Method for production of protein food products or protein food materials in paste state and method for the production of food products from these materials
Patent 4759933 Issued on July 26, 1988. Estimated Expiration Date: 
August 4, 2006. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
August 4, 2006. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3099562 3826848 Proteinaceous food product Vegetable protein ingredient for Kamaboko products Patent #: 4176202 InventorsApplicationNo. 06/892748 filed on 08/04/1986US Classes:426/7, FERMENTATION PROCESSES426/574, Meat, meat extracts, or meat analog426/643SeafoodExaminersPrimary: Kepplinger, Esther M.Attorney, Agent or FirmInternational ClassesA23C 20/00 (20060101)A23J 1/00 (20060101) A23J 3/00 (20060101) A23J 3/34 (20060101) A23J 1/04 (20060101) A23L 1/0562 (20060101) A23L 1/05 (20060101) A23L 1/187 (20060101) A23L 1/314 (20060101) A23L 1/325 (20060101) Foreign Application Priority Data1982-06-16 JPAbstractProtein 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°~100° C. to form homogeneous mixture and cooling the mixture. | |
