Minaminihon Rakuno Kyodo Kabushiki Kaisha

Kuraray Co., Ltd.

Naoki Yagi

Tarushige Nakaji

Kwang Y Kim

Shuzo Ohyabu

Takeo Akiya

Syuji Kawai

Hiroyuki Akasu

Keiji Matsumura

Syozi Kurosaki

Akiko Miyanaka

Kazuuki Fujisaki

Shunichiro Horio

A process for preparing a heat resistant milk protein having excellent processability which comprises subjecting an aqueous solution or dispersion containing casein and an acidic polysaccharide at pH of 7.5-10.5 and at a temperature of 70.degree. C. or higher for 5 minutes or more, forming the resultant into a desired shape, and soaking in an aqueous solution containing multivalent metallic compound in an amount of 10 mM or more as a multivalent metal.

Process for preparing heat resistant milk protein having good

A process for preparing a milk protein resistent to acids and bases which comprises subjecting an aqueous solution or dispersion containing casein and 0.5-30 parts of an acidic polysaccharide per 100 parts of casein at pH of 7.3-10.5 and at a temperature of 70.degree. C. or higher for 3 minutes or more. When the heat treatment is carried out in the presence of calcium or magnesium ion in an amount of up to 1.4 parts by weight per 100 parts of casein, thickening activity of the milk protein is further improved.

Process for preparing milk protein resistant to acids and bases

A process for producing gluten having high solubility which comprises heating an aqueous acidic solution of gluten and one or more proteins selected from the group consisting of albumins and globulins in an amount of one half or less of that of gluten under acidic conditions and then, after cooling, neutralizing the solution, if necessary.

Process for producing gluten having high solubility

An acid-resisting whipping cream powder which comprises sodium or calcium caseinate, a vehicle, a fat or oil, an acetylated monoglyceride and a cyclic phosphate and/or a polymer material. The acid-resisting whipping cream powder is easily reconstituted and incorporated with gas by whipping even under an acidic condition to give a whipped cream of rich volume. The cream powder is produced by dispersing or dissolving the caseinate and the vehicle in water or a liquid medium suitable for food and drink, adding thereto the fat or oil and the acetylated monoglyceride, emulsifying the mixture, adding thereto the cyclic phosphate and/or the polymer material, homogenizing the mixture and then spray-drying the homogenized mixture.

Acid-resisting whipping cream powder and process for producing the same

There is disclosed a formed food product of microfibrillar protein comprising a bundle of microfibrillar protein having a diameter of fiber of 10.mu. or less and a high heat resistance (A) and a microfibrillar protein having a diameter of fiber of 10.mu. or less and a low heat resistance (B) and optionally one or more fillers and/or other additives, which has similar structure and texture to those of cooked natural meats and has excellent stability to hot water cooking, excellent shape retention and good texture, and hence is useful as an artificial meat product.

Formed food product of microfibrillar protein and process for the

A fibrous milk protein product having a high tensile elongation (115 to 380%) and an excellent stability to hot water cooking (tolerant to treatment in hot water of 135.degree. C. for 4 minutes) which is produced by forming the starting milk protein into a fibrous composition and then treating the fibrous composition in an aqueous solution containing at least one of sodium, potassium and calcium salts and also an aldehyde type crosslinking agent having a ratio of molecular weight (M) to number of aldehyde groups (n) of 120 to 360 (e.g. lactose) at a pH of 2.5 to 6.5 and at 100.degree. to 140.degree. C. for 20 minutes to 3 hours.

Process for producing a fibrous milk protein product

A process for producing a meat-simulating, fibrous high-protein food from a starting milk material such as a milk, a skim milk, a casein or the like, which comprises the steps of (1) converting the starting milk material into a fibrous composition by a known method such as gelling the starting milk material and applying a stress to the resulting gel composition; (2) after or during the conversion step, prestabilizing the resulting fibrous composition in an acidic bath of pH 0 to 5 containing 0.5 to 25% by weight of one or more specific acidic compounds for 10 seconds to 5 minutes; and then (3) actually stabilizing the resultant fibrous composition in a saline bath of pH 2.5 to 6.5 containing at least one salt selected from a potassium salt, a sodium salt or a calcium salt in an amount of 0.3 to 6 gram equivalents/L as the total cation concentration of the bath, at 90.degree. to 130.degree. C. for 20 minutes to 3 hours.

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Suita, Japan

Naoki Yagi