US4181749A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for producing surimi
Assignee: Snow Brand Milk Products Co Ltd
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Filing: 1978-02-21
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Granted: 1980-01-01
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Expires: 1998-02-21
Abstract
Abstract Surimi suitable for the production of Kamaboko (fish meat jelly) can be obtained at high yield by compounding (1) a salt-soluble protein fraction prepared by mincing fish meat taken from raw fish into a sol-form, water-washing the resulting sol and dewatering and then subjecting the same to a salt-solution treatment, with (2) heat-denaturated water-soluble protein fractions prepared by heating to coagulation water-soluble protein fractions leached out in the water-wash and salt-solution treatment.
Inventors
- 👤 Hiroshi Niki
- 👤 Tuneo Katou
- 👤 Eiki Deya
- 👤 Toru Doi
- 👤 Kenkichi Ahiko
- 👤 Hiromichi Hayashi
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 06:50
CPC Classifications
A; A23; A23J; A23J1/00; A23J1/04; A23L; A23L17/00; A23L17/70
Claims Analysis
Total Claims: 5
Claim 1
Independent Claim
124 words
A process for producing surimi suitable for the production of fish meat jelly products which comprises the steps of: (a) mincing fresh raw fish meat to convert the myofibrils present therein into a sol; (b) washing the sol with a sufficient amount of water to remove water soluble proteins; (c) dewatering the sol after washing; (d) mixing the dewatered sol with a sufficient amount of a salt solution to solubilize salt-soluble proteins; (e) diluting the mixture from (d) with a sufficient amount of water to form a precipitate; (f) dewatering the precipitate to recover the precipitate; (g) heating water effluent from step b) to coagulate water-soluble proteins contained therein; and (h) compounding the obtained protein coagulate with the recovered precipitate to obtain the surimi.
Claim 2
Dependent Claim
124 words
A process for producing surimi suitable for the production of fish meat jelly products which comprises the steps of: (a) mincing fresh raw fish meat to convert the myofibrils present therein into a sol; (b) washing the sol with a sufficient amount of water to remove water soluble proteins; (c) dewatering the sol after washing; (d) mixing the dewatered sol with a sufficient amount of a salt solution to solubilize salt-soluble proteins; (e) diluting the mixture from (d) with a sufficient amount of water to form a precipitate; (f) dewatering the precipitate to recover the precipitate; (g) heating water effluent from step b) to coagulate water-soluble proteins contained therein; and (h) compounding the obtained protein coagulate with the recovered precipitate to obtain the surimi.
Claim 3
Dependent Claim
33 words
The process as defined in claim 1, wherein said salt solution is selected from the group consisting of an aqueous solution of sodium chloride, an aqueous solution of potassium chloride and brine water.
Claim 4
Dependent Claim
24 words
The process as defined in clam 1, wherein said mixture has an ionic strength of about 0.46-0.6 and a pH value of about 7.0-8.0.
Claim 5
Dependent Claim
24 words
The process as defined in clam 1, wherein said mixture has an ionic strength of about 0.46-0.6 and a pH value of about 7.0-8.0.
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) | 1982-12-31 | 1983-07-02 | 1984-01-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-12-31 | 1987-07-02 | 1988-01-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-12-31 | 1991-07-02 | 1992-01-01 | $7700.00 | Window Closed / Lapsed |