Snow Brand Milk Products Co., Ltd.

Anritsu Electric Co., Ltd.

Hiromichi Hayashi

Eiki Deya

Hiroshi Niki

Toru Doi

Kenkichi Ahiko

Seiichiro Igarashi

Makoto Handa

Tomoshige Hori

Shinichi Taneya

Masatoshi Kako

Keiji Hanzawa

Yoshiyuki Takahashi

Nobuyoshi Suga

Tojo Kato

Toshimaro Sone

Tuneo Katou

Disclosed is a method for measuring changes in a physical property of a liquid or semisolid material which comprises placing a thin metal wire in the material; passing an electric current through the thin metal wire in such a way that the temperature difference between the material and the thin metal wire is kept constant; measuring the intensity of the electric current; and calculating the heat transfer coefficient at the surface of the thin metal wire on the basis of the measured intensity of the electric current and thereby detecting changes in a physical property of the material. This method makes it possible to detect, for example, changes in the coefficient of kinematic viscosity of a food having the form of a gel or changes in the condition of thrombus formation in a blood vessel.

Method for measuring changes in a physical property of liquid and

Surimi suitable for the production of Kamaboko (fish meat jelly) can be obtained at high yield by compounding (1) a salt-soluble protein fraction prepared by mincing fish meat taken from raw fish into a sol-form, water-washing the resulting sol and dewatering and then subjecting the same to a salt-solution treatment, with (2) heat-denaturated water-soluble protein fractions prepared by heating to coagulation water-soluble protein fractions leached out in the water-wash and salt-solution treatment.

Process for producing surimi

A method for preparing a fish meat powder capable of forming KAMABOKO is disclosed. The method involves forming a slurry of fish meat in a neutral buffer solution containing divalent metal ions and polyvalent weak-acid anions. The anions are present in an amount sufficient to sequester the metal ions. The slurry is converted to a fish meat powder by spray-drying.

Method of preparing fish meat powder having kamaboko-forming property

The fish meat slurry which is obtained by finely mincing fresh fish meat or frozen ground fish meat (frozen SURIMI) in conjunction with a water-soluble protein and converting the resulting blend into the form of slurry has viscosity low enough to be easily spray dried into fish meat powder.

Method for the production of fish meat powder retaining functional

A method is disclosed for preparing a fish meat powder from a low viscosity slurry by spray-drying. An acid which decomposes or volatilizes at the spray-drying temperature is added to the slurry to lower the viscosity.

Method of preparing fish meat powder having KAMABOKO-forming property

Power material adapted to be used in combination with a powder material manufacturing apparatus having a substantially vertical passage for passing manufactured powder material downwardly therethrough, said sampling device including a rotatable disc having a portion projecting into the vertical passage so that a part of the powder material passing through the passage is deposited on the disc and taken out the passage through rotation of the disc.

Powder material sampling device

A feed material is introduced into a pressure-kneading portion of a kneader with a slightly insufficient water content, wherein the remaining water is added and the material is kneaded to be delivered from the kneader as having a predetermined water content, and concurrently the water content of the kneaded material being delivered is continuously measured near the exit of said kneader and the amount of water to be added to the pressure-kneading portion is controlled according to the measured water content, whereby the water content in the kneaded material is maintained constant.

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Sapporo, Japan

Hiromichi Hayashi