油封食品、其製造方法及其用途

工研院創新前瞻技術研究計畫

鄭俊昇、范植軒、蔡映瑄、蔡書憲、李士畦、簡全基

提供一種油封食品、其製造方法及其用途。該製造方法包括：將根霉屬（Rhizopus sp）菌株接種於一植物基質中進行發酵作用，以形成一發酵食品，其中該植物基質包括堅果類、豆科植物或其組合；以及將該發酵食品浸漬於一食用油進行油封製程，以形成一油封食品，其中該食用油佔該發酵食品與該食用油總和之比例為30~70重量％，該油封製程之製程時間為5~48天。

An oil confit food, methods of manufacturing and uses thereof are provided. The manufacturing method includes: inoculating a Rhizopus sp strain into a plant matrix for fermentation to form a fermented food, wherein the plant matrix includes nuts, leguminous plants or a combination thereof; and immersing the fermented food in an edible oil to perform a confit process to form an oil confit food, wherein the proportion of the edible oil in the total of the fermented food and the edible oil is 30 to 70％ by weight, and the time of the confit process is 5 to 48 days.