JPH0434387B2 - - Google Patents

Description

[Detailed description of the invention]

[Field of Application of the Invention] The present invention relates to a spread food containing vegetables or fruits and a method for producing the same. For more details,
The present invention relates to a novel spread food suitable for bread meals that is highly nutritious and well-balanced as a food, containing protein components, edible oils and fats, and vegetables or fruits as the main components, and a method for producing the same. [Background of the Invention] In recent years, with the spread of bread foods in Japan, many spread foods have come on the market, and products with nutritional balance taken into account have also been commercialized. Spread foods currently in use include butter, margarine, various jams, peanut butter, liver paste, etc., but most of the consumption is from 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 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 have been developed that contain mainly proteins and fats and oils, and are used as natural cheese types and processed cheese types, both of which are used as substitutes for solid cheese and are used in bread dishes. At best, it is sliced and eaten with bread or used as a side dish. [Purpose of the Invention] The inventors of the present invention focused on these points and conducted intensive studies, and as a result, the inventors of the present invention have developed a method to make bread foods more varied.
In addition, we aim to provide a spread food that can be called a well-balanced health food that is not nutritionally biased toward oils and fats and contains protein and vegetables or fruits. [Summary of the Invention] That is, (1) of the present invention provides one or more selected from the group consisting of (a) rennet casein, acid casein, sodium caseinate, soybean protein, wheat protein, and skim milk powder. protein component, (b)
Edible fats and oils, (c) Processed vegetables or fruits (hereinafter referred to as "processed vegetables and fruits"), (d) Monosodium or potassium phosphate, disodium phosphate, trisodium or potassium phosphate ,
From the group consisting of sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, dipotassium phosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, sodium aluminum phosphate and sodium citrate. At least one selected
seeds (hereinafter referred to as ``phosphates, etc.'')
It consists of (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 to 10, respectively, by weight. , vegetables obtained by adding 0.3 to 3.5% of phosphate, etc. of the total weight of these three compositions, and, if necessary, water, salt, organic acids, gums, starches, edible emulsifiers, flavorings, etc. and fruit spread foods. (2)
is a vegetable or fruit spread food in which the protein component (1) is rennet casein, acid casein, or soybean protein. (3) is
(1) Rennet casein or acid casein with a protein component of 50% by weight or more, sodium caseinate,
This is a vegetable or fruit spread food containing at least one selected from soybean protein, wheat protein, and skim milk powder. (4) is (1)
A spread food containing vegetables or fruits whose protein component is 50% by weight or more of soybean protein, rennet casein, acid casein, and at least one selected from sodium caseinate, wheat protein, and skim milk powder. . (5) is a spread food containing vegetables or fruits according to (1) to (4), in which the processed vegetable or fruit of (1) is a liquid product. (6)
is a spread food containing vegetables or fruits according to (1) to (4), in which the processed vegetable or fruit according to (1) is a solid-containing liquid product. (7) is a spread food containing vegetables or fruits according to (1) to (4), in which the processed vegetable or fruit of (1) is a solid product. (8) is the processed vegetable/fruit product of (1) to (4) obtained by cutting, crushing, or squeezing the vegetables/fruits, sterilizing them, and adding water as necessary. It is a spread food containing vegetables or fruits. (9) is a spread food containing vegetables or fruits according to (1) to (8), wherein the edible oil or fat is an animal or vegetable oil or a hydrogenated oil thereof. (10) is (1)~
(9) In the production of spread food containing vegetables or fruits, part or all of the processed product obtained by () cutting, crushing or squeezing the vegetables or fruits, sterilizing them, and adding water as necessary. Add phosphate, etc., and salt if necessary, and dissolve. () Add protein ingredients and, if necessary, starches and gums to this and heat and dissolve.
()Next, edible oil and fat and the remaining vegetables or fruits are cut, crushed or squeezed, then sterilized, and water is added as needed to add the processed product obtained, heated and stirred, and as needed. This is a method for producing a spread food containing vegetables or fruits by adjusting the pH using an organic acid and then kneading to obtain a spread food containing vegetables or fruits. The protein component used in the vegetable or fruit spread food of the present invention contains at least 50% by weight of at least one selected from rennet casein, acid casein, and soybean protein. Containing at least 50% by weight of at least one selected from the above three types means that some products contain 100% of any one of the above three types as a protein component, and also include two of the above three types.
Seed or the total amount of three types as a protein component
Some contain 100%. 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 above
At least one of the species plus 100%,
Used as a protein component. The three types are selected from sodium caseinate, skim milk powder, and wheat protein. As the rennet casein, commercially available dry granular or powdered edible rennet casein is used. Also, so-called lactic acid casein processed from lactic acid is suitable as acid casein. Soybean protein is a commercially available powdered soybean protein, and those with a protein content of 50 to 90% are used, but those with a high protein content are preferable. For the wheat protein, commercially available strong wheat flour is used as is.
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 produces a spread food with a firmer spreadability, and acid casein produces a viscous spread food. Soybean protein can be used to produce foods that are firm and have good spreadability. By utilizing these properties, it is possible to obtain a spread food with the desired spreadability. The edible oils and fats used here are animal and vegetable oils and their hydrogenated oils. Examples of animal and vegetable oils include beef tallow,
Fats and oils that are solid or semi-solid at room temperature, such as lard, milk fat, coconut oil, palm oil, and palm kernel oil, as well as soybean oil, rapeseed oil, peanut oil, safflower oil, rice bran oil, cottonseed oil, and palm oil. Examples include vegetable oils that are liquid at room temperature, such as 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, 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 a transesterification reaction using these oils and fats or their hydrogenated oils alone or in a mixture of two or more types. Examples include transesterified fats and oils. The oils and fats described above, their hydrogenated oils, fractionated oils and fats, and transesterified oils and fats can each be used alone, or two or more types can be selected and mixed. Next, the processed vegetables or fruits used in the present invention include washing, sorting, peeling, core removal, crushing, squeezing, cutting, filtration, separation, and heating of raw vegetables or fruits or their primary processed products. - It can be obtained by a conventional method that appropriately combines various operations such as cooling and homogenization. For example, in order to obtain juice-like juice, vegetables or fruits are washed and sorted, then crushed with a crusher, water is added if necessary, and then processed with a pulper equipped with a filtration net with a 1.2 mm diameter pore size. If solid 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 materials such as those cut with a slicer or separated with a separator. The vegetables or fruits thus obtained are heat sterilized, cooled, and used in the present invention. Vegetables used here include so-called fruit vegetables, root vegetables, leafy vegetables, and mushrooms. Fruit vegetables include tomatoes, eggplants, okra, chili peppers, green peppers, pumpkins, cucumbers, white radish, etc.; root vegetables include carrots, radish, and turnips. , potatoes, sweet potatoes, lotus roots, Japanese ginger, onions, green onions, garlic, etc.; leafy vegetables such as cabbage, celery, parsley, Chinese cabbage, mustard greens, komatsuna, garland chrysanthemum, spinach, asparagus, Japanese cabbage, etc.; mushrooms such as shiitake, matsushirum, etc. etc. are preferred. Fruits include apples, pears, quince, peaches,
Cherry blossoms, apricots, plums, oak dates, pomegranates,
figs, limes, lemons, grapefruits,
Hatsusaku, orange, yuzu, sudachi, kabosu, mandarin orange, ponkan, loquat, olive, bayberry, grape, kiwi fruit, fruit, banana, mango, avocado, durian, pineapple, papaya, reishi, academia, date palm, guava , raspberries, blackberries, blueberries, cranberries, gummies, walnuts, chestnuts, almonds, cashew nuts, peanuts and the like are preferred. When using these, 1
Use seeds or a mixture of two or more. The liquid, liquid mixture, or solid processed product of raw vegetables or fruits 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 in the form of a paste or piure, or primary processed products such as boiled whole or sliced vegetables or fruits. You can also do it. In the present invention, a phosphate or the like is used to make a protein component such as rennet casein have an affinity for water, to obtain a homogeneous hydrate of the protein component, and to maintain product stability. Phosphates include monosodium or potassium phosphate, disodium phosphate, trisodium or potassium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, dipotassium phosphate, monosodium diphosphate, diphosphate disodium,
trisodium diphosphate, tetrasodium diphosphate,
At least one selected from the group consisting of sodium aluminum phosphate and sodium citrate is used. The amount of these salts added is 0.3 to 3.5% by weight, preferably 0.7 to 3.5% by weight, based on the total amount of protein components, edible oil, and processed vegetables and fruits.
However, if the amount added is less than 0.3%, it is difficult to obtain a homogeneous protein component hydrate, and if it is more than 3.5%, a homogeneous hydrate can be obtained, but the texture will be poor, making it undesirable for the product. do not have. Further, as a composition to be used as necessary, examples of organic acids include lactic acid, acetic acid, citric acid, ascorbic acid, tartaric acid, malic acid, and vinegar. Examples of the gum include locust bean gum, guar gum, and carrageenan. Starches include cornstarch, potato starch, sweet potato starch,
Examples include modified starches such as rice starch, wheat starch, and phosphorylated 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% and 0.5%, respectively, based on the total weight of protein components, edible oils, and processed vegetables and fruits.
%, 0-3%. The method for producing the vegetable or fruit-containing spread food of the present invention is to sterilize the previously obtained processed vegetables and fruits, and then add a phosphate or the like to part or all of the processed product as necessary. Add salt;
dissolve. Although it is possible to dissolve the material without heating, it will melt faster if heated, so heat it to about 40-70°C to dissolve it. Next, add the entire amount of protein, starch, and gum, and stir thoroughly at 60 to 100°C until the protein ingredients are no longer crushed and the mixture 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. After that, use organic acid to adjust the pH to 5.0 or more if necessary.
6.5 and knead again to make the product. In the method for producing a spread food containing vegetables or fruits of the present invention, as described above,
Phosphates, etc. are added to processed fruit products with water.
If necessary, salt must be added and dissolved, and then the protein component and then the edible oil and fat must be added and stirred. When processed vegetables and fruits are added to protein ingredients or edible fats and oils and stirred, the edible oils and fats may separate and make it impossible to produce a product, or the protein ingredients may remain crushed, 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. As explained above, the vegetable or fruit-containing spread food of the present invention has the flavor and taste of vegetables and fruits, and is edible by spreading it on bread, etc., like margarine, butter, etc., which has excellent spreadability and texture. Moreover, according to the production method of the present invention, the above-mentioned spread food can be produced easily and reliably. [Example] The present invention will be explained in more detail below using Examples and Comparative Examples. As shown in Table 1, protein components and edible fats and oils,
Spread foods (Nos. 1 to 20) were prepared by varying the composition ratio with "Juse" and fixing the other compositions, and the spreadability and texture of each were measured, and the results are shown. At the same time, the amount of phosphate etc. added was varied (Nos. 21 to 24) and spreadability and texture were measured.

[Table] The compositions used for 1 to 20 in Table 1 are as follows. (1) Protein ingredients (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) Vegetables Tomato juice (unconcentrated)
690g (4) Sodium diphosphate 10g Sodium tripolyphosphate 15g (5) Others Salt 15g Cornstarch 20g Gum arabic 10g Lactic acid 15g Cheese flavor 5g Table 1 Nos. 21 to 24 are Nos. 21, 22 and Nos. .23 and 24, the composition ratios of proteins, edible fats and oils, and juice were fixed, the amounts of phosphates etc. added were changed as shown in Table 1, and (5) other additives were adjusted from No. 1 to Same as 20. Further, spreadability and texture were evaluated using the following criteria, and then a comprehensive evaluation of both was performed. () 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 is shaky. ×... There is no mushy feeling, but the growth is slow. △ ... It stretches a little, but it doesn't stretch thinly. ○... It stretches well. () Texture: Take it out of the refrigerator at 5℃, put it in a butter knife, put it in your mouth, how easily it melts at the bottom, the texture until it melts, the roughness after it melts, whether there is any discomfort, taste, odor. etc. will be comprehensively judged. Judgment criteria are as follows ××……Poor melting, crumbly,
It has a rough texture. ×... It has become a little easier to melt, but it keeps stirring until it melts. △ ... Melts well, but roughness remains after melting. ○...Easy to dissolve, with good graininess, taste, and odor. 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 fat and processed material is changed, (a) edible fat 0.6 (Table 1
Nos. 1 to 4) are extremely poor in physical properties (spreadability, texture). (b) When the edible oil/fat is 0.75 or higher, the physical properties are improved, but when the treated product is 3.5, the physical properties are poor, and when it is 11.0, it becomes liquid and loses its spreading properties. (c) When the edible fat is 3.5 (No. 17 to 20), the physical properties are poor. (d) The amount of phosphate and sodium citrate added is 0.25% (No. 21, 23)
At 4.0%, the physical properties are extremely poor, and although the spreadability is improved at 4.0%, the texture is poor. (e) From the above results, the ratio of protein: edible fat: processed material is 1:0.7-3.3:3.7-10.0 in terms of weight ratio, with protein being 1.
range is suitable for spread foods, and (f)
It has been found that the amount of phosphate etc. to be added is preferably in the range of 0.3 to 3.5% by weight based on the total amount of the three compositions mentioned above (including water if necessary). Example After washing and sorting spinach, blanching it in boiling water and treating it with a pulper equipped with a filtration net with a 1.2 mm diameter pore size, add salt to 300 g of spinach.
Add 15 g, dibasic sodium phosphate, 20 g, and sodium tripolyphosphate 10 g, heat and dissolve, add 100 g of rennet casein, 5 g of locust bean gum, 5 g of guar gum, and 20 g of phosphorylated starch, heat and knead to 95°C to make a paste. make it into a shape.
Next, 180g of hydrogenated soybean oil (melting point 36℃), 5 citric acid
g, lactic acid 5g and remaining spinach 390g,
Knead well and cool to make a product. Example After washing and sorting tomatoes, they are crushed with a crusher and heated to 90°C or higher. After washing the pumpkin,
Cut the top and bottom halves, separate the seeds, etc., blanch in boiling water, and crush with a micro grader. Tomatoes and pumpkins treated as above were mixed in a weight ratio of 2:1, and treated with a pulper in the same manner as in the example. Of the young juice obtained, 150g of sodium pyrophosphate, 10g of sodium hexametaphosphate, Add 5 g of sodium tripolyphosphate and 5 g of dibasic sodium phosphate and dissolve by heating. Next, add 60 g of acid casein, 40 g of rennet casein, 25 g of guar gum, and 15 g of corn starch. Heat to 90°C and knead well to form a paste. do. Next, hydrogenated cotton seed oil (melting point 38℃)
180g, edible emulsifier (distilled monoglyceride 9g,
3g lecithin), 5g citric acid, and 250 g
After mixing, add the remaining 320 g of juice, mix well, and cool to make a product. Example: 100g of orange juice and 50g of grape juice, which were made by diluting concentrated fruit juice and returning it to the squeezed fruit state.
Sodium tripolyphosphate 10g, sodium pyrophosphate 10g, sodium hexametaphosphate 10g
Add 100g of soy protein to this and heat to dissolve.
40g phosphorylated starch, 20g locust bean gum
Add 5g of carrageenan and knead well to form a paste. Next, 160 g of palm oil and the remaining 440 g of grape juice are added, and after kneading, 60 g of tangerine canard is added, kneaded, and cooled to form a product. Example: After washing and sorting the beets, they are ground with a grinder and
To 300 g of juice obtained by heating to above ℃ and processing with a pulper in the same manner as in the example, 30 g of rennet casein, 30 g of acid casein, 30 g of soybean protein,
Add 10g of skim milk powder and 35g of sodium citrate,
Heat and knead. Next, 25g of rice starch, 5g of carrageenan
Add g and mix well. Pineapple juice obtained by diluting 100g of soybean oil, 15g of distilled monoglyceride, 10g of lecithin, 200g of beetroot juice and concentrated pineapple juice into the resulting paste.
Gradually add 100 g of crushed pineapple and 200 g of crushed pineapple (about 5 mm in size), knead well, and cool to make a product. Example: 100g of water, 100g of carrot juice, 5g of sodium pyrophosphate, 11g of sodium tripolyphosphate
g, add 2 g of dibasic sodium phosphate, heat and dissolve, then add 40 g of acid casein, 30 g of rennet casein,
Wheat protein 20g, skim milk powder 10g, guar gum 5
g, carrageenan 10g, locust bean gum 5
Add 5g of rice starch and heat to 80-95℃ and knead. Hydrogenated fish oil (melting point 38
°C) 200g, water 100g, lactic acid 10g, ascorbic acid
Add 10g of carrot juice, 250g of carrot juice, and 100g of solid carrots (after washing and sorting the carrots, blanching them in boiling water, peeling them, and cutting them with a slicer).
After thoroughly kneading, the mixture is cooled and used as a product. Example After washing and sorting, tomatoes were crushed with a crusher, heated to 90°C or higher, and treated with a pulper. To 300 g of the resulting juices, 10 g of sodium hexametaphosphate, 10 g of sodium citrate, and 5 g of sodium tripolyphosphate were added. Add, heat, then add 30g of acid casein, 40g of soy protein, 20g of wheat protein.
g, 10 g of skim milk powder, and 10 g of guar gum, heated to 95℃.
Heat and knead to make a paste. Next, 240g of edible beef tallow, edible emulsifier (5g of propylene glycol fatty acid ester, undistilled monoglyceride)
10g), remaining 150g of tomato juice obtained by the above treatment, 100g of concentrated tomato juice, lactic acid 10
g, and 3 g of acetic acid were added and kneaded well. Finally, add 4g of spices and 1g of fragrance (vanilla type), knead, and then cool to form a product. Comparative Example Juice obtained by first crushing and sterilizing spinach using the same composition and the same amount as in the example.
Add and dissolve salt, dibasic sodium phosphate, and sodium tripolyphosphate to 300 g, then add rennet casein, hydrogenated soybean oil with a melting point of 36°C, locust bean gum, guar gum, and phosphorylated starch, and heat to 80-95°C. Heat and mix well to form a paste. Next, the remaining spinach “Jyousu”
After adding 390 g of citric acid and lactic acid, and kneading well, the resulting product contains particles, moisture and oil.
Proteins tended to separate.

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) edible protein component; fats and oils, (c) processed vegetables or fruits, (d) monosodium or potassium phosphate, disodium phosphate, trisodium or potassium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, phosphoric acid At least one of (a), (b), and (c) selected from the group consisting of dipotassium, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, sodium aluminum phosphate, and sodium citrate. )(d),
The ratio of the above (a):(b):(c) is 1:0.7 or more by weight, respectively.
3.3: 3.7-10, using (d) in an amount of 0.3-3.5% by weight of the total amount of the above three compositions, and adding water, salt, organic acid, gum, starch, edible as necessary. Spread foods containing vegetables or fruits obtained by adding emulsifiers, flavorings, etc. 2. The vegetable or fruit spread food according to claim 1, wherein the protein component is rennet casein, acid casein, or soybean protein. 3. The vegetable 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, soybean protein, wheat protein, and skim milk powder. and fruit spreads. 4. Claim 1 in which the protein component consists of 50% by weight or more of soybean protein and at least one selected from rennet casein, acid casein, sodium caseinate, wheat protein, and skim milk powder.
Spread foods containing vegetables or fruits as described in Section 1. 5. The vegetable or fruit-containing spread food according to any one of claims 1 to 4, wherein the processed vegetable or fruit is a liquid product. 6. The vegetable or fruit-containing spread food according to any one of claims 1 to 4, wherein the processed vegetable or fruit product is a solid-containing liquid product. 7. The vegetable or fruit-containing spread food according to any one of claims 1 to 4, wherein the processed vegetable or fruit is a solid product. 8. Claims 1 to 6, wherein the vegetable or fruit processed product is a processed product obtained by cutting, crushing or squeezing vegetables or fruit, sterilizing the product, and adding water as necessary. Spread food containing vegetables or fruits according to any of the above. 9. A spread food containing vegetables or fruits according to any one of claims 1 to 8, wherein the edible oil or fat is an animal or vegetable oil or a hydrogenated oil thereof. 10 The ratio of protein components: edible fats and oils: processed vegetables or fruits is 1:0.7 to 3.3 by weight, respectively.
3.7 to 10, plus the total amount of the above three compositions.
0.3-3.5% by weight of monosodium or potassium phosphate, disodium phosphate, trisodium or potassium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, dipotassium phosphate, monosodium diphosphate, diphosphoric acid In a method for producing a spread food containing vegetables or fruits obtained using at least one selected from the group consisting of disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, sodium aluminum phosphate, and sodium citrate, () Monosodium or potassium phosphate, disodium phosphate, trisodium or potassium phosphate, sodium hexametaphosphate, in part or all of the vegetable or fruit processed product.
At least one selected from the group consisting of sodium tripolyphosphate, tetrasodium phosphate, dipotassium phosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, sodium aluminum phosphate, and sodium citrate. 1, add salt as needed and dissolve () to this, rennet casein,
Acid casein, sodium caseinate, soy protein,
1 selected from the group consisting of wheat protein and skim milk powder
Protein components consisting of seeds, starch and gum are added as necessary and dissolved by heating. ()next,
A vegetable or fruit-containing product characterized by adding edible oil and fat and the remaining vegetable or fruit processed product described in (), heating and stirring, adjusting the pH using an organic acid if necessary, and then kneading. Method for manufacturing spread foods. 11. The method for producing a spread food containing vegetables or fruits according to claim 10, wherein the protein component is rennet casein, acid casein, or soybean protein. 12 The protein component according to claim 10, comprising rennet casein or acid casein having a protein component of 50% by weight or more, and one species 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. 13. Claim 10 comprising a protein component of soybean protein of 50% by weight or more and at least one member selected from the group consisting of rennet casein, acid casein, sodium caseinate, wheat protein, and skim milk powder. A method for producing a spread food containing vegetables or fruits. 14. The method for producing a spread food containing vegetables or fruits according to any one of claims 10 to 13, wherein the edible oil or fat is an animal or vegetable oil or a hydrogenated oil thereof. 15. The method for producing a spread food containing vegetables or fruits according to any one of claims 10 to 14, wherein the processed vegetable or fruit is a liquid product. 16 Claims 10 to 14, wherein the vegetable or fruit processed product is a solid-containing liquid product.
A method for producing a spread food containing vegetables or fruits according to any of the above. 17. The method for producing a spread food containing vegetables or fruits according to any one of claims 10 to 14, wherein the processed vegetable or fruit is a solid product. 18 Claims 10 to 14, wherein the processed vegetable or fruit is a processed product obtained by cutting, crushing, or squeezing the vegetable or fruit, sterilizing it, and adding water as necessary. A method for producing a spread food containing vegetables or fruits according to any of the above.