WO2013176207A1

WO2013176207A1 - Spread and method for manufacturing same

Info

Publication number: WO2013176207A1
Application number: PCT/JP2013/064310
Authority: WO
Inventors: 井上元幹; 小口裕子
Original assignee: 株式会社明治
Priority date: 2012-05-23
Filing date: 2013-05-23
Publication date: 2013-11-28
Also published as: JP6691905B2; HK1205644A1; JPWO2013176207A1; JP2018038435A; CN104320975B; CN104320975A

Abstract

Provided are a low-fat spread that shows a high emulsification stability and good microbiological storage properties and has a savory taste, and a method for manufacturing the same. The spread is manufactured by mixing a starch with an aqueous phase. As the starch, a hydroxypropyl starch is preferred.

Description

Spread and manufacturing method thereof

The present invention relates to a spread and a manufacturing method thereof.

In a water-in-oil type fat / oil composition such as spread, generally, the raw material is dispersed or dissolved in the oil phase and the water phase, and the oil phase and the water phase are separately mixed and then mixed, and (preliminary) emulsification step It is manufactured through a heating (sterilization) step, a cooling step, a kneading step and the like. In recent years, development of products conscious of low-calorie orientation of consumers has been studied, and the following low-fat spread has been proposed.

For example, Japanese Patent Application Laid-Open No. 05-049398 (Patent Document 1) discloses a low fat spread prepared using an emulsifier composed of monoglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester and lecithin. Is described.

Japanese Patent Application Laid-Open No. 06-237690 (Patent Document 2) describes a low-fat spread prepared using an emulsifier and a stabilizer composed of polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester and gelatin. .

JP-A-11-243856 (Patent Document 3) describes a low-fat spread prepared using a milk protein concentrate without using a modified starch.

Japanese Patent Laid-Open No. 02-005823 (Patent Document 4) describes a low fat spread using milk protein derived from milk and starch.

Japanese Patent Application Laid-Open No. 11318359 (Patent Document 5) describes a weakly acidic low fat spread using a mixture of tapioca-derived hydroxypropyl starch and wheat fiber as a substitute for gelatin.

Japanese Patent Laid-Open No. 05-049398 Japanese Patent Laid-Open No. 06-237690 Japanese Patent Laid-Open No. 11-243856 Japanese Patent Laid-Open No. 02-005823 JP 11-318359 A

In the preparation of a low fat spread, the oil phase part is reduced, so that the water phase part is relatively increased. The spread is a water-in-oil type emulsion, and an increase in the water phase part causes the emulsion to become unstable.

Therefore, there may be a case where a stabilizer such as gelatin is added to the aqueous phase to improve the emulsion stability.

However, when gelatin or the like is added to the aqueous phase, the microbiological storage stability is deteriorated. Therefore, it is necessary to adjust the pH to be acidic to ensure the microbiological storage stability.

In this case, adjusting the pH to acidic causes acidity and greatly affects the flavor.

Therefore, a low fat spread having good emulsification stability and microbiological storage stability and good flavor is not yet known.

In view of such circumstances, the present invention has been made as an object to provide a low fat spread having good emulsification stability and microbiological storage stability and a good flavor and a method for producing the same. is there.

In order to solve the above-mentioned problems, the present inventors have prepared an oil phase having a good emulsification stability, microbiological storage stability, a good flavor and an unprecedented low fat spread. We reviewed and studied the raw materials and physical properties of the water phase and the entire manufacturing method.

As a result, when preparing an oil phase and an aqueous phase with a predetermined raw material and blending, by blending starch into the aqueous phase, it has good emulsification stability, microbiological storage stability, good flavor, The present inventors have found that a low-fat spread that has not been conventionally available can be produced.

That is, the invention described in claim 1 of the present invention includes fats and oils in a proportion of 22% by mass or more and 42% by mass or less, starch in a proportion of 1.8% by mass or more and 12% by mass or less, and pH of the aqueous phase. Is a spread in the range of 6.0 to 8.5.

The invention according to claim 2 is the spread according to claim 1, wherein the starch is selected from one or more of hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch, and phosphoric acid cross-linked starch.

The invention according to claim 3 is the spread according to claim 2, wherein the hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, and phosphate-crosslinked starch are derived from tapioca or waxy corn.

The invention according to claim 4 is the spread according to any one of claims 1 to 3, wherein the raw material does not contain citric acid and a salt thereof.

The invention according to claim 5 is prepared by emulsifying a composition containing starch in a proportion of 1.8% by mass or more and 12% by mass or less, and a composition containing oils and emulsifiers in a proportion of 22% by mass or more and 42% by mass or less. This is a method for producing a spread having a pH in the range of 6.0 or more and 8.5 or less by sterilizing, cooling and kneading the emulsion.

The invention according to claim 6 is the method according to claim 5, wherein the starch is selected from one or more of hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch, and phosphoric acid cross-linked starch.

The invention according to claim 7 is the method according to claim 6, wherein the hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, and phosphate-crosslinked starch are derived from tapioca or waxy corn.

The invention according to claim 8 is the method according to any one of claims 5 to 7, wherein the raw material does not contain citric acid and a salt thereof.

According to the present invention, it is possible to provide a low fat spread having good emulsification stability and microbiological storage stability and having a good flavor and a method for producing the same. That is, it is possible to provide a low fat spread and a method for producing the same that are free from any problems in emulsion stability, microbiological storage stability, and flavor.

According to the present invention, even a low-fat spread having a relatively large amount of water phase part is excellent in emulsification stability and does not cause production failure factors such as phase inversion during production, and has a good production suitability. Can be provided.

Further, as will be described later, the addition of starch significantly improves the microbiological storage stability, so that it is possible to provide a low-fat spread with good storage stability that can be used for a long time even after opening.

Furthermore, according to the present invention, even when the pH is neutral, the microbiological storage stability is sufficiently secured, so that the acidity produced by adjusting the pH to acid as in the conventional case is not felt at all. For this reason, it becomes possible to perform a seasoning with a high degree of freedom, and it is possible to provide low-fat spreads with various flavors that have not been conventionally available.

It is a figure which shows the mold growth test result in 20 degreeC in the Example and comparative example of this invention. It is a figure which shows the mold growth test result in 25 degreeC in the Example and comparative example of this invention. It is a figure which shows the bacteria kneading preservation test result in 10 degreeC in the Example and comparative example of this invention. It is a figure which shows the bacteria kneading preservation test result in 15 degreeC in the Example and comparative example of this invention. It is a figure which shows the bacteria kneading preservation test result in 20 degreeC in the Example and comparative example of this invention. It is a figure which shows the bacteria kneading preservation test result in 25 degreeC in the Example and comparative example of this invention. It is a figure which shows the yeast kneading preservation test result in 10 degreeC in the Example and comparative example of this invention. It is a figure which shows the yeast kneading preservation | save test result at 15 degreeC in the Example and comparative example of this invention. It is a figure which shows the yeast kneading preservation | save test result at 20 degreeC in the Example and comparative example of this invention. It is a figure which shows the yeast kneading preservation test result in 25 degreeC in the Example and comparative example of this invention.

In the conventional spread manufacturing method, an oil phase and an aqueous phase are first emulsified and / or dispersed (preliminarily emulsified) to prepare a water-in-oil mixture or an oil-in-water mixture.

In the spread manufacturing method of the present invention, starch is blended at a predetermined concentration in the aqueous phase at this time.

That is, in the present invention, a spread of the present invention is produced by sterilizing, cooling, and kneading an emulsified liquid prepared by emulsifying a composition containing a predetermined amount of starch, fats and oils and an emulsifier.

When preparing the above mixture, in addition to starch, if necessary, a flavor material, a physical property improving agent, etc. may be mixed as an auxiliary material simultaneously with the oil phase or the aqueous phase, You may mix | blend with a phase and an aqueous phase.

In the method for producing a spread according to the present invention, for example, the mixture is heated (sterilized) and then cooled. If necessary, the mixture is filtered, heated (sterilized) and then cooled. If necessary, it can be filtered.

This heating process and cooling process are not particularly limited as long as they are processed by equipment and equipment used in the food industry, but plate type heat exchangers, tube type heat exchangers, energizing (joule) type heaters, tanks, etc. are applied. it can.

The heating conditions and cooling conditions are not particularly limited. For example, heating conditions for holding the mixture at 95 ° C. for 20 seconds or more can be mentioned, and the mixture is lowered to 30 to 60 ° C. and held. Cooling conditions to be mentioned.

The filtration process is not particularly limited, but a ceramic filter or the like can be applied.

Then, using a general margarine production machine, such as a blender, perfector, combinator, botter, onlator, etc., rapidly cool and knead.

The rapid cooling and kneading conditions at this time are not particularly limited, and can be freely set according to the desired physical properties.

In the spread manufacturing method of the present invention, as described above, starch is added to the aqueous phase. Starch is not particularly limited as long as the desired effect can be obtained. However, the starch is modified or improved by enzymatic, physical, or chemical modification treatment to impart or enhance functionality. Starch is preferred.

As modified starch, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, octenyl succinate sodium starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoester Illustrative examples include phosphorylated cross-linked starch, phosphorylated starch, and phosphoric acid cross-linked starch. In this invention, it is preferable to select from 1 type, or 2 or more types of hydroxypropyl starch.

Starch is not particularly limited as long as the desired effect is obtained, and is derived from rice, beans, potato, sweet potato, wheat, corn, tapioca and the like. Starch can be used. In the present invention, it is preferable to use starch derived from tapioca or waxy corn.

Further, it is more preferable to use one or more of hydroxypropyl starch derived from tapioca or waxy corn, hydroxypropylated phosphate-crosslinked starch, and phosphate-crosslinked starch.

The spread of the present invention manufactured by the above-described manufacturing method of the present invention contains fats and oils in a proportion of 22% by mass or more and 42% by mass or less, and starch in a proportion of 1.8% by mass or more and 12% by mass or less.

If the blending ratio of fats and oils is less than 22% by mass, the aqueous phase part becomes excessive, the stability of emulsification cannot be obtained, the commercial production is difficult, and the stability of the product over time cannot be obtained.

On the other hand, if the blending ratio of fats and oils is more than 42% by mass, it cannot be said to be a low fat spread which is a problem of the present invention.

Therefore, the spread of the present invention preferably contains fats and oils in a proportion of 22% by mass or more and 42% by mass or less. Moreover, it is more preferable to contain fats and oils in the ratio of 25 mass% or more and 42 mass% or less from this viewpoint, It is more preferable to contain fats and oils in the ratio of 27 mass% or more and 41 mass% or less, and fats and oils are 30 mass% or more. It is particularly preferable to include it in a proportion of 40% by mass or less.

In addition, when the blending ratio of starch is less than 1.8% by mass, sufficient effects of emulsification stability and microbiological storage stability, which are remarkable effects of the present invention, cannot be obtained sufficiently. On the other hand, when the proportion of starch is more than 12% by mass, the viscosity is excessively increased, making the production difficult, and a product having a good texture cannot be obtained.

Therefore, the spread of the present invention preferably contains starch in a proportion of 1.8% by mass to 12% by mass. From this viewpoint, it is more preferable that starch is contained in a proportion of 2% by mass or more and 10% by mass or less, starch is more preferably contained in a proportion of 3% by mass or more and 9% by mass or less, and starch is contained by 3% by mass or more. It is particularly preferable to include it at a ratio of 7% by mass or less. Moreover, it is more preferable that starch is included in the ratio of 3 mass% or more and 5 mass% or less among the ratio of 3 mass% or more and 7 mass% or less.

In the present invention, the pH of the aqueous phase is in the range of 6.0 or more and 8.5 or less when the spread is prepared at the above blending ratio.

That is, according to the production method of the present invention, a composition containing starch in a proportion of 1.8% by mass or more and 12% by mass or less, and a fat and oil and an emulsifier in a proportion of 22% by mass or more and 42% by mass or less is prepared. The emulsified emulsified liquid is sterilized, cooled, and kneaded to produce the spread of the present invention having a pH in the range of 6.0 to 8.5.

Generally, in a low fat spread, the pH of the aqueous phase was adjusted to be acidic or weakly acidic in order to ensure microbiological preservation. This is effective for preventing the growth of microorganisms, but it has been unavoidable that sourness is produced as a flavor by the blending of various pH adjusting agents.

In general, spreads and margarines are often adjusted to a butter-like flavor, but sourness is not necessary for the butter-like flavor, so adjusting the pH of the aqueous phase to the acidic side is an adjustment of these flavors. Was a major obstacle.

However, in the present invention, since sufficient microbiological storage stability is ensured by adding starch, the pH of the aqueous phase is in the range of 6.0 to 8.5, and the pH of the aqueous phase is acidic. It is not necessary to adjust to the side.

In consideration of adjusting to a butter-like flavor, the pH of the aqueous phase is more preferably 6.2 or more and 8.4 or less, and the pH of the aqueous phase is 6.4 or more and 8.3 or less. More preferably, the pH of the aqueous phase is particularly preferably from 6.6 to 8.2. Even in the pH range of 6.6 to 8.2, the pH of the aqueous phase is more preferably 7.0 to 8.0.

Thus, according to the present invention, since sufficient microbiological storage stability is ensured by blending starch, it is not necessary to adjust the pH of the aqueous phase to the acidic side, and flavor adjustment (flavor) In order to increase the degree of freedom of addition, it is preferable that citric acid and its salts are not contained or added (blended) in the raw material.

However, in the present invention, adding citric acid and its salt to the raw material or adding (compounding) it to the extent that it does not affect the flavor and physical properties of the spread substantially adds citric acid and its salt to the raw material. It shall correspond to not including or not adding (compounding).
In the spread of the present invention, the effect of improving the emulsion stability can be obtained by adding starch.

In the production of low-fat spreads, if the amount of starch is small, or if no starch is blended at all, the emulsion stability is poor and the water-in-oil emulsion state tends to collapse. As a result, water separation increases, which adversely affects manufacturing suitability and product quality.

In the spread of the present invention, since the emulsified state is stabilized by the effect of adding starch at a predetermined ratio, water separation hardly occurs during and after the production, and a stable emulsified state is obtained.

Moreover, in the spread of the present invention, the effect of improving microbiological preservation is obtained by blending starch at a predetermined ratio.

As described above, generally, the low fat spread has a problem that the pH of the aqueous phase is adjusted and the microbiological preservation is ensured, resulting in an obstacle to flavoring. However, in the present invention, by adding starch at a predetermined ratio, the growth of mold, bacteria, yeast, etc. is sufficiently suppressed while the pH of the aqueous phase is in the range of 6.0 to 8.5, It has been confirmed that the microbiological preservation is improved.

Hereinafter, the present invention will be described more specifically based on examples. In addition, this Example does not limit this invention.

[Example 1]
In a tank for preparation, 5540 g of vegetable oil (Ota Oil Co., Ltd.) and 2320 g of edible refined processed oil (Ueda Oil Co., Ltd.) 2320 g were mixed (stirred) and heated to 60 ° C. to give an emulsifier (Taiyo Chemical Co., Ltd.). 80 g was added and mixed (stirred).

Further, 9 g of a colorant (β-carotene solution, DSM Nutrition Japan) was added and mixed (stirred) to prepare (preparation) an oil phase.

On the other hand, in another preparation tank, 280 g of salt (manufactured by Salt Kansai) was added to 11319 g of water and mixed (stirred), and 400 g of hydroxyprop starch (Nlite CL, manufactured by NSC Japan) was added. Were mixed (stirred) and heated to 70 ° C. to prepare (preparation) an aqueous phase. NSC Japan Co., Ltd. has been renamed Ingledion Japan Co., Ltd. from April 1, 2013.

Then, in the preparation tank, the water phase prepared as described above was added to and mixed with the oil phase prepared as described above, and then 52 g of fragrance was added and mixed.

Thereafter, this mixture was stirred for 10 minutes while being heated and maintained at about 50 to 60 ° C., and emulsified (preliminarily emulsified).

Next, this mixture was sent to a plate heat exchanger (sterilizer), heated (sterilized) at 95 ° C. for 20 seconds, and then cooled to about 40 ° C.

Further, this mixture was sent to a scraper type heat exchanger (cooler), rapidly cooled to about 7 to 18 ° C., and then sent to a kneader to knead.

Thereafter, this mixture was sent to a filling machine and filled into a container to produce a low fat spread.

In the production method of Example 1 described above, it was confirmed that water separation was not observed during and after the production, and the emulsified state was stable.

In addition, it was confirmed that a spread of the water-in-oil type oil and fat composition having a stable emulsified state was obtained by the formulation of Example 1.

[Example 2]
A low-fat spread of the present invention was produced in the same manner as in Example 1 except that the amount of hydroxypropyl starch added was changed from 400 g to 680 g and the water used for preparing the aqueous phase was changed from 11319 g to 11039 g.

In the production method of Example 2, generation of water separation was not observed during and after production, and it was confirmed that the emulsified state was stable.

In addition, it was confirmed that a spread of the water-in-oil type oil and fat composition having a stable emulsified state was obtained by the formulation of Example 2.

The blending amounts and blending ratios of Example 1 and Example 2 are shown in Table 1.

[Comparative Example 1]
A low-fat spread serving as a comparative example was produced in the same manner as in Example 1 except that the hydroxypropyl starch was not blended and the water used for preparing the aqueous phase was changed from 11319 g to 11719 g.

In the production method containing no hydroxypropyl starch of Comparative Example 1, the generation of water separation was observed during the production, and it was confirmed that the water phase and the oil phase were separated.

Moreover, since the occurrence of water separation was observed even after the production, it was confirmed that the emulsified state of the obtained water-in-oil type oil / fat composition was unstable.

[Comparative Example 2]
A low-fat spread of a comparative example was produced in the same manner as in Example 1 except that the amount of hydroxypropyl starch added was reduced from 400 g to 200 g and the water used to prepare the aqueous phase was changed from 11519 g to 11039 g.

In the production method of Comparative Example 2 in which the blending ratio of hydroxypropyl starch is small compared to Example 1, generation of water separation was observed during the production, and it was confirmed that the water phase and the oil phase were separated. .

The blending amounts and blending ratios of Comparative Example 1 and Comparative Example 2 are shown in Table 2.

[Example 3]
In a tank for blending, 6648 g of vegetable oil (made by Ota Oil Co., Ltd.) and 2784 g of edible refined processed oil (made by Ueda Oil Co., Ltd.) were mixed (stirred) and heated to 60 ° C., and an emulsifier (made by Taiyo Chemical Co., Ltd.) 96 g was added and mixed (stirred).

Further, 10.8 g of a coloring agent (β-carotene solution, DSM Nutrition Japan) was added and mixed (stirred) to prepare (preparation) an oil phase.

On the other hand, in another preparation tank, 13170 g of water, 336 g of salt (manufactured by Salt Kansai), 7.2 g of citric acid (manufactured by Saneigen FFI), trisodium citrate (SANEIGEN・ Production (stirring) 64.8 g was added and mixed (stirred), and 816 g of hydroxypropyl starch (Nlite CL, manufactured by NSC Japan) was added and mixed (stirred), and heated to 70 ° C. A water phase was prepared (prepared).

Then, in the preparation tank, the water phase prepared as described above was added to and mixed with the oil phase prepared as described above, and further 67.2 g of fragrance was added and mixed.

Thereafter, this mixture was sent to a filling machine and filled into a container to produce the low fat spread of the present invention.

In the production method of Example 3 described above, the generation of water separation was not observed during and after the production, and it was confirmed that the emulsified state was stable.

Moreover, it was confirmed that the blend of Example 3 yielded a water-in-oil type oil and fat composition spread in which the emulsified state was stable.

[Example 4]
The same procedure as in Example 3 was conducted except that hydroxypropyl starch (Nlite CL, manufactured by NSC Japan) used in Example 3 was changed to hydroxypropyl starch (Textura, manufactured by NSC Japan, tapioca). The low fat spread of the present invention was manufactured.

In the production method of Example 4, generation of water separation was not observed during and after the production, and it was confirmed that the emulsified state was stable.

It was also confirmed that the blend of Example 4 provided a spread of a water-in-oil type oil / fat composition having a stable emulsified state.

Table 3 shows the blending amounts and blending ratios of Example 3 and Example 4.

[Example 5]
The same procedure as in Example 3 was conducted except that hydroxypropyl starch (Nlite CL, manufactured by NSC Japan) used in Example 3 was changed to hydroxypropyl starch (Unipure GA, manufactured by NSC Japan, corn). The low fat spread of the present invention was manufactured.

In the production method of Example 5, generation of water separation was not observed during and after production, and it was confirmed that the emulsified state was stable.

Moreover, it was confirmed that the blend of Example 5 yielded a water-in-oil type oil / fat spread with a stable emulsified state.

[Comparative Example 3]
Without adding hydroxypropyl starch (Unipure GA, manufactured by Nippon NS Co., Ltd., derived from corn), the composition of water when preparing the aqueous phase was changed from 13170 g to 13578 g, and further, when preparing the aqueous phase, A low-fat spread of a comparative example is produced in the same manner as in Example 5 except that 408 g of gelatin (MU-200, manufactured by Nitta Gelatin) is added and mixed (stirred) in addition to the formulation of Example 5. did.

In the production method of Comparative Example 3, generation of water separation was observed during the production, and it was confirmed that the water phase and the oil phase were separated.

The blending amounts and blending ratios of Example 5 and Comparative Example 3 are shown in Table 4.

[Test Example 1]
The spread obtained in Example 3, Example 4, Example 5, and Comparative Example 3 was subjected to a mold growth test. That is, a mold was kneaded into each and a preservation test was conducted.

Aspergillus niger was used as a mold for the test.

A sample was prepared by inoculating 1 g of each spread so that the number of mold spores was 50. This sample was put into a sterile petri dish, sealed with a vinyl tape, and stored at 20 ° C. and 25 ° C., respectively.

During storage, it was visually observed and evaluated. The evaluation criteria are shown in Table 5.

FIG. 1 shows changes in evaluation index values when stored at 20 ° C.

FIG. 2 shows changes in evaluation index values when stored at 25 ° C.

From the results of this test, it was confirmed that in the spreads of Example 3, Example 4, and Example 5, the mold hardly grew during the storage period as compared with the spread of Comparative Example 3.

That is, for mold, it was confirmed that the microbiological storage stability of the product of the present invention was superior to that of the conventional product.

Further, from the results of this test, it was confirmed that in Examples 3, 4 and 5, the types of starch were different, but none of the molds proliferated. That is, it was confirmed that the microbiological storage stability of the product of the present invention was good regardless of the type of starch.

[Test Example 2]
The spread obtained in Example 3, Example 4, and Comparative Example 3 was subjected to a bacterial growth test. That is, a preservation test was conducted by kneading bacteria in each of them.

As test bacteria, a mixture of heat-resistant gram-positive bacterium Bacillus cereus, psychrophilic gram-negative bacterium Pseudomonas sp., Escherichia coli gram-negative bacterium Enterobacter acacloacae, and Gram-positive cocci Staphylococcus epidermidis (4 types) .

A sample was prepared by inoculating 1 g of each spread so that the total number of mixed bacteria was 500.

The sample was placed in a sterile petri dish, sealed with vinyl tape, and stored at 10 ° C, 15 ° C, 20 ° C, and 25 ° C, respectively.

In storage at 10 ° C., the number of bacteria was measured after 7, 14, 30, 90, 180, and 270 days.

In storage at 15 ° C., the number of bacteria was measured after 7, 14, 30, and 90 days.

In storage at 20 ° C., the number of bacteria was measured after 4 days, 7 days, and 14 days.

In storage at 25 ° C., the number of bacteria was measured after 4 days and after 7 days.

These numbers of bacteria were measured using a standard agar medium (SMA) according to a conventional method.

Fig. 3 shows the increase or decrease in the number of bacteria when stored at 10 ° C. Similarly, the increase and decrease in the number of bacteria when stored at 15 ° C., 20 ° C., and 25 ° C. are shown in FIGS. 4, 5, and 6, respectively.

From the results of this test, in the spreads of Example 3 and Example 4, the number of bacteria did not increase particularly during the storage period compared to the spread of Comparative Example 3. In other words, it was confirmed that the microbiological preservation of the product of the present invention was equal to or better than that of the conventional product for bacteria.

[Test Example 3]
The spread obtained in Example 3, Example 4, and Comparative Example 3 was subjected to a yeast growth test. That is, a storage test was conducted by kneading yeast into each.

Candida krusei was used as a test yeast.

A sample was prepared by inoculating 1 g of each spread so that the number of yeast cells was 500.

In storage at 25 ° C., the number of bacteria was measured after 4 and 7 days.

Fig. 7 shows changes in the number of yeasts when stored at 10 ° C. Similarly, the increase and decrease in the number of yeasts when stored at 15 ° C., 20 ° C., and 25 ° C. are shown in FIG. 8, FIG. 9, and FIG. 10, respectively.

From the results of this test, in the spreads of Example 3 and Example 4, the number of yeasts did not increase particularly during the storage period as compared with the spread of Comparative Example 3. That is, for yeast, it was confirmed that the microbiological storage stability of the product of the present invention was equivalent to that of the conventional product.

[Test Example 4]
A mold growth test was carried out in the aqueous phase.

As a test sample, an aqueous phase was prepared by blending A to F in Table 6.

Salt is manufactured by Salt Kansai, gelatin is manufactured by Nitta Gelatin (MU-200), citric acid and trisodium citrate are manufactured by Saneigen FFI, and hydroxypropyl starch is manufactured by NSC Japan (Nlite) CL) and starch were manufactured by NSC Japan (derived from tapioca), sugar was manufactured by Nippon Sugar Sugar Co., Ltd., and dextrin was manufactured by Matsutani Chemical Industry Co., Ltd. (paindex).

Aspergillus niger was used as a mold for the test.

The pH of each aqueous phase part was measured, and a sample was prepared by inoculating 1 g of the aqueous phase part so that the number of mold spores was 50.

10 g of this sample was put in a sterile petri dish, sealed with vinyl tape, and stored at 25 ° C.

During storage, it was visually observed and evaluated. The evaluation criteria are shown in Table 7.

Table 8 shows the results.

From the results of this test, it was confirmed that no growth of mold was observed in “Formulation B” and “Formulation C” using hydroxypropyl starch.

On the other hand, in other formulations, the formation of mold mycelium was clearly observed, and it was confirmed that the storage stability was poor.

In particular, in “Compound A”, the formation of mold mycelium was recognized despite the fact that the pH was adjusted to be weakly acidic, whereas “Compound B” and “Compound C” using hydroxypropyl starch were observed. Then, although the pH was neutral, the formation of mold mycelium was not recognized at all, and the superiority of the present invention using hydroxypropyl starch was confirmed.

[Test Example 5]
As a mold growth test in the aqueous phase, a plurality of hydroxypropyl starches shown in Table 9 were used, and samples of 5.7% aqueous solutions were prepared and examined.

As test mold, Aspergillus niger was used as in Test Example 4.

As in Test Example 4, the pH of each aqueous phase part was measured, and a sample was prepared by inoculating 1 g of the aqueous phase part so that the number of mold spores was 50.

During storage, it was visually observed and evaluated. The evaluation criteria were the same as those shown in Table 7 of Test Example 4.

Table 9 shows the results.

Sample No. which is phosphate cross-linked starch As for No. 9, there was an amoeba-like discoloration that appeared to be a sign of mold mycelia on the 28th day after mold spore inoculation. Was. In other samples, no change was observed until 28 days after mold spore inoculation. Moreover, although the pH exceeded 7, no change was observed until 28 days after mold spore inoculation.

From the results of this test, hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, and phosphate-crosslinked starch can be used as the starch blended in the aqueous phase from the viewpoint of ensuring sufficient microbiological storage stability. Was confirmed.

It was also confirmed that the starch-derived plant is preferably tapioca or waxy corn from the viewpoint of ensuring sufficient microbiological preservation.

[Example 6]
A low-fat spread of the present invention was produced in the same manner as in Example 1 except that the blending of Example 1 and the blending amount / blending ratio were changed to the blending shown in Table 9 and the blending amount / blending ratio.

In the production method of Example 6, generation of water separation was not observed during and after production, and it was confirmed that the emulsified state was stable.

In addition, it was confirmed that the blend of Example 6 yielded a water-in-oil type oil / fat spread with a stable emulsified state.

The blending amounts and blending ratios of Example 6 are shown in Table 10.

[Example 7]
A low-fat spread of the present invention was produced in the same manner as in Example 1 except that the blending of Example 1 and the blending amount / blending ratio were changed to the blending shown in Table 11 and the blending amount / blending ratio.

In the production method of Example 7, generation of water separation was not observed during and after the production, and it was confirmed that the emulsified state was stable.

Moreover, it was confirmed that the spread of the water-in-oil type oil-and-fat composition having a stable emulsified state can be obtained in the industrial scale production by the formulation of Example 7.

Table 11 shows the blending amount and blending ratio of Example 7.

According to the present invention, even a low fat spread having a relatively large amount of aqueous phase has excellent emulsification stability, does not cause production defects such as phase inversion during the production, and has good production suitability. Can provide a wide spread.

As a result, it becomes possible to manufacture a spread having excellent stability on a commercial scale.

In addition, since the microbiological storage stability is sufficiently secured even when the pH is neutral, the acidity caused by adjusting the pH to acidic as in the conventional case is not felt at all.

For this reason, it is possible to adjust the flavor with a high degree of freedom, and it is possible to provide low-fat spreads with various flavors that have not existed before.

Moreover, since it has excellent microbiological storage stability, it can be used for a long time even after opening, and is particularly suitable for large-capacity type products.

Claims

Oils and fats are contained in a proportion of 22% by mass or more and 42% by mass or less, starch is contained in a proportion of 1.8% by mass or more and 12% by mass or less, and the pH of the aqueous phase is in the range of 6.0 or more and 8.5 or less. Spread.
The spread according to claim 1, wherein the starch is selected from one or more of hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, and phosphate-crosslinked starch.
The spread according to claim 2, wherein the hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, and phosphate-crosslinked starch are derived from tapioca or waxy corn.
The spread according to any one of claims 1 to 3, wherein the raw material does not contain citric acid and its salt.
Sterilizing, cooling, and kneading an emulsion prepared by emulsifying and emulsifying a composition containing 1.8% by mass to 12% by mass of starch and 22% by mass to 42% by mass of fat and oil and emulsifier. And the method of manufacturing the spread which has pH in the range of 6.0 or more and 8.5 or less.
The method according to claim 5, wherein the starch is selected from one or more of hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, and phosphate-crosslinked starch.
The method according to claim 6, wherein the hydroxypropyl starch, the hydroxypropylated phosphate-crosslinked starch, and the phosphate-crosslinked starch are derived from tapioca or waxy corn.
The method according to any one of claims 5 to 7, wherein the raw material does not contain citric acid and a salt thereof.