JPS63309151A - Production of spread - Google Patents

Abstract

PURPOSE:To contrive to preserve spread at normal temperature for a long period, by adding butter or margarine to a food such as fruit jam having a saccharide in high concentration mixed with protein having >=0.8% water-soluble nitrogen concentration. CONSTITUTION:A food having a saccharide in high concentration is a vegetable spread which is prepared by adding a saccharide to fruit jam, honey, fruit juice syrup and ground vegetables. The food is blended with protein consisting essentially of peptide to make >=0.8% water-soluble nitrogen concentration. The blend is mixed with butter or margarine under a dissolution condition at 40-50 deg.C. The mixing ratio is arbitrarily set depending upon aim to give uniform and stable butter and jam having good taste and beautiful luster.

Description

[Detailed description of the invention] <Industrial application field> The present invention relates to a novel spreadable food product.

<Prior art> Spread foods such as so-called fruit butter or tarjam, which are a mixture of butter or margarine and fruit jam, etc., have the flavors of both, and various methods of manufacturing them have been proposed. Examples of this can be found in, for example, Japanese Patent Application Laid-open Nos. 50-105860 and 53-99358.

<Problems to be Solved by the Invention> The problem in manufacturing technology is the homogeneous and stable dispersion of incompatible image materials.

However, these conventionally known methods have a limited ratio of oil phase (butter or margarine) to aqueous phase (jam, etc.), are complex in production, such as hydrogen blowing, and are difficult to produce. There are drawbacks such as not necessarily sufficient stability.

Means for Solving the Problems The inventors of the present invention have conducted various studies to solve the above problems, and have found that foods containing high sugar content, such as jam, have a water-soluble nitrogen concentration of 0.8% or more of protein. By containing butter or margarine in these, it is possible to mix and disperse butter or margarine in any ratio, and the dispersed state is maintained during storage, resulting in a spread food in which the oil phase and water phase do not separate. I got this knowledge.

The present invention was completed based on this knowledge, and will be specifically explained below.

Examples of the high-concentration sugar-containing food used in the present invention include fruit jams, honey, fruit juice syrups, and vegetable spreads obtained by adding sugar to ground vegetables.

As the protein to be contained in these, for example, hot water extracts of animal, plant or microbial proteins, or water-soluble peptide fractions obtained by mild hydrolysis of these proteins are used.
th: Average peptide chain length, usually formol nitrogen F,
The protein is partially decomposed enzymatically or partially decomposed with acid or alkali to such an extent that the total nitrogen (T, N, expressed as the ratio of total nitrogen to N, Examples include extracts containing peptides as a main component obtained by purification treatments such as deodorization, filtration, concentration, powdering, etc.

These proteins are mixed into jams and the like, and it is extremely important to keep the concentration of water-soluble nitrogen at 0.8% or more in order to achieve the purpose of the present invention.

That is, a homogeneous and stable oil-containing spread food cannot be obtained at a concentration lower than this.

In this way, butter or margarine is added to and mixed with high-concentration sugar-containing foods such as jams that contain protein, but at this time, the melting conditions of the butter or margarine are
For example, addition and mixing are carried out at a temperature of 40 to 50°C.

The mixing ratio of butter or margarine can be set arbitrarily depending on the purpose. For example, in the case of butter jam, by mixing butter and jam at a ratio of 1=1 to 1:2, it is possible to achieve a homogeneous and stable flavor. You can get a putter jam with a rich beautiful color.

<Effects of the Invention> In the products obtained by the present invention, butter and margarine are dispersed in a solubilized state in the aqueous phase of jam, etc., and the products have high transparency and are stable without oil-water separation during storage. ,
It is a beautiful spread food that has never existed before.

Furthermore, the method of the present invention does not require the use of an emulsifier and has the advantage that it can be produced through a simple process of stirring and mixing. Examples Examples are shown below.

Commercially available kiwi fruit jam (sugar concentration 67.4%) 70
10 kg of beef hot water extract concentrate (nitrogen concentration 7%) was added to the mixture and mixed using a stirring mixer while heating to bring the temperature of the product to 40°C.

Separately, 20 kg of butter was melted by heating and added little by little to the above jam portion while stirring to obtain 100 kg of homogeneous butter jam with a butter content of 20%. The 6 bottles of Bottles remained stable for a long period of time at room temperature.

Claims (1)

[Claims] It is characterized by adding and mixing butter or margarine under the melting condition of butter or margarine to a high concentration sugar-containing food such as fruit jam, honey, fruit juice syrup, etc. containing protein with a water-soluble nitrogen concentration of 0.8% or more. How to make spreads.