| abstract |
PURPOSE: To prepare the titled novel food, by adding a specific amount of transglutaminase to an emulsion containing more than specific amounts of proteins, oils and fats, and water, thereby gelanitizing the emulsion. n CONSTITUTION: An emulsion or slurry containing ≥2wt% of proteins, ≥2wt% of oils or fats and ≥40wt% of water is adjusted at 30W40°C, added with 1 unit of a transglutaminase solution per 1g of protein, lightly stirred, and left at rest for 10W30min at room temperature. The protein may be milk, casein, defatted oil seed, soya milk, conditioned soya milk, etc., and the oil and fat may be the constituent fat of fresh milk. Since transglutaminase loses its activity slowly at normal temperature, it is unnecessary to use a particular inactivation treatment. Since the gelling mechanism of the gel is the crosslinking reaction through covalent bonds, the gel is stable to heat and unmeltable with heat. n COPYRIGHT: (C)1984,JPO&Japio |