Ajinomoto Co., Ltd.

Ajinomoto General Foods Protein, Inc.

Shigeru Toba

Takeshi Nishinomiya

Shundo Harada

Hirono Yoshida

Yoshio Ogata

Masao Toshima

Yaeko Mitsuura

Ryoji Nakamura

Takehiko Tokita

Mitsuru Shirai

Takahiko Soeda

Mariko Kawabe

Fumihiko Sano

Katsutoshi Okamura

The invention relates to a method of preparing cooked rice, comprising steaming raw rice having a water content of less than 30% by weight and then boiling the steamed rice, to cooked rice prepared according to the present method, and to cooked rice types comprising the cooked rice.

Method for preparing cooked rice

Meat-like foodstuffs are prepared in a process which comprises mixing an oil-in-water type emulsion having compression oil-releasing ratio of at least 15% with fibrous proteins, such as soy bean, and binders. The resulting mixture is molded and heated to produce a foodstuff having a juicy feeling and closely resembling natural meat.

Process for the production of meat-like foodstuffs

A konjak mannan-containing reversible gel comprising konjak mannan and xanthane gum and free of any alkali agent for solidifying konjak mannan and a process for producing the reversible gel and a foodstuff containing the reversible gel.

Konjak mannan-containing reversible gel

A process for preparing an oriented fibrous protein product which comprises holding a flowable mixture of protein-containing materials in an injection machine and then injecting said flowable mixture through a nozzle at ram pressures between 500 and 3000 kg/cm.sup.2 into an environment at substantially atmospheric pressure or into a mold.

Process for preparing fibrous protein food products

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Yokohama, Japan

Shigeru Toba