US3922372A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for the production of fish flour having gel-forming ability
Assignee: Mitsubishi Corp
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Filing: 1975-03-05
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Granted: 1975-11-25
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Expires: 1995-03-05
Abstract
Abstract Fish flour, having an ability to form a gel (fish meat paste) similar to that formed from minced uncooked fish meat, is obtained by preparing a sol from salt-free fish meat of low fat content containing an oligosacharide or sugar alcohol and a fatty acid ester, adjusting the pH of the resultant sol to a value slightly more alkaline than the isoelectric point of the proteins contained therein, and then subjecting the sol to instantaneous spray-drying. When the fish flour thus obtained is mixed with 4-5 times its weight in water and about 3% by weight salt, milled and heated, the result is a gel product very similar to that obtained from fresh minced uncooked fish meat. The fish flour retains its gel-forming ability even after prolonged periods of storage.
Inventors
- 👤 Yoshisuke Hasegawa
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 11:10
CPC Classifications
A; A23; A23L; A23L17/00; A23L17/10
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
99 words
A PROCESS FOR THE PREPARATION OF AN UNDERNATURED FISH MEAT POWDER HAVING THE ABILITY TO MAKE A FISH MEAT PASTE OF HIGH JELLY STRENGTH, SAID PROCESS COMPRISING: SEPARATING RAW FISH MEAT FROM SALT-FREE FISH BODIES; ADDING A FATTY ACID ESTER AND A MEMBER SELECTED FROM THE GROUP CONSISTING OF OLIGOSSACCHARIDES AND SUGAR ALCOHOLS TO SAID RAW FISH MEAT TO FORM A MIXTURE; MILLING SAID MIXTURE TO PRODUCE A SOL; ADJUSTING THE PH OF SAID SOL TO A VALUE APPROXIMATELY THE ISOELECTRIC POINT OF PROTEINS CONTAINED IN THE FISH MEAT; AND SPRAY-DRYING THE SOL TO PRODUCE THE FISH MEAT POWDER.
Claim 2
Dependent Claim
99 words
A PROCESS FOR THE PREPARATION OF AN UNDERNATURED FISH MEAT POWDER HAVING THE ABILITY TO MAKE A FISH MEAT PASTE OF HIGH JELLY STRENGTH, SAID PROCESS COMPRISING: SEPARATING RAW FISH MEAT FROM SALT-FREE FISH BODIES; ADDING A FATTY ACID ESTER AND A MEMBER SELECTED FROM THE GROUP CONSISTING OF OLIGOSSACCHARIDES AND SUGAR ALCOHOLS TO SAID RAW FISH MEAT TO FORM A MIXTURE; MILLING SAID MIXTURE TO PRODUCE A SOL; ADJUSTING THE PH OF SAID SOL TO A VALUE APPROXIMATELY THE ISOELECTRIC POINT OF PROTEINS CONTAINED IN THE FISH MEAT; AND SPRAY-DRYING THE SOL TO PRODUCE THE FISH MEAT POWDER.
Claim 3
Dependent Claim
21 words
The process of claim 1 wherein said fatty acid ester is a fatty acid ester of said oligosaccharide or sugar alcohol.
Claim 4
Dependent Claim
20 words
The process of claim 1 wherein said raw fish meat has a fat content of less than 6% by weight.
Claim 5
Dependent Claim
22 words
The process of claim 1 wherein the oligosaccharide is a member selected from the group consisting of glucose, fructose, and cane sugar.
Claim 6
Dependent Claim
22 words
The process of claim 1 wherein the sugar alcohol is a member selected from the group consisting of sorbitol, xylitol, and mannitol.
Claim 7
Dependent Claim
32 words
The process of claim 1 wherein the fatty acid ester is a member selected from the group consisting of cane sugar fatty acid esters, soribitan fatty acid esters, and fatty acid monoglycerides.
Claim 8
Dependent Claim
97 words
The process of claim 1 wherein the spray-drying of the sol is effected by regulating the flow rate of air, heated to a temperature within the range of 125*-170*C, into a drying apparatus so that the temperature within the center of the drying zone is maintained within a range of 60*-70*C and the temperature of the vented air is within a range of 35*-40*C and by regulating the feed rate of the fish meat sol through the drying apparatus so that the residence time of the fish meat sol within the drying zone is seconds or less.
Claim 9
Dependent Claim
33 words
The process of claim 1 wherein said pH is adjusted to a value within the range of from the isoelectric point of the fish meat protein to 0.5 greater than the isoelectric point.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-11-24 | 1979-05-26 | 1979-11-25 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-11-24 | 1983-05-26 | 1983-11-25 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-11-24 | 1987-05-26 | 1987-11-25 | $7700.00 | Window Closed / Lapsed |