Kabushikikaisha Kibun

Kabushiki Kaisha Kyowashokuhin

Kibun Company Limited

Kabushiki Kaisha Kibun Shokuhin

Kabushikikaisha Kyowashokuin

Hisashi Nozaki

Seiya Sakurai

Shuzo Sakuma

Noboru Katoh

Sachio Wakayama

Yasuharu Nakamura

Hiromichi Ochiai

Shiego Sato

Kazumiya Komatsu

Kiyoshi Kitazume

Kikuo Tashima

Masahito Hoashi

Kiyoe Sato

Naboru Katoh

Yuji Sakayori

Takeo Shinada

Mitsugi Ikoma

Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure is further made of a process for producing materials for fish paste products which involves the step of mixing under stirring the ground fish meat thus thawed together with additives with the use of a pin mixer. Disclosure is furthermore made of a process for producing kamaboko which comprises molding the material for fish paste products thus obtained, passing electric current therethrough, thus heating the molded products due to the electrical resistance within the same, subjecting the products to suwari gelation by heating for a definite time and then further heating the same. The method of the present invention is widely usable in the industrial fields with the use of frozen ground fish meats.

Method for thawing frozen ground fish meat

Disclosure is made of a process for producing foamed processed meat foods which comprises mixing meat with sodium chloride under agitation (so-called &ldquo;shio-zuri&rdquo;), foaming the resultant composition by stirring and then molding and heating it, and foamed processed meat foods produced by this process. The processed meat foods of the present invention are characterized by soft and light texture.

Process for preparing foamed meat processed foods

The present invention relates to foodstuffs which are prepared by adding konjak paste having a pH value of 9.0 to 10.3 and relates to the process for preparing the same.

Process of making konjak-added foodstuffs

Konjak-added foodstuffs and process of making

A jelly having flavor and palatability that resemble those of the flesh of fruit, and a process for producing such jelly are disclosed. The jelly has a konjak flour or konjak mannan and fruit juice as main ingredients, and is produced by the steps of adding the juice of fruit to konjak jelly produced by heating and cooling an alkaline konjak paste or to konjak paste at a pH of 9.0-10.3, stirring the ingredients to form a mixture, freezing the mixture, and finally thawing the frozen mixture. This jelly has great economic utility, good keeping quality and is anticipated to fully satisfy the various taste preferences of the people of today who have wide variety of likes and dislikes.

Jelly resembling the flesh of fruit

This invention relates to sponge cake and bread prepared by the addition of konjak jelly, i.e. konjak thickened gel, and baking. The product according to the present invention is resistant to dryness and is capable of retaining moistness for a long period.

Sponge cake and bread containing konjak and method of making

This invention is a process of producing soy bean milk in which soy beans are crushed in an aqueous hot medium and then the crushed soy beans are maintained at a high temperature in the aqueous hot medium. Since crushing soy beans were performed in the aqueous hot medium instead of grinding, the decrease in the protein extraction rate caused by subsequent high temperature-maintaining was able to be prevented, with lipoxidase or both lipoxidase and trypsin inhibitor being substantially deactivated.

Process for producing soy bean milk

Process for producing konjak jelly

A process for producing a fish-paste product comprising continuously charging a starting material based on a minced fish flesh (surimi) into a stirring/mixing machine to shear the starting material, forming the minced flesh extruded from the stirring/mixing machine into a specific shape, and then heating the formed minced flesh. A fish-paste product having excellent gel strength can be produced by this process.

Process for producing fish-paste products

A jelly having flavor and palatability that resemble those of the flesh of fruit, and a process for producing such jelly are disclosed. The jelly has a konjak flour or konjak mannan and fruit juice as main ingredients, and is produced by the steps of heating and cooling an alkaline konjak paste to prepare a konjak jelly, adding the juice of fruit to said konjak jelly, stirring the ingredients to form a mixture, freezing the mixture, and finally thawing the frozen mixture. This jelly has great economic utility, good keeping quality and is anticipated to fully satisfy the various taste preferences of the people of today who have a wide variety of likes and dislikes.

Jelly resembling the flesh of fruit and process for producing the same

Soybean milk from which grassy-smell and trypsin inhibitor have substantially been eliminated is prepared by crushing soybean at a temperature of 85.degree. C. or higher, maintaining the resulting crushed slurry at an elevated temperature, grinding the slurry, removing bean-curd (tofu) refuse from the slurry, and sterilizing the resulting soybean milk in a plate-type sterilizer.

Method of making soybean milk

A fish meat material can undergo gelation by applying pressure thereto without adding any salts such as common salt.

Process for effecting gelation of fish meat material

A fish-paste product colored only on its surface and not in its inner parts is produced by applying a sugar or a sugar-amino acid mixture as a coating onto the surface of a ground fish meat molded product and then heating the molded product thus coated thereby to develop the desired color on the surface thereof.

Method for producing surface-colored fish-paste products and products

The present invention relates to a method of separating fish meat from bone with showering water or an aqueous solutions of alkaline salts, saccharide and/or amino acids thereon. Hitherto the fish meat has been separated from bone in the air, so that the freshness of meat has rapidly deteriorated, but the present invention can prevent such a drawback. When the boiled fish paste is produced by use of fish meat which has been prevented from the deterioration of freshness, it is possible to obtain a boiled fish paste of a higher gel strength, in other words, one of a higher quality having good tooth touch.

Growing community of inventors

Saitama, Japan

Hisashi Nozaki