Title:
METHOD OF PRODUCING EDIBLE SUSTAINED-RELEASE FUNCTIONAL MATERIAL AND EDIBLE SUSTAINED-RELEASE FUNCTIONAL MATERIAL
Document Type and Number:
Japanese Patent JP2019068744
Kind Code:
A
Abstract:
To provide a method of producing an edible sustained-release functional material at low cost, the method being highly effective in preventing oil oozing during production even if fat other than fish oil is used or if materials are continuously pulverized at a room temperature and to provide the edible sustained-release functional material.SOLUTION: A method of producing an edible sustained-release functional material of this invention includes: preparing an emulsified raw material by emulsifying fat containing a hydrophobic functional component; stirring and mixing the emulsified raw material, gelatin, transglutaminase, and dextrin having a DE value of 8-21; resting the mixture to form gel; freeze-drying the gel; and crushing and pulverizing the freeze-dried gel. An emulsifier and ammonium salt may be further added during the stirring and mixing process.SELECTED DRAWING: Figure 1
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Inventors:
AKUTSU KOSHO
MATSUMOTO SHUNSUKE
MIYAZAWA HARUO
NAKAGAWA KIYOTAKA
AOKI SHIGETA
ITO JUNYA
SHIOMI TAIKI
MATSUMOTO SHUNSUKE
MIYAZAWA HARUO
NAKAGAWA KIYOTAKA
AOKI SHIGETA
ITO JUNYA
SHIOMI TAIKI
Application Number:
JP2017195554A
Publication Date:
May 09, 2019
Filing Date:
October 06, 2017
Export Citation:
Assignee:
AOBA KASEI KK
UNIV TOHOKU
UNIV TOHOKU
International Classes:
A23L33/10; A23D9/00
Domestic Patent References:
| JPH09248137A | 1997-09-22 | |||
| JP2009506106A | 2009-02-12 | |||
| JP2012006943A | 2012-01-12 | |||
| JPH09149756A | 1997-06-10 | |||
| JPH0655059A | 1994-03-01 | |||
| JP2017176907A | 2017-10-05 |
Foreign References:
| WO2013161346A1 | 2013-10-31 | |||
| WO2016020217A1 | 2016-02-11 |
Attorney, Agent or Firm:
Atsushi Suda
Shuji Kusunoki
Shuji Kusunoki