| 摘要 |
PURPOSE:To obtain an oil-in-water type emulsified food not causing separation and water release during thawing after freezing, by dispersing gum into an edible oil to give a liquid phase, blending the liquid phase with a protein-containing water phase, adjusting the blend into a proper pH. CONSTITUTION:Gum is predispersed into an edible oil to give a liquid phase, which is blended with a water phase obtained by predissolving or predispersing a protein in water in such a way that an amount of the edible oil is 15-55wt% based on the whole system, and the blend is homogenized. In the operation, average particle diameter of oil droplets is adjusted to 10-200mu by controlling properly stirring speed and pressure, and the whole system is adjusted to <=4.5 pH. Xanthan gum, locust bean gum, or a blend of xanthan gum and locust bean gum is preferable as the gum used. A rice oil, soybean oil, and cotton oil are especially preferable as the edible oil. A relative blending ratio of gum to edible oil is preferably 0.005-0.06 in a weight ratio of gum/edible oil. |
