Tohoku Techno Arch Co., Ltd.

Aobakasei Kabushiki Kaisha

Mitsuaki Akutsu

Teruo Miyazawa

Kiyotaka Nakagawa

Shigeta Aoki

Junya Ito

Shunsuke Matsumoto

Taiki Shiomi

A production method of an edible sustained-release functional material that has a high effect of preventing oozing of oil at the time of production, and that can inexpensively perform production, even by using fat and oil other than fish oil and continuously performing pulverization at ordinary temperature; and the edible sustained-release functional material. An edible sustained-release functional material is produced by: preparing an emulsified raw material by emulsifying fat and oil containing a hydrophobic functional ingredient; stirring and mixing the emulsified raw material, gelatin, transglutaminase, and dextrin having a DE value of 8 to 21; then forming a gel by leaving the mixture to rest; and after freeze-drying the gel, performing pulverization for powderization. An emulsifier or ammonium salt may be further added at the time of stirring and mixing.

Production method of edible sustained-release functional material and edible sustained-release functional material

Growing community of inventors

Sendai, Japan

Mitsuaki Akutsu