Water-in-oil type emulsifying fats and oils food having split section layers and method of manufacturing same
AssigneeSnow Brand Milk Products Co., Ltd.
InventorsKiyotaka Okamoto, Yoshihiko Honda, Mototake Murakami
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Abstract
A conventional water-in-oil type emulsifying fats and oils food is extruded from a nozzle at a particular shear rate to provide therein split section layers composed of thin water film layers and the like. Accordingly, the food can be readily split even when it is taken out from a refrigerator immediately before use, and prevention of deterioration in quality and improvement of productivity are attained.
Claims16
Water-in-oil type emulsifying fats and oils food, comprising a plurality of adjacent split section layers of the food and thin water layers between each layer of the food, wherein the layers of the food can be easily split along each of the thin water layers.
A method of manufacturing a water-in-oil type emulsifying fats and oils food comprising extruding said food through a nozzle having at least one straightening vane therein so as to produce a shear rate of the food in the nozzle of at least 4.0 s.sup.-1, whereby a quantity of water in the food is extricated from the food and concentrated on wall surfaces of the straightening vanes so as to form said thin water layers between layers of the food.
Dependencies are inferred from the claim text.