METHOD FOR MANUFACTURING EMULSION OF FROZEN FOOD

• Main Author: SHINTANI KENJI
• Format: Patent
• Language: English; Japanese
• Published: 08.02.2024
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a method for manufacturing an emulsion capable of avoiding a separation of a water content and a fat content at thawing.SOLUTION: A manufacturing method includes: a step of putting into a container raw materials composed of a rapeseed oil and at least one material selected from a material group including a scallop, a prawn, a salmon, an octopus, a cuttlefish, a kelp, a corn, a soy bean, an adzuki bean, a sesame, a garlic, an onion, a ginger and a peanut; a step of sealing the container with a plastic wrap and steaming; a step of releasing heat of the steamed raw materials; a step of roughly crushing the cooled raw materials; and a step of finely pulverizing the roughly crushed raw materials.SELECTED DRAWING: Figure 1 【課題】解凍時に水分と油脂分の分離を回避することができる乳化剤の製造方法を提供する。【解決手段】ホタテ、エビ、サケ、タコ、イカ、昆布、コーン、大豆、小豆、ゴマ、ニンニク、タマネギ、しょうが及び落花生から構成される素材群から選定した少なくとも１種類の素材と菜種油からなる原材料を容器に入れる段階と、容器をラップで密閉して蒸す段階と、蒸された原材料の粗熱をとる段階と、粗熱をとった原材料を粗砕きする段階と、粗砕きされた原材料を微細粒子化する段階とを含むことを特徴とする製造方法。【選択図】 図１