Chlorine Engineers Corp., Ltd.

Ajikan Co. Ltd.

Ahjikan Co., Ltd.

Kun Chemical Engineers

Hideaki Hosaka

Kiyotaka Aoki

Setuya Kuri

Motoharu Tachikawa

Noboru Nakatani

Yasumitsu Hamazaki

Koichi Shimaoka

In a method and apparatus for continoulsy producing a heated roll-shaped food, a horizontal type of cylindrical or bell-shaped heating drum is rotated and heated while coated with a scorch-retarding oil film on the inner peripheral surface thereof and raw material is poured onto the inner peripheral surface thereof. The raw material is heated while spreading out on the inner peripheral surface of the heating drum with aid of fluidity of the raw material and the rotation of the drum. The heated raw material swells up along the inner peripheral surface of the heating drum, and is exfoliated from the inner peripheral surface due to its weight and reversed at a head edge portion thereof. Thereafter, the exfoliated and reversed tip edge portion of the gelled raw material is overlaid over a portion of the raw material which continuously swelling up to thereby form a core of the overlaid portions of the raw material and the continuously swelling raw material is rolled up around the overlaid portions serving as the core by means of its weight and an angular moment which is applied to the overlaid portions of the raw material due to the rotation of the heating drum. Finally, a roll-shaped product is taken out from a tip portion side of the heating drum. All of the above steps are continuously carried out.

Continuously heat-cooking and shaping method for food

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.

Method of producing a texturized material of a marine product from

A low temperature food drying process dries foods to the substantially absolutely dry state without deterioration by using a low humidity drying gas. This process comprises, in combination, the steps of (a) contacting a food with a low humidity drying gas having a dew point of -75.degree. to 0.degree. C., to dry the food at a temperature less than 60.degree. C., (b) passing the water-containing gas discharged from the step (a) through an adsorbing bed capable of adsorbing water preferentially to effect dehumidification of the discharged wet gas to a low humidity drying gas having a dew point of -75.degree. to 0.degree. C., (c) recycling the so regenerated low humidity gas having a dew point of -75.degree. to 0.degree. C. to the step (a) and using the regenerated gas for drying again, and (d) regenerating the adsorbing bed in which water has been adsorbed, whereby the food is dried to the substantially absolutely dry state.

Low temperature food drying process

Growing community of inventors

Fukuyama, Japan

Hideaki Hosaka