JPH0311754B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing solid or spread foods using fish meat, and more specifically, the present invention relates to a method for producing solid or spread foods using fish meat. The present invention relates to a method for producing solid or spread foods using a paste-like protein material obtained by changing at least the physical properties of proteins contained in fish meat.

Traditionally, fish meat has been mainly used to produce fish paste products, such as mixing minced fish with starch, salt, seasonings, water, and other raw materials if necessary, kneading it, shaping it as desired, and heating it. These fish paste products are manufactured by processing the fish meat to solidify it by utilizing its gelling ability. Such fish paste products are the main processed foods made from fish meat, which is an important protein raw material in Japan, but due to its gelling ability, fish meat is not used much in the production of other foods. do not have.

The present invention reduces or loses the gelling ability of fish meat, and utilizes it to produce a new type of food that is completely different from conventional fish paste products,
The aim is to develop new uses for fish meat and further increase the value of fish meat as an important protein material in Japan.

That is, the present invention provides a mixture of 100 parts by weight of ground fish meat and an animal or vegetable oil source (an amount that provides an oil content of 5 to 100 parts by weight), and an enzyme and/or a microorganism that decomposes proteins in an amount relative to the total nitrogen content. Act so that the proportion of water-soluble protein is 5 to 50%,
A paste-like protein material obtained by changing the physical properties of at least the protein contained in fish meat is mixed with a melting agent, preferably an animal or vegetable protein source, and
After stirring and homogenizing while heating and melting at over 100℃,
This is a method for producing solid or spread foods, which is characterized by cooling.

The method for producing solid or spread foods of the present invention will be described in detail below.

Fish meat that can be used in the present invention (herein, "fish" usually means marine animals that can be used for seafood processing) include those obtained by harvesting various raw material fish and those obtained by further For example, there are various fish meats or processed fish meats such as ground fish meat obtained by purification such as water bleaching and dehydration, and frozen ground fish meat obtained by freezing the same, and the raw material fish include, for example, cod of Alaska pollack, Flounder, flatfish, sea bream, sardines, mackerel, saury, horse mackerel, squid, bonito, tuna, marlin, yellowtail, salmon, trout, herring, menuke, shark, octopus, shrimp Examples include cetaceans, cetaceans, croakers, cutlassfish, shellfish, etc.

The animal and vegetable oil sources used in the present invention include:
Animal fats and oils such as pork, beef tallow, mutton tallow, horse tallow, fish oil, whale oil, and milk fat; such as soybean oil, linseed oil, safflower oil, sunflower oil, cottonseed oil, kapok oil,
Olive oil, corn oil, palm oil, palm kernel oil, monkey fat, illitupe fat, Borneo tallow fat,
Vegetable oils and fats such as coconut oil; and processed oils and fats obtained by subjecting them to treatments such as hydrogenation, transesterification, and fractionation, as well as butter, cream,
Examples include processed oil products such as margarine and toning.

Examples of enzymes that degrade proteins that can be used in the present invention include acrosin, urokinase, uropepsin, elastase, enteropeptidase, cathepsin, kallikrein, kininase 2,
chymotrypsin, chymopapain, collagenase,
Proteinases such as streptokinase, subtilisin, thermolysine, trypsin, thrombin, papain, pancreatopeptidase, huicin, plasmin, renin, reptilase, rennin, etc.; aminopeptidases such as arginine aminopeptidase, oxynase, leucine aminopeptidase; enzymes, angiotensin converting enzymes, insulinases such as arginine carboxypeptidase,
Carboxypeptidases such as kininase 1 and thyroid peptidase; for example, dipeptidases such as carnosinase and prolinase; and other peptidases such as pronase; and other proteolytic enzymes as well as modified and blended products thereof.

Examples of protein-degrading microorganisms that can be used in the present invention include Aspergillus.
Genus, Mucor, Rhizopus, Penicillium
Molds (filamentous fungi) belonging to the genus Monascus, etc.; for example, lactic acid bacteria belonging to the genus Streptococcus, Pediococcus, Leuconostoc, Lactobacillus, etc.; Bacteria such as Bacillus natto and Bacillus subtilis; such as Saccharomyces ellipsoideus and Seccharomyces cerevisiae.
Yeasts such as Y. cerevisiae and Torula; as well as mutant strains and combination products thereof.

Examples of the melting agent that can be used in the present invention include phosphates such as sodium pyrophosphate, acidic pyrophosphate, sodium tripolyphosphate, sodium metaphosphate, monobasic sodium phosphate, and dibasic sodium phosphate; for example, sodium tartrate, etc. Tartrates; for example, citrates such as sodium citrate.

In the present invention, the animal and vegetable protein sources that are preferably mixed and used with the paste protein material include, for example, vegetable protein sources such as soybean, peanut, cottonseed, sesame, sunflower, and wheat, and defatted processed products thereof; vegetable protein sources such as concentrated proteins and isolated proteins derived from milk; and milk or dairy products such as animal milk, skim milk, condensed milk, whole milk powder, skim milk powder, modified milk powder, butter, cream, cheese; for example beef , farmed meat such as horse meat, pork, mutton, and chicken meat; processed meat products such as smoked meat and dried meat; eggs and egg products such as eggs, dried eggs, frozen eggs, egg yolks, and egg whites; other animals such as liver, etc. Examples include animal protein sources such as protein sources.

Specific examples of the manufacturing method of the present invention are as follows.

First, an animal and vegetable oil source and an enzyme or/and microorganism are added to the fish meat and ground, or an animal and vegetable oil source and an enzyme or/and microorganism are added while the fish meat is ground, or after the fish meat is ground, A homogeneous mixture of ground fish meat, an animal and vegetable oil source, and a protein-degrading enzyme and/or microorganism is prepared by adding and homogeneously mixing an animal and vegetable oil source, an enzyme or/and a microorganism, or using various other methods. do. In this case, for example, salts such as salt, disodium phosphate, and sodium polyphosphate, vegetable proteins, animal proteins, carbohydrates, fats and oils, enzymes that act on carbohydrates, microorganisms, water, and/or other substances such as antibacterial agents. A paste-like protein material having more preferable physical properties and texture can be obtained by adding an enzyme and/or a microorganism that acts on fats and oils. In addition,
The amount of the animal and vegetable oil source used is such that the amount of oil and fat contained in the source is 5 to 100 parts by weight per 100 parts by weight of fish meat.

Enzymes and/or microorganisms that decompose proteins begin to act on the proteins in fish meat when mixed with fish meat, so after mixing, it is necessary to hold the mixture at an appropriate temperature for an appropriate period of time. Such temperature and time need to be selected depending on the type of enzyme and/or microorganism used and the desired texture and physical properties of the paste-like protein material as an intermediate product, but it is usually a temperature of 0 to 60°C. It takes 5 minutes to 30 days. Further, this temperature may be controlled to be constant from the beginning, but it may be controlled in multiple stages, such as initially being controlled to a certain specific temperature and then being controlled to a different specific temperature. Furthermore, after adding enzymes and/or microorganisms to fish meat and animal and vegetable oil sources,
As mentioned above, grinding or mixing and stirring is performed to make a homogeneous mixture, but such grinding or mixing and stirring may be continued and maintained within the above temperature and time range, or a homogeneous mixture may be obtained. Once the mixture is obtained, grinding or mixing and stirring is stopped, and then,
The mixture may be maintained within the temperature and time ranges mentioned above throughout aging, grinding or mixing and stirring and subsequent aging. When grinding or mixing, and in some cases aging, the temperature at which the mixture is held is, for example, in the low temperature range of 0 to 15°C, or in the range of 15 to 15°C.
When using enzymes that are broadly divided into a medium temperature range of 35°C and a high temperature range of 35 to 60°C, the first stage may be maintained in the high temperature range or medium temperature range, and the second stage may be maintained in the low temperature range. , when using microorganisms together, first,
The first stage can be treated with enzymes alone in a high temperature range, medium temperature range, or low temperature range, and if necessary, after cooling, microorganisms can be added, mixed uniformly, and then maintained in a medium temperature range or low temperature range. . When only microorganisms are used, it is preferable to keep them in a low temperature range or a medium temperature range.

The paste-like protein material used in the production method of the present invention has a ratio of water-soluble protein to total nitrogen content of 5 to 5.
The physical properties of the protein have been changed to 60%, preferably 20 to 55%; if it is less than 5%, the paste-like protein material lacks homogeneity, and the texture and texture are insufficiently smooth. On the other hand, if it exceeds 60%, the bitterness becomes strong and is not desirable.

If the paste-like protein material obtained in this way is left as is, as time passes, the protein decomposition will proceed further, and the desired physical properties and flavor will change, so it should be used immediately for the production of solid or spread-like foods. If the enzymes and/or microorganisms in the material are inactivated during the heat treatment step included in the food manufacturing process, or if the material is not used immediately for the production of solid or spread foods,
It can be preserved by freezing, drying by spray drying, freeze drying, etc., or by adding a substance that has the effect of inactivating enzymes and/or microorganisms.

The paste-like protein material obtained as described above is then mixed with the above-mentioned melting agent, preferably the above-mentioned animal and vegetable protein sources, and if necessary, the above-mentioned animal and vegetable oil sources, nucleic acids, amino acids such as glutamic acid, or salts thereof, etc. seasonings, synthetic preservatives or natural preservatives such as sodium sorbate, carbohydrates such as shrimp, crab, beef, pork, chicken, liver, clams, etc., such as flavorings for the above-mentioned recreational foods. The mixture is heated and melted at 50 to 100°C, preferably 60 to 90°C, while stirring and homogenizing.

The amounts of the animal and vegetable oil sources and animal and vegetable protein sources added are such that the ratio of oil and fat in the entire composition is 0 to 15.
%, the proportion of proteins other than fish meat protein is 0 to 30%
The amount is preferably such that

The composition obtained by stirring and homogenizing while heating and melting is then preferably cooled to 0 to 15°C to form a final product in the form of a solid or spread.

The product obtained by the present invention has fish meat homogeneously mixed into the product without substantially retaining its shape and flavor, has a very smooth texture and texture, and is useful as a high-protein food. It is something.

Examples of the present invention are shown below.

Example 1 100 g of frozen ground pollack thawed and ground in a meat grinder was placed in a grinder, and 3.5 g of common salt and 0.2 g of sodium pyrophosphate were added and kneaded to make a paste. 25 g of vegetable oil (safflower oil) is gradually added to this paste while kneading to create an emulsion and create a homogeneous mixture. To this mixture, 0.08 g of proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) and 50 ppm of lysozyme to suppress the growth of germs are each dissolved in a small amount of water and added. After all additives have been added, warm water is poured into the jacket of the mashing machine to bring the temperature of the mixture to 50°C and held for 30 minutes. After that, turn off the hot water in the jacket to cold water and check the temperature of the mixture in the mashing machine.
The temperature shall be 15℃. Pack the mixture in a container and store at 15℃.
After holding for 72 hours, a paste-like protein material (proportion of water-soluble protein: 28.0%) was obtained. Put 130 g of such paste-like protein material into an Ajihomo mixer (manufactured by Tokushu Kikako Co., Ltd., product name, the same hereinafter),
Natural cheese that has been ground in advance using a meat grinder: Add 25 g of cheddar and 35 g of gourd, add 0.5 g of sodium polyphosphate and 0.2 g of sodium pyrophosphate as melting agents, 0.4 g of a fungicide, and a small amount of cheese flavor and knead. . A paste-like mixture is obtained by pouring hot water into the jacket of the Ajihomomi mixer, bringing the temperature of the mixture to 80°C, applying a vacuum of 35 mmHg, and performing high-speed stirring to melt the mixture. When this was poured into a mold and cooled, the target product of the present invention was obtained.

This product was smooth and homogeneous without a youthful taste, had no fishy odor, had the texture of commercially available processed cheese, and was smooth when cut.

Example 2 Proteinase “Amano” as a proteolytic enzyme
A paste-like protein material (30.4% of water-soluble protein) was prepared in the same manner as in Example 1, except that 0.1 g of A (manufactured by Amano Pharmaceutical Co., Ltd.) was used and frozen pollack ground meat was used instead of frozen ground pollock pollack. Created.

Put 130g of this paste-like protein material into an Ajihomo mixer, add 10g of sodium caseinate,
Stir to create a homogeneous mixture. Add natural cheeses: 20 g of cheddar and 30 g of gourd, which have been previously ground in a meat grinder, to the mixture.
Add 0.3 g of sodium polyphosphate, 0.2 g of sodium pyrophosphate, 0.4 g of a fungicide, and a small amount of cheese flavor as a melting agent. After adding these additives, pour hot water into the jacket of the Ajihomo mixer while stirring to bring the temperature of the mixture to 80℃ and vacuum 35mm.
By applying Hg and stirring at high speed, a paste-like mixture was obtained, which was poured into a mold and cooled to 10°C to obtain the desired product of the present invention.

This product was smooth and homogeneous without any fishy odor, had no youthful taste, had the same texture as commercially available processed cheese, and was a good product with a glossy cut surface.

Example 3 Put 100g of the frozen ground pollack thawed meat into a meat grinder into a kneader, and add salt.
Add 3.0g and 0.2g of sodium pyrophosphate and knead to create a paste. Add unsalted butter to this paste.
Add 25g and mix at high speed to create a homogeneous mixture. Then, dissolve 0.1 g of proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) in a small amount of water and mix. After mixing, pour hot water into the jacket of the kneader to bring the temperature of the mixture in the kneader to 50°C, and stir for 30 minutes. After that, the hot water in the kneader jacket was changed to cold water to bring the temperature of the mixture to 15°C. Three strains of lactic acid bacteria Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus lacteis were cultured in advance in 10% skimmed emulsion, and 20 g of culture solution with a bacterial count of 10 ⁸ to ^{10 9} /ml was added to Penicillium rotskufuortei. Culture the cells, add 5 g of the pulverized solution and 5 g of glucose to a small amount of water, and add 5 g of glucose.
Mix and stir for a minute. After mixing, transfer to a container and keep at 15℃.
After holding for 120 hours, an aromatic paste-like protein material (34.2% water-soluble protein) was obtained.

Put 155g of such pasty protein material into an Ajihomo mixer, add natural cheese that has been ground using a meat grinder: 25g of cheddar and 25g of gouda, and add 0.3g of sodium polyphosphate as a melting agent.
Add 0.2 g of sodium pyrophosphate, 0.4 g of anti-mold agent, and a small amount of cheese flavor. Add all the additives. While stirring, pour hot water into the jacket of the Ajihomo mixer to bring the temperature of the mixture to 80℃ and vacuum 35mm.
By applying Hg and stirring at high speed, a very fluid paste-like mixture is obtained, which is then filled into a container.
Upon cooling to 10° C., the desired product of the invention was obtained.

This product has an aromatic, slightly blue cheese-like odor, is smooth, homogeneous without any youthful taste, has no noticeable fishy odor, and has a pleasant texture when applied to bread. The product exhibited good spreadability and was similar to commercially available cheese spreads.

Example 4 Using the method of Example 3, a paste-like substance of frozen pollock pollack is prepared. 100 g of this paste-like material is placed in a crusher, and while stirring, 30 g of vegetable oil (rapeseed white squeezed oil) is gradually added to create an emulsion. After making the emulsion, 0.05 g of protease pronase (manufactured by Kaken Chemical Co., Ltd.) and 0.1 g of proteinase "Amano" A (manufactured by Amano Pharmaceutical Co., Ltd.) were dissolved in a small amount of water and added.
In addition, 50 ppm of lysozyme is dissolved in a small amount of water and added to suppress the growth of germs. After that, knead by stirring at high speed for 30 minutes. Once the kneading is finished, put it in a container 10
When kept at ℃ for 96 hours, a paste-like protein material (36.8% water-soluble protein) was obtained.

135 g of the protein material was placed in an emulsifying pot, 5 g of sodium caseinate was added, and the mixture was kneaded to form a homogeneous mixture. 40g of commercially available liver paste (manufactured by Meijiya) that has been pre-ground in a meat grinder and water.
Add 10g of sodium tripolyphosphate and 0.2g of sodium pyrophosphate as melting agents, 0.4g of a fungicide, and a small amount of liver flavor. At the same time, pour hot water into the jacket of the Ajihomo mixer to bring the temperature of the mixture to 80℃. By applying a vacuum of 25 mmHg and melt-kneading with high-speed stirring, a fluid paste-like mixture can be obtained. This mixture was filled into cups and cooled to 10°C to obtain the desired product of the present invention. The product was smooth and homogeneous, had no youthful taste, no fishy smell, spread well on bread, and was similar to commercially available liver spread.

Example 5 A paste-like material of frozen walleye pollack was prepared using the method of Example 3. Add unsalted butter to this paste.
Add 30g, put in a crusher, and mix at high speed to create a homogeneous mixture. To such a mixture, 0.05 g of proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) and 0.1 g of proteinase "Amano" A (manufactured by Amano Pharmaceutical Co., Ltd.) are dissolved in a small amount of water and added. 3 lactic acid bacteria Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus lacteis
The number of bacteria cultured in 10% skimmed milk powder using bacterial strains is 10 ⁸ ~
Add 25 g of 10 ⁹ /ml culture solution and 5 g of glucose, and mix at high speed for 30 minutes. After kneading, place in a container and hold at 10°C for 120 hours to obtain a paste-like protein material (40.1% water-soluble protein).

Put 165 g of the protein material thus obtained into an Ajihomo mixer, add to it natural cheeses that have been previously ground in a meat grinder: 15 g of cheddar, 25 g of gourd, and 10 g of water, and add 0.5 g of sodium polyphosphate and tripolyline as melting agents. Add 0.1 g of sodium chloride, 0.4 g of anti-mold agent, and a small amount of cheese flavor and knead. Pour hot water into the jacket of the Ajihom mixer, bring the temperature of the mixture to 80℃, and at the same time turn the vacuum to 25mmHg, turn off the stirring at high speed, and mix and melt to obtain a very fluid paste-like mixture, which is filled into cups. After cooling to 10° C., the desired product of the present invention was obtained.

This product is smooth and homogeneous without any youthful taste, has no fishy odor, melts well in the mouth, spreads well when spread on bread, and has almost the same physical properties as commercially available cheese spreads. It was a product with

Example 6 3.5 g of common salt and 0.2 g of dibasic sodium phosphate were added to 100 g of thawed frozen pollock pollock meat and ground in a meat grinder, and the mixture was kneaded in a grinder to prepare a paste. Add 40 g of butter to this paste and stir at high speed to create a homogeneous mixture. Add the proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) to this mixture.
Dissolve 0.05 g and 0.1 g of pancreatin (manufactured by Difco) in a small amount of water and knead. At the same time, warm water is poured into the jacket of the mashing machine to bring the temperature of the mixture to 50°C, and high-speed stirring is performed for 30 minutes. Then, switch the hot water in the jacket to cold water to bring the temperature of the mixture to 15°C. When the temperature reaches 15°C, add 25 g of a culture solution previously cultured in 10% skim milk powder using 3 strains of lactic acid bacteria Lactobacillus casei, Streptococcus lacteis, and Streptococcus cremoris and 5 g of glucose, and stir at high speed for 30 minutes. After completion, the mixture was filled into a container and kept at 15°C for 120 hours, yielding a paste-like protein material (42.3% water-soluble protein).

Put 175 g of the above paste-like protein material into an Ajihomo mixer, add 15 g of sodium caseinate, 5 g of comprehensive seasoning Premix D (manufactured by Takeda Pharmaceutical), 0.2 g of cheese color, a small amount of cheese flavor, and a fungicide.
Add 0.35 g of sodium polyphosphate and 0.2 g of sodium pyrophosphate as melting agents, and while kneading at low speed, pour hot water into the jacket of the Ajihomo mixer to bring the temperature of the mixture to 80°C, and at the same time reduce the pressure to 25 mmHg. On high speed stirring a very fluid homogeneous paste mixture was obtained, which was filled into cups and cooled to 10°C to give the desired product of the invention.

This product has no fishy odor, almost no youthful taste, has a smooth structure, no oil floating, has high emulsion stability, spreads easily when spread on bread, and melts in the mouth when eaten. It was a product similar to cheese spread.

Example 7 Put 100g of thawed frozen pollock fillet into a meat grinder, add 3.0g of salt,
Add 0.2 g of sodium pyrophosphate and knead to create a paste. Lipase OF-360 for this glue-like substance
While kneading, gradually add 20 g of vegetable oil (safflower oil) to which 0.01 g (manufactured by Meito Sangyo) was added to create an emulsion and create a homogeneous mixture. Add the proteolytic enzyme pancreatin (manufactured by Difco) to this mixture.
Dissolve 0.1g and 50ppm of lysozyme in a small amount of water to inhibit bacterial growth. After adding all the additives, pour warm water through the jacket of the mashing machine, bring the temperature of the mixture to 50°C, and keep stirring for 30 minutes. Afterwards, the hot water in the jacket is changed to cold water to bring the temperature of the mixture in the masher to 15°C. When this mixture is packed in a container and kept at 15°C for 120 hours, a paste-like protein material (29.9% of water-soluble protein) is obtained.
Obtained.

Put 125 g of the paste-like protein material into an Ajihomo mixer (manufactured by Tokushu Kikako Co., Ltd., trade name), add 50 g of natural cheese cream cheese (manufactured by Kraft), and add 0.3 g of sodium polyphosphate and 0.2 g of sodium pyrophosphate as melting agents. g and fungicide
Add 0.4g and a small amount of cheese flavor and knead. Pour hot water into the jacket of the Ajihomomi mixer, bring the temperature of the mixture to 80°C, apply a vacuum of 35 mmHg, and perform high-speed stirring to heat-melt the mixture to obtain a paste-like mixture. This was filled into a cup and cooled to obtain the desired product of the present invention.

This product was smooth and homogeneous without a youthful taste, had no fishy odor, had good spreading properties when applied to bread, and was similar to commercially available cheese spreads.

Example 8 100g of frozen walleye pollack thawed and ground in a meat grinder was put into a grinder, and while stirring, 3.0g of common salt and 0.2g of dibasic sodium phosphate were added to make a paste. Add 0.01 g of Lipase OF-360 (manufactured by Meito Sangyo), knead and mix, add 25 g of hot butter, switch to high speed stirring, and continue kneading to create a homogeneous mixture. To such a mixture, 0.1 g of proteolytic enzyme pancreatin (manufactured by Difco) is added to a small amount of water and mixed. After all additives have been added, warm water is poured into the jacket of the mashing machine, and the mixture is kneaded and stirred for 30 minutes while maintaining the temperature of the mixture at 45°C. Then, pour cold water instead of hot water into the jacket to bring the temperature of the mixture to 15°C. Separately, three strains of lactic acid bacteria, Streptococcus lacteis, Streptococcus cremoris, and Lactobacillus casei were used.
20g of the culture solution cultured in % skimmed milk powder and 5g of glucose were added, and the mixture was kneaded and stirred for 30 minutes. This mixture is then kept at 15°C for 120 hours to form a paste-like protein material (water-soluble protein content: 38.4
%)was gotten.

Put 120 g of the paste-like protein material into an Ajihomo mixer (manufactured by Tokushu Kikako Co., Ltd., trade name), add 25 g of pre-pulverized natural cheese gouda and 30 g of cream cheese, and add 0.5 g of sodium polyphosphate as a melting agent. Add 0.1 g of sodium tripolyphosphate, 0.4 g of anti-mold agent, and a small amount of cheese flavor and knead. After that, pour hot water into the jacket of the Ajihomo mixer to bring the temperature of the mixture to 80℃.
At the same time, the mixture was kneaded and melted under a vacuum of 25 mmHg with high speed stirring to obtain a very fluid pasty mixture, which was filled into cups and cooled to 10°C to obtain the desired product of the present invention.

This product does not have a youthful taste, is smooth and homogeneous, has no fishy odor, melts in the mouth, and spreads well when applied to bread, and has almost the same physical properties as commercially available cheese spreads. It was something that had.

Claims (1)

[Claims] 1 Add protein-degrading enzymes and/or microorganisms to a mixture of 100 parts by weight of ground fish meat and an animal or vegetable oil source (an amount that gives an oil content of 5 to 100 parts by weight) at a ratio of water-soluble protein to total nitrogen content. is 5~
A paste-like protein material obtained by changing at least the physical properties of the protein contained in fish meat is mixed with a melting agent and mixed with a melting agent of 50-100%.
1. A method for producing a solid or spread-like food, which comprises heating and melting at ℃, stirring, homogenizing, and cooling.