| abstract |
The present invention provides a method for preparing an edible slow-release functional material and an edible slow-release functional material which can be inexpensively prepared with a high effect of preventing oil leakage during preparation even when using oils and fats other than fish oil or continuously pulverizing at room temperature. In the preparation method, the oil and fat containing the hydrophobic functional component is emulsified to prepare an emulsified raw material, and the emulsified raw material, gelatin, transglutaminase, and dextrin with a DE value of 8 to 21 are stirred and mixed, and then allowed to stand. Thus, a gel is formed, and the gel is freeze-dried, pulverized, and pulverized to prepare an edible slow-release functional material. Further emulsifiers or ammonium salts may be added during stirring and mixing. |