to 1.5 liters each.
Alcohol fermentation is carried out by adding % by weight at a time while maintaining a temperature of 20°C while preventing contamination from the outside. When the alcohol concentration reaches 6%, heat treatment is performed to reach a temperature of 90°C, and the mixture is cooled and used as a raw material.

Add 15g of salt and 20g of sodium pyrophosphate to 300g of carrot juice obtained by washing and sorting carrots and crushing them.
10g of dibasic sodium phosphate is added and dissolved by heating, and to this are added 100g of rennet casein, 5g of locust bean gum, and 60g of methylated starch, and the mixture is heated and kneaded to 95°C to form a paste. Next, palm oil (melting point 4
0.2° C.), 390 g of the carrot juice subjected to the above alcohol fermentation, and 3 g of citric acid are added, kneaded well, and cooled to obtain a product. The flavor of the product was good.

Example 2 After washing and sorting spinach, it was blanched in boiling water and treated with a pulper equipped with a filtration net with a pore size of 1,2+ omφ.The resulting juice was supplemented with glucose to a sugar content of 16%. This was heated and sterilized to reach a temperature of 110°C, then cooled to 20°C, and the prefermented fermented mother liquors of Satucharomyces uvalium and Satucharomyces carlsbergensis were added to 1.5% of spinach juice, respectively.
5% by weight was added, alcoholic fermentation was carried out while maintaining the temperature at 20°C while preventing contamination from the outside, and when the alcohol concentration reached 6%, heat treatment was performed to reach a temperature of 90°C, and after cooling, it was used as a raw material.

Add 15 g of salt to 290 g of the spinach juice obtained above.
g, dibasic sodium phosphate Log, and 20 g of sodium tripolyphosphate were added, heated and dissolved, and acid casein 6
0g, rennet casein 40g, gum arabic 25g
Add 35g of corn starch, heat to 95°C and knead well to form a paste. Next, 160g of hydrogenated rapeseed oil (melting point 30℃), 10g of edible emulsifier (distilled monoguri)
, lecithin 2g) and the above spinach juice 300g
Add lactic acid Log and 60g of mandarin orange juice, mix well, and cool to obtain a product. The flavor of the product was good.

Example 3 After washing Kapocha, cut the upper and lower parts, separate the seeds, etc., blanch them in boiling water, and crush them with a micro radar. 1 part of orange ghee per 2 parts by weight of the processed product.
The mixture was supplemented with glucose to a sugar content of 17%, cooled to 20°C, and pre-fermented with the fermented mother liquors of Satucharomyces ellipsoidus and Satucharomyces cervizier, each of which was added with 1.0 weight part of the above mixed juice. %
Alcoholic fermentation is carried out at a temperature of 20°C while preventing external contamination, resulting in an alcohol concentration of 6%.
When the temperature reaches 90°C, heat treatment is performed to reach a temperature of 90°C, and the material is cooled and used as a raw material.

To 300 g of the obtained mixed juice are added 40 g of rennet casein, 25 g of acid casein, 25 g of soybean protein, 10 g of skim milk powder, and 30 g of sodium citrate, and the mixture is heated and kneaded. Next, 15 g of rice starch, 10 g of carrageenan, and 5 g of guar gum are added and kneaded well. To the resulting paste, 100g of safflower oil, 25g of distilled monoglyceride,
300 g of the above mixed juice, 4 g of citric acid, and 200 g of crushed pineapple (about 5 mm in size) were gradually added, kneaded well, and cooled to form a product. The flavor was good, with the taste of crushed pineapple.

Example 4 The juice obtained by washing and sorting carrots and then crushing them with a crusher and orange juice are mixed at a weight ratio of 3:1, glucose is added thereto to adjust the viscosity to 16%, and this is mixed with 110% After heating and sterilizing at temperature reached ℃, cooled to 20℃,
Add 3.0% by weight of the pre-fermented Saccharomyces cerviju fermentation mother liquor to the juice and perform alcoholic fermentation while maintaining a temperature of 20°C while preventing external contamination, and when the alcohol concentration reaches 7%, 90% It is heat-treated to reach a temperature of ℃, and then cooled and used as a raw material.

Add 20 g of common salt, 20 g of sodium pyrophosphate, and sodium hexametaphosphate Log to 300 g of the obtained juice, heat and dissolve, and add 100 g of soybean protein, 80 g of converted edele starch, and 25 g of gum arabic, and knead well to form a paste. Next, hydrogenated soybean oil (melting point 32℃) 1
Add 80 g of carrots and 420 g of juice obtained by crushing them with a crusher after cleaning and sorting, knead well, and cool to obtain a product. The flavor of the product was good.

Example 5 Tomatoes were washed and sorted, then crushed with a crusher and treated with a pulper, and a Kapocha treated product treated in the same manner as in Example 3 was mixed in a weight ratio of 3 = 2, Add glucose, 1! Adjust the F degree to 17% and raise this to 110℃
After heat sterilizing at reaching temperature, cooling to 20 ° C., pre-fermented fermentation mother liquors of Satucharomyces gallsbergensis and Satucharomyces formsensis were added to the mixture by 3.0 weight 2 of the above mixture to prevent contamination from the outside. While maintaining the temperature of 20℃, alcoholic fermentation is carried out.
When the alcohol concentration reaches 7%, it is heated to a temperature of 90°C, cooled, and used as a raw material.

Add 100 g of water to 100 g of the obtained mixed juice, add 10 g of sodium pyrophosphate, 2 g of sodium tripolyphosphate, and 2 g of sodium diphosphate, and after heating and dissolving, add 40 g of acid casein, 20 g of rennet casein, 30 g of wheat protein, and 10 g of skim milk powder. , guar gum 5g, locust bean gum 5g, gum arabic tog, rice starch 5g
g, and heat to 85-95°C and knead.

Hydrogenated fish oil (melting point 38°C) 100% was added to the resulting paste.
(100 g of palm fractionated liquid fat (melting point 24°C), 350 g of the above fermented product, 5 g of lactic acid, and carrot solids were washed and sorted, blanched in boiling water, peeled, and then cut with a slicer) Add 100g of the mixture, mix well, and finally add 5g of spices and 9g of flavoring (smoked cheese flavor), mix, and then cool to prepare the product. The flavor was good.

Comparative Example 300g of carrot juice obtained by alcohol fermentation with all raw materials processed and blended in the same manner as in Example 1,
Add 15 g of common salt, 20 g of sodium pyrophosphate, and 100 g of sodium diphosphate, and after heating and dissolving, add 100 g of rennet casein, 180 g of palm oil, 5 g of locust bean gum, and 60 g of modified starch, heat to 80-95°C, and mix well. Make it into a paste. Next, 390 g of the above carrot juice is added, kneaded well, and cooled to form a product. However, particles remained in the product obtained by cooling, and proteins and fats and oils tended to separate.

Patent applicant: Miyoshi Yushi Co., Ltd. Kagome Co., Ltd. Representative Patent Attorney Minoru Aki Hon Procedural amendment Lu (voluntary) December 17, 1985

Claims (1)

[Scope of Claims] 1. (a) A protein component consisting of one or more selected from the group consisting of rennet casein, acid casein, sodium caseinate, soybean protein, wheat protein, and skim milk powder; (b) (a), (b), (c) edible oils and fats, (c) processed vegetables or fruits, including those that have undergone alcoholic fermentation, (d) phosphates or sodium citrate;
) and (d), and the ratio of (a):(b):(c) is 1:0.7 to 3.3:3.7 to 10 by weight, respectively, and the above three compositions are It is obtained by using (d) in an amount of 0.3 to 3.5% by weight of the total amount of the product, and adding water, salt, organic acids, gums, starches, edible emulsifiers, fragrances, etc. as necessary. Spread foods containing vegetables or fruits that have undergone alcoholic fermentation. 2. The alcohol-fermented vegetable or fruit spread food according to claim 1, wherein the protein component is rennet casein, acid casein, or soybean protein. 3. Alcoholic fermentation according to claim 1, wherein the protein component is 50% by weight or more of rennet casein or acid casein, and at least one selected from sodium caseinate soy protein, wheat protein, and skim milk powder. Spread foods containing vegetables or fruits. 4. Protein components include soybean protein of 50% by weight or more, rennet casein, acid casein, sodium caseinate,
The alcohol-fermented vegetable or fruit spread food according to claim 1, which comprises at least one selected from wheat protein and skim milk powder. 5. Spread containing alcohol-fermented vegetables or fruits according to any one of claims 1 to 4, wherein the processed vegetable or fruit including alcohol-fermented vegetables or fruits is a liquid product. food. 6. Vegetables or fruits subjected to alcoholic fermentation according to any one of claims 1 to 4, wherein the processed product of vegetables or fruits including those subjected to alcoholic fermentation is a solid-containing liquid product. Fruit spread food. 7. Vegetables or fruits subjected to alcoholic fermentation according to any one of claims 1 to 4, wherein the processed product of vegetables or fruits including those subjected to alcoholic fermentation is a solid product. spread food. 8. Vegetables or fruits subjected to alcoholic fermentation are prepared by cutting, crushing or squeezing the vegetables or fruits, adding water as necessary, adding sugar, sterilizing, adding yeast for alcoholic fermentation, A spread food containing alcoholic fermented vegetables or fruits according to any one of claims 1 to 6, which is a processed product obtained by alcoholic fermentation. 9. A spread food containing alcoholic fermented vegetables or fruits according to any one of claims 1 to 8, wherein the edible oil is an animal or vegetable oil or a hydrogenated oil thereof. 10. Phosphate is monosodium or potassium phosphate, disodium or potassium phosphate, trisodium or potassium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium or potassium phosphate, monosodium diphosphate, diphosphoric acid The alcohol fermentation according to any one of claims 1 to 9 is carried out using at least one selected from the group consisting of disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, and sodium aluminum phosphate. Spread foods containing vegetables or fruits. 11. The ratio of protein components: edible fats and oils: processed vegetables or fruits including those subjected to alcohol fermentation is 1:0.7 to 3.3:3.7 to 10 by weight, respectively; In the method for producing a spread food containing vegetables or fruits subjected to alcoholic fermentation using 0.3 to 3.5% by weight of phosphate or sodium citrate based on the total amount of the three compositions, (i ) Dissolve some or all of the processed vegetables or fruits, including those that have undergone alcoholic fermentation, with phosphate or sodium citrate and, if necessary, salt; (ii) add rennet casein to this; , acid casein, sodium caseinate, soy protein,
A protein component consisting of at least one type selected from the group consisting of wheat protein and skim milk powder, and if necessary, starch,
Add gum and heat to dissolve. (iii) Next, add the edible oil and fat and the remaining vegetable or fruit processed products, including those that have been subjected to alcohol fermentation as described in (i), and heat and stir. If necessary, adjust the pH using an organic acid. A method for producing a spread food containing alcohol-fermented vegetables or fruits, which comprises adjusting and then kneading. 12. The method for producing a spread food containing alcoholic fermented vegetables or fruits according to claim 11, wherein the protein component is rennet casein, acid casein, or soybean protein. 13. Claim 11, comprising rennet casein or acid casein with a protein component of 50% by weight or more, and at least one member selected from the group consisting of sodium caseinate, soybean protein, wheat protein, and skim milk powder. A method for producing a spread food containing vegetables or fruits subjected to alcohol fermentation. 14. Soybean protein with a protein component of 50% by weight or more, rennet casein, acid casein, sodium caseinate,
12. The method for producing a spread food containing alcoholic fermented vegetables or fruits according to claim 11, which comprises at least one selected from the group consisting of wheat protein and skim milk powder. 15. The method for producing a spread food containing alcoholic fermented vegetables or fruits according to any one of claims 11 to 14, wherein the edible oil is an animal or vegetable oil or a hydrogenated oil thereof. 16, the phosphate is monosodium or potassium phosphate, disodium or potassium phosphate, trisodium or potassium phosphate, tetrasodium or potassium phosphate, monosodium diphosphate, disodium diphosphate,
Claims 11 to 1 are at least one selected from the group consisting of trisodium diphosphate, tetrasodium diphosphate, sodium hexametaphosphate, sodium tripolyphosphate, and sodium aluminum phosphate.
A method for producing a spread food containing alcohol-fermented vegetables or fruits according to any one of Item 5. 17. Claim 11, wherein the processed vegetable or fruit, including those subjected to alcoholic fermentation, is a liquid product.
A method for producing a spread food containing vegetables or fruits subjected to alcohol fermentation according to any one of items 1 to 16. 18. Vegetables or fruits subjected to alcoholic fermentation according to any one of claims 11 to 16, wherein the processed product of vegetables or fruits including those subjected to alcoholic fermentation is a solid-containing liquid product. A method for producing a fruit-containing spread food. 19. Claim 11, wherein the processed vegetable or fruit, including those subjected to alcoholic fermentation, is a solid product.
A method for producing a spread food containing vegetables or fruits subjected to alcohol fermentation according to any one of items 1 to 16. 20. Processed vegetables or fruits that have undergone alcoholic fermentation are obtained by cutting, crushing or squeezing the vegetables or fruits, adding water as necessary, adding sugar, sterilizing, and adding yeast for alcoholic fermentation. The method for producing a spread food containing vegetables or fruits subjected to alcohol fermentation according to any one of claims 11 to 16, which is a processed product obtained by performing alcohol fermentation.