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US 6,146,684 AGranted
Process for production of ground fish meat products or their analogues
OwnerNobuhisa Kawanoinventor
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OwnerNobuhisa Kawanoinventor
Estimating the term…
Herein are discolsed a process for production of ground fish meat products or their analogues, using, as the main raw material, non-salt ground fish meat along with a gel of glucomannan hydrate, or a gel of glucomannan hydrate only, and another process for production of ground fish meat products or their analogues, using, as the main raw material, non-salt, well-ground fish meat only, or non-salt, well-ground fish meat and a gel of glucomannan, salt-grinding not being involved in both the processes, and these fish meat products or their analogues being new and different in taste or texture from prior art ground fish meat products like Japanese kamaboko, and also being optionally lowered in calories with the use of an increased proportion of such gel of glucomannan hydrate.
A process for the production of a ground fish meat product, which comprises blending (1) non-salt, well-ground fish meat and, optionally, (2) a gel of mannan hydrate comprising 8-25 parts by weight water per 1 part by weight mannan with (3) other raw food materials, wherein said non-salt, well ground fish meat and, if present, said gel, are the main raw materials in said product, wherein said well-ground fish meat is prepared by grinding fish meat in the absence of salt until a gel strength sufficient for use in a food product without supplementation is obtained.
Dependencies are inferred from the claim text.
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Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof: comminuted, e.g. emulsified, fish…
Food or edible material: processes, compositions, and products: simulated animal flesh
Foods, foodstuffs or non-alcoholic beverages, not otherwise provided for
Technical subjects covered by former uspc cross-reference art collections [xracs] and digests
Term ended 28 Feb 2017 (estimated)
USPTO file history isn’t available for this patent, so only indexed dates are shown.
1. Field of the Invention
The present invention relates to a process for production of ground fish meat products or thier analogues, and more particularly, first, to a process for production of ground fish meat products or their analogues, which comprises using, as the main raw material, non-salt ground fish meat, instead of the conventional salt ground fish meat, along with a gel of glucomannan hydrate, or a gel of glucomannan hydrate alone, and second, to a process for production of ground fish meat products or their analogues, which comprises using, the main raw material, non-salt, well-ground fish meat only, or non-salt, well-ground fish meat and a gel of glucomannan hydrate.
2. Description of Prior Art
The present invention will be further illustrated by the following examples.
(Case of larger ratio of ground fish meat):
Frozen fish meat paste (i.e., surimi) was cut into chips. 100 g of the chips, 8 g of suger, 1 g of sodium glutamate and 1 g of salt (110 g in total) were, while 60 g of ice water being poured, ground together in a food cutter to obtain ground fish meat.