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AssigneesKuraray Co., Ltd., Minaminihon Rakuno Kyodo Kabushiki Kaisha
InventorsSyuji Kawai, Shuzo Ohyabu, Takeo Akiya, Shunichiro Horio, Naoki Yagi, Kwang Y. Kim, Tarushige Nakaji
Estimating the term…
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.
A process for producing a fibrous high protein product, which comprises the steps of (1) converting a solution comprising a milk protein into a fibrous product, (2) after or during the conversion step, prestabilizing the resulting fibrous product in an acidic bath of pH 0 to 5 containing 0.5 to 25% of an acidic compound selected from the group consisting of acetic acid, sulfuric acid, and phytic acid, or admixtures thereof for at least 10 seconds;
Dependencies are inferred from the claim text.