Method for manufacturing food emulsion having controlled physical properties

A manufacturing method, food technology, applied in the direction of food science, etc., can solve problems such as physical property deviation

Active Publication Date: 2022-01-07
MARUHA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because there is a problem of variation in physical properties between manufacturing lots, it is necessary to control physical properties

Method used

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  • Method for manufacturing food emulsion having controlled physical properties
  • Method for manufacturing food emulsion having controlled physical properties
  • Method for manufacturing food emulsion having controlled physical properties

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0183] [Example 1] Observation of tissue structure based on X-ray micro-CT

[0184] 1. Summary

[0185] The stabilization of the physical properties of the simple material protein 21 series was studied, and it was clarified that stirring conditions (time, speed) affect the hardness. Since the difference in the microstructure is considered to be a factor of the change in physical properties, samples with different stirring speeds were observed. As a result, the diameter of the bubbles increases as the stirring speed increases, but the amount of voids becomes constant at a certain speed or higher.

[0186] 2. Method

[0187] (1) device

[0188] SKYSCAN 1172 (manufactured by BRUKER)

[0189] (2) Sample

[0190] Each raw material was charged into a vacuum-cooled high-speed mixer (UMC5 type manufactured by STEPHAN Co., Ltd.), and the stirring rate at room temperature was changed (3000 rpm, 1500 rpm, 750 rpm) and mixed. Then, flow the sample into the h: 65mm plastic tube, he...

Embodiment 2

[0198] [Example 2] Test based on emulsified food model

[0199] (Water: 41.9%, Oil: 18.2%, Protein: 39.9%)

[0200] 1. Summary

[0201] Mechanisms related to changes in physical properties due to physical treatment were studied by using model foods of protein, oil, and water as simple materials of the protein 21 series. As a result of the verification, it is considered that the main reasons for the change of the physical properties of the model food are (1) the size of the emulsified oil droplets (fat globules), (2) the ratio of pores, and (3) the tissue structure of the protein. and (3) for visual and numerical verification.

[0202] 2. Purpose

[0203] To elucidate the mechanism of firmness associated with physical handling (stirring time and speed) of model food products.

[0204] 3. Method

[0205] Sample preparation

[0206] Using a vacuum-cooled high-speed mixer (UMC5 manufactured by Stephan Co., Ltd.), the raw materials were put into the mixer at the same time wit...

Embodiment 3

[0239] [Example 3] Emulsified food using chicken

[0240] Summary of product coordination tests

[0241] As raw material chicken meat (common name), the chicken meat obtained by using the meat grinder (GM-D by Nippon Career Industry Co., Ltd.) and making it pass through the mesh of 2 mm was used.

[0242] The mixture was charged into a vacuum-cooled high-speed mixer (UMC5 type manufactured by STEPHAN Co., Ltd.), and mixed by changing the stirring rate at room temperature (3000 rpm, 1500 rpm, and 750 rpm). Then, flow the sample into the h: 65mm plastic tube, rapidly frozen at -40°C (about 1 hour), and heated at 95°C (core temperature 75°C or higher) for 6 minutes in a steam convection oven (MIC-5TB3 manufactured by HOSHIZAKI). The measurement was performed by standing at room temperature for 30 minutes.

[0243] The fit is shown in Table 8.

[0244] [Table 8]

[0245]

[0246] The relationship between the stirring speed and the hardness after heating is shown in Table ...

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Abstract

The purpose of the present invention is to provide a method for manufacturing a uniform food emulsion without variation by controlling physical properties of the food emulsion, and to provide the food emulsion obtained by the method. The present invention is a method for manufacturing an food emulsion having physical properties which are controlled to be in certain ranges, the physical properties being hardness, oil droplet size, bubble diameter, and bubble ratio. The food emulsion includes, as raw materials, at least: a food ingredient obtained by processing into paste an ingredient selected from the group consisting of meat, fish, fruits and vegetables; water; oil; protein; a gelling agent; and a polysaccharide. The food emulsion is obtained by mixing all of the raw materials so as to be homogenous. The method includes controlling the physical properties by stirring the raw materials at 750-3,000 rpm for 5-10 minutes, and then coagulating, by heating, the stirred raw materials.

Description

technical field [0001] The present invention relates to a method for producing an emulsified food having controlled physical properties without quality variation between production lots (Lot), and an emulsified food having controlled physical properties. Background technique [0002] Due to aging, disease, etc., chewing and swallowing functions may decrease, and in particular, the decrease in swallowing function may cause aspiration pneumonia, dehydration, and the like. For these reasons, the development of an easy-to-eat and easy-to-drink food for the elderly and caregivers is required. [0003] Examples of food for the elderly and food for people with chewing and swallowing difficulties currently in use include soft food, chopped food, pulverized food, viscosity-adjusted food, thick liquid food, and the like. For these foods, softness, moderate coagulation of chewables, and ease of swallowing are required as important elements. [0004] As such a food, there is a gel-lik...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L17/00A23L19/00A23L33/00A23L35/00
CPCA23L13/60A23L17/70A23L19/09A23L33/00A23L35/10A23L19/00A23L17/00A23L35/00
Inventor 住田基树田村匡福本沙弥
Owner MARUHA
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