JPH0559695B2 - - Google Patents

Description

[Detailed description of the invention]

(Field of Industrial Application) The present invention relates to a spreadable food that has spreadability, can be spread on bread, etc. in the same way as margarine, and has excellent nutritional balance, and a method for producing the same. (Prior art) In recent years, with the spread of bread foods in Japan, spread foods, which are eaten by spreading on bread,
Cheese-like foods produced mainly from proteins and edible fats and oils (for example, JP-A-56-68349, JP-A-58
-158132, JP-A-53-109978, etc.) are manufactured in large numbers. (Problems to be Solved by the Invention) Spread foods have the advantage of being able to easily ingest nutrients by spreading them on bread etc. and serving them with the bread.However, 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 oil and fat. On the other hand, cheese-like foods contain fats and oils and protein.
Although the bias towards fats and oils is improved to some extent,
Cheese-like foods alone cannot absorb the nutrients contained in vegetables, fruits, etc., and there is still a problem with nutritional balance, and conventional cheese-like foods cannot be used as substitutes for processed cheese, natural cheese, etc. It was a solid food with no spreadability. (Means for Solving the Problems) As a result of intensive research to solve the above problems, the present inventors found that it has excellent spreadability, can be spread on bread, etc., and can be eaten easily. The present inventors have discovered a spread food that provides a nutritionally balanced diet and a method for producing the same, and have completed the present invention. That is, the spread food of the present invention contains protein, 0.7 to 3.3 parts by weight of edible oil and fat, 3.5 to 12 parts by weight of water, 0.3 to 3.0 parts by weight of dried solid vegetables, and 1 part by weight of protein. /or contains fruit;
And, based on the total amount of the above proteins, edible oils and fats, water, and dried solid vegetables and/or fruits,
It contains 0.3 to 4.0% by weight of phosphate or sodium citrate, and if necessary, salt, organic acid, gum, and starch. In addition, the method for producing a spread food of the present invention involves 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 to obtain spread foods by adding and kneading the ingredients. 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 balance consisting of at least one of skim milk powder, soybean protein, wheat protein, soybean protein. It is preferable to use a mixture consisting of at least 50% by weight of rennet casein, acid casein, skim milk powder, and wheat protein, with the remainder being at least one of rennet casein, 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. Foods whose protein is primarily rennet casein produce a spread food with a firm spread, those containing acid casein produce a viscous spread food, and those containing soybean protein produce a spread food that is firm and easy to cut. It is preferable to select the protein component appropriately depending on the properties and purpose required for the spread food. The edible fats and oils used in the present invention include:
Animal fats and oils such as beef tallow and pork fat; coconut oil, palm oil,
Solid vegetable oils and fats such as palm kernel oil; Liquid vegetable oils and fats such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, peanut oil, and rice bran oil; Hydrogenated oils of the above animal and vegetable oils; Hydrogenated fish oils; Fractionated oils such as fractionated solid fats and fats and fractionated liquid fats obtained by fractionating solid animal and vegetable fats and hydrogenated oils; transesterified oils that are obtained by transesterifying one or more mixed oils of animal and vegetable fats and hydrogenated oils, etc. It will be done. 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 processing such as boiling. The above vegetables include spinach, komatsuna, parsley, green onion, cabbage, carrot, onion, pumpkin,
Potatoes include potatoes, sweet potatoes, corn, tomatoes, eggplants, okra, chili peppers, bell peppers, cucumbers, white melons, daikon radish, turnips, lotus root, ginger, garlic, celery, Chinese cabbage, perilla, mustard greens, garland chrysanthemums, asparagus, Japanese pepper, and shiitake mushrooms. , Fruits include tangerines, oranges, lemons, strawberries, melons, bananas, apples, pineapple, prunes, jujubes,
Plum, persimmon, pear, peach, fig, quince, cherry, apricot, plum, pomegranate, lime, grapefruit, honeysuckle, yuzu, sudachi, kabosu, ponkan, loquat, olive, yam, kiwi fruit, pineapple fruit, mango, avocado , durian, papaya, reishi, academia, date palm, guava, raspberry, blackberry, blueberry, cranberry, gummy, etc.
Powdered or crushed raisins, walnuts, almonds, cashew nuts, chestnuts, peanuts, 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 0.7 to 3.3 parts by weight of edible oil and fat per 1 part by weight of protein. , 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, 6.0 to 10 parts by weight of water, and 0.6 to 2.5 parts by weight of dried solid vegetables and/or fruits.
The amount of edible oil/fat is 0.7 per part by weight of protein.
If the amount of water is less than 12 parts by weight, if the amount of dried solid vegetables and/or fruits exceeds 3.0 parts by weight, etc. If the relative amounts of edible oils and fats and water to the amount of vegetables and/or fruits blended are small, spreadability cannot be obtained. Also, protein 1
If the edible fat exceeds 3.3 parts by weight, 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, the above protein, edible fat,
0.3 to 4.0% by weight, preferably 0.7% by weight based on the total amount of water and dried solid vegetables and/or fruits
~3.2% by weight of phosphate or sodium citrate is included. The above phosphates include disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, Examples include sodium pyrophosphate, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate, sodium aluminum phosphate, and these phosphates may be used alone or in a mixture of two or more. The amount of phosphate or sodium citrate is based on the total amount of protein, edible oil, water, and dried solid vegetables and/or fruits.
If it is less than 0.3% by weight, particles of protein components remain,
It does not form a good paste, and if it exceeds 4.0% by weight, the flavor deteriorates, which is not preferable. Salt, organic acids, gums, and starches may be added to the spread food of the present invention, if necessary. Examples of organic acids include citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, malic acid; vinegars such as grain vinegar, rice vinegar, apple vinegar, grape vinegar, lemon vinegar, sushi vinegar, powdered sushi vinegar, and synthetic vinegar;
In addition, fruit juices containing organic acids obtained from lemons, apples, pineapple, limes, yuzu, apricots, summer mandarin oranges, grapefruits, mandarin oranges, grapes, etc., or concentrated fruit juices obtained by concentrating these may also be used, and one or two of these may be used. It is used in combination of more than one species. In addition, as gums, locust bean gum, guar gum, carrageenan, gum arabic,
Examples of starches include corn starch, potato starch, sweet potato starch, rice starch, wheat starch, and modified starches such as phosphorylated starch and hydrolyzed starch. Moreover, if necessary, flavoring agents, spices, coloring agents (for example, β-carotene, etc.), and sugar can be added for taste adjustment. The amount of salt, gum, and starch added is 3% by weight each based on the total amount of protein, edible oil, water, and dried solid vegetables and/or fruits.
Below, 3% by weight or less, preferably 5% by weight or less,
The amount of organic acid added is 0.1 to 2.0% by weight, especially 0.5 to 1.7% by weight, based on the total amount of protein, edible oil, water, and dried solid vegetables and/or fruits.
is preferred. In the method for producing spread foods of the present invention, firstly, 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 substance is dissolved, but the temperature at this time is 40
℃ or higher, preferably 50 to 70℃, and dissolves soluble substances such as sodium citrate or phosphate, and salt, and further drying solid vegetables and/or
Alternatively, 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. In addition, dried vegetables and/or
Alternatively, 1/2 or less of the required amount of fruit may not necessarily be added at the beginning. Above, add sodium citrate or phosphate, etc. to water, heat and stir to dissolve soluble substances, then add protein, edible oil and fat, and dried vegetables and/or fruits in that order and heat. The mixture is stirred, and the temperature at this time is preferably 60 to 100°C. In the production method of the present invention, an organic acid is added if necessary, and it is preferable to adjust the pH of the spread food as a final product to about 5.0 to 6.5 by adding the organic acid. Furthermore, in producing the final product, the mixture is cooled after kneading, and by passing it through a homogenizer during kneading, a spread 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 fats and oils, dried vegetables and/or fruits, water and organic acids if necessary, and the order of addition of sodium citrate or phosphate, protein, and edible fats and oils. If they are different, if solid vegetables and/or fruits that have been dried, proteins, and edible fats and oils are added and stirred at the same time, or if water is added to proteins and edible fats and oils, separation may occur or particles of protein components may Otherwise, it may not be possible to commercialize the product, 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 According to the formulation shown in Table 1 (unit: g), sodium citrate or phosphate and salt were first added to 3/4 of the total amount of water and heated to 60°C. After stirring and dissolving, proteins, gums, and starches were added thereto, and the mixture was heated and stirred at 95°C. Next, edible fats and oils, dried solid vegetables and/or fruits, organic acids, and remaining water were added and stirred at 80°C, followed by β
-Carotene 0.001cc, flavoring 2g, spice 3g
was added and kneaded, and then cooled. Furthermore, Example 1
When adding phosphates and salt to water, more sugar is added.
50PH was added. The properties of the obtained product are shown in Table 2. Example 6 According to the formulation shown in Table 1, first add sodium citrate, salt and 1/2 of the required amount to 1/2 of the required amount of water.
A certain amount of dried solid vegetables and fruits were added, heated and stirred at 60°C to dissolve soluble substances, and then proteins, gums and starches were added and heated and stirred at 95°C. . Next, edible oil and fat, remaining water and dried solid vegetables and fruits,
After adding organic acid and stirring at 80℃, β-
0.001 cc of carotene, 2 g of fragrance, and 3 g of spices were added, kneaded, and then cooled. The properties of the obtained product are also shown in Table 2. Examples 7 and 8 Products were obtained using the formulations shown in Table 1 in the same manner as in Example 1 (however, no salt was added).
The properties of the obtained product are 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 simultaneously, and the mixture was heated and stirred at 90°C. . Next, gums and starches were added and stirred at 80°C, followed by fragrance and β-
Carotene and spices were added, kneaded, and then cooled.
Protein particles remained in the resulting product, and water and oil were separated, resulting in an uneven product.

【table】

【table】

【table】

【table】

[Table] (Effects of the Invention) As explained above, the spread food of the present invention has unique taste and flavor by containing protein, edible oil, and dried solid vegetables and/or fruits. It also has excellent spreadability, and can be edible by spreading it on bread etc. in the same way as margarine. Moreover, the spread food of the present invention has excellent nutritional balance, and unlike conventional spread foods such as margarine, the nutritional balance does not depend on fats and oils, 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. Furthermore, since the method for producing a spread food of the present invention uses solid vegetables and/or fruits that have been subjected to a drying process, it is possible to increase the effective amount of vegetables, fruits, etc. contained in the spread food. Solid vegetables and fruits that have been dried are easy to store and handle during production, and because they are solid, there is no risk of deterioration during storage before production. As a result, the nutritional value of the produced spread food does not decrease, and it has various effects such as being able to easily and reliably produce a spread food with excellent nutritional balance and high nutritional value. have

Claims (1)

[Claims] 1. Protein and 0.7 to 3.3 parts per part by weight of protein.
Parts by weight of edible fat, 3.5-12 parts by weight of water, 0.3-3.0 parts by weight
Contains parts by weight of dried solid vegetables and/or fruits, and contains the above proteins, edible oils and fats, water,
Based on the total amount of dried solid vegetables and/or fruits, 0.3 to 4.0% by weight of phosphate or sodium citrate, and if necessary, salt, organic acids, gums, and starches are added. Spread food characterized by: 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. The spread according to claim 1, wherein the protein is at least 50% by weight of rennet casein and/or acid casein, and the remainder is at least one type selected from the group of skim milk powder, soybean protein, and wheat protein. food. 5 Protein is at least 50% by weight of soy protein
and the remainder being at least one selected from the group of rennet casein, acid casein, skim milk powder, and wheat protein. 6 Claims 1 to 5 in which the edible oil is one or more selected from animal oil, vegetable oil, hydrogenated oil, fractionated oil, and transesterified oil.
Spread food as described in any of the above. 7 Phosphate is disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, pyrophosphoric acid Claims 1 to 6 are one or more selected from sodium, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate, and sodium aluminum phosphate. Spread food. 8. The spread food 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. 9. Claims 1 to 8, 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. Spread food described in any of the above. 10. The spread food according to any one of claims 1 to 8, wherein the dried solid vegetables and/or fruits are obtained by drying and pulverizing vegetables and/or fruits. 11. 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 and then drying them. food. 12 Add sodium citrate or phosphate, salt if necessary, and dried solid vegetables and/or fruits to water, stir under heat to dissolve soluble substances, and add protein and, if necessary, Starches and gums are then added, heated and stirred, and then edible oils and fats, dried solid vegetables and/or fruits, and if necessary, water and organic acids are added and kneaded. Characteristic method for producing spread foods. 13 For 1 part by weight of protein, the amount of edible oil and fat added is 0.7 to 3.3 parts by weight, the amount of water added is 3.5 to 12 parts by weight,
The added amount of dried solid vegetables and/or fruits is 0.3 to 3.0 parts by weight, and the above protein,
Claim 12, wherein the amount of phosphate or sodium citrate added is 0.3 to 4.0% by weight based on the total amount of edible oil, water, and dried solid vegetables and/or fruits. Method for manufacturing spread foods. 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. The method for producing a spread food according to claim 12 or 13, wherein the protein is soybean protein. 16 Claim 12, wherein the protein consists of at least 50% by weight of rennet casein and/or acid casein, and the remainder is at least one type selected from the group of skim milk powder, soybean protein, and wheat protein.
The method for producing a spread food according to item 1 or 13. 17 Protein is at least 50% by weight of soy protein
and the remainder being at least one selected from the group of rennet casein, acid casein, skim milk powder, and wheat protein. 18. The edible oil or fat according to any one of claims 12 to 17, wherein the edible oil is one or more selected from animal oil, vegetable oil, hydrogenated oil, fractionated oil, and transesterified oil. Method for manufacturing spread foods. 19 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 12 to 18. The method for producing the spread food described above. 20 Claims 12 to 1, wherein the organic acid is one or more selected from citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, and malic acid.
The method for producing a spread food according to any one of Item 9. 21. Claims 12 to 20, 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 one of the above. 22. The spread food 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. Production method. 23 Claims 12 to 2, wherein the dried solid vegetables and/or fruits are obtained by crushing vegetables and/or fruits and then drying them.
The method for producing a spread food according to any one of Item 0.