Patents Assigned to Aoba Kasei Kabushiki Kaisha
  • Process for producing a kneaded meat
    Patent number: 7060310
    Abstract: Disclosed is an inhibitory agent for, kneaded meat and process for producing fish and meat paste products, especially, kamabokos, and fish sausages. The inhibitory agent comprises (i) a member selected from sorbitol, trehalose, mixture thereof, and another saccharide(s) containing sorbitol and/or trehalose; and (ii) a pH-controlling agent which adjusts a kneaded meat to an alkaline pH. The agent effectively inhibits the protein denaturation of kneaded meat, and fish- and meat-paste products without using phosphate.
    Type: Grant
    Filed: August 25, 2003
    Date of Patent: June 13, 2006
    Assignees: Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenyuojo, Aoba Kasei Kabushiki Kaisha
    Inventors: Teruo Kowata, Mitsutake Sato, Takeo Shimomura, Masami Yamashita
  • Inhibitory agent for protein denaturation, kneaded meat with suppressed freezing-denaturation, process thereof, and process of fish and meat paste products
    Patent number: 6641853
    Abstract: Disclosed is an inhibitory agent for kneaded meat and process for producing fish and meat paste products, especially, kamabokos, and fish sausages. The inhibitory agent comprises (i) a member selected from sorbitol, trehalose, mixture thereof, and another saccharide(s) containing sorbitol and/or trehalose; and (ii) a pH-controlling agent which adjusts a kneaded meat to an alkaline pH. The agent effectively inhibits the protein denaturation of kneaded meat, and fish- and meat-paste products without using a phosphate.
    Type: Grant
    Filed: January 10, 2000
    Date of Patent: November 4, 2003
    Assignees: Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenyuojo, Aoba Kasei Kabushiki Kaisha
    Inventors: Teruo Kowata, Mitsutake Sato, Takeo Shimomura, Masami Yamashita