PURPOSE: To obtain the titled food having various tastes and flavors, by blending rennet casein with edible fats and oils, a molten salt and a specific emulsifying agent in the presence of water and emulsifying the blend under heating by an extruder.
CONSTITUTION: Rennet casein is blended with edible fats and oils and, if necessary, a molten salt, further an ingredient consisting of whey-protein, soybean protein and/or gluten as an emulsifying agent. Then the raw material is mixed with water and emulsified under heating by the use of an extruder to give the aimed food having the same taste and flavor as those of dried cuttlefish, dried cod and cheese. In the emulsification under heating, fibrous properties are preferably adjusted by controlling number of revolutions of the extruder.
YAMAMOTO HARUTAKA
TAMAOKI KIMIE
HANAWA NAOYUKI
ITO KENSUKE
TATSUMI KIYOSHI
| JPS57132846A | 1982-08-17 |