JPH0622443B2 - Spreading method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention relates to a method for manufacturing a spread.

Spreads obtained by emulsifying edible oils and fats are widely used in the diet. Generally, when emulsifying an edible oil or fat or when emulsifying an edible oil or fat, a flavoring agent, a flavoring agent, a coloring agent,
Spreads containing preservatives are used, but in recent years, spreads containing vegetables and fruits have also been used due to the diversification of eating habits and so-called healthy implications.

The present invention relates to an improvement in the method for producing such spreads.

<Conventional Technology and Its Problems> Conventionally, as a method for producing a spread in which vegetables and fruits are added, a method for producing a fruit spread in which uncooked fruits are added (Japanese Patent Publication No. 47-46337), and as a result, peanut butter is added. A different method for producing spreads (Japanese Patent Publication No. 48-20304), a method for producing oily foods by adding cut products of fruits (Japanese Patent Laid-Open No. 50-125047), and a production of oily food composition by adding solid components of vegetables. A method (JP-A-55-21713) and the like have been proposed.

However, in these conventional methods, since the flavor, texture, appearance, etc. originally possessed by vegetables and fruits are used as they are, in the spread containing a considerable amount of fat and oil components, the depth of flavor is actually increased. However, there is a problem in that the flavors do not match as a whole.

Therefore, conventionally, as a method for producing a spread containing vegetables, a method for producing a spread in which processed vegetables, that is, pickled vegetables, miso pickles, and soy sauce pickles are dehydrated and finely chopped, is proposed. (JP-A-57-18643
7).

However, with this conventional method, it takes a long time to season vegetables to the inside by traditional processing such as pickling, miso pickling, soy sauce pickling, and the processed product thus obtained is dehydrated and finely chopped. Since it is necessary to mix these with butter or margarine so as not to lose the texture and texture possessed by these, there is a problem that it is extremely unsuitable for mass production, and actually in a spread containing a considerable amount of fats and oils components. However, there is a problem that the flavors of processed products simply seasoned as described above do not match as a whole.

<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides an improved method of manufacturing a spread that solves the problems of the conventional methods as described above.

However, as a result of diligent research on a method suitable for mass production in which the vegetables and fruits are better utilized in the spread, the present inventors have alcohol-fermented the solid-liquid mixture obtained by crushing vegetables and / or fruits, and further By adding an acetic acid fermentation product obtained by acetic acid fermentation (hereinafter, these fermentations are referred to as continuous fermentation), a spread having a new and harmonious complex flavor promoted by a secondary product of the continuous fermentation is added. It has been found that can be manufactured efficiently.

That is, the present invention relates to a method for producing a spread characterized by adding an acetic acid fermented product obtained through the following first to third steps when emulsifying an edible oil or fat or when emulsifying an edible oil or fat. .

First step: a step of crushing vegetables and / or fruits to obtain a solid-liquid mixture which is in a liquid state as a whole Second step: heat-sterilization of the solid-liquid mixture and cooling, and then yeast for alcohol fermentation The step of adding alcohol to the yeast ferment that has been pre-fermented to obtain an alcohol-fermented product Third step: The alcohol-fermented product is heat-sterilized and cooled, and then seeds that have been pre-fermented with acetic acid bacteria Step of obtaining acetic acid fermented product by adding vinegar to obtain acetic acid fermented product In the present invention, the acetic acid fermented product obtained by continuous fermentation is an emulsifier, sugar, salts, acids, spices, and antioxidant when emulsifying edible fats and oils. And the like, or may be added to an emulsified edible oil / fat, and a part thereof may be added when emulsifying the edible oil / fat and the rest may be added to an emulsified one. Since water is used to emulsify edible oils and fats,
The acetic acid fermentation product obtained by continuous fermentation is used in place of all or part of such water. Then, the present invention can basically adopt a conventional general spread manufacturing method except that an acetic acid fermented product obtained by continuous fermentation is added. For example, edible oils and fats, acetic acid fermented products obtained by continuous fermentation, emulsifiers, sugars, salts, acetic acid, spices and antioxidants are each mixed in a predetermined amount at about 65 ° C. (usually, oil-soluble components are added to edible oils and fats). The mixture is mixed with the mixture of water-soluble components mixed in an acetic acid fermentation product obtained by continuous fermentation), and the mixture is mixed in a nitrogen stream for about 40 minutes.
After water cooling to ℃, the spread is manufactured by rapidly kneading to about 15 ℃ under a pressure of about 20 kg / cm ^2, but unless there is a problem in the process, the A and B units of general botter are used. Can be used.

The acetic acid fermented product by continuous fermentation is obtained by going through the above-mentioned first step to third step.

First, the first step will be described. Vegetables and / or fruits are washed, sorted and crushed. The crushing is carried out by using, for example, a crusher so that the apparent solid content is 2 to 5 cm or less, but it is carried out by adding water depending on the kinds of vegetables and / or fruits. Tomatoes, carrots, apples,
In the case of a product with high water content such as mandarin orange, it can be crushed as described above without adding water after peeling and core removal according to the type, but in the case of a product with low water content such as pumpkin, Add about the same amount of water and crush as above. The crushed ones are 90 ℃ due to enzyme deactivation.
Above, depending on the case, after heat treatment at about 110 ℃ reached,
Immediately cool to about 30 ° C. Thus, a solid-liquid mixture having a liquid state as a whole is obtained.

Next, the second step will be described. The solid-liquid mixture obtained in the first step is supplemented with sugar depending on the type of vegetables and / or fruits used, and in the case of a low sugar content such as tomato, glucose content is about 9.0%. After supplementing with
90 to kill unwanted microorganisms that may be mixed
Or more, and in some cases, it is heat-sterilized at a temperature of about 110 ° C and cooled to about 20 ° C. Then, the cooled product is subjected to alcohol fermentation by adding 1 to 2% by weight of the yeast-producing liquid preliminarily fermented with the yeast for alcohol fermentation. A known method can be applied to the preparation of the yeast-producing solution itself. For example, when alcohol-fermenting a solid-liquid mixture obtained by crushing carrots, a sugar solution of a solid-liquid mixture obtained by crushing carrots is supplemented separately, and yeast that has been alcohol-fermented by adding yeast to a product that has been sterilized by heating and cooling, that is, fermentation Prepare mother liquor and add this yeast-producing liquid.

The alcohol fermentation may be either static fermentation or shaking fermentation, but the temperature is maintained at about 20 ° C. during alcohol fermentation,
Prevents external contamination. In both alcohol fermentation and its pre-fermentation, yeasts include Saccharomyces cerevisiae, Saccharomyces uvarum, Saccharomyces formsensis, and Saccharomyces.
Carlsbergensis, Saccharomyces ellipsoidus, etc. can be used. Thus, an alcoholic fermented product is obtained.

Table 1 shows that the solid-liquid mixture of carrots obtained as described above was supplemented with glucose to a sugar content of 9.0% with glucose,
After sterilization by heating at 20 ° C and cooling to 20 ° C, add 2% by weight of the yeast fermentation liquid of Saccharomyces cerevisiae that has been pre-fermented, and maintain the temperature at 20 ° C while preventing contamination by external bacteria. It illustrates the change over time in the sugar content (%, saccharimeter) and the alcohol concentration (%, specific gravity method) when fermenting (standing), and from this Table 1, alcohol fermentation progresses steadily. You can see that

Finally, the third step will be described. Second in the third step
The alcohol fermented product obtained in the step is subjected to acetic acid fermentation. As a tentative guideline, the above-mentioned alcohol fermentation is terminated when the alcohol concentration reaches about 4%, for example, by sterilizing by heating at 70 ° C for about 10 minutes and cooling to about 30 ° C. May be subjected to acetic acid fermentation immediately, or may be subjected to acetic acid fermentation after aging by storage.

1 seed vinegar pre-fermented with acetic acid bacteria is added to the one that has been sterilized by heating and cooled as described above, or one that has been further aged.
Add about 0% by weight and ferment with acetic acid. A known method can be applied to the preparation of seed vinegar itself. For example, alcohol-fermentation of a solid-liquid mixture obtained by crushing carrots, and acetic acid fermentation of heat-sterilized and cooled, separately, acetic acid fermented by adding acetic acid bacteria to the same treatment in advance, that is, yeast-producing liquid Prepare and add this yeast cell suspension.

Acetic acid fermentation may be either static fermentation or aeration fermentation,
During the acetic acid fermentation, the temperature is maintained at about 30 ° C to prevent external contamination of bacteria. And, as a rough guide, when aerobically fermenting alcohol having an alcohol concentration of about 4% as shown in Table 1, when the acetic acid concentration reaches about 1.3%, the acetic acid fermentation is terminated by heat treatment. Let Thus, an acetic acid fermentation product is obtained.

Table 2 shows the fermentation time of 40 hours in Table 1,
Heat sterilize at 70 ° C for 10 minutes in a closed system at 30 ° C
After cooling down to Aerobactor aceti
10% by weight of seed vinegar that had been pre-fermented according to ti), and aerobically fermented under stirring at a temperature of 30 ° C and an air inflow rate of 1.7 to 2.0 / min while preventing contamination of various bacteria from the outside. The time-dependent changes in the concentration of ethyl alcohol and the concentration of acetic acid (both%, high-performance liquid chromatography) are shown below. Table 2 also shows that acetic acid fermentation is progressing steadily. I understand.

Thus, the fermented product of acetic acid obtained by continuous fermentation is a product in which the solid content of the raw materials such as vegetables and fruits has almost disappeared. In the present invention, the acetic acid fermented product that is continuously fermented is added, but as such an acetic acid fermented product, it is also possible to add a product that has been subjected to the acetic acid fermentation by the heat treatment, or one that has been completed by the heat treatment. A filtered solution or a clear solution obtained by filtering or centrifuging may be added.

The amount of the continuously fermented acetic acid fermented product is preferably 20 to 60% by weight in the spread as a product in view of the overall properties such as flavor, texture and appearance of the spread to be obtained.

According to the present invention, a spread having a new and harmonious complex flavor promoted by a secondary product of continuous fermentation is produced as compared with the conventional method of simply adding vegetables and fruits as described above. In addition, compared to the conventional method in which traditional processed products such as pickled vegetables, miso pickles and soy sauce pickles are dehydrated and finely chopped as described above, compared to the conventional method Flavored spreads can be efficiently produced.

<Example> Hereinafter, the content of the present invention will be described in more detail with reference to Examples.

In each of the examples, a mixed oil of 24 parts by weight of soybean oil + 24 parts by weight of rapeseed hydrogenated oil + 12 parts by weight of palm oil was used as an edible oil and fat, soybean lecithin was used as an emulsifier, and tocopherol was used as an antioxidant. The acetic acid fermentation product obtained by continuously fermenting the solid-liquid mixture obtained by crushing was added.

That is, a mixture of an emulsifier and an antioxidant in an edible oil and fat in advance and a mixture of sugar in a continuously fermented acetic acid fermentation product are prepared, each of which is the composition described in the table of each Example. After uniformly mixing at 65 ° C. to obtain the ratio, 4
The mixture was water-cooled to 0 ° C., then rapidly cooled to 20 ° C. by a cooling device with a scraping blade (Contherm), and then kneaded with a cake mixer to produce a spread.

The acetic acid fermentation product added in each example was obtained as follows.

First, apples are washed, sorted, and core-removed, then crushed with a crusher so that the apparent solid content is 2 to 5 cm or less, and heated and cooled (heated to 90 ° C → 30
Solid-liquid mixture 100 that is liquid as a whole
Got

Next, the solid-liquid mixture 100 was supplemented with glucose to a sugar content of 9.0% with glucose, sterilized by heating and cooled (heat sterilization reaching 90 ° C. → cooling at 20 ° C.), and then another similar product was previously prepared with Satsucaromyces cervije. Pre-fermented yeast-producing liquid 1.5
Was added and statically fermented in a sterile room (20 ° C.) for 2 days to obtain an alcoholic fermented product.

Finally, after sterilizing the alcohol fermented product and cooling it (7
Heat sterilization at 0 ° C for 10 minutes → cooling at 30 ° C), add 3.0 seed vinegar that was previously pre-fermented with Aerobactor aceti separately, and bring the temperature to 30 ° C.
And the aeration rate of 10 to 12 / min to prevent bacterial contamination from the outside, and acetic acid fermentation for 3 days (acetic acid concentration 1.
3%), and finally heat sterilize at 90 ° C for 10 minutes and immediately to 3
It cooled to 0 degreeC and the acetic acid fermentation product was obtained.

-Example 1 A spread having the composition described in the following table was produced. As the acetic acid fermentation product described in the table, the acetic acid fermentation product obtained as described above was added as it was.

Comparative Example 1 A spread was produced in the same manner as in Example 1 except that the solid-liquid mixture obtained by crushing the apple obtained as described above was added in place of the acetic acid fermentation product added in Example 1.

Evaluation 1 The spread produced in Example 1 and the spread produced in Comparative Example 1 were subjected to a sensory test. The sensory test was repeated 5 times by 30 carefully selected inspectors (15 males + 15 females), and three-point discrimination and two-point preference were performed. (150 people in each inspection). The three-point identification was performed by using one spread point manufactured in Example 1 and two spread points manufactured in Comparative Example 1.
Points were placed side by side, and one different point was selected from the total of three points. As for the two-point preference, one spread point produced in Example 1 and one spread point produced in Comparative Example 1 were placed side by side, and one point, which is preferable as a spread, was selected from a total of two points.

As a result of the sensory test, in both of the three-point discrimination and the two-point preference, a significant test was performed at a risk rate of 1%, and the spread produced in Example 1 had a deep flavor and a harmonious flavor as a whole. A favorable evaluation of having

-Example 2 A spread having the composition described in the following table was produced. As the acetic acid fermented product (filtrate) shown in the table, the filtrate passed through the mesh when the acetic acid fermented product obtained as described above was subjected to a 80 mesh shifter was added.

Comparative Example 2 Instead of the acetic acid fermentation product (filtrate) added in Example 2, the apple-crushed solid-liquid mixture obtained as described above was filtered through a mesh when the solid-liquid mixture was subjected to an 80 mesh shifter. A spread was produced in the same manner as in Example 2 except that the liquid was added.

Evaluation 2 The spread produced in Example 2 and the spread produced in Comparative Example 2 were subjected to a sensory test. The sensory test was performed in the same manner as in Evaluation 1.

As a result of the sensory test, in both of the three-point discrimination and the two-point preference, a significant test was performed at a risk rate of 1%, and the spread produced in Example 2 had a deep flavor and a harmonious flavor as a whole. A favorable evaluation of having

<Advantages of the Invention> As is apparent, the present invention described above provides a new and harmonious complex flavor promoted by a secondary product of continuous fermentation of vegetables and / or fruits. This has the effect that the spreads that it has can be manufactured efficiently.

Claims (2)

[Claims] 1. A method for producing a spread, which comprises adding an acetic acid fermented product obtained through the following first to third steps to an emulsified edible oil or fat or when emulsifying the edible oil or fat. First step: a step of crushing vegetables and / or fruits to obtain a solid-liquid mixture which is in a liquid state as a whole Second step: heat-sterilization of the solid-liquid mixture and cooling, and then yeast for alcohol fermentation The step of adding alcohol to the yeast ferment that has been pre-fermented to obtain an alcohol-fermented product Third step: The alcohol-fermented product is heat-sterilized and cooled, and then seeds that have been pre-fermented with acetic acid bacteria Process of acetic acid fermentation by adding vinegar to obtain an acetic acid fermentation product 2. The method for producing a spread according to claim 1, wherein the acetic acid fermentation product is added so as to be 20 to 60% by weight of the spread.