Fuji Oil Company Limited

Tsutomu Katayama

Yoichi Kawasaki

Hitoshi Taniguchi

Susumu Teranishi

Hitoshi Furuta

Takeshi Akasaka

Kumie Ochi

Kazuhiro Onari

Kazumi Nakae

Satomi Fukuda

Yoshiro Ishiwatari

Toyohiko Nakanishi

A process for producing tofu-like food is disclosed, which comprises preparing a mixture containing soybean curd, soybean protein, water, and fats and oils and coagulating the mixture by heating. The resulting tofu-like food has physical properties suitable for cooking in a large quantity as well as pleasant taste and palatability.

Process for producing tofu-like food

A process for producing a meat block-like protein material which comprises preparing a slurry containing a raw protein material, heating the slurry under pressure to force the slurry to flow through a flow path, and continuously releasing the flowing slurry from the downstream end of the flow path into a hollow piece connected to the flow path at one end of the hollow piece and having an inner surface extending across the releasing direction of the slurry and an outlet opening provided at the other end of the hollow piece thereby forming a fibrous protein material and allowing the fibrous material to accumulate and coagulate on the inner surface to form a block or lump of the fibrous protein material so that it continuously or intermittently discharges from the hollow piece through its outlet opening to give the meat block-like protein material.

Process for producing meat block-like protein material

A method for making a simulated tofu product (soy milk curd) comprising mixing soybean protein and fish protein with water and salt and heating the mixture to cause it to coagulate by heat. The simulated tofu product so made has physical properties much similar to the genuine tofu made by the traditional method.

Method for making simulated tofu products

A fibrous protein material prepared by dispersing into an aqueous slurry or paste of protein an emulsion containing oil and water phases, and treating the mixture to give fibrous texture. The emulsion used has an external phase which is the oil phase and may contain a flavoring agent in its water phase.

Protein material and method for the manufacture thereof

The preparation of a fibrous protein product is carried out by heating a slurry of protein material under pressure and expelling the same through an orifice while it is fluidized. The orifice used has an inner diameter within the range of 2.5 to 10 mm over the length of 15 mm or more.

Method for preparing fibrous protein products

A fried tofu product, such as 'aburage', 'ganmodoki', 'aburage casing' and 'jointless aburage casing', is prepared without coagulants normally used in conventional processes for making tofu by forming a kneaded soy proteinaceous material or soy protein dough from a heat coagulable soy protein, shaping the protein dough into a desired shape (e.g., thin sheet, rounded disc, or tubular) and deep frying the shaped material in two successive stages. Egg components and/or edible oils or fats can be incorporated into the protein dough to improve the texture, taste and/or food value of the fried product.

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Izumisano, Japan

Tsutomu Katayama