Snow Brand Milk Products Co., Ltd.

Seiichiro Igarashi

Toru Doi

Hiroshi Niki

Eiki Deya

Hiromichi Hayashi

Kenkichi Ahiko

Toshiro Kanauchi

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

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

This invention relates to a method of manufacturing fish meat powder which, on being blended with suitable amounts of water and table salt, exhibits the same degree of ability to make KAMABOKO as fresh fish meat and which is capable of retaining the ability to make KAMABOKO for a long period of time.

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Tokorozawa, Japan

Seiichiro Igarashi