JPS61100174A - Spread food and its production - Google Patents

Abstract

PURPOSE:To obtain a spread food having good appearance, causing no change in color of peanut butter, by packing peanut butter and another oily spread into a container in a multilayer in a state where no irregular unevenness is shown in the boundary line between both layers. CONSTITUTION:The peanut butter 4 is adjusted to about 50,000-150,000cps viscosity, and another oily spread 3 (e.g., white cream, etc.) is adjusted preferably to about 100,000-200,000cps viscosity, they are packed into the container 1 in a multilayer in a state where no irregular unevenness is shown in the boundary line 5 between both layers, to give the aimed spread food.

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Industrial Application Field The present invention relates to a novel spread food and a method for producing the same.

(2) Conventional technology Peanut butter and other oil-based spreads, such as milk powder
White cream etc. made by kneading fats and oils and sand, etc.
They are generally widely known as spread foods that are eaten by spreading them on top of each other, and even if you eat both together, there is relatively little discomfort in flavor. You can also enjoy each flavor. Therefore, if the two are filled in layers in one container in advance without being mixed, the inconvenience of having to take out the two from separate containers at the time of use is eliminated, which is convenient.

(3) Problems to be Solved by the Invention By the way, as a filling method for this purpose, there are two types of discharge holes for peanut butter and other oil-based spreads in the bottom of the container, which usually has an opening at the top. A method is adopted in which filling nozzles facing downward are inserted in a radial arrangement alternately, and filling is completed by sequentially removing the nozzles from the container at the start of filling. However, perhaps because peanut butter and other oil-based spreads are not compatible with each other, when filling a transparent container such as glass with the above nozzle, the border between the two forms an irregular uneven surface, which does not look good. Therefore, a product in which the boundary line between the two is relatively close to a straight line has not yet been commercially available.

An object of the present invention is to provide a novel spread food in which peanut butter and other oil-based currants are filled in a container in a layered manner, and the border between the two does not exhibit irregular irregularities, and a method for producing the same. be.

The present inventor conducted various tests and studies in order to achieve the above object, and found that the object could be achieved by setting the viscosity of both of them within a certain range, and finally completed the present invention. It is something.

(4) Means for Solving the Problems That is, the present invention provides a spread made by filling a container with peanut butter and other oil-based spread in multiple layers so that the boundaries between the two layers do not show irregular irregularities. Food and a method for producing a spread food product, which comprises filling a container in multiple layers with peanut butter having a viscosity of about 50,000 to 150,000 ePH and another oil-based spread having a viscosity of about 100,000 to 200,000 cps at the time of filling. It consists of:

The present invention will be explained in detail below.

In the present invention, peanut butter refers to a food product made by mixing roasted and ground peanuts (peanut paste) with shortening, seasonings (salt, sugar, etc.), emulsifiers, etc., and usually has a moisture content of 1 to 2. %, oily foods and spreads that are only about 4 to 5 inches at most. In addition, other oil-based spreads refer to pasty foods that have a tangy taste due to mainly containing oils and fats and sweeteners (sugar, glucose, etc.) without peanut butter.

Milk powder, emulsifiers, etc. are mainly added depending on the taste, but sweeteners and other ingredients are present in a dispersed form in the oil and fat phase, and in any case, it is an oily food with relatively little water content. The oily tin reds of the present invention also exclude those containing cocoa content (cocoa mass powder, cocoa butter or cocoa). This is because the inclusion of cacao will strongly affect the taste of peanut butter, making it extremely lacking in its unique flavor. Note 1,
Fats and oils include creams and other animal-based products, as well as vegetable-based products, and are not limited in type. In the spread food of the present invention, the nut butter described above and another oil-based spread are filled in a container in multiple layers so that the boundaries between the two layers do not show any irregularities.

Here, the state in which the boundary line between both layers does not show any irregularities means that peanut butter and other oil-based tin red are filled into a transparent container in multiple layers from the bottom to the mouth using a multi-hole nozzle. When the line is slightly distorted, the boundary line that appears on the inner wall of the container at the center excluding the filling start point (generally the bottom of the container) and the filling end (generally the mouth of the container) is the length. In the range of approximately 5cW1, there is less than one depression or protrusion when viewed from the direction perpendicular to the line, or if there are two or more, the resulting uneven shape is repetitive on the same boundary line, adjacent boundaries A state in which there is some kind of similarity in relation to a line.

These conditions occur when there is substantial control over the boundary flow during filling. Therefore, when there is one concave or convex part or less in the approximately 5cW1 length of the boundary line between both layers, the boundary line is almost straight or has a gentle curve in only one direction (therefore, there is only one concave or convex part).
When there are many layers, for example, smooth vertical stripes, diagonal stripes, or spiral stripes are formed. Furthermore, if there are two or more concave or convex parts and they are repetitive on the same line, or if they are similar to the adjacent boundary line even if they are not repetitive on the same boundary line, there is a certain rhythmic pattern. becomes.

Figure 1 shows an example where the boundary line shows irregular irregularities, and Figure 2 shows an example where the boundary line does not show irregular irregularities (almost straight line). Dechiru.

In the figure, 1 is a transparent container, 2 is its cap, 3 and 4 are the oil-based spread and peanut butter that are filled in the container in multiple layers, and 5 is the boundary line between both layers.

The containers used in the present invention are generally those with regular shapes, but containers without regular shapes may also be used.

Also, it is preferable that the container be transparent so that you can enjoy the border pattern from outside the container, but it is also possible to use a container that is not transparent. You can enjoy the cross-sectional pattern of the layers when scooping.

Multi-layer means that there are at least two or more layers, and when the number of layers increases and one layer becomes narrower, it becomes a striped pattern.

The direction of the layers is generally vertical or diagonal, but horizontal direction is also acceptable.

To produce the spread 9 food product of the present invention described above,
Peanut butter with a viscosity of about 50,000 to 150,000 cps and another oil-based spread with a viscosity of about 0,000 to 200,000 cps at the time of filling may be filled into a container in multiple layers. Even if the viscosity of peanut gutta is lower than about 50,000 cps, even if the viscosity of other oil-based spreads is lower than about 100,000 eps, and even if the viscosity of peanut butter is lower than about 50,000 eps, Even if you cross it,
Furthermore, even if the viscosity of other oil-based spreads exceeds approximately 200,000 eps, the boundary line between the two layers becomes irregular, probably due to poor compatibility between peanut butter, other oil-based sprays, and P. is. The viscosity of both can be adjusted by selecting raw materials and
This can be measured by adjusting the formulation or the temperature of the product at the time of filling. Generally, when the product temperature during filling is lowered, the viscosity increases rapidly, and when the product temperature is increased, the viscosity decreases rapidly. In order to fill a container with peanut butter and other oil-based spreads in multiple layers, for example, at least one discharge hole for nut butter and at least one discharge hole for other oil-based sprays and P must be opened downward. It is sufficient to insert a multi-hole nozzle into the container up to near the bottom of the container and sequentially pull it out from the container while filling the container. If the pulling direction is vertically upward, the layer and boundary line will be in the vertical direction, and if it is pulled out diagonally upward, the layer/boundary line will be in the diagonally upward direction. Further, when the nozzle is turned vertically upward and the nozzle is rotated in a constant forward and reverse direction, the boundary line forms a meandering pattern with repeating irregularities.

(5) In addition to the effects of the invention, with the spread food of the present invention, it is possible to enjoy a layered food consisting of peanut butter and other oil-based spreads that has a good appearance.

In addition, in the spread food of the present invention, since the spread that forms a layer adjacent to the peanut butter is oily and has little moisture, this moisture migrates to the peanut butter side during product storage, giving the peanut butter a bright color. It will not turn dark brown. Furthermore, according to the method for producing a sedge red food product of the present invention, the desired food product can be easily produced by adjusting the viscosity of both.

In addition, when manufacturing this sedge red food, the peanut butter sweetener is converted to sugar sweetness, and the raw material contains 0 to 5 sweeteners.
%, salt within the range of 0.5 to 1.5, and other oil-based spread sweeteners converted to sugar, 25% of the raw materials.
If it is within the range of ~45 inches, the flavors of peanut butter and oil-based spread will harmonize well.

Next, a test example showing the effects of the present invention will be explained.

Test Example: In a glass cylindrical container (inner diameter of about 6 mm, height of about 8 mm),
Start filling by inserting a total of 12 nozzles with discharge holes, 6 for peanut butter and 6 for other oil-based spreads, and while filling, pull out the nozzles vertically one after another to spread peanut butter 100.9° and other oil-based spreads. Sedge red 100g total 2
001 was filled into the container.

0) At that time, the viscosity of the other oil-based sedge red when filling was set to 15
1,000,000 cps (20℃), and observed the state of the boundary line between the two layers by varying the viscosity when filling peanut butter by changing the product temperature.
The results are as shown in the table.

Table 1 (Unit of viscosity: 10,000 cps) (b) In addition, the viscosity when filling peanut butter is constant at 100,000 cps (20°C), and the viscosity when filling other oil-based spreads is changed by changing the product temperature. Table 2 shows the state of the boundary line between the two layers, which was formed by filling the layers in various ways.

Table 2 Note (1) The ◎, ○, and X marks in the table indicate the following.

◎: The line is almost straight with almost no unevenness in the approximately 5 cm length of the central part of the container, excluding the upper and lower ends.

○: Same 5 crn length as above, but one mild concavity or convexity.

×: In the same 51M length as above, there are 2 concave or convex parts.
- Neither the repeatability of the shape in the same boundary degeneracy nor the similarity with adjacent boundary lines is observed.

(2) Peanut butter and other oil-based spreads with the following raw material composition were used.

B. Peanut butter peanut paste 83.0 (unit %) Shortening 9.9 Glucose
4.0 Salt 1.0 Fatty acid monoglyceride 2.1 Total 100.0 (%) Other oily spread vegetable oils and fats 50.0 Lactose 5.0 Whole milk powder 13.0 Lecithin 0.5 Total 1oo, o (%) ) (3) The filling nozzle has a diameter of approximately 3c1n, and has a discharge hole of 1□1×27mm with a width of 3m and a length of 5 intervals (radial direction length) near the lower end. - For and others. Those for oil-based spread were arranged radially so that they were alternately spaced at equal intervals.

From the table above, in order for the sum term boundary line to not show irregular irregularities when peanut butter and other oil-based spreads are filled in multiple layers, the viscosity at the time of filling must be approximately 50,000~
It is 150,000 cps, and other oily sedge reds are about 10,000 cps.
It is understood that 200,000 cps is required.

(6) Examples Example 1 The raw material composition of other oil-based spreads was changed to the following,
A multilayer spread food was manufactured under the same conditions as in the test example, except that the viscosity during filling was constant at 150,000 cps, and the viscosity of peanut butter during filling was constant at 100,000 cps. In this case, the layer boundaries were almost straight.

Ingredients for other oily spreads (in qb) Shortening 45.0 Lecithin 0.3 Milk fat 12.0 Salt 0.2 Sand 4 20.0 Lactose 1O10 Whole milk powder 12.5 Total ioo, o(
1 Example 2 In Example 1, when filling while pulling out the filling nozzle, the nozzle was given a gentle clockwise rotation around its axis, and the boundary line between peanut butter and other oily spreads showed a spiral shape. A multilayered sedge red food product was obtained, in which no irregular irregularities were observed on the boundary line.

Example 3 When filling the filling nozzle in Example 1 while pulling it out, the nozzle was rotated in forward and reverse directions, and a multilayered spread food product was obtained in which the border line between peanut butter and other oily spread had a wavy pattern. . This wave pattern had a sense of rhythm as all adjacent wave patterns had similar shapes.

[Brief explanation of drawings]

The figure shows a front view of a spread food product in which peanut butter and other oil-based sedge red are filled vertically in multiple layers in a glass container, approximately in actual size. and FIG. 2 shows an embodiment of the invention. 1... Container, 2... Cap, 3... Other oily tin red, 4... Peanut/gutter, 5... Border gland. 5c+54)

Claims (2)

[Claims] (1) A spread food product made by filling a container with peanut butter and other oil-based spreads in multiple layers so that the boundaries between the two layers do not show any irregularities. (2) A method for producing a spread food product, which comprises filling a container with peanut butter having a viscosity of approximately 50,000 to 150,000 cps and another oil-based spread having a viscosity of approximately 100,000 to 200,000 cps in multiple layers.