Nippon Suisan Kabushiki Kaisha

Kabushiki Kaisha Kobe Seiko Sho

Taiyo Fishery Co., Ltd.

Ajikan Co. Ltd.

The Japanese Research and Development Association for Extrusion Cooking

Kowa Kougyo Co., Ltd.

Youichi Kammuri

Sumio Kamikawa

Eizoh Nagahisa

Yasuhiko Sasamoto

Kiyohiko Sawa

Takafumi Yamauchi

Nobuyoshi Miyazaki

Fumio Mitsui

Masami Araki

Toshikatsu Takahashi

Shizuya Morimoto

A shark fin analog utilized as a food is produced by heating to dissolve a mixture of gelatin, alginic acid or an alginate or a mannan, and water to form a gelatin sol, spinning the sol through a spinning header onto a rotating roller which has a surface wetted with a coagulation solution of divalent or trivalent metal salt and functions to elongate and tear off pieces of the sol, each piece having the shape of a shark fin with a thin streamlined profile in cross section and washing the pieces with water.

Apparatus for producing a shark fin analog

A shark fin analog utilized as a food is produced by heating to dissolve a mixture of gelatin, alginic acid or na alginate or a mannan, and water to form a gelatin sol, extruding the sol through a spinneret onto a rotating roller which has a surface wetted with a coagulating solution of divalent or trivalent metal salt and functions to elongate and tear off pieces of the sol, each piece having the shape of a shark fin with a thin streamlined profile in cross section, and washing the pieces with water.

Process for producing a shark fin analog

A process for processing and treating raw materials such as marine products comprising of fishes, shellfishes, such as Crustacea and mollusks, and seaweeds or mixtures of said material and an optional mixing additive such as soyprotein, wheat flour and starch by means of a twin-screw extruder. The extrudates obtained by the process have qualities and mouthfeel characteristics different from those of the raw material.

Process for processing and treating raw materials of marine products

A fibrous food product is produced by the steps of: adding salt to fish and/or animal meat; kneading the resulting mixture to prepare a paste; and extruding the paste into an aqueous solution of a protein modifier through a nozzle having fine orifices to produce filaments. By varying the conditions of this process, the food filaments of various textures or mouth feeling can be produced. Further, the filaments can be aggregated in a variety of ways to further increase the variety of textures or mouth feeling and to produce various muscle-like fibrous food products.

Process for producing fibrous food products

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Tokyo, Japan

Youichi Kammuri