JPH0550250B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a novel spread food.

<Conventional technology> Consumption of butter and margarine is increasing as bread is becoming more popular.

On the other hand, soy sauce, a traditional Japanese seasoning, has become indispensable in the Japanese diet due to its unique flavor and characteristics, and soy sauce flavor is even added to dressings, which are Western-style seasonings. A variety of things are offered.

However, there are no oil-based spreads that have a soy sauce flavor, and there is currently a desire for more variety in flavor.

<Problems to be Solved by the Invention> It is difficult to homogeneously and stably mix butter and margarine, which are oil and fat foods, and soy sauce, which is an aqueous food, as they are, and there are limits to the use of emulsifiers.

<Means for Solving the Problems> The present inventors investigated various methods for producing soy sauce-flavored butter and margarine, and found that soy sauce contains water-soluble sugars and proteins at a certain concentration in advance, and then liquid It was found that oil-containing pasty soy sauce obtained by adding oil can be uniformly and easily mixed with butter or margarine, and a product without oil phase separation during storage can be obtained.

The present invention has been accomplished based on the above findings, and will be specifically explained below.

The soy sauce used in the present invention may be of any type, including brewed soy sauce, chemical soy sauce, light soy sauce, dark soy sauce, raw soy sauce, and heated soy sauce.

These soy sauces are adjusted to have a sugar concentration of 40% or more and a nitrogen concentration of 0.8% or more as water-soluble protein.

Examples of the saccharide used for the adjustment include oligosaccharides such as monosaccharides and disaccharides, water-soluble saccharides such as dextrin or starch syrup, and sugar alcohols.

Next, as water-soluble proteins, various protein raw materials, such as hot water extracts of animal, plant or microbial proteins, or water-soluble peptide fractions obtained by mild hydrolysis of these proteins are used. , for example, a hot water extract obtained by keeping animal meat etc. in hot water of 88℃ or higher for 5 to 15 hours and filtering to remove insoluble matter, or a protein decomposition product.
APL (average peptide length: average peptide chain length, usually total nitrogen relative to formol nitrogen FN)
The protein is partially decomposed enzymatically or partially decomposed with acid or alkali to such an extent that the TN ratio (expressed as a ratio of TN) is in the range of 5 to 20, and then neutralized, and if necessary, purification treatment such as decolorization and deodorization, filtration, Examples include extracts whose main component is peptides obtained by processing such as concentration and powdering.

The soy sauce containing the above-mentioned sugars and water-soluble proteins at a certain concentration or more encloses and disperses liquid oil to produce a stable oil-containing paste soy sauce.

Liquid oils to be mixed with this soy sauce include vegetable oils such as soybean oil, rice oil, corn oil, and palm oil, and are mixed in an amount of 0.5 to 3 times, generally around the same amount, the amount of the soy sauce phase whose concentration has been adjusted. do.

The mixture thus obtained, that is, the oil-containing pasty soy sauce, has an affinity for fat and oil foods using liquid oil as a medium, so it can be uniformly and stably mixed into butter or margarine in any proportion.
The mixing method is to heat butter or margarine and soften it within a temperature range that does not damage its emulsification system, for example 30 degrees Celsius or below, then add oil-containing paste soy sauce to it, stir and mix, and cool if necessary. Mold.

In this case, flavor materials other than soy sauce, such as ground products of ginger, garlic, etc. or essential oils thereof, and seasonings may be used in combination as appropriate.

Further, in order to enhance the flavor of soy sauce, pre-concentrated soy sauce or powdered soy sauce can be used. In this case, since the nitrogen component derived from soy sauce also contributes to the production of oil-containing pasty soy sauce, the amount of animal hot water extract used can be reduced as appropriate, for example.

<Effects of the Invention> The soy sauce-flavored spread product obtained by the present invention has a unique flavor not found in conventional products, and even though it contains an aqueous substance called soy sauce, This is a product that does not separate oil and water.

<Example> Examples are shown below.

Example 1 Brewed soy sauce [sugar concentration 2% (W/W), nitrogen concentration 1.4
% (W/W) Dextrin (D.
100 kg of E.10) and 28 kg of hot water extract concentrate of pork [nitrogen concentration 7% (W/W)] were added, and the mixture was heated and stirred to form a mixed solution. This one has a sugar concentration of 44.7%
(W/W), and the nitrogen concentration is 1.47% (W/W).
Next, 200 kg of palm oil was added little by little while stirring to make 428 kg of homogeneous, non-emulsifying paste soy sauce.
I got it.

Separately, 10 kg of the above-mentioned paste soy sauce was added to 100 kg of butter that had been softened by maintaining it at 25° C., and the mixture was mixed, filled into a container, and cooled and solidified to obtain soy sauce-flavored butter.

When this product was stored in a 5°C refrigerator for two months, the soy sauce did not separate, and the butter had a good soy sauce flavor.

Example 2 Beef hot water extract concentrate [Nitrogen A homogeneous oil-impregnated paste was obtained by adding 10 kg of rice oil (concentration 7% (W/W)) and stirring to mix. Then, 100 kg of rice oil was added little by little. Still margarine
For 100kg, add 10% of the above oil-containing paste soy sauce
Kg was added and mixed at room temperature to obtain a spread with enhanced soy sauce flavor. This product had a bright and smooth texture with no soy sauce separation during storage.

Claims (1)

[Claims] 1. A method for producing a soy sauce-flavored spread, which comprises adding and mixing liquid oil to soy sauce adjusted to have a sugar concentration of 40% or more and a nitrogen concentration of 0.8% or more, and mixing this mixture with butter or margarine.