The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Aug. 21, 1979
Filed:
Jan. 17, 1977
Syuji Kawai, Kurashiki, JP;
Shuzo Ohyabu, Kurashiki, JP;
Takeo Akiya, Takatsuki, JP;
Shunichiro Horio, Hirakata, JP;
Naoki Yagi, Suita, JP;
Kwang Y Kim, Habikino, JP;
Tarushige Nakaji, Yao, JP;
Kuraray Co., Ltd., BOTH OF, JP;
Minaminihon Rakuno Kyodo Kabushiki Kaisha, BOTH OF, JP;
Abstract
A process for producing a meat-simulating, fibrous high-protein food from a starting milk material such as a milk, a skim milk, a casein or the like, which comprises the steps of (1) converting the starting milk material into a fibrous composition by a known method such as gelling the starting milk material and applying a stress to the resulting gel composition; (2) after or during the conversion step, prestabilizing the resulting fibrous composition in an acidic bath of pH 0 to 5 containing 0.5 to 25% by weight of one or more specific acidic compounds for 10 seconds to 5 minutes; and then (3) actually stabilizing the resultant fibrous composition in a saline bath of pH 2.5 to 6.5 containing at least one salt selected from a potassium salt, a sodium salt or a calcium salt in an amount of 0.3 to 6 gram equivalents/L as the total cation concentration of the bath, at 90.degree. to 130.degree. C. for 20 minutes to 3 hours.