Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1988-08-22
1990-04-24
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426516, 426643, A23L 1325
Patent
active
049199595
ABSTRACT:
A method of producing a texturized material of a marine product from the "surimi" of the same. It comprises the step of feeding to a twin-screw extruder at least one of the following materials; the material prepared by heat-treatment of the "surimi", the material prepared by addition and mixing of suitable subordinate raw material to and into the "surimi" and subsequent heat-treatment of the resulting mixture, the material prepared by drying, for dehydration, of the "surimi" to make the water content thereof not greater than 70% and the material prepared by gelation of the "surimi" through the setting of the same. It further comprises the steps of treating the at least one material under pressures of 1 to 50 kg/cm.sup.2 and temperatures of 100.degree. to 200.degree. C., by means of the twin-screw extruder, thereby processing it into a texturized material.
REFERENCES:
patent: 4439456 (1984-03-01), Kammuri et al.
patent: 4579741 (1986-04-01), Hanson et al.
patent: 4816278 (1989-03-01), Sasamoto et al.
Takeshi Sano et al., Contribution of Tropomyosin to Fish Muscle Gel Characteristics, Journal of Food Science, vol. 54, No. 2, 1989, pp. 258-264, 279.
E. G. Bligh et al., Chemical and Physical Characteristics of Lightly Salted Minced Cod, (Gadus morhua), Journal of Food Science, vol. 51, No. 1, 1986, pp. 76-78.
Aoki Kiyotaka
Hosaka Hideaki
Nakatani Noboru
Shimaoka Koichi
Ajikan Co. Ltd.
Callahan Celine T.
Czaja Donald E.
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