Kanegafuchi Kagaku Kogyo Kabushiki Kaisha

Toshihiko Nishiyama

Tetsuo Yoshioka

Shigeki Ashida

Takatsugu Yamamoto

Hiroyuki Fujita

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%.

Growing community of inventors

Kyoto, Japan

Toshihiko Nishiyama