Abstract: A marinate composition and process for treating meats of all types that tenderizes the meat and provides the cooked meat with a weight gain relative to the raw, uncooked meat. The invention marinate composition includes isolated soya protein, sodium tripolyphosphate, water and, optionally, spices and condiments. The process includes tumbling or massaging the meat in the marinate composition.

Abstract: Novel C-Gel food products comprising an aqueous gelatin kappa carrageenan matrix and a dispersed food product selected from the groups consisting of meat, seafood, vegetable, fruit, synthetic protein fiber, chocolate and mixtures thereof, in which the gelatin and carrageenan are present as a structurally firm continuous aqueous carrageenan/gelatin phase matrix at refrigeration temperature.

Abstract: A high protein nutritive food characterized in that the food has a protein content of 40 to 85 wt. % (based on solids) and is prepared from a dough by heating the dough at a reduced pressure until the dough is dried to a water content of not higher than about 3 wt. %. The dough is made from a protein ingredient containing vegetable protein alone or in combination with animal protein, cereal flour or potato powder and water.

Abstract: The invention provides a process for producing marbled meat, which comprises dissolving protein in water, heating the protein solution at a higher temperature than a protein denaturation temperature, adding fat to the solution to emulsify the fat, cooling the obtained emulsion to a cold storage temperature of meat, and injecting the cold emulsion into the meat, and freezing to obtain gelled protein.

Abstract: The invention provides a low calorie meat product and a process for producing the product, which comprises dissolving protein in water, heating the protein solution at a higher temperature than that of protein denaturation, cooling the protein solution to a storage temperature of meat to obtain cold emulsion, injecting the cold emulsion into meat, and freezing the meat to obtain gelled protein.

Abstract: A flavored imitation meat protein material having a fibrous structure is produced by cooking an aqueous mixture of a protein raw material, a flavor material and optionally egg white with a twin-screw extruder and extruding through a die with the expansion of the extruded material. A fried product obtained from the flavored imitation meat protein material is also disclosed.

Abstract: The forming of simulated crustacean meat includes the steps of:a) forming a mixture D of the following components:1) surimi paste A2) pieces B of cooked surimi paste3) pieces C of a mixture of surimi paste, starch, protein, and konnyaku powder, the mixture having been gelled, frozen, thawed and then shredded, andb) cooking the mixture D in a crustacean-shaped mold cavity to set.

Abstract: The present invention provides a process for producing protein food materials which comprises heating a solution containing whey protein as the major component, and freezing the solution in a stationary state to obtain textured protein food materials.

Abstract: Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an edible algin-like coagulant is formed in a mixing chamber (11,12); a liquified lipid is added to form a gel-like algin/water/lipid emulsion; and, the emulsion is deposited in discrete quantities (30) into a metal ion bath (29) causing the emulsion to "set" in a lipid pellet integral and solid throughout its entire structure. The lipid pellets may be packaged for delivery to points of consumption and/or admixed with other feed materials to form nutritive animal feed rations. Small amounts of ammonia and/or bentonite may be added to the aqueous mixture to increase the lipid adsorptive capacity thereof.

Abstract: A novel foodstuff is produced by reacting a milk-coagulating enzyme which is produced by a milk-coagulating enzyme-producing microorganism belonging to genus Aspergillus, genus Mucor, or genus Rhizopus and which exhibits a milk-coagulating activity (A) and a protease activity (B) such that the ratio of (A)/(B) is larger than 0.1, with soymilk thereby inducing coagulation, and collecting a resulting coagulated material. The novel foodstuffs produced have the benefit of lacking the bitterness and astringency common to soybean, abounds in emulsifying activity, exhibit a high water-retention property, and are smoothly agreeable to the taste. Thus, they have extensive utility as substitutes for raw materials in conventional processed foods. They are especially suitable for use as raw materials for emulsifiable foods.

Abstract: The preparation of a shrimp-like product, which includes: providing a surimi paste; providing an aqueous mixture B in paste form which contains both glucomannan and carrageenan, and protein and starch; forming a mixture C which contains the paste and the aqueous mixture B; extruding the mixture C to form an extrudate, cutting the extrudate to form pieces; and contacting the pieces with hot water for a time between 1 and 30 minutes to cook the pieces, and thereafter with cold water to thereby form gelled product pieces.

Abstract: An edible body composed of a cellulose having a crystal form of cellulose II, which is regenerated from an aqueous solution of an alkali metal hydroxide, and at least one guest component selected from polypeptides and edible polysaccharides. The cellulose II or a homogeneous mixture of the cellulose II and polysaccharide is present in the form of a sea component or a continuous phase in an amount of at least 10% based on the edible body.

Abstract: A soybeam milk coagulant containing water-soluble calcium from juices of vegetables of high calcium content provides soybean curd having improved flavor, taste, and enriched nutritives.

Abstract: A fiber-containing product based on seeds of leguminous plants comprises the cell wall ingredients of the seed, said ingredients being isolated upon previous removal of the seed coat. The product is prepared by whole seeds of leguminous plants being shelled to remove the cellulose-containing seed coat and being rinsed and steamed for bacteriological reasons are wet-ground to open the plant cells and to dissolve or suspend the starch particles, proteins, and soluble components contained in the plant cells; whereafter proteins, salts, soluble ingredients, and starch particles are removed as a filtrate through a filtration on a centrifugal sieve followed by a washing, filtration, and pressing of the resulting filter cake to increase the dry matter content before the filter cake is rasped and dried. The fiber product can be used when preparing e.g.

Abstract: A process for producing tofu-like food is disclosed, which comprises preparing a mixture containing soybean curd, soybean protein, water, and fats and oils and coagulating the mixture by heating. The resulting tofu-like food has physical properties suitable for cooking in a large quantity as well as pleasant taste and palatability.

Abstract: A textured proteinaceous food having a unique texture which is obtained in such a manner that a domestic animal meat or a marine animal meat or a minced meat of such animal is heated so as to gel to such an extent that the meat material does not lose its binding capacity, and the proteinaceous material in this gel state is force-extruded under pressure from a die having a predetermined configuration and a predetermined number of orifices. It is possible to obtain products having various kinds of cross-sectional pattern such as a honeycomb pattern and a rose-like pattern by employing appropriate dies.

Abstract: A method of producing a texturized material of a marine product from the "surimi" of the same. It comprises the step of feeding to a twin-screw extruder at least one of the following materials; the material prepared by heat-treatment of the "surimi", the material prepared by addition and mixing of suitable subordinate raw material to and into the "surimi" and subsequent heat-treatment of the resulting mixture, the material prepared by drying, for dehydration, of the "surimi" to make the water content thereof not greater than 70% and the material prepared by gelation of the "surimi" through the setting of the same. It further comprises the steps of treating the at least one material under pressures of 1 to 50 kg/cm.sup.2 and temperatures of 100.degree. to 200.degree. C., by means of the twin-screw extruder, thereby processing it into a texturized material.

Abstract: A shark fin analog utilized as a food is produced by heating to dissolve a mixture of gelatin, alginic acid or na alginate or a mannan, and water to form a gelatin sol, extruding the sol through a spinneret onto a rotating roller which has a surface wetted with a coagulating solution of divalent or trivalent metal salt and functions to elongate and tear off pieces of the sol, each piece having the shape of a shark fin with a thin streamlined profile in cross section, and washing the pieces with water.

Abstract: Thermo-irreversible aqueous gels are prepared by subjecting a gellable combination of xanthan gum and a glucomannan gum, preferably from the corms of an Amorphophallus species at a pH above 6 to a heat treatment under conditions of temperature and time to cause the gel to become thermo irreversible. The pH is preferably between 6 and 10 and more especially between 6 and 8. The preferred ratio of xanthan gum to glucomannan is in the range of from 5:95 to 95:5, more especially 1:10 to 10:1 and the preferred concentration of xanthan gum and glucomannan in the aqueous phase is 0.02% to 6%, more preferably 0.5 to 4%, by weight. The thermo irreversible gels of the invention, with the inclusion of food materials, such as minced meat, fruit and vegetables, simulate the texture of natural meat offals and other food structures.

Abstract: Method of preparing a fibrous xanthan gum-protein complex which retains its fibrous texture under prolonged storage conditions.

Abstract: Fibrous particles resembling torn flakes of meat are prepared by mixing, kneading and beating an aqueous solution of soluble alginate and protein and/or starch with aqueous polyvalent cation gelling agent solution. The fibrous particles are typically mixed with meat paste and then shaped and cooked to produce a meat analog product having predetermined shape.

Abstract: Processed meat products comprising a thermally treated, uniform mixture of a meat and a konjac mannan gel. The konjac mannan gel is obtained by steaming a sol of konjac mannan gel. The meat product has a reduced calorific value and a high content of fibers derived from the konjac mannan gel. The meat product is rather tender and has a good feeling upon eating without involving slipness. A method for making such meat products is also described.

Abstract: A fish product is produced by heating, in a mold cavity, a mixture of fish paste and pieces of gelled fish paste, the cavity being vented to the exterior allows the mix to expand via the vent during such heating, to produce a simulated crustacean form. The gelled pieces may be acid treated prior to mixing with fish paste, and the molded product further processed, so that the final product has a simulated crustacean bite texture.

Abstract: A low-fat food with decreased amounts of animal fat or other types of fat containing a hot-melt type gal dispersed in the food tissue, wherein the amount of the gel to the food tissue at temperature below the melting point of the gel is in the range of about 1 to about 25 weight percent. These low-fat foods with low caloric and cholesterol levels have a juicy and heterogeneous mouthfeel like that of high-fat foods because the gel contained melts during cooking, giving moderately thick texture and agreeable taste.

Abstract: A method is disclosed for continuously manufacturing individually wrapped, single slice, firm bodied meat products formed of a viscous heat settable non-syneresing meat emulsion which contains a heat-settable starch.

Abstract: The invention relates to foods that contain both sucrose polyesters and vegetable proteins. The foods are effective in reducing blood plasma cholesterol levels. In particular, the invention is a fat-containing and protein-containing food composition comprising fat ingredients, protein ingredients, and non-fat and non-protein ingredients; wherein at least 1 gram per serving of the total fat consists essentially of a sucrose fatty acid ester having at least 4 fatty acid ester groups, each fatty acid having from about 8 to about 22 carbon atoms; and wherein at least 1.5 grams per serving (by protein content ) of the total protein comprises vegetable protein.The invention is also a method for lowering plasma cholesterol levels comprising administering to a human susceptible to or afflicted with hypercholesterolemia the present food compositions, wherein the compositions are administered to provide at least about 0.

Abstract: A process for preparing a paste product which comprises mixing a heat gellable protein paste with an acidic paste in a low degree of homogeneity and heating to gelatinize the resulting mixture. A mixing-molding apparatus used for the preparation of the paste product is also disclosed.

Abstract: Shelf-stable acidic food dressings having a pH of less than 4.1 comprising an acidic food dressing vehicle and fibrous xanthan gum-protein complexes which retain their firm fibrous texture under prolonged storage conditions. Also disclosed are methods for preparing dressings.

Abstract: Protein food products or protein food materials in paste state are prepared by grinding the fish meat and treating the fish meat with proteolytic enzymes and/or protein digesting micro-organisms during and/or after grinding to change the properties of the protein contained in the fish meat to reduce or lose the gel forming ability of the protein contained in the fish meat, and food products in solid or spread are prepared by mixing animal and/or vegetable fats and/or oil sources and melting agents to the protein food materials in paste state, agitating the resulting mixture while heating to 50.degree..about.100.degree. C. to form homogeneous mixture and cooling the mixture.

Abstract: The invention relates to a composite meat product consisting of meat parts which are bonded to each other by means of a gel consisting essentially of fibrin.The invention relates further to a method for the manufacture of composite meat products in which raw meat parts are mixed with a solution containing fibrinogen in a concentration of at least 10 mg/ml and a catalytic quantity of thrombin, the mixture is given a desired shape and is kept in said shape until the raw meat parts are bonded to each other.

Abstract: Prawn-like food which exhibits a texture closely similar to that of prawns is prepared by adding foamed food starch material optionally containing protein to salted ground fish meat and molding the obtained mixture followed by heating.

Abstract: A process for preparing a heat resistant milk protein having excellent processability which comprises subjecting an aqueous solution or dispersion containing casein and an acidic polysaccharide at pH of 7.5-10.5 and at a temperature of 70.degree. C. or higher for 5 minutes or more, forming the resultant into a desired shape, and soaking in an aqueous solution containing multivalent metallic compound in an amount of 10 mM or more as a multivalent metal.

Abstract: Blends of low-acetyl gellan gum with xanthan gum and locust bean gum are described. The combination of xanthan gum/locust bean gum modifies the brittleness of the gellan gum gel and provides a useful range and diversity of gel textures which find particular utility in gelled food formulations. In place of locust bean gum, konjak, tara, or Cassia gums may be used.

Abstract: This invention relates to a shelf-stable sauce containing acidified texture protein. Protein extrudate is acidified and the acid is then removed to minimize added anion levels in the protein without materially, affecting its lowered pH. The acidified extrudate is then mixed with a binder and heatset to form an analog, the analog is mixed with sauce and the pH of sauce and meat analog equilibrated to less than 4.6 within 48 hours.

Abstract: Structured meat products, particularly structured raw meat products, are prepared by mixing comminuted meat or trimmings with powdered sodium alginate and powdered calcium carbonate. A slow release acid, such as glucono-delta-lactone, citric acid, lactic acid and the like, can also be added. The slow hydrolysis of the powdered form of such acids slowly lowers the pH of the meat to improve its flavor, but still ultimately produces enough hydrogen ions to stimulate the release of sufficient calcium ions from the calcium salt to accelerate formation of an algin/calcium gel. In either case, after being formed into the desired shape, the meat is stored, usually under refrigeration, from about one to four days to allow the algin/calcium gel to set. Thereafter, the resulting structured meat product can be conveniently portioned, packaged and marketed as a refrigerated raw meat product, a frozen raw meat product, or precooked and marketed refrigerated or frozen.

Abstract: Edible sauce and gravy compositions are formulated incorporating as an essential ingredient a combination of rice starch and carob-bean flour, to give the compositions desirable thickness, smoothness and stability characteristics. A method for preparing such compositions is disclosed. A process for preparing already-cooked, packaged, meat or fish-in-sauce type food products utilizing the formulated sauce and gravy compositions is also disclosed.

Abstract: A method of producing a paste product like lobster's meat is disclosed which comprises dividing finely paste product, which product has been already coagulated by heating; mixing said divided product with protein mixture and molding the resulting mixture, the mixing and/or molding procedure being carried out under reduced pressure; and then heating the molded product. The thus obtained paste product like lobster's meat according to the present invention has moderately hard flesh, and during chewing, an elastic and pleasant mouth feel is obtained as if eating natural lobster's meat.

Abstract: The invention disclosed herein provides a process for preserving frozen seafood such as comminuted crab meat, fish and shellfish without requiring the use of sodium tripolyphosphate, which comprises adding to processed seafood prior to freezing from about 0.001% to about 1.0% by weight, based on the seafood, of a Xanthomonas hydrophilic colloid such as Xanthan gum. The seafood so treated exhibits reduced cold storage deterioration and improved retention of natural moisture.

Abstract: Disclosed are fabricated seafoods, such as analogue shrimp meats, and their methods of preparation. A fish paste is provided comprising about 60% to 95% surimi, 0% to 5% starch, 0% to 25% water and 0% to 4% vegetable or marine oil. The paste is blended without aeration and kept at less than 10.degree. C. The paste is extruded as a rope to a first heating zone to heat set the exterior to form a skin. The rope is then fed to an in-line static mixture, preferably free floating, to texturize the still soft rope core. The textured rope is then heated again to firm the texturized core. The rope is then shaped into pieces of predetermined size and shape and then coagulated by heat application thereto. The fabricated seafoods so prepared are characterized by the "bite," an aligned or braided fibrous interior, and the skin of real shrimp.

Abstract: A method for producing a simulated ground meat analog from tofu is disclosed. The analog is produced by adjusting the pH value of a soy milk to range between 5.6 and 6.2; coagulating the pH adjusted soy milk to form tofu; pressing and dehydrating the tofu to obtain a solids content range between 35 and 50%; shaping the pressed tofu into a form similar to ground meat; and thereafter heating the shaped pressed tofu.

Abstract: A flavoring composition with charred meaty notes is prepared by subjecting a film of fat or oil to temperatures within the range of 150.degree. C. to 475.degree. C. in the presence of oxygen for an effective period of time, followed by collecting the fat or oil.

Abstract: Methods and compositions are disclosed relating to fibers formed from xanthan gum and various protein sources such as soy protein, egg protein and casein, as well as simulated meat compositions utilizing such fibers.

Abstract: Gellan gum food gels are formed without first going through a heating and cooling cycle.

Abstract: A meat analog is provided having a protein-gum-starch matrix providing desirable textural properties approaching all-meat products.

Abstract: Extruded shrimp analogs are prepared from a vegetable protein and high amylose starch based composition which is in oriented fibrous form and wherein the amylose fraction is complexed with a lipid.

Abstract: A porous food product is prepared by mixing sodium alginate and a calcium compound with ground fish or meat, heating the mixture, introducing a pressurized gas and an acid into the mixture, the acid liberating calcium ions from the calcium compound to cause the sodium alginate to form a gel which confers a porous structure on the product, and reducing the pressure to liberate gas and form gas bubbles in the product.

Abstract: Methods and compositions relating to dairy whey protein-xanthan gum fibers and simulated meat products are disclosed.

Abstract: An integrally shaped fish product is described. The fish product comprises comminuted fish protein essentially homogeneously dispersed in a gelled matrix binder formed by admixture of water with crosslinked and pregelatinized starch. The fish product retains its shape and integrity despite having less than 40 mg of sodium per 100 grams.

Abstract: A Vienna sausage analog having desirable textural properties is formed from a dispersion of a fat release emulsion phase in a continuous matrix phase, wherein the continuous matrix phase comprises a heat coagulable protein, locust bean or xanthan gum and a particulate unmodified waxy maize starch of branched chain amylopectin polymers.

Abstract: Fibrous proteinaceous material useful in the formation of shrimp or crabmeat analog products is prepared by extruding an aqueous solution containing both protein and alginate into a series of two gelling baths, in the first of which gelling baths a high gelling agent cation concentration is maintained which is adapted to readily form a stable surface film on the extrudate, and in the second of such gelling baths, a gelling agent cation concentration lower than that employed in the first gelling bath is employed and for a time sufficient to permit diffusion of the gelling agent cation throughout the extrudate, and recovering, freezing and thawing the extrudate.