US4215153A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for the production of fish meat powder retaining functional characteristics of fresh fish meat
Assignee: Snow Brand Milk Products Co Ltd
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Filing: 1978-03-31
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Granted: 1980-07-29
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Expires: 1998-03-31
Abstract
Abstract A fish meat powder retaining the functional characteristics of fresh fish meat is obtained by mincing and kneading fresh meat or frozen SURIMI (frozen ground fish meat), then subjecting the minced and kneaded meat to a colloid mill treatment to form a sol, foaming the resultant fish meat sol in a vacuum and drying the fish meat foam to form a thin sheet at low temperatures.
Inventors
- 👤 Fumindo Kai
- 👤 Eitaro Kumazawa
- 👤 Yozo Ishioka
- 👤 Kazuyoshi Ishida
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 22:42
CPC Classifications
A; A23; A23L; A23L17/00; A23L17/10
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
123 words
A method of making a fish meat powder retaining the functional characteristics of fresh fish meat which comprises: (a) mincing and kneading a fresh raw fish meat at a temperature of not more than 30° C. to yield a product retaining ATPase activity and at least 50% by weight undernatured myofibril proteins; (b) forming a fish meat sol having fine air bubbles uniformly distributed therein by subjecting at a temperature of not more than 30° C. said product of step (a) to a colloid mill treatment; (c) foaming said fish meat under a vacuum of from 4.6 Torr to 30 Torr whereby there is obtained a porous mass; and (d) drying said porous mass at a temperature of not more than 30° C.
Claim 2
Independent Claim
123 words
A method of making a fish meat powder retaining the functional characteristics of fresh fish meat which comprises: (a) mincing and kneading a fresh raw fish meat at a temperature of not more than 30° C. to yield a product retaining ATPase activity and at least 50% by weight undernatured myofibril proteins; (b) forming a fish meat sol having fine air bubbles uniformly distributed therein by subjecting at a temperature of not more than 30° C. said product of step (a) to a colloid mill treatment; (c) foaming said fish meat under a vacuum of from 4.6 Torr to 30 Torr whereby there is obtained a porous mass; and (d) drying said porous mass at a temperature of not more than 30° C.
Claim 3
Dependent Claim
47 words
The method according to claim 1, wherein said mincing and kneading are carried out in the presence of amounts to stabilize said formed air bubbles of a member selected from the group consisting of a soluble polysaccharide, a soluble protein, a natural gum and a synthetic stabilizer.
Claim 4
Dependent Claim
35 words
The method according to claim 1, wherein said product of step (a) is fed gradually said colloid mill at a rate sufficient for obtaining a fish meat sol having fine air bubbles uniformly contained therein.
Claim 5
Dependent Claim
25 words
The method according to claim 2, wherein said temperature in step a is in the range of from about 0° C. to about 5° C.
Claim 6
Dependent Claim
11 words
The method according to claim 2, wherein said polysaccharide includes dextrin.
Claim 7
Dependent Claim
16 words
The method according to claim 2, wherein said soluble protein includes whey protein or egg white.
Claim 8
Dependent Claim
13 words
The method according to claim 2, wherein said natural gum includes tragacanth gum.
Claim 9
Dependent Claim
13 words
The method according to claim 2, wherein said synthetic stabilizer includes carboxymethyl cellulose.
Claim 10
Dependent Claim
23 words
A method of claim 1, wherein said fresh uncooked fish meat is fresh raw fish meat or a frozen ground raw fish meat.
Claim 11
Dependent Claim
16 words
A method of claim 9, wherein said fresh raw fish meat is uncooked raw fish meat.
Claim 12
Dependent Claim
18 words
A method of claim 9, wherein said fresh raw fish meat is a frozen ground raw fish meat.
Claim 13
Dependent Claim
22 words
A method of claim 9, wherein said fish meat powder is produced in step (d) in the form of a thin sheet.
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) | 1983-07-29 | 1984-01-28 | 1984-07-29 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-07-29 | 1988-01-28 | 1988-07-29 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-07-29 | 1992-01-28 | 1992-07-29 | $7700.00 | Window Closed / Lapsed |