TW202123825A - Method for manufacturing food emulsion having controlled physical properties - Google Patents

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

Manufacturing method of emulsified food with controlled physical properties

The present invention relates to a method for manufacturing an emulsified food with controlled physical properties and no difference in quality between manufacturing lots (Lot), and an emulsified food with controlled physical properties.

Increasing age and diseases sometimes lead to reduced chewing and swallowing functions, especially reduced swallowing functions can lead to aspiration pneumonia and dehydration. For these reasons, it is required to develop easy-to-eat and easy-to-drink foods for the elderly and those in need of care.

Examples of currently used foods for the elderly and foods for people with difficulty chewing/swallowing include soft foods, chopped foods, crushed foods, thickened and adjusted foods, and thick liquid foods. In these foods, as an important element, the food is required to be soft in quality, moderately agglomerated, and easy to swallow.

As such a food, there is a gelatinous processed food containing a fat-containing gel (Non-Patent Document 1). In the processing of these foods, agitation, heating and additives (proteolytic enzyme protease and acid additives) are used to inhibit physical hardening. Due to the problem of physical property differences between manufacturing batches, it is necessary to control physical properties. Prior art literature Non-patent literature

Non-Patent Document 1: "Healthy Restaurant", Volume 24, No. 8, Issued on July 20, 2016, Japan Medical Planning Co., Ltd., pp.78-81

[The problem to be solved by the invention]

The object of the present invention is to provide a method of controlling the physical properties of the emulsified food to produce a uniform emulsified food without unevenness, and the emulsified food obtained by the method. [Technical means to solve the problem]

When manufacturing emulsified foods such as foods for the elderly and foods for people with difficulty in chewing/swallowing, there is a problem of differences in physical properties between manufacturing batches. Therefore, the inventors of the present invention conducted studies on manufacturing conditions for stabilizing the physical properties of emulsified foods.

The inventors of the present invention found that by controlling the stirring speed and the stirring time when the physical properties are to be stabilized, the processing can be efficiently carried out and the physical properties of the emulsified food can be controlled, thus completing the present invention.

That is, the present invention is as follows. [1] A manufacturing method, which is a manufacturing method of emulsified food whose hardness, oil droplet size, bubble diameter, and bubble porosity are controlled within a certain range; wherein the emulsified food contains at least water, oil, protein, and gelling agent And viscosity-increasing polysaccharides as raw materials, in order to mix all raw materials into a homogeneous food; the above-mentioned manufacturing method includes the following steps: the physical properties of the above-mentioned raw materials are controlled by stirring the above-mentioned raw materials under the conditions of 1500-3,000 rpm for 5-20 minutes After that, the above-mentioned raw materials are heated and solidified. [2] As in the method of [1], the hardness of the emulsified food that is coagulated by heating is controlled within ^{the range below 20,000 (N/m 2} ), the oil droplet size is controlled within the range of 1.5-25 μm, and the air bubbles The diameter is controlled within the range of 71 ~ 230 μm, and the void ratio of the bubbles is controlled within the range of 2 ~ 29%. [3] An emulsified food, which is manufactured by a manufacturing method such as [1] or [2], has a hardness of 20,000 (N/m ² ) or less, and an oil droplet size in the range of 1.5-25 μm , The bubble diameter is in the range of 71-230 μm, and the void ratio of the bubble is in the range of 2 to 29%. Furthermore, the present invention is as follows. [1] A manufacturing method for emulsified food whose hardness, oil droplet size, bubble diameter, and bubble porosity are controlled within a certain range; here, emulsified food includes at least selected from animal meat, fish meat, and fruits and vegetables Food raw materials, water, oil, protein, gelling agent and viscosity-increasing polysaccharides are used as raw materials to mix all raw materials into a homogenous food; the above-mentioned manufacturing The method includes the following steps: controlling the physical properties of the raw material by stirring the raw material at 750 to 3,000 rpm for 5 to 10 minutes, and then heating the raw material to solidify it. [2] The method according to [1], which includes the steps of controlling the physical properties of the raw material by stirring the raw material at 750 to 3,000 rpm for 5 to 10 minutes, and then heating the raw material to solidify it. [3] As in the method of [1] or [2], the oil droplet size of the heated and solidified emulsified food is controlled within the range of 1.5-25 μm. [4] As in the method of [3], the hardness of the emulsified food coagulated by heating is controlled within ^{the range of 30,000 (N/m 2} ) or less. [5] The method according to any one of [1] to [4], wherein the bubble diameter of the heated and coagulated emulsified food is controlled within the range of 71 ~ 250 μm, and the void ratio of the bubbles is controlled within 2 ~ Within 50%. [6] As in the method of [1], the food raw material is processed into paste-like meat, the hardness of the emulsified food coagulated by heating is controlled within ^{the range of 25,000 (N/m 2} ), and the oil droplet size is controlled In the range of 1.5-20 μm, the bubble diameter is controlled within the range of 100-250 μm, and the void ratio of the bubble is controlled within the range of 10-29%. [7] As in the method of [1], the food raw materials are processed into paste-like fish meat, the hardness of the emulsified food coagulated by heating is controlled within ^{the range of 10,000 (N/m 2} ), and the oil droplet size is controlled In the range of 1.5 to 13 μm, the bubble diameter is controlled in the range of 100 to 250 μm, and the void ratio of the bubble is controlled in the range of 2 to 50%. [8] As in the method of [1], the food raw materials are processed into paste-like fruits and vegetables, the hardness of the emulsified food coagulated by heating is controlled within ^{the range below 15,000 (N/m 2} ), and the oil droplet size is controlled In the range of 1.5-10 μm, the bubble diameter is controlled within the range of 100-250 μm, and the void ratio of the bubble is controlled within the range of 2-50%. [9] An emulsified food, which is manufactured by the manufacturing method of any one of [1] to [8], and whose oil droplet size is in the range of 1.5-25 μm. [10] The emulsified food as in [9] has a hardness of 30,000 (N/m ² ) or less. [11] For the emulsified food as in [9] or [10], the bubble diameter is in the range of 71-250 μm, and the void ratio of the bubbles is in the range of 2 to 29%. [12] An emulsified food, which is manufactured by the method of manufacturing food raw materials obtained by processing livestock meat into a paste as described in [1], and has a hardness of 25,000 (N/m ² ) or less, oil droplets The size is in the range of 1.5-20 μm, the bubble diameter is in the range of 100-250 μm, and the void ratio of the bubble is in the range of 10-29%. [13] An emulsified food, which is manufactured by the method of manufacturing food raw materials obtained by processing fish meat into a paste as described in [1], and has a hardness of 10,000 (N/m ² ) or less, oil droplets The size is in the range of 1.5 to 13 μm, the bubble diameter is in the range of 100 to 250 μm, and the void ratio of the bubble is in the range of 2 to 50%. [14] An emulsified food, which is manufactured by the method of manufacturing food raw materials made by processing fruits and vegetables into a paste as described in [1], and the hardness of which is 15,000 (N/m ² ) or less, oil droplets The size is in the range of 1.5-10 μm, the bubble diameter is in the range of 100-250 μm, and the void ratio of the bubble is in the range of 2-50%. The specification of the present invention includes the disclosure content of Japanese Patent Application No. 2019-166588, which forms the basis of the priority of this application. [Effects of Invention]

With the method of the present invention, the physical properties of all foods related to emulsified foods (especially product groups with determined hardness such as nursing foods) can be controlled. In the previous manufacturing of emulsified foods, due to the large differences between batches, it was necessary to use expensive enzymes and emulsifiers to reduce the hardness of the physical properties and stabilize them, and also to use tackifiers and polysaccharide additives for shape retention. And control the physical properties.

In the present invention, the size of oil droplets (fat globules) and bubbles can be adjusted by adjusting the stirring speed and stirring time, so as to control the physical properties of the emulsified food, so that the physical property differences between manufacturing batches can be eliminated, so as to produce a uniform Emulsified food.

Hereinafter, the present invention will be described in detail. The present invention is a manufacturing method of emulsified food with controlled physical properties. With the method of the present invention, it is possible to manufacture emulsified foods whose physical properties such as hardness, oil droplet size, bubble diameter, bubble void ratio, and protein tissue structure are controlled within a certain range. The present invention is also a method for controlling the physical properties of emulsified food.

1. Composition of emulsified food Emulsified food refers to a gelatinous solid processed food containing a fat-containing gel. Grease-containing gels are also called emulsifying gels. In emulsified food, the fat contained in the fat-containing gel exists in the form of oil droplets, and the emulsified food is in the emulsified state of O/W (Oil in Water).

The emulsified food of the present invention includes various food raw materials, and fats and gel-forming substances are added to the food raw materials to make it gel. The substance that forms the gel is called the gel substrate.

Examples of fats and oils include rapeseed oil, chicken oil, fish oil, soybean oil, and the like. The grease may be obtained by mixing a plurality of types of grease.

As the gel base material, protein can be cited. As for the protein that functions as the gel base material contained in the emulsified food of the present invention, the following protein contained in the food material can be cited. In addition, it may contain soybean protein, egg protein, etc., which are different from food materials. In addition, peptides derived from collagen can also be used.

The emulsified food of the present invention may also contain other gel substrates. Polysaccharides with thickening effect can be used as other gel substrates. Examples of polysaccharides include pectin, locust bean gum, tara gum, guar gum, mannan, glucomannan, tamarind gum, acacia, triglucose, rhodochrophyll gum, tragacanth gum , Karaya gum, arabinogalactan, methyl cellulose, kappa carrageenan, iota carrageenan, lambda carrageenan, gellan gum, trixian gum, agar, gelatin, carderan gum, etc., can be At least one of these is used, preferably two or three of these are mixed. Furthermore, among the above-mentioned gelling agents, locust bean gum, carrageenan, and sanxian gum are preferable. Carrageenan can use any of kappa carrageenan, iota carrageenan and lambda carrageenan. At least one to five of these can be used.

In addition, starch and modified starch can also be used as auxiliary agents for the gel base material. Although starch and modified starch can be used alone as the gel substrate (gelling agent), in the present invention, the gel substrate with thickening polysaccharides as the main body is used as the main gel substrate, starch and modified starch It is used to make up for the shortcomings of the gelling agent with thickening polysaccharides as the main body, and to give the emulsified food containing mousse-like or jelly-like food as the final product a suitable taste. From this viewpoint, in the present invention, starch and modified starch are referred to as auxiliary gel base materials. Modified starch refers to those made by processing starch by introducing various functional groups, etc., the source of starch is not limited, and starch from any of corn starch, wheat starch, potato starch, etc. can be used . In addition, cross-linked starch is also included. Examples of modified starches that can be used in the present invention include: acetylated phosphorylated cross-linked starch, acetylated acidified starch, acetylated adipic acid cross-linked starch, sodium octenyl succinate (octenyl succinate starch) Na), acetic acid starch, acidified starch, hydroxypropylated phosphoric acid crosslinked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, etc. These modified starches are considered food Additives.

The food raw materials used are not limited, including all edible foods. Vegetables and fruits (vegetables and fruits), fish and other fish and shellfish meat, meat of livestock, eggs, potatoes, grains, seaweed, mushrooms, etc. are preferred, and fruits and vegetables are more preferred, and vegetables are particularly preferred. There are no restrictions on the types of fruits and vegetables, the types of fish and shellfish, and the types and varieties of meat. Specifically, for example, vegetables include radishes, onions, cabbage, green onions, carrots, broccoli, cauliflower, tomatoes, spinach, cabbage, burdock, taro, lotus root, green beans, pumpkin, small pine vegetables, bamboo shoots, etc.; Examples of fruits include apples, pears, etc.; examples of fish and shellfish include: cod, salmon, mackerel, and blue-tailed hake; abalone, turban snails, water snails, shrimp, crab, octopus, and squid , Sea cucumber, jellyfish and other shellfish; and other aquatic animals; as livestock meat, chicken, beef, pork, mutton, etc. can be listed; eggs also include egg products. Examples of potatoes include potatoes, sweet potatoes, etc.; examples of cereals include soybeans, broad beans, etc.; examples of seaweeds include wakame, kelp, hijiki, etc.; examples of mushrooms include shiitake mushrooms, shimeji mushrooms, matsutake mushrooms, and maitake Mushrooms, Pleurotus eryngii, etc.

After removing excess water from the above-mentioned food material, it is temporarily completely frozen (frozen), and then the temperature of the food material is increased to make it into a semi-frozen or semi-thawed state. Here, "completely frozen" refers to storage at a temperature much lower than the temperature at which ice crystals are formed in the fibers of the food material (the maximum ice crystal formation zone temperature). The maximum ice crystal formation zone temperature varies according to the food material, and usually refers to the range of 0°C to -5~-7°C. In the present invention, freezing specifically refers to storage at a temperature below -30°C. The semi-frozen or semi-thawed state refers to the state where the food raw material is not completely frozen, and it is achieved by placing the food raw material at a temperature above -20°C and below 2°C, for example, about 0°C for a certain period of time. At this time, the temperature may be gradually increased from the frozen state.

The method of cutting is not limited, as long as the food raw material finally becomes a paste state containing crushed particles of the food raw material with an average particle diameter of about 1 to 5 mm. Preferably, it is cut by a squeeze/shear type crushing method. The squeezing/shearing pulverization method refers to the following method: on one side, the shredded material is rotated and squeezed by a screw, and on the other side, the material is cut by passing it through a plate with multiple pores. By changing the hole size (mesh) of a plate with multiple fine holes, the material can be cut thicker or thinner. In the present invention, the food material is made into a paste by passing the material through a mesh of 2 mm or less. When cutting the food raw materials by the extrusion/shear type crushing method, an extrusion/shear type crusher (chopper) can be used, and a commercially available extrusion/shear type crusher can be used. In addition, the food materials can also be cut by other methods, as long as the food materials are made into a paste state containing crushed particles of food materials with an average particle size of about 1 to 5 mm. Blenders, grinders, Grinding machine, miniaturization device, etc. perform cutting.

In addition, soy sauce, vinegar, ponzu vinegar, salt, sugar, spices and other seasonings, caramel and other coloring agents, flavoring agents, oil, protein, meat, and other food materials used to impart taste or flavor to the emulsified food produced Extracts, etc. are also included in the auxiliary raw materials. The coloring agent may be added in such a way that the obtained emulsified food becomes the color of the food raw material used. It is preferable to use a natural coloring agent, and a coloring agent obtained by concentrating the coloring material possessed by food raw materials may also be used. For example, when carrots are used as food raw materials, pigments can be separately extracted from carrots and used. In addition, herbs such as ginger, garlic, herbs, etc., which are used to impart a spiciness and fragrance to processed food materials, can also be used. Furthermore, minerals such as calcium and magnesium, and nutrients such as vitamins can also be mixed.

2. Manufacturing method of emulsified food The emulsified food of the present invention is produced by mixing food raw materials, water, fats and oils, and gel base materials. Food raw materials can also be processed into a paste by a shredder or the like.

The food raw material is mixed with 5 to 60% by weight, preferably 8 to 50% by weight, with respect to the entire blending raw material used to manufacture the processed food material of the present invention, which varies according to the original moisture content. Vegetables and fruits with more water content can be mixed with about 30-60% by weight, and meat with less water content can be mixed with about 5-20% by weight.

Water is mixed with 20-80% by weight, preferably 30-70% by weight. When using fruits and vegetables with high moisture content as food raw materials, it is sufficient to mix about 20-70% by weight. In the case of less meat, it is sufficient to mix about 30 to 80% by weight.

The fat and oil as an emulsifier may be mixed at 5 to 40% by weight, preferably 10 to 30% by weight, and more preferably 15 to 25% by weight with respect to the entire compounding material.

The protein used as the gel base material may be mixed with 10 to 70% by weight, preferably 20 to 60% by weight, and more preferably 30 to 50% by weight with respect to the entire formulation material.

In addition, the polysaccharide as the gel base material may be mixed at 0 to 10% by weight, preferably 2 to 5% by weight, relative to the entire formulation material.

The starch and modified starch used to assist the gel substrate are mixed with 0-10% by weight, preferably 0-5% by weight, and more preferably 0-2% by weight with respect to the overall blending material used to manufacture the processed food material of the present invention The weight% is sufficient.

In addition, as for the auxiliary raw materials, it is only necessary to mix an appropriate amount of appropriate materials according to the flavor and the like to be achieved.

The ingredients are mixed uniformly by stirring. Stirring may be carried out at a temperature of preferably 0-15°C. Stirring may be performed, for example, using a chopping mixer. The capacity of the chopping mixer can be changed according to the scale of manufacture. Examples of chopping mixers include: AC-25S, AC-50S, AC-100S, AC-150S, AC-15D, AC-25D, AC-50D, AC-100DJ, AC200DJ, etc. (manufactured by Ai Kosha Manufacturing Co., Ltd.), And Robot Coupe shredder mixer series (manufactured by Robot Coupe), etc. It is preferable to use a chopping mixer with a capacity of 100 L or more, and it is more preferable to use a chopping mixer with a capacity of about 200 L. By using a chopping mixer, the mixing conditions can be changed. By changing the stirring conditions, the physical properties of the emulsified food can be controlled. The stirring conditions will be described later.

After mixing by stirring, the preparation material is filled in a mold (container) made of stainless steel, etc., and heated to 60° C. or higher to solidify the gelling agent. At this time, the prepared raw materials are heated at a temperature of 60°C or higher, preferably 70°C or higher, and more preferably 80°C or higher for 10 minutes or longer, preferably 10 to 30 minutes, to solidify. Use an oven, steamer, etc. for heating. Preferably, a steam cooker is used for steam heating. It is also possible to freeze the prepared raw materials before heating, but it is not necessary. The emulsified food of the present invention can be obtained by cooling it after heating. The cooling at this time is preferably performed at -25°C or less for 40 minutes or more. As the final product, emulsified food can be stored frozen and thawed before use. The size of the obtained emulsified food can be adjusted by the size of the mold used when it is solidified. For example, it is a cylindrical shape with a diameter of 30-60 mm and a height of 20-30 mm. Moreover, it can also be processed into the form of various food raw materials. In this case, the user can understand the material contained as a food raw material by observing the form. In addition, in the whole coagulated emulsified food, the blending raw materials are uniformly mixed.

3. Physical properties and control methods of emulsified food The emulsified food obtained by the above method has the following physical properties. The emulsified food of the present invention has the following form: the mixing of food raw materials is relatively high, and the cut food raw materials are emulsified by protein, and then gelled by the gel base material; instead of purely by gel The chemical agent solidifies the food to make it like a food, in which the food material is embedded in a jelly-like gel to exist.

In the method for producing emulsified food with controlled physical properties of the present invention, the controlled physical properties are the hardness and adhesion of the emulsified food, the oil droplet size in the emulsified food, the bubble diameter in the emulsified food, and the void ratio of the bubbles. In addition, the tissue structure of the protein is also controlled.

In order to control these physical properties, the stirring conditions when mixing and stirring the raw materials of the emulsified food are adjusted.

(1) Hardness The emulsified food of the present invention has moderate softness. The degree of softening can be expressed by hardness as a physical property. The hardness can be measured, for example, by the method of the Japanese Nursing Food Association's Universal Design Food Independent Standard or a method based on it. The method of the Japan Nursing Food Association's universal design food independent standards is as follows.

20 mm之圓柱型柱塞至樣品厚度之70%為止，測定此時之負載值。負載值可由N/m² 表示，藉由上述方法對本發明之乳化食品進行測定時，硬度為30,000 N/m² 以下，較佳為25,000 N/m² 以下，進而較佳為20,000 N/m² 以下，進而更佳為5,000～18,000 N/m² 。又，使用糊狀之畜肉作為食品原材料之情形時，硬度較佳為25,000 N/m² 以下，使用糊狀之魚肉作為食品原材料之情形時，硬度較佳為10,000 N/m² 以下，使用糊狀之蔬果作為食品原材料之情形時，硬度較佳為15,000 N/m² 以下。日本護理食品協會根據咀嚼之難易程度將護理食品分為四類。即以下四類：「易於咀嚼」、「可用牙齦壓碎」、「可用舌頭壓碎」及「可不咀嚼」。藉由上述方法對各類食品進行測定時，硬度上限值為：「易於咀嚼」為5×10⁵ N/m² ，「可用牙齦壓碎」為5×10⁴ N/m² ，「可用舌頭壓碎」為2×10⁴ N/m² (於凝膠之情形時)，「可不咀嚼」為5×10³ N/m² (於凝膠之情形時)。本發明之乳化食品屬於上述「可用牙齦壓碎」及「可用舌頭壓碎」兩類。Fill the sample to a height of 15 mm in a container with a diameter of 40 mm, and measure it with a plunger with a diameter of 20 mm at a compression speed of 10 mm/sec and a gap of 5 mm. The measurement is carried out at a temperature of 20±2°C. However, for those whose physical properties have changed due to transfer to the measurement container, those that cannot be transferred to the measurement container, and those with irregular shapes, etc., it is also possible to confirm that there is no interference with the measurement and set the gap to 30% of the sample thickness and directly perform the measurement. . There is no regulation on the material of the plunger. As a measuring machine, a device that can measure the compressive stress of a substance by linear motion is used. For example, it is sufficient to measure the hardness by the following method: use a texture analyzer (for example, TA Xt plus (manufactured by Hidehiro Seiki)) as a device that can measure the compressive stress of a substance by linear motion at 10 mm/sec The speed is pressed into the solidified emulsified food

The cylindrical plunger of 20 mm is up to 70% of the thickness of the sample, and the load value at this time is measured. The load value can be ^{expressed in N/m 2. When} the emulsified food of the present invention is measured by the above method, the hardness is 30,000 N/m ² or less, preferably 25,000 N/m ² or less, and more preferably 20,000 N/m ² Hereinafter, it is more preferably 5,000 to 18,000 N/m ² . In addition, when using pasty meat as a food material, the hardness is preferably 25,000 N/m ² or less. When using pasty fish as a food material, the hardness is preferably 10,000 N/m ² or less. Use paste When the fruit and vegetables are used as food raw materials, the hardness is preferably 15,000 N/m ² or less. The Japan Nursing Food Association divides nursing foods into four categories according to the difficulty of chewing. Namely the following four categories: "easy to chew", "can be crushed by gums", "can be crushed by tongue" and "can not be chewed". When measuring various foods by the above method, the upper limit of hardness is: "easy to chew" is 5×10 ⁵ N/m ² , "can be crushed by gums" is 5×10 ⁴ N/m ² , and "usable "Tongue crush" is 2×10 ⁴ N/m ² (in the case of gel), and “can not chew” is 5×10 ³ N/m ² (in the case of gel). The emulsified food of the present invention belongs to the above-mentioned "can be crushed by gums" and "can be crushed by tongue".

The softness of the coagulated emulsified food is uniform. For example, when the hardness of the emulsified food is measured by the above method, the unevenness of the measured value is less, for example, the variation of the measured value of the plurality of points The coefficient (standard deviation/average×100) is 20% or less, preferably 15% or less.

The greater the stirring speed, the greater the hardness of the sample.

(2) Agglutination and adhesion The emulsified food of the present invention has proper aggregation and good adhesion. Here, "agglutination" refers to the ability of food crushed by the tongue to re-adhere to form food pieces that are easy to swallow. If it is difficult to form food lumps, the food will become scattered in the oral cavity and difficult to be delivered to the pharynx. Moreover, it is possible to swallow the remaining food by mistake. In addition, "adhesion" refers to the degree of adhesion of food to the oral cavity. If the adhesion is too high, it is likely that the food will adhere to the oral cavity and pharynx, and then dissolve into saliva and swallow. Therefore, the physical properties of nursing food suitable for people with swallowing disorders are as follows: it has a moderate viscosity and is easy to form a food mass, while it is soft and deformable and non-sticky, and it passes through the pharynx smoothly on the other. The emulsified food of the present invention has suitable agglomeration and adhesion properties as a care food, so the chewing material is easy to aggregate during chewing and easy to form a food mass. Therefore, the emulsified food of the present invention is easy to swallow after chewing, and fiber residues after chewing are not easy to remain as residues in the oral cavity, so it is not easy to cause aspiration pneumonia. Cohesion and adhesion can be measured by repeating the hardness measurement method based on the above-mentioned universal design food independent standard twice. The calculation method of the agglutination and adhesion is disclosed in the Ministry of Health, Labour and Welfare’s Notice to Food Safety Issue No. 0212001 "Regarding the Labeling Permission of Foods for Special Purposes, etc." (February 12, 2009). Specifically, the agglutination and adhesion are based on Calculated by the following method.

Coagulation and adhesion can be measured using a texture analysis creep tester (RE2-3305C manufactured by Shanden Corporation or EZ-SX 500N manufactured by Shimadzu Corporation).

The cohesiveness of the solidified processed food material of the present invention is 0 to 1.0, preferably 0 to 0.9. In addition, the adhesion is 1,000 J/m ³ or less, preferably 500 J/m ³ or less, more preferably 450 J/m ³ or less, and still more preferably 400 J/m ³ or less.

The greater the stirring speed, the greater the adhesion.

(3) Oil droplet size If the size of the oil droplets of the emulsified food is smaller, the mouthfeel will be better and the texture will be smoother. The oil droplet size is preferably measured using an optical microscope. By observing at a magnification that can confirm the oil droplet diameter of several microns, the existence state of the oil drop can be observed to determine the particle size of the oil drop. For example, the measurement can be performed by the method described in Japanese Patent Laid-Open No. 2006-292640. Furthermore, after the sample is fixed with glutaraldehyde/osmium, the oil droplet size can be measured by observation with a scanning electron microscope. Moreover, it can also measure using a particle size distribution meter. The particle size distribution can be measured in a dispersed state using water as a solvent. As the particle size distribution meter, a laser diffraction/scattering type particle size distribution measuring device can be used, for example, Partica LA-960, Partica LA-960V2 (manufactured by Horiba Manufacturing Co., Ltd.) and the like can be cited. The faster the stirring speed, the smaller the size of the oil droplets.

When measuring with an optical microscope, the ideal oil droplet size of the emulsified food of the present invention is 1.5-25 μm in the heated state, preferably 1.5-20 μm in the heated state, and more preferably in the heated state. In the latter state, it is 2.0 to 20 μm. In addition, when using pasty meat as a food material, the oil droplet size after heating is 1.5-20 μm, preferably 2.0-20 μm; when using pasty fish as a food material, the oil after heating The droplet size is 1.5-13 μm, preferably 2.0-13 μm; when using pasty fruits and vegetables as food raw materials, the oil droplet size after heating is 1.5-10 μm, preferably 2.0-10 μm.

(4) Proportion of bubbles (bubble diameter and void ratio) The smaller the proportion of bubbles in the emulsified food, the harder the emulsified food and the greater the roughness of the texture. In addition, the larger the bubble diameter of the emulsified food, the softer the surface and the smoother the texture. Here, bubbles can be defined as the air occupied in the emulsified food. Most of the air is a sphere, which can be analyzed in two and three dimensions. For example, in a two-dimensional analysis, slices can be made and dyed to calculate the size of the air, that is, the bubble diameter, area, etc. In addition, the volume of the sphere may be calculated as the porosity using X-rays or the like in a three-dimensional analysis.

The ratio of bubbles in emulsified food reflects the void ratio and bubble diameter of emulsified food, and these values can be used to calculate the ratio of bubbles.

Porosity refers to the proportion of air in emulsified food, and bubble diameter refers to the particle size of air in emulsified food. The void ratio and bubble diameter can be measured by X-ray micro-CT. That is, the void ratio and the bubble diameter distribution of the X-ray micro CT measurement result can be calculated from the difference in the density of X-ray transmission as the void and the food tissue.

The void ratio of the bubbles of the emulsified food of the present invention is 2-50%, preferably 2-29%, and more preferably 6-29%. In addition, the bubble diameter is 71 to 250 μm, preferably 71 to 230 μm, more preferably 100 to 230 μm, still more preferably 100 to 250 μm, and particularly preferably 117 to 230 μm. In addition, when using pasty meat as a food material, the void ratio of bubbles is 10-29%, preferably 15-30%; when using pasty fish as a food material, the void ratio of bubbles is 2 ~50%, preferably 10-50%; when using pasty fruits and vegetables as food raw materials, the void ratio of bubbles is 2-50%, preferably 10-40%. Furthermore, the bubble diameter is 100-250 μm when using paste-like meat as the food raw material, the bubble diameter is 100-250 μm when using the paste-like fish meat as the food raw material, and the paste-like fruits and vegetables are used as the food raw material When the bubble diameter is 100 ~ 250 μm.

In addition, the white part of the tissue section stained with HE (hematoxylin-eosin) can also be regarded as a bubble, and the average area of the area of each white part in the image can be calculated. It is confirmed that the void ratio of the bubbles has the same tendency as the X-ray micro-CT, and it is found that the bubble area becomes larger as the stirring speed increases.

The average area of bubbles in the emulsified food of the present invention is 174-2302 μm ² .

The proportion of bubbles in the emulsified food of the present invention is 22-38%.

(5) The structure of protein By evaluating the dispersion state and size of bubbles and oil droplets obtained from the tissue observation of the protein, the tissue structure of the protein can be specified. As the distribution of bubbles, the average area and clearance ratio can be cited.

The average area refers to the size of bubbles contained in emulsified food slices. Specifically, the emulsified food can be sliced, the protein and tissue contained in it can be stained, and the part other than the stained part can be imaged by the software built into the optical microscope (VHX-5000 manufactured by Keyence Corporation) Analyze to calculate the average value of the bubble area of the portion considered to be a bubble. The clearance rate refers to the ratio of emulsified food slices other than protein. Specifically, the emulsified food can be sliced, the protein contained in it can be dyed, and the image of the part other than the dyed part can be analyzed by the software built into the VHX-5000 manufactured by Keyence Corporation to calculate the proportion of bubbles .

The average area and gap ratio are calculated by observing at a low magnification (50 to 200 times) using an optical microscope (VHX-5000 manufactured by Keyence Corporation).

Specifically, the average area and gap ratio are measured as follows.

(i) Mildform fixed The sample was cut into approximately 2 cm squares and immersed in Mildform (10NM manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) for HE staining to prepare tissue sections.

(ii) Optical microscope observation A camera built into the optical microscope (VHX-5000 manufactured by Keyence Corporation) was used to photograph the slices produced by the method (i) at a magnification of 200 times. The white part of the image divided by the threshold value 9 is regarded as a gap, and the gap ratio is calculated. In addition, the average area is calculated by averaging the area of the gaps in the white parts divided by the threshold value 9.

The stirring conditions for preparing emulsified food with the above physical properties are as follows: the rotation speed is 400-5,000 rpm, preferably 750-3,000 rpm, more preferably 1,000-5,000 rpm, still more preferably 1,250-4,000 rpm, and more preferably It is 1,500 to 3,000 rpm, more preferably 1,500 to 2,500 rpm, and still more preferably 1,500 to 2,000 rpm. The stirring time is 3 to 30 minutes, preferably 4 to 25 minutes, more preferably 3 to 10 minutes, still more preferably 5 to 10 minutes, still more preferably 5 to 20 minutes, and particularly preferably 7 to 15 minutes. Just use the above-mentioned chopped mixer for mixing.

In addition, although it has nothing to do with the stirring conditions, (6) the flavor of the food material can be cited as other physical properties.

Since the emulsified food of the present invention has a relatively high blending of food raw materials such as fruits and vegetables, the flavor of the raw materials remains. In addition, the emulsified food of the present invention also contains a large amount of nutrients originally possessed by the raw materials. Furthermore, the emulsified food of the present invention can be cut into any shape and size and used as a meal material. In terms of being able to replace normal food materials for cooking, the emulsified food of the present invention can be said to be a substitute food material for nursing food. As mentioned above, the emulsified food of the present invention can be heated and cooked for consumption, or it can be consumed directly without cooking.

In the case of using chicken as a food raw material, the obtained emulsified food can be cut into pieces, and deep-fried powder coated with frying powder to make a food similar to fried chicken. In addition, when using radish as a food material, the obtained emulsified food can be cut and heated in seasonings to make a food similar to radish mixed with sauce. In addition, when radishes, cabbage and carrots are used as food raw materials, each of the obtained emulsified foods can be cut, put in a vessel and seasonings are added to prepare foods similar to pickles.

4. Emulsified foods The present invention includes emulsified foods having the above-mentioned physical properties. The emulsified food has, for example, a hardness of 20,000 (N/m ² ) or less, the oil droplet size after heating is in the range of 1.5-25 μm, the bubble diameter is in the range of 71-230 μm, and the void ratio of the bubbles is 2～ Emulsified food within 29%. In addition, the emulsified food has a hardness of 30,000 (N/m ² ) or less, the oil droplet size after heating is in the range of 1.5-25 μm, the bubble diameter is in the range of 71-250 μm, and the void ratio of the bubbles is in the range of Emulsified food within the range of 2-50%. [Example]

The present invention is specifically described by the following examples, but the present invention is not limited to these examples.

In the following examples, the hardness, oil droplet size, bubble diameter, porosity and adhesion of the emulsified food are measured by the following methods.

20 mm之圓柱型柱塞至樣品厚度之70%為止，測定此時之負載值，藉此測定硬度。負載值由N/m² 表示。(1) Hardness Use a texture analyzer (such as EZ-SX 500N (manufactured by Shimadzu Corporation)) as a device that can measure the compressive stress of a substance by linear motion, and compress the coagulated emulsified food at a speed of 10 mm/sec. enter

The cylindrical plunger of 20 mm is up to 70% of the thickness of the sample, and the load value at this time is measured to determine the hardness. The load value is represented ^{by N/m 2.}

(2) Oil droplet size The measurement is performed using an optical microscope (for example, microscope VHX-5000 (manufactured by Keyence Corporation)).

(3) The void ratio and bubble diameter of the bubble The void ratio and bubble diameter are measured by X-ray micro-CT, and the three-dimensional image data of the reconstituted emulsified food is analyzed by image analysis software (CT-Analyser manufactured by Bruker micro CT). Limit the z-axis range of the emulsified food image data read into the software for analysis. Binarize the appropriate brightness value as the threshold value to make each part become white and black, and fine-tune it to distinguish the food tissue and bubbles in the cross-sectional image (xy plane) of the emulsified food. Limit the analysis range (ROI) of the cross-sectional image (xy plane) of the emulsified food to the inside of the food (the range where the white part mainly exists). Perform 3d analysis on the analysis range of the emulsified food image to calculate the total porosity. The bubble diameter (Structure Separation) is also exactly the same as above.

(4) Adhesion The measurement was performed using a texture analyzer (EZ-SX 500N manufactured by Shimadzu Corporation).

[Example 1] Observation of tissue structure by X-ray micro-CT 1. Summary The stabilization of the physical properties of the simple material protein 21 series has been studied, and it has been clarified that the stirring conditions (time and speed) will affect the hardness. Since it is believed that the difference in the structure of the structure will lead to changes in physical properties, the samples with different stirring speeds were observed. The results show that although the bubble diameter increases as the stirring speed increases, the amount of voids becomes constant when the speed exceeds a certain level.

2. Method (1) Device SKYSCAN 1172 (manufactured by Bruker)

：15 mm、h：65 mm之塑膠管中，於蒸汽對流烘箱(星崎公司製造之MIC-5TB3)中以95℃之溫度加熱6分鐘，並於低溫下(5-10℃)進行保管，將藉此獲得之樣品切成1 cm×1 cm見方，於冷凍乾燥之裝置EYEL4 FDU-2110(東京理化器械公司製)中冷凍乾燥一夜，將藉此獲得之樣品供於分析。(2) Sample: Put each raw material into a vacuum-cooled high-speed mixer (UMC5 type manufactured by STEPHAN), and mix by changing the stirring speed at room temperature (3000 rpm, 1500 rpm, 750 rpm). After that, let the sample flow into

: 15 mm, h: 65 mm in a plastic tube, heat it in a steam convection oven (MIC-5TB3 manufactured by Hoshizaki) at 95℃ for 6 minutes, and store at low temperature (5-10℃). The obtained sample was cut into 1 cm×1 cm square, and freeze-dried overnight in a freeze-drying device EYEL4 FDU-2110 (manufactured by Tokyo Rikaki Instruments Co., Ltd.), and the obtained sample was used for analysis.

(3) Analysis conditions Number of Files = 799, Source Voltage (kV) = 100, Source Current (uA) = 41, Number of Rows = 1336, Number of Columns = 2000, Camera binning = 2×2, Image Rotation = -0.0700, Gantry direction = CC, Image Pixel Size (um) = 10.03, Optical Axis (line) = 708, Filter = No filter, Image Format = TIFF, Screen LUT = 0, Exposure (ms) = 140, Rotation Step (deg) = 0.250, Frame Averaging = ON (4), Random Movement = OFF (10), Use 360 Rotation = NO, Geometrical Correction = ON, Camera Offset = OFF, Median Filtering = ON, Flat Field Correction = ON, Rotation Direction = CC, Scanning Trajectory = ROUND, Type Of Motion = STEP AND SHOOT

(4) Three-dimensional data reconstruction conditions Post alignment = 5.50, Reconstruction Angular Range (deg) = 199.50, Use 180+ = OFF, Angular Step (deg) = 0.2500, Smoothing = 2, Smoothing kernel = 0 (Asymmetrical boxcar), Ring Artifact Correction = 20, Draw Scales = OFF, Object Bigger than FOV = ON, Reconstruction from ROI = OFF, Filter cutoff relative to Nyquist frequency = 100, Filter type = 0, Undersampling factor = 1, Threshold for defect pixel mask (%) = 0, Beam Hardening Correction (% ) = 75, CS Static Rotation (deg) = 0.00, Minimum for CS to Image Conversion = 0.000000, Maximum for CS to Image Conversion = 0.046000, HU Calibration = OFF, BMP LUT = 0

3. Results, research The measurement result of the two-dimensional image is shown in FIG. 1. It is found that the size and number of bubbles are also different depending on the stirring speed. The results of the three-dimensional analysis of the porosity and bubble diameter based on the obtained results are shown in FIG. 2. Regarding the porosity, when the stirring speed is 750 rpm, the porosity is the smallest, about 2.5%. When the stirring speed is 1500 rpm and 3000 rpm, the porosity is about the same, about 5%, but the value is about 5% higher when the stirring speed is 1500 rpm. 0.5%, which has the highest porosity. Regarding the size of the bubbles, the 70-90 μm bubbles are the most regardless of the stirring conditions. However, when the stirring speed is 750 rpm, there are many small bubbles with a bubble diameter of less than 70 μm. When the stirring speed is 3000 rpm, there are many large bubbles with a bubble diameter of 130 μm or more. Confirm that the maximum bubble diameter is 350 μm.

The above results indicate that although the bubble diameter tends to increase as the stirring speed increases, the void volume becomes constant after the speed exceeds a certain level. According to the research so far, it is known that if the stirring speed increases, the emulsified food becomes hard. Although it has always been considered that the physical influence of the increase in the gap with the increase of the stirring speed that hinders the cross-linking structure of the protein is a factor, but according to the results of this time, it is believed that it is affected by other factors such as oil droplets and protein structure.

[Example 2] Test of emulsified food samples (Water: 41.9%, Oil: 18.2%, Protein: 39.9%) 1. Summary Using protein 21 series of simple materials composed of protein, oil and water sample food, the mechanism related to physical changes caused by physical treatment was studied. The verification result is that the main reasons for the changes in the physical properties of the sample food are (1) the size of the emulsified oil droplets (fat globules), (2) the ratio of stomata, and (3) the tissue structure of the protein. ) And (3) Perform visualization and numerical verification.

2. Purpose Find out the hardness mechanism of the sample food related to physical processing (mixing time and speed).

3. Method Sample modulation Using a vacuum cooling high-speed mixer (UMC5 type manufactured by STEPHAN), the raw materials were put into the mixer at the same time according to the seasoning liquid composition of Table 1, and stirred at room temperature (15-20°C). The stirring conditions were implemented in accordance with the test area shown in Table 2. The 30 g of the stirred sample was poured into a stainless steel mold with a diameter of 60 mm and a height of 15 mm, and steamed at 95°C in a steam convection oven (MIC-5TB3 manufactured by Hoshizaki) Heat for 6 minutes. The heated sample was rapidly frozen at a temperature of -40°C (about 1 hour), heated with steam at 95°C for 5 minutes, and placed at room temperature for 30 minutes for measurement.

[Table 1] Mixing composition and cutting sequence of sample food seasoning liquid Raw materials Proportion(%) water Distilled water 41.90 Oil Rapeseed oil (oil) 18.20 protein Collagen peptide (protein) 32.50 Prolina HD101R (Soy Protein) 6.15 K-type protein powder (CS (chemical score, chemical score)) No. 2 (protein protein) 1.25 total 100.00 ※Add water, oil and protein at the same time and stir. Rapeseed oil: Rapeseed oil (manufactured by Nisshin OilliO Group) Collagen peptide: Collagen Peptide GELITA SOL NPE (manufactured by Nippi) Soy protein: Fuji Pro 748 (manufactured by Fuji Oil Co.) Protein powder: K-type protein powder (CS ) No. 2 (manufactured by Kewpie Egg)

[Table 2] Mixing condition test area test area Stirring speed Control 3000 rpm Stirring speed 1/2 1500 rpm Stirring speed 1/4 750 rpm Stirring time is 5 minutes without vacuuming

4. Results The relationship between the stirring speed and the hardness after heating is shown in Table 3 and Figure 3.

[table 3] Stirring speed (rpm), 5 minutes Hardness (N/m ² ) standard deviation 3000 15361.7 1152.273 1500 11337.2 356.4374 750 8159.723 218.4813

The relationship between the stirring speed and the size of the oil droplets before heating is shown in Table 4 and Figure 4.

[Table 4] Before heating Stirring speed (rpm), 5 minutes Oil droplet size (μm) standard deviation 3000 1.68 0.696994 1500 3.007 0.914535 750 3.67 2.329662

The relationship between the stirring speed and the oil droplet size after heating is shown in Table 5 and Figure 5.

[table 5] Stirring speed (rpm), 5 minutes Oil droplet size (μm) standard deviation 3000 2.504 0.59373 1500 2.635 0.6197 750 4.28 1.531593

Table 6 shows the relationship between the stirring speed and the bubble diameter after heating.

[Table 6] Stirring speed (rpm), 5 minutes Bubble diameter (μm) X-ray micro CT standard deviation 3000 91.485 41.00427 1500 83.763 32.23396 750 71.694 32.30412

The relationship between the stirring time and the hardness after heating is shown in Table 7 and Figure 6.

[Table 7] (The influence of time) Stirring time (minutes), 3000 rpm Hardness (N/m ² ) standard deviation 5 15361.7 1152.273 10 13,452.13 346.5078 20 16,616.68 328.3325

Based on the above results, the following conclusions can be drawn.

By increasing the physical conditions such as stirring speed/time, emulsified food tends to harden, the oil droplet size tends to decrease, and the bubble size tends to increase.

：15 mm、h：65 mm之塑膠管中，於-40℃之溫度下急速冷凍(約1小時)，並於蒸汽對流烘箱(星崎公司製MIC-5TB3)中以95℃加熱6分鐘(芯溫為75℃以上)。於室溫下放置30分鐘，進行測定。[Example 3] Test summary of emulsified food product formulation using chicken meat. Regarding raw chicken meat (common name), a meat grinder (GM-D manufactured by Nippon Gallia Industry Co., Ltd.) was used to pass through a 2 mm sieve. And the obtained chicken. The raw materials are put into a vacuum-cooled high-speed mixer (UMC5 type manufactured by STEPHAN), and the stirring speed at room temperature (3000 rpm, 1500 rpm, 750 rpm) is changed and mixed. After that, let the sample flow into

: 15 mm, h: 65 mm in a plastic tube, quickly freeze at -40°C (about 1 hour), and heat it in a steam convection oven (MIC-5TB3 manufactured by Hoshizaki Corporation) at 95°C for 6 minutes (core The temperature is above 75°C). Let it stand at room temperature for 30 minutes for measurement.

The composition is shown in Table 8.

[Table 8] Actual composition Raw material name (product name) common name manufacturer composition(%) Domestic chicken frozen chicken breast (skinless) chicken Japan·Abe Shigetaka Store 14.10 Frozen skinless pure chicken breast (domestic) chicken Japan·Japanese Chicken Food Bulk Nissin Rapeseed Salad Oil Rapeseed oil Nisshin OilliO Group 18.27 Showa rapeseed salad oil Rapeseed oil Showa Industry Collagen Peptide GELITA SOL NPS Collagen peptide GELITA AG 13.95 Prolina HD101R Powdered vegetable protein Fuji Oil 3.42 Maru L(L25-40) Water syrup Showa Industry 1.99 Unifix CP2 Protein hydrolysate Japanese new drug 1.99 Salted sake eightfold flavor Fermented seasoning Yaegaki Brewery 1.25 K-type protein powder (CS) No.2 Protein powder Kewpie Egg 0.70 The power of food additives to acidify starch taro Modified starch Vedan Vietnam Enterprise 0.71 Chicken Extract A-5298 Chicken extract Nikken Food 0.70 Kikko-Nihon Premium Soy Sauce (main brewing) soy sauce Japan Soy Sauce Industry 0.57 PRO Flavor 500 Protein hydrolysate Tokai Bussan 0.43 Ginger PE Grated ginger Central Foods 0.22 Ajirex NH Yeast extract Mitsubishi Corporation Life Sciences 0.20 Hyate CL Seasoning preparation Aoba Kasei 1.00 AK Stabilizer TB#2A Tackifier formulations Aoba Kasei 0.56 Ematech N-100V Rapeseed oil Riken Vitamin 0.10 Fermented calcium lactate Calcium lactate Purac BioChem 0.05 water 39.79

The relationship between the stirring speed and the hardness after heating is shown in Table 9 and Fig. 7.

[Table 9] Stirring speed (rpm), 5 minutes Hardness (N/m ² ) standard deviation 3000 22364.13333 2139.748 1500 12358.48333 434.3815 750 6844.991667 498.1643

The relationship between the stirring speed and the adhesion after heating is shown in Table 10 and FIG. 8.

[Table 10] Stirring speed (rpm), 5 minutes Adhesion (J/m ³ ) standard deviation 3000 309.6053333 42.28619 1500 225.1236667 13.09138 750 142.1865 21.11834

The relationship between the stirring speed and the size of the oil droplets before heating is shown in Table 11 and FIG. 9.

[Table 11] Stirring speed (rpm), 5 minutes Oil droplet size (μm) standard deviation 3000 2.88 0.734084 1500 7.102 1.773256 750 13.956 2.943478

The relationship between the stirring speed and the oil droplet size after heating is shown in Table 12 and Figure 10.

[Table 12] Stirring speed (rpm), 5 minutes Oil droplet size (μm) standard deviation 3000 4.626 1.404969 1500 8.208 3.711938 750 15.68 10.58907

The relationship between the stirring speed and the bubble size after heating is shown in Table 13 and Figure 11.

[Table 13] Stirring speed (rpm), 5 minutes Bubble diameter (μm) X-ray micro CT 3000 183.12 1500 229.37 750 117.91

Based on the above results, the following conclusions can be drawn.

：15 mm、h：65 mm之塑膠管中，於蒸汽對流烘箱(星崎公司製造之MIC-5TB3)中以95℃之溫度加熱6分鐘。將經加熱之樣品於-40℃之溫度下急速冷凍(約1小時)，並以95℃蒸汽加熱6分鐘(芯溫為75℃以上)，於室溫下放置30分鐘，進行測定。組成如表14所示。 [表14] 原材料名(製品名) 通用名 製造商 組成(%) 國產雞肉 冷凍雞胸肉(無皮) 雞肉 日本·阿部繁孝商店 14.1 冷凍無皮純雞胸肉(國產) 雞肉 日本·日雞食產 散裝日清菜籽沙拉油 菜籽油 Nisshin OilliO Group 18.27 昭和菜籽沙拉油 菜籽油 昭和產業 Collagen Peptide GELITA SOL NPS 膠原蛋白肽 GELITA AG 13.95 Prolina HD101R 粉末狀植物性蛋白質 不二製油 3.42 Maru L(L25-40) 水飴 昭和產業 1.99 Unifix CP2 蛋白質水解物 日本新藥 1.99 加鹽清酒 八重之味 醱酵調味料 八重垣酒造 1.25 K型蛋白粉(CS)No.2 蛋白粉 Kewpie Egg 0.7 食品添加物 酸化澱粉 芋之力 修飾澱粉 Vedan Vietnam Enterprise 0.71 雞肉萃取物A-5298 雞肉萃取物 日研食品 0.7 Kikko Nihon特級醬油(本釀造) 醬油 日本醬油工業 0.57 PRO Flavor 500 蛋白質水解物 東海物產 0.43 Ginger PE 生薑末 Central Foods 0.22 Ajirex NH 酵母萃取物 三菱商事生命科學 0.2 Hyate CL 調味料製劑 青葉化成 1 AK Stabilizer TB#2A 增黏劑製劑 青葉化成 0.56 Ematech N-100V 菜籽油 理研維他命 0.1 醱酵乳酸鈣 乳酸鈣 Purac BioChem 0.05 水       39.79 100.000 將攪拌速度與加熱後之硬度之關係示於表15及圖12。 [表15] 攪拌速度(rpm)、5分鐘 硬度(N/m² ) 標準偏差 3000 22364.13 2139.75 1500 12358.48 434.38 750 6844.99 498.16 300 4430.90 166.67 將攪拌速度與加熱前之油滴尺寸之關係示於表16及圖13。 [表16] 攪拌速度(rpm)、5分鐘 油滴尺寸(μm)顯微鏡 標準偏差 3000 2.88 0.77 1500 7.10 1.87 750 13.96 3.10 300 16.40 3.50 將攪拌速度與加熱後之油滴尺寸之關係示於表17及圖14。 [表17] 攪拌速度(rpm)、5分鐘 油滴尺寸(μm)顯微鏡 標準偏差 3000 4.63 1.40 1500 8.21 3.71 750 15.68 10.59 300 43.50 11.31 將攪拌速度與氣泡直徑之關係示於表18及圖15。 [表18] 攪拌速度(rpm)、5分鐘 氣泡直徑(μm)X射線微CT 3000 183.1 1500 229.4 750 117.9 300 186.2 將攪拌速度與空隙率之關係示於表19及圖16。 [表19] 攪拌速度(rpm)、5分鐘 空隙率(%)X射線微CT 3000 20.4 1500 28.5 750 22.1 300 31.4 將攪拌速度為3,000 rpm時之攪拌時間與硬度之關係示於表20及圖17。 [表20] 攪拌速度3000 rpm、時間(分鐘) 硬度(N/m² ) 標準偏差 5 22364.13 2139.75 10 30510.68 720.01 將攪拌速度為3,000 rpm時之攪拌時間與加熱前之油滴尺寸之關係示於表21及圖18。 [表21] 攪拌速度3000 rpm、時間(分鐘) 油滴尺寸(μm) 標準偏差 5 2.88 0.77 10 3.16 0.61 將攪拌速度為3,000 rpm時之攪拌時間與加熱後之油滴尺寸之關係示於表22及圖19。 [表22] 攪拌速度3000 rpm、時間(分鐘) 油滴尺寸(μm) 標準偏差 5 4.63 1.40 10 4.70 2.34 將攪拌速度為3,000 rpm時之攪拌時間與氣泡直徑之關係示於表23及圖20。 [表23] 攪拌速度3000 rpm、時間(分鐘) 氣泡直徑(μm) 5 183.1 10 156.8 將攪拌速度為3,000 rpm時之攪拌時間與空隙率之關係示於表24及圖21。 [表24] 攪拌速度3000 rpm、時間(分鐘) 空隙率(%) 5 20.4 10 15.6 將攪拌速度為1,500 rpm時之攪拌時間與硬度之關係示於表25及圖22。 [表25] 攪拌速度1500 rpm、時間(分鐘) 硬度(N/m² ) 標準偏差 5 12358.48 434.38 10 14524.25 675.31 將攪拌速度為1,500 rpm時之攪拌時間與加熱前之油滴尺寸之關係示於表26及圖23。 [表26] 攪拌速度1500 rpm、時間(分鐘) 油滴尺寸(μm) 標準偏差 5 7.10 1.87 10 5.80 2.49 將攪拌速度為1,500 rpm時之攪拌時間與加熱後之油滴尺寸之關係示於表27及圖24。 [表27] 攪拌速度1500 rpm、時間(分鐘) 油滴尺寸(μm) 標準偏差 5 8.21 3.71 10 5.40 1.78 將攪拌速度為1,500 rpm時之攪拌時間與氣泡直徑之關係示於表28及圖25。 [表28] 攪拌速度1500 rpm、時間(分鐘) 氣泡直徑(μm) 5 229.4 10 139.8 將攪拌速度為1,500 rpm時之攪拌時間與空隙率之關係示於表29及圖26。 [表29] 攪拌速度1500 rpm、時間(分鐘) 空隙率(%) 5 28.5 10 23.5 根據上述結果可得出以下結論。 藉由增大攪拌速度/時間等物理條件，乳化食品有硬化之傾向，油滴尺寸變小。 [實施例5]使用魚肉之乳化食品 關於成為原料之魚肉，使用利用粉碎/微細化裝置(URSCHEL公司製造之Comitrol 1700)於刀之片數為200片(型號200084-2)、刀之間隙為0.26 mm之條件下以9,300轉/分鐘之轉速製成糊狀者。 將原料投入至真空冷卻高速攪拌機(STEPHAN公司製造之UMC5型)中，改變室溫攪拌速度(3000 rpm、1500 rpm、750 rpm)而進行混合。其後，使樣品流入至

：15 mm、h：65 mm之塑膠管中，於-40℃之溫度下急速冷凍(約1小時)，並於蒸汽對流烘箱(星崎公司製造之MIC-5TB3)中以95℃之溫度加熱6分鐘(芯溫為75℃以上)。於室溫下放置30分鐘，進行測定。 組成如表30所示。 [表30] 原材料名(製品名) 通用名 製造商 組成(%) 黃金阿拉斯加 明太魚 未水洗肉 明太魚 美國·黃金阿拉斯加海鮮 40.61 Well Collagen 膠原蛋白肽 日本新藥 7.8 Collagen Peptide GELITA SOL NPS 膠原蛋白肽 GELITA AG    散裝日清菜籽沙拉油 食用菜籽油 Nisshin OilliO Group 6.83 昭和菜籽沙拉油 食用菜籽油 昭和產業    Prolina HD101R 植物性蛋白質 不二製油 4.22 Maru L(L25-40) 水飴 昭和產業 2.44 K型蛋白粉(CS)No.2 蛋白粉 Kewpie Egg 2.11 食品添加物 乙酸澱粉BK-V 凝膠化劑(修飾澱粉) Vedan Vietnam Enterprise 1.72 Unifix CP2 蛋白質水解物 日本新藥 1.62 Hyate CL 調味料(胺基酸等) 青葉化成 0.49 昆布酸451 凝膠化劑製劑 KIMICA 0.39 Ginger PE 生薑末 Central Foods 0.27 鹼式鹽NK S 食鹽 小川香料 0.26 魚醬20L R 魚醬 日本食研 0.26 Gluace VS 食品添加物(胺基酸) 三菱商事生命科學 0.15 Ematech N-100V 食用加工油脂 理研維他命 0.1 酵母萃取物Aromild 酵母萃取物 三菱商事生命科學 0.05 水       30.68 將攪拌速度與加熱後之硬度之關係示於表31及圖27。 [表31] 攪拌速度(rpm)、5分鐘 硬度(N/m² ) 標準偏差 3000 7987.24 585.98 750 7751.25 436.84 300 8186.88 831.87 將攪拌速度與加熱前之油滴尺寸之關係示於表32及圖28。 [表32] 攪拌速度(rpm)、5分鐘 油滴尺寸(μm)顯微鏡 標準偏差 3000 2.64 0.32 750 10.96 3.63 300 16.23 4.29 將攪拌速度與加熱後之油滴尺寸之關係示於表33及圖29。 [表33] 攪拌速度(rpm)、5分鐘 油滴尺寸(μm)顯微鏡 標準偏差 3000 4.86 1.82 750 10.70 6.55 300 14.70 9.00 將攪拌速度與氣泡直徑之關係示於表34及圖30。 [表34] 攪拌速度(rpm)、5分鐘 氣泡直徑(μm)X射線微CT 750 224.6 300 158.1 將攪拌速度與空隙率之關係示於表35及圖31。 [表35] 攪拌速度(rpm)、5分鐘 空隙率(%)X射線微CT 750 42.65 300 41.19 將攪拌速度為3,000 rpm時之攪拌時間與硬度之關係示於表36。 [表36] 攪拌速度3000 rpm、時間(分鐘) 硬度(N/m² ) 標準偏差 5 7987.24 585.98 將攪拌速度為3,000 rpm時之攪拌時間與加熱前油滴尺寸之關係示於表37。 [表37] 攪拌速度3000 rpm、時間(分鐘) 油滴尺寸(μm) 標準偏差 5 2.64 0.32 將攪拌速度為3,000 rpm時之攪拌時間與加熱後油滴尺寸之關係示於表38。 [表38] 攪拌速度3000 rpm、時間(分鐘) 油滴尺寸(μm) 標準偏差 5 4.86 1.82 [實施例6]使用蔬菜之乳化食品 關於成為原料之蔬菜，使用事先將原料冷凍至-7℃左右，並使用切碎機(日本伽利亞工業公司製造之#42 GM-P3)利用板刀進行兩次絞肉，其中第一次絞成4.8 mm，第二次絞成1.8 mm，而製成糊狀者。 將原料投入至真空冷卻高速攪拌機(STEPHAN公司製造之UMC5型)中，改變室溫攪拌速度(3000 rpm、1500 rpm、750 rpm)而進行混合。其後，使樣品流入至

：15 mm、h：65 mm之塑膠管中，於-40℃之溫度下急速冷凍(約1小時)，並於蒸汽對流烘箱(星崎公司製造之MIC-5TB3)中以95℃之溫度加熱6分鐘(芯溫為75℃以上)。於室溫下放置30分鐘，進行測定。 組成如表39所示。 [表39] 實際組成 原材料名(製品名) 通用名 製造商 組成 (%) 小松菜糊 小松菜糊 Maruha Nichiro 15.100 散裝日清菜籽沙拉油 食用菜籽油 Nisshin OilliO Group 17.400 Collagen Peptide NCG-10 膠原蛋白肽 Jellice 14.300 蛋白粉末SP 食品素材(蛋類蛋白質製劑) 第一化成 3.033 Will Pro N10 植物性蛋白質 秦皇島金海食品工業 3.000 MU-45 還原澱粉糖化物 UENO FINE CHEMICALS INDUSTRY(THAILAND) 2.000 雞油8K罐 香味油 富士食品工業 1.400 CMS-PFT 1000M 食品添加物(修飾澱粉) 東海澱粉 0.667 麩胺酸鈉 食品添加物(胺基酸) 味之素 0.300 雞肉風味MNA-873 食品添加物 香料製劑 長谷川香料 0.217 昆布酸451 凝膠化劑製劑 KIMICA 0.200 NAIKAI食鹽 食鹽 Naikai Salt Industries 0.180 Gelmate KE 凝膠化劑(結冷膠) DSP Gokyo Food & Chemical 0.125 Ematech N-100V 食用加工油脂 理研維他命 0.100 Imp 5'-肌苷酸二鈉 三菱商事生命科學 0.100 武藏野乳酸50F 乳酸(50%) 武藏野化學研究所 0.100 Echo Gum 三仙膠 DSP Gokyo Food & Chemical 0.050 水       41.728 將攪拌速度與加熱後之硬度之關係示於表40及圖32。 [表40] 攪拌速度(rpm)、5分鐘 硬度(N/m² ) 標準偏差 3000 12654.75 2821.14 750 10459.80 69.72 300 10752.80 671.33 將攪拌速度與加熱前之油滴尺寸之關係示於表41及圖33。 [表41] 攪拌速度(rpm)、5分鐘 油滴尺寸(μm)顯微鏡 標準偏差 3000 4.69 2.09 750 8.12 5.73 300 14.50 7.42 將攪拌速度與加熱後之油滴尺寸之關係示於表42及圖34。 [表42] 攪拌速度(rpm)、5分鐘 油滴尺寸(μm)顯微鏡 標準偏差 3000 3.58 1.34 750 6.61 1.13 300 27.28 17.66 將攪拌速度與氣泡直徑之關係示於表43及圖35。 [表43] 攪拌速度(rpm)、5分鐘 氣泡直徑(μm)X射線微CT 750 185.8 300 455.9 將攪拌速度與空隙率之關係示於表44及圖36。 [表44] 攪拌速度(rpm)、5分鐘 空隙率(%)X射線微CT 750 36.5 300 41.2 將攪拌速度為3,000 rpm時之攪拌時間與硬度之關係示於表45。 [表45] 攪拌速度3000 rpm、時間(分鐘) 硬度(N/m² ) 標準偏差 5 12654.75 2821.14 將攪拌速度為3,000 rpm時之攪拌時間與加熱前油滴尺寸之關係示於表46。 [表46] 攪拌速度3000 rpm、時間(分鐘) 油滴尺寸(μm) 標準偏差 5 4.69 2.09 將攪拌速度為3,000 rpm時之攪拌時間與加熱後油滴尺寸之關係示於表42。 [表47] 攪拌速度3000 rpm、時間(分鐘) 油滴尺寸(μm) 標準偏差 5 3.58 1.34 [產業上之可利用性]It can be confirmed that by increasing the stirring speed/time and other physical conditions, the sample food shows the same tendency even if the ratio of polysaccharides and extracts, oil and protein changes. Specifically, emulsified food has a tendency to harden, and the oil droplet size becomes smaller. In addition, the bubble size tends to increase. [Example 4] Emulsified food using chicken meat (Part 2) The chicken meat used as raw material was obtained by passing it through a 2 mm sieve using a meat grinder (GM-D manufactured by Nippon Gallia Industry Co., Ltd.) in advance chicken. The raw materials were put into a vacuum-cooled high-speed mixer (UMC5 type manufactured by STEPHAN), and the room temperature stirring speed (3000 rpm, 1500 rpm, 750 rpm) was changed and mixed. After that, let the sample flow into

: 15 mm, h: 65 mm in a plastic tube, heat it in a steam convection oven (MIC-5TB3 manufactured by Hoshizaki) at 95°C for 6 minutes. The heated sample is rapidly frozen at a temperature of -40°C (about 1 hour), heated with steam at 95°C for 6 minutes (the core temperature is 75°C or higher), and placed at room temperature for 30 minutes for measurement. The composition is shown in Table 14. [Table 14] Raw material name (product name) common name manufacturer composition(%) Domestic chicken frozen chicken breast (skinless) chicken Japan·Abe Shigetaka Store 14.1 Frozen skinless pure chicken breast (domestic) chicken Japan·Japanese Chicken Food Bulk Nissin Rapeseed Salad Oil Rapeseed oil Nisshin OilliO Group 18.27 Showa rapeseed salad oil Rapeseed oil Showa Industry Collagen Peptide GELITA SOL NPS Collagen peptide GELITA AG 13.95 Prolina HD101R Powdered vegetable protein Fuji Oil 3.42 Maru L(L25-40) Water syrup Showa Industry 1.99 Unifix CP2 Protein hydrolysate Japanese new drug 1.99 Salted sake eightfold flavor Fermented seasoning Yaegaki Brewery 1.25 K-type protein powder (CS) No.2 Protein powder Kewpie Egg 0.7 The power of food additives to acidify starch taro Modified starch Vedan Vietnam Enterprise 0.71 Chicken Extract A-5298 Chicken extract Nikken Food 0.7 Kikko Nihon Premium Soy Sauce (main brewing) soy sauce Japan Soy Sauce Industry 0.57 PRO Flavor 500 Protein hydrolysate Tokai Bussan 0.43 Ginger PE Grated ginger Central Foods 0.22 Ajirex NH Yeast extract Mitsubishi Corporation Life Sciences 0.2 Hyate CL Seasoning preparation Aoba Kasei 1 AK Stabilizer TB#2A Tackifier formulations Aoba Kasei 0.56 Ematech N-100V Rapeseed oil Riken Vitamin 0.1 Fermented calcium lactate Calcium lactate Purac BioChem 0.05 water 39.79 100.000 The relationship between the stirring speed and the hardness after heating is shown in Table 15 and Fig. 12. [Table 15] Stirring speed (rpm), 5 minutes Hardness (N/m ² ) standard deviation 3000 22,364.13 2,139.75 1500 12,358.48 434.38 750 6,844.99 498.16 300 4430.90 166.67 The relationship between the stirring speed and the size of the oil droplets before heating is shown in Table 16 and Figure 13. [Table 16] Stirring speed (rpm), 5 minutes Oil droplet size (μm) microscope standard deviation 3000 2.88 0.77 1500 7.10 1.87 750 13.96 3.10 300 16.40 3.50 The relationship between the stirring speed and the oil droplet size after heating is shown in Table 17 and Figure 14. [Table 17] Stirring speed (rpm), 5 minutes Oil droplet size (μm) microscope standard deviation 3000 4.63 1.40 1500 8.21 3.71 750 15.68 10.59 300 43.50 11.31 The relationship between the stirring speed and the bubble diameter is shown in Table 18 and FIG. 15. [Table 18] Stirring speed (rpm), 5 minutes Bubble diameter (μm) X-ray micro CT 3000 183.1 1500 229.4 750 117.9 300 186.2 The relationship between the stirring speed and the porosity is shown in Table 19 and FIG. 16. [Table 19] Stirring speed (rpm), 5 minutes Porosity (%) X-ray micro CT 3000 20.4 1500 28.5 750 22.1 300 31.4 The relationship between the stirring time and the hardness when the stirring speed is 3,000 rpm is shown in Table 20 and Fig. 17. [Table 20] Stirring speed 3000 rpm, time (minutes) Hardness (N/m ² ) standard deviation 5 22,364.13 2,139.75 10 30,510.68 720.01 The relationship between the stirring time when the stirring speed is 3,000 rpm and the oil droplet size before heating is shown in Table 21 and Figure 18. [Table 21] Stirring speed 3000 rpm, time (minutes) Oil droplet size (μm) standard deviation 5 2.88 0.77 10 3.16 0.61 The relationship between the stirring time when the stirring speed is 3,000 rpm and the oil droplet size after heating is shown in Table 22 and Figure 19. [Table 22] Stirring speed 3000 rpm, time (minutes) Oil droplet size (μm) standard deviation 5 4.63 1.40 10 4.70 2.34 The relationship between the stirring time and the bubble diameter when the stirring speed is 3,000 rpm is shown in Table 23 and Figure 20. [Table 23] Stirring speed 3000 rpm, time (minutes) Bubble diameter (μm) 5 183.1 10 156.8 The relationship between the stirring time and the porosity when the stirring speed is 3,000 rpm is shown in Table 24 and FIG. 21. [Table 24] Stirring speed 3000 rpm, time (minutes) Porosity (%) 5 20.4 10 15.6 The relationship between the stirring time and the hardness when the stirring speed is 1,500 rpm is shown in Table 25 and Figure 22. [Table 25] Stirring speed 1500 rpm, time (min) Hardness (N/m ² ) standard deviation 5 12,358.48 434.38 10 14,524.25 675.31 The relationship between the stirring time when the stirring speed is 1,500 rpm and the oil droplet size before heating is shown in Table 26 and Figure 23. [Table 26] Stirring speed 1500 rpm, time (min) Oil droplet size (μm) standard deviation 5 7.10 1.87 10 5.80 2.49 The relationship between the stirring time when the stirring speed is 1,500 rpm and the oil droplet size after heating is shown in Table 27 and Figure 24. [Table 27] Stirring speed 1500 rpm, time (min) Oil droplet size (μm) standard deviation 5 8.21 3.71 10 5.40 1.78 The relationship between the stirring time and the bubble diameter when the stirring speed is 1,500 rpm is shown in Table 28 and Figure 25. [Table 28] Stirring speed 1500 rpm, time (min) Bubble diameter (μm) 5 229.4 10 139.8 The relationship between the stirring time and the porosity when the stirring speed is 1,500 rpm is shown in Table 29 and FIG. 26. [Table 29] Stirring speed 1500 rpm, time (min) Porosity (%) 5 28.5 10 23.5 Based on the above results, the following conclusions can be drawn. By increasing the stirring speed/time and other physical conditions, the emulsified food has a tendency to harden and the oil droplet size becomes smaller. [Example 5] Emulsified food using fish meat. Regarding fish meat as raw material, a crushing/micronizing device (Comitrol 1700 manufactured by URSCHEL) was used. The number of knives was 200 (model 200084-2), and the gap between the knives was Those made into a paste at a speed of 9,300 rpm under the condition of 0.26 mm. The raw materials were put into a vacuum-cooled high-speed mixer (UMC5 type manufactured by STEPHAN), and the room temperature stirring speed (3000 rpm, 1500 rpm, 750 rpm) was changed and mixed. After that, let the sample flow into

: 15 mm, h: 65 mm in a plastic tube, freeze rapidly (about 1 hour) at a temperature of -40°C, and heat it at a temperature of 95°C in a steam convection oven (MIC-5TB3 manufactured by Hoshizaki) 6 Minutes (the core temperature is above 75°C). Let it stand at room temperature for 30 minutes for measurement. The composition is shown in Table 30. [Table 30] Raw material name (product name) common name manufacturer composition(%) Golden Alaskan Mintai Fish Unwashed Meat Mentai America·Gold Alaska Seafood 40.61 Well Collagen Collagen peptide Japanese new drug 7.8 Collagen Peptide GELITA SOL NPS Collagen peptide GELITA AG Bulk Nissin Rapeseed Salad Oil Edible rapeseed oil Nisshin OilliO Group 6.83 Showa rapeseed salad oil Edible rapeseed oil Showa Industry Prolina HD101R Vegetable protein Fuji Oil 4.22 Maru L(L25-40) Water syrup Showa Industry 2.44 K-type protein powder (CS) No.2 Protein powder Kewpie Egg 2.11 Food additives starch acetate BK-V Gelatinizer (modified starch) Vedan Vietnam Enterprise 1.72 Unifix CP2 Protein hydrolysate Japanese new drug 1.62 Hyate CL Seasoning (amino acid, etc.) Aoba Kasei 0.49 Laminic acid 451 Gelling agent preparation KIMICA 0.39 Ginger PE Grated ginger Central Foods 0.27 Basic salt NK S salt Ogawa Spice 0.26 Fish sauce 20L R Fish sauce Nihon Shokuken 0.26 Gluace VS Food additives (amino acid) Mitsubishi Corporation Life Sciences 0.15 Ematech N-100V Edible processed fats Riken Vitamin 0.1 Yeast extract Aromild Yeast extract Mitsubishi Corporation Life Sciences 0.05 water 30.68 The relationship between the stirring speed and the hardness after heating is shown in Table 31 and Figure 27. [Table 31] Stirring speed (rpm), 5 minutes Hardness (N/m ² ) standard deviation 3000 7,987.24 585.98 750 7751.25 436.84 300 8,186.88 831.87 The relationship between the stirring speed and the size of the oil droplets before heating is shown in Table 32 and Figure 28. [Table 32] Stirring speed (rpm), 5 minutes Oil droplet size (μm) microscope standard deviation 3000 2.64 0.32 750 10.96 3.63 300 16.23 4.29 The relationship between the stirring speed and the oil droplet size after heating is shown in Table 33 and Figure 29. [Table 33] Stirring speed (rpm), 5 minutes Oil droplet size (μm) microscope standard deviation 3000 4.86 1.82 750 10.70 6.55 300 14.70 9.00 The relationship between the stirring speed and the bubble diameter is shown in Table 34 and FIG. 30. [Table 34] Stirring speed (rpm), 5 minutes Bubble diameter (μm) X-ray micro CT 750 224.6 300 158.1 The relationship between the stirring speed and the porosity is shown in Table 35 and Fig. 31. [Table 35] Stirring speed (rpm), 5 minutes Porosity (%) X-ray micro CT 750 42.65 300 41.19 Table 36 shows the relationship between the stirring time and the hardness when the stirring speed is 3,000 rpm. [Table 36] Stirring speed 3000 rpm, time (minutes) Hardness (N/m ² ) standard deviation 5 7,987.24 585.98 Table 37 shows the relationship between the stirring time when the stirring speed is 3,000 rpm and the size of the oil droplets before heating. [Table 37] Stirring speed 3000 rpm, time (minutes) Oil droplet size (μm) standard deviation 5 2.64 0.32 Table 38 shows the relationship between the stirring time when the stirring speed is 3,000 rpm and the oil droplet size after heating. [Table 38] Stirring speed 3000 rpm, time (minutes) Oil droplet size (μm) standard deviation 5 4.86 1.82 [Example 6] Emulsified food using vegetables Regarding the vegetables used as raw materials, the raw materials were frozen to about -7°C in advance, and the shredder (#42 GM-P3 manufactured by Nippon Career Industry Co., Ltd.) was used with a knife The meat is ground twice, the first time is 4.8 mm, the second time is 1.8 mm, and the paste is made. The raw materials were put into a vacuum-cooled high-speed mixer (UMC5 type manufactured by STEPHAN), and the room temperature stirring speed (3000 rpm, 1500 rpm, 750 rpm) was changed and mixed. After that, let the sample flow into

: 15 mm, h: 65 mm in a plastic tube, freeze rapidly (about 1 hour) at a temperature of -40°C, and heat it at a temperature of 95°C in a steam convection oven (MIC-5TB3 manufactured by Hoshizaki) 6 Minutes (the core temperature is above 75°C). Let it stand at room temperature for 30 minutes for measurement. The composition is shown in Table 39. [Table 39] Actual composition Raw material name (product name) common name manufacturer composition(%) Komatsu Vegetable Paste Komatsu Vegetable Paste Maruha Nichiro 15.100 Bulk Nissin Rapeseed Salad Oil Edible rapeseed oil Nisshin OilliO Group 17.400 Collagen Peptide NCG-10 Collagen peptide Jellice 14.300 Protein powder SP Food ingredients (egg protein preparations) First Chemical 3.033 Will Pro N10 Vegetable protein Qinhuangdao Jinhai Food Industry 3.000 MU-45 Reduced starch saccharide UENO FINE CHEMICALS INDUSTRY(THAILAND) 2.000 8K cans of chicken fat Fragrance oil Fuji Food Industry 1.400 CMS-PFT 1000M Food additives (modified starch) Donghai Starch 0.667 Sodium Glutamate Food additives (amino acid) Ajinomoto 0.300 Chicken flavor MNA-873 Food additives and fragrance preparations Hasegawa Spice 0.217 Laminic acid 451 Gelling agent preparation KIMICA 0.200 Naikai table salt salt Naikai Salt Industries 0.180 Gelmate KE Gelling agent (gellan gum) DSP Gokyo Food & Chemical 0.125 Ematech N-100V Edible processed fats Riken Vitamin 0.100 Imp 5'-inosinic acid disodium Mitsubishi Corporation Life Sciences 0.100 Musashino Lactic Acid 50F Lactic acid (50%) Musashino Chemical Research Institute 0.100 Echo Gum Sanxian Gum DSP Gokyo Food & Chemical 0.050 water 41.728 The relationship between the stirring speed and the hardness after heating is shown in Table 40 and Figure 32. [Table 40] Stirring speed (rpm), 5 minutes Hardness (N/m ² ) standard deviation 3000 12,654.75 2821.14 750 10,459.80 69.72 300 10,752.80 671.33 The relationship between the stirring speed and the size of the oil droplets before heating is shown in Table 41 and Figure 33. [Table 41] Stirring speed (rpm), 5 minutes Oil droplet size (μm) microscope standard deviation 3000 4.69 2.09 750 8.12 5.73 300 14.50 7.42 The relationship between the stirring speed and the oil droplet size after heating is shown in Table 42 and Figure 34. [Table 42] Stirring speed (rpm), 5 minutes Oil droplet size (μm) microscope standard deviation 3000 3.58 1.34 750 6.61 1.13 300 27.28 17.66 The relationship between the stirring speed and the bubble diameter is shown in Table 43 and FIG. 35. [Table 43] Stirring speed (rpm), 5 minutes Bubble diameter (μm) X-ray micro CT 750 185.8 300 455.9 The relationship between the stirring speed and the porosity is shown in Table 44 and FIG. 36. [Table 44] Stirring speed (rpm), 5 minutes Porosity (%) X-ray micro CT 750 36.5 300 41.2 Table 45 shows the relationship between the stirring time and the hardness when the stirring speed is 3,000 rpm. [Table 45] Stirring speed 3000 rpm, time (minutes) Hardness (N/m ² ) standard deviation 5 12,654.75 2821.14 Table 46 shows the relationship between the stirring time when the stirring speed is 3,000 rpm and the size of the oil droplets before heating. [Table 46] Stirring speed 3000 rpm, time (minutes) Oil droplet size (μm) standard deviation 5 4.69 2.09 Table 42 shows the relationship between the stirring time when the stirring speed is 3,000 rpm and the oil droplet size after heating. [Table 47] Stirring speed 3000 rpm, time (minutes) Oil droplet size (μm) standard deviation 5 3.58 1.34 [Industrial availability]

With the method of the present invention, it is possible to provide an emulsified food with controlled physical properties with no quality difference between manufacturing batches. All publications, patents and patent applications cited in the specification of the present invention are incorporated into the specification of the present invention by citation intact.

Figure 1 is a diagram showing the observation results (two-dimensional images, 750 rpm (A), 1500 rpm (B), 3000 rpm (C)) of X-ray micro-CT (Computed Tomography) of emulsified food. Figure 2 is a graph showing the void ratio (A) and bubble diameter (B, C) of emulsified food. Figure 3 is a graph showing the relationship between stirring speed and hardness. Figure 4 is a graph showing the relationship between the stirring speed and the size of the oil droplets before heating. Figure 5 is a graph showing the relationship between the stirring speed and the oil droplet size after heating. Figure 6 is a graph showing the relationship between stirring time and hardness. Fig. 7 is a graph showing the relationship between the stirring speed and the hardness when meat is used as a food raw material. Fig. 8 is a graph showing the relationship between the stirring speed and the adhesion when using livestock meat as a food material. Fig. 9 is a graph showing the relationship between the stirring speed when using animal meat as a food material and the size of the oil droplets before heating. Fig. 10 is a graph showing the relationship between the stirring speed and the oil droplet size after heating when livestock meat is used as a food material. Fig. 11 is a graph showing the relationship between the stirring speed when using livestock meat as a food material and the bubble diameter (A, B) and void fraction (C) after heating. Figure 12 is a graph showing the relationship between the stirring speed and the hardness when meat is used as a food material. Figure 13 is a graph showing the relationship between the stirring speed and the size of the oil droplets before heating when livestock meat is used as a food material. Fig. 14 is a graph showing the relationship between the stirring speed and the oil droplet size after heating when livestock meat is used as a food material. Fig. 15 is a graph showing the relationship between the stirring speed and the bubble diameter when meat is used as a food material. Fig. 16 is a graph showing the relationship between the stirring speed and the porosity when using livestock meat as a food material. Fig. 17 is a graph showing the relationship between the stirring time and the hardness when using livestock meat as a food raw material and setting the stirring speed to 3,000 rpm. Figure 18 is a graph showing the relationship between the stirring time and the size of the oil droplets before heating when livestock meat is used as a food material and the stirring speed is set to 3,000 rpm. Fig. 19 is a graph showing the relationship between the stirring time and the oil droplet size after heating when livestock meat is used as a food material and the stirring speed is set to 3,000 rpm. Fig. 20 is a graph showing the relationship between the stirring time and the bubble diameter when livestock meat is used as a food material and the stirring speed is set to 3,000 rpm. Fig. 21 is a graph showing the relationship between the stirring time and the porosity when livestock meat is used as a food material and the stirring speed is set to 3,000 rpm. Fig. 22 is a graph showing the relationship between the stirring time and the hardness when using livestock meat as a food material and setting the stirring speed to 1,500 rpm. Figure 23 is a graph showing the relationship between the stirring time and the size of the oil droplets before heating when livestock meat is used as a food material and the stirring speed is set to 1,500 rpm. Fig. 24 is a graph showing the relationship between the stirring time and the oil droplet size after heating when using animal meat as a food material and setting the stirring speed to 1,500 rpm. Fig. 25 is a graph showing the relationship between the stirring time and the bubble diameter when livestock meat is used as a food material and the stirring speed is set to 1,500 rpm. Fig. 26 is a graph showing the relationship between the mixing time and the porosity when using livestock meat as a food material and setting the mixing speed to 1,500 rpm. Fig. 27 is a graph showing the relationship between the stirring speed and the hardness when fish meat is used as a food material. Figure 28 is a graph showing the relationship between the stirring speed when fish is used as a food material and the size of the oil droplets before heating. Figure 29 is a graph showing the relationship between the stirring speed and the oil droplet size after heating when fish meat is used as a food material. Fig. 30 is a graph showing the relationship between the stirring speed and the bubble diameter when fish meat is used as a food material. Fig. 31 is a graph showing the relationship between the stirring speed and the porosity when fish meat is used as a food material. Fig. 32 is a graph showing the relationship between stirring speed and hardness when vegetables are used as food materials. Fig. 33 is a graph showing the relationship between the stirring speed when using vegetables as a food material and the size of the oil droplets before heating. Figure 34 is a graph showing the relationship between the stirring speed and the oil droplet size after heating when vegetables are used as food ingredients. Fig. 35 is a graph showing the relationship between the stirring speed and the bubble diameter when vegetables are used as food ingredients. Fig. 36 is a graph showing the relationship between the stirring speed and the porosity when vegetables are used as food materials.

Claims (14)

A manufacturing method, which is a manufacturing method of emulsified food whose physical properties of hardness, oil droplet size, bubble diameter, and bubble porosity are controlled within a certain range; The emulsified food at least includes food raw materials, water, oil, protein, gelatinizers and thickening polysaccharides as raw materials, which are processed into a paste from materials selected from the group consisting of animal meat, fish meat, and fruits and vegetables. All raw materials are mixed into homogeneous food; The above-mentioned manufacturing method includes the steps of controlling physical properties by stirring the above-mentioned raw material under the conditions of 750-3,000 rpm for 5-10 minutes, and then heating and coagulating the above-mentioned raw material. The method of claim 1, which includes the steps of controlling the physical properties of the raw material by stirring the raw material at 1,500 to 3,000 rpm for 5 to 10 minutes, and then heating the raw material to solidify it. Such as the method of claim 1 or 2, wherein the oil droplet size of the heated and solidified emulsified food is controlled within the range of 1.5-25 μm. Such as the method of claim 3, wherein the hardness of the emulsified food coagulated by heating is controlled within ^{the range of 30,000 (N/m 2} ) or less. The method of any one of claims 1 to 4, wherein the bubble diameter of the emulsified food coagulated by heating is controlled within the range of 71-250 μm, and The void ratio of the bubbles is controlled within the range of 2-50%. Such as the method of claim 1, in which the food raw material is processed into paste-like meat, the hardness of the emulsified food that is coagulated by heating is controlled within ^{the range of 25,000 (N/m 2} ), and the oil droplet size is controlled within 1.5～ Within the range of 20 μm, the bubble diameter is controlled within the range of 100-250 μm, and the void ratio of the bubble is controlled within the range of 10-29%. Such as the method of claim 1, wherein the food raw materials are processed into paste-like fish meat, the hardness of the emulsified food coagulated by heating is controlled within ^{the range of 10,000 (N/m 2} ), and the oil droplet size is controlled within 1.5～ Within the range of 13 μm, the bubble diameter is controlled within the range of 100-250 μm, and the void ratio of the bubble is controlled within the range of 2-50%. Such as the method of claim 1, in which the food raw materials are processed into paste-like fruits and vegetables, the hardness of the emulsified food that is coagulated by heating is controlled within ^{the range of 15,000 (N/m 2} ), and the oil droplet size is controlled within 1.5～ Within the range of 10 μm, the bubble diameter is controlled within the range of 100-250 μm, and the void ratio of the bubble is controlled within the range of 2-50%. An emulsified food, which is manufactured by the manufacturing method according to any one of claims 1 to 8, and The oil droplet size is in the range of 1.5-25 μm. For example, the emulsified food of claim 9 has a hardness of 50,000 (N/m ² ) or less. Such as the emulsified food of claim 9 or 10, the bubble diameter is in the range of 71 ~ 250 μm, and The void ratio of bubbles is in the range of 2 to 29%. An emulsified food, which is manufactured by the method of manufacturing food raw materials obtained by processing livestock meat into paste as in claim 1, and has a hardness of 25,000 (N/m ² ) or less, and an oil droplet size of 1.5 Within the range of -20 μm, the bubble diameter is within the range of 100-250 μm, and the void ratio of the bubble is within the range of 10-29%. An emulsified food, which is manufactured by the method of manufacturing food raw materials obtained by processing fish meat into a paste as in claim 1, and has a hardness of 10,000 (N/m ² ) or less, and an oil droplet size of 1.5 Within the range of ~13 μm, the bubble diameter is within the range of 100-250 μm, and the void ratio of the bubble is within the range of 2-50%. An emulsified food, which is manufactured by the method of manufacturing food raw materials obtained by processing fruits and vegetables into paste as in claim 1, and has a hardness of 15,000 (N/m ² ) or less, and an oil droplet size of 1.5 Within the range of ~10 μm, the bubble diameter is within the range of 100-250 μm, and the void ratio of the bubble is within the range of 2-50%.

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