Fibrous food material and process for preparing the same
AssigneeKanegafuchi Kagaku Kogyo Kabushiki Kaisha
InventorsHiroyuki Fujita, Shigeki Ashida, Yoshiaki Taguchi, Masami Sakai
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Abstract
A fibrous food material for use in meat-like products is provided. Also provided is a process for preparing the same, by other than a spinning process, which comprises intermixing a hydrous mixture of 3 to 10 parts of wheat protein and 0 to 7 parts of meat on the solid content ratio with a polysaccharide and common salt, then heating the admixture while stretching in an aqueous salt solution of an alkali metal or an alkaline earth metal.
Claims11
A process for preparing a processed food material of a continuous fibrous structure which comprises intermixing (1) a hydrous mixture containing 50-80% moisture and consisting essentially of 3 to 10 parts by weight of wheat protein and 0 to 7 parts by weight of meat based on the solid content ratio with (2) polysaccharide in an amount of 0.2 to 2.0% by weight of said hydrous mixture and (3) common salt in an amount of 0.5 to 20% by weight of said hydrous mixture, the ratio of said polysaccharide to said common salt being 1:1 to 15;
- forming the resulting admixture into a shape suitable for stretching, the temperature of the admixture throughout the intermixing step and forming step being maintained at 5.degree.-30.degree. C.;
- and then heating said shaped admixture at 85.degree.-98.degree. C. while stretching the same in a 0.5 to 10% aqueous salt solution of an alkali metal or an alkaline earth metal.
Dependencies are inferred from the claim text.