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US4430356A
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Method for production of formed food product of microfibrillar milk protein
Assignee: Kuraray Co Ltd
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Filing: 1982-04-08
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Granted: 1984-02-07
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Expires: 2002-04-08
Abstract
Abstract A method for the production of formed food products of a microfibrillar milk protein, which comprises mixing an aqueous gel of a milk protein comprising mainly calcium caseinate with a specific amount of dehydrating agent (e.g. sodium chloride) and a specific amount of a dispersant (e.g. dextrin, sodium caseinate) and optionally fats and oils at a specified temperature and forming the mixture at the same temperature range into the desired shapes. The formed food products are obtained in various states of from comparatively soft products (e.g. imitation cheese) to comparative hard products (e.g. imitation jerky) by controlling the temperature in the mixing and forming steps and/or the amounts of the dehydrating agent and dispersant.
Inventors
- 👤 Shuzo Ohyabu
- 👤 Syuji Kawai
- 👤 Keiji Matsumura
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 22:30
CPC Classifications
A; A23; A23G; A23G1/00; A23G1/30; A23G1/32; A23G1/44; A23C; A23C20/00; A23G3/00; A23G3/34; A23G3/36; A23G3/44; A23J; A23J3/00; A23J3/04; A23J3/08; A23J3/10; Y; Y10; Y10S; Y10S426/00; Y10S426/802
Claims Analysis
Total Claims: 14
Claim 1
Independent Claim
98 words
A method for the production of a formed food product of a microfibrillar milk protein, which comprises mixing an aqueous gel of a latently microfibrillar milk protein comprising mainly calcium caseinate with a dehydrating agent and a dispersant in an amount of 0.5×10 -3 to 5.5×10 -3 mol and 0.05 to 0.6 g, respectively, each per 1 g of the aqueous gel of a milk protein having a water content of 65% by weight at a temperature of 40° to 120° C., and forming the mixture at the same temperature range to obtain a product having microfibrillar structure.
Claim 2
Independent Claim
98 words
A method for the production of a formed food product of a microfibrillar milk protein, which comprises mixing an aqueous gel of a latently microfibrillar milk protein comprising mainly calcium caseinate with a dehydrating agent and a dispersant in an amount of 0.5×10 -3 to 5.5×10 -3 mol and 0.05 to 0.6 g, respectively, each per 1 g of the aqueous gel of a milk protein having a water content of 65% by weight at a temperature of 40° to 120° C., and forming the mixture at the same temperature range to obtain a product having microfibrillar structure.
Claim 3
Dependent Claim
24 words
A method according to claim 1, wherein the temperature in the mixing and forming steps is in the range of 40° to 80° C.
Claim 4
Dependent Claim
22 words
A method according to claim 2, wherein the dehydrating agent is used in an amount of 0.5×10 -3 to 2.6×10 -3 mol.
Claim 5
Dependent Claim
45 words
A method according to claim 3, wherein the amounts of the dehydrating agent and the dispersant are in the range of 0.5×10 -3 to 1.9×10 -3 mol and 0.1 to 0.3 g., respectively, each per 1 g of the aqueous gel of a milk protein.
Claim 6
Dependent Claim
24 words
A method according to claim 1, wherein the temperature in the mixing and forming steps is in the range of 80° to 120° C.
Claim 7
Dependent Claim
18 words
A method according to claim 5, wherein the temperature is in the range of 85° to 100° C.
Claim 8
Dependent Claim
24 words
A method according to claim 5 or 6, wherein the dehydrating agent is used in an amount of 1.9×10 -3 to 5.5×10 -3 mol.
Claim 9
Dependent Claim
24 words
A method according to claim 5 or 6, wherein the dehydrating agent is used in an amount of 2.2×10 -3 to 4.0×10 -3 mol.
Claim 10
Dependent Claim
21 words
A method according to claim 8, wherein the amount of the dispersant is in the range of 0.15 to 0.5 g.
Claim 11
Dependent Claim
82 words
A method according to any one of claim 1, 2 or 3, wherein the dehydrating agent is a member selected from the group consisting of sodium chloride, calcium chloride, calcium lactate, magnesium chloride, monosaccharides, dissacharides, oligosaccharides, sugar alcohols, amino acids and their sodium salts, and lecithin, and the dispersant is a member selected from the group consisting of dextrin, starches, powdery cellulose, sodium alginate, gums, sodium caseinate, powdery egg white, isolated soy bean, gluten, blood plasma powder, and red blood corpuscle powder.
Claim 12
Dependent Claim
40 words
A method according to any one of claim 1, 2, or 3, wherein a fat and oil is additionally used in an amount of not more than 0.8 g per 1 g of the aqueous gel of a milk protein.
Claim 13
Dependent Claim
26 words
A method according to any one of claim 1, 2, or 3, wherein the dehydrating agent and dispersant is used in the form of a pre-mixture.
Claim 14
Dependent Claim
56 words
A method according to claim 12, wherein the pre-mixture further contains a member selected from the group consisting of cheese powder, chocolate powder, cocoa powder, fruit juice powders, yogurt powder, meat-like flavoring materials, fishes and shell fishes flavoring materials, skim milk powder, whole milk powder, whey powder, wheat powder, corn powder, rice powder, and powdery caramel.
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) | 1987-02-06 | 1987-08-08 | 1988-02-07 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-02-06 | 1991-08-08 | 1992-02-07 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-02-06 | 1995-08-08 | 1996-02-07 | $7700.00 | Window Closed / Lapsed |