Kanegafuchi Kagaku Kogyo Kabushiki Kaisha

Shigeki Ashida

Hiroyuki Fujita

Tetsuo Yoshioka

Takatsugu Yamamoto

Yoshiaki Taguchi

Masami Sakai

Toshihiko Nishiyama

A process for preparing foodstuff having continuous fiber structure which involves forming a wet mixture by adding meat stuff and/or other foods to wheat gluten alone or to a mixture of wheat gluten with other vegetable proteins, stretching the wet mixture, and heating the wet mixture in a high-temperature dry atmosphere, wherein steam is mixed with air alone or with a mixture of air and an inert gas, and the relative humidity is maintained within the range of 75 to less than 100%.

Process for preparing foodstuff having fiber structure

A fibrous food material for use in meat-like products is provided. Also provided is a process for preparing the same, by other than a spinning process, which comprises intermixing a hydrous mixture of 3 to 10 parts of wheat protein and 0 to 7 parts of meat on the solid content ratio with a polysaccharide and common salt, then heating the admixture while stretching in an aqueous salt solution of an alkali metal or an alkaline earth metal.

Fibrous food material and process for preparing the same

Growing community of inventors

Takasago, Japan

Shigeki Ashida