US4876103A
Expired / Lapsed
US
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Process for making meat products containing a konjac mannan gel
Assignee: GOVERNOR OF GUNMA-KEN 1-1 OTE-MACHI 1-CHOME MAEBASHI-SHI GUNMA-KEN 371 JAPAN
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Filing: 1987-10-29
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Granted: 1989-10-24
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Expires: 2007-10-29
Abstract
Abstract Processed meat products comprising a thermally treated, uniform mixture of a meat and a konjac mannan gel. The konjac mannan gel is obtained by steaming a sol of konjac mannan gel. The meat product has a reduced calorific value and a high content of fibers derived from the konjac mannan gel. The meat product is rather tender and has a good feeling upon eating without involving sloppiness. A method for making such meat products is also described.
Inventors
- 👤 Ikuo Kawano
- 👤 Tsuyoshi Takiguchi
- 👤 Norihisa Kimura
- 👤 Yohei Yanagisawa
- 👤 Tokuji Ashimi
- 👤 Hiroyuki Yoshino
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 21:48
CPC Classifications
A; A23; A23L; A23L13/00; A23L13/40; A23L13/42; A23L13/422; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
125 words
A method for making a process meat product comprising the steps of: adding konjac powder to cold water under agitation to form a mixture, said konjac powder being added to said cold water in a weight ratio of 1:50 to 1:60; allowing the mixture to stand and be converted into a uniform paste; adding a coagulant to the paste, said coagulant consisting of a mixture of calcium hydroxide, sodium carbonate and potassium carbonate; steaming the paste for a time sufficient to coagulate the paste and form a konjac mannan gel; providing a meat; dividing the meat and konjac mannan gel into fine pieces while mixing said meat and konjac mannan gel; shaping the fine pieces into a shaped product; and thermally treating the shaped product.
Claim 2
Independent Claim
125 words
A method for making a process meat product comprising the steps of: adding konjac powder to cold water under agitation to form a mixture, said konjac powder being added to said cold water in a weight ratio of 1:50 to 1:60; allowing the mixture to stand and be converted into a uniform paste; adding a coagulant to the paste, said coagulant consisting of a mixture of calcium hydroxide, sodium carbonate and potassium carbonate; steaming the paste for a time sufficient to coagulate the paste and form a konjac mannan gel; providing a meat; dividing the meat and konjac mannan gel into fine pieces while mixing said meat and konjac mannan gel; shaping the fine pieces into a shaped product; and thermally treating the shaped product.
Claim 3
Independent Claim
118 words
A method for making a processed meat product comprising the steps of: adding konjac powder to cold water under agitation to form a mixture; allowing the mixture to stand at 2° to 8° C. for 8 to 24 hours and be converted into a uniform paste; adding a coagulant to the paste, said coagulant consisting of a mixture of calcium hydroxide, sodium carbonate and potassium carbonate; steaming the paste for a time sufficient to coagulate the paste and form a konjac mannan gel; providing a meat; dividing the meat and konjac mannan gel into fine pieces while mixing said meat and konjac mannan gel; shaping the fine pieces into a shaped product; and thermally treating the shaped product.
Claim 4
Independent Claim
118 words
A method for making a processed meat product comprising the steps of: adding konjac powder to cold water under agitation to form a mixture; allowing the mixture to stand at 2° to 8° C. for 8 to 24 hours and be converted into a uniform paste; adding a coagulant to the paste, said coagulant consisting of a mixture of calcium hydroxide, sodium carbonate and potassium carbonate; steaming the paste for a time sufficient to coagulate the paste and form a konjac mannan gel; providing a meat; dividing the meat and konjac mannan gel into fine pieces while mixing said meat and konjac mannan gel; shaping the fine pieces into a shaped product; and thermally treating the shaped product.
Claim 5
Independent Claim
123 words
A method for making a processed meat product comprising the steps of: adding konjac powder and an additive selected from the group consisting of table salt, albumen and mixtures thereof, to cold water under agitation to form a mixture; allowing the mixture to stand and be converted into a uniform paste; adding a coagulant to the paste, said coagulant consisting of a mixture of calcium hydroxide, sodium carbonate and potassium carbonate; steaming the paste for a time sufficient to coagulate the paste and form a konjac mannan gel; providing a meat; dividing the meat and konjac mannan gel into fine pieces while mixing said meat and konjac mannan gel; shaping the fine pieces into a shaped product; and thermally treating the shaped product.
Claim 6
Independent Claim
123 words
A method for making a processed meat product comprising the steps of: adding konjac powder and an additive selected from the group consisting of table salt, albumen and mixtures thereof, to cold water under agitation to form a mixture; allowing the mixture to stand and be converted into a uniform paste; adding a coagulant to the paste, said coagulant consisting of a mixture of calcium hydroxide, sodium carbonate and potassium carbonate; steaming the paste for a time sufficient to coagulate the paste and form a konjac mannan gel; providing a meat; dividing the meat and konjac mannan gel into fine pieces while mixing said meat and konjac mannan gel; shaping the fine pieces into a shaped product; and thermally treating the shaped product.
Claim 7
Dependent Claim
23 words
A method according to claim 3, wherein said food additive is table salt used in an amount of from 0.5 to 2.2 wt%.
Claim 8
Dependent Claim
22 words
A method according to claim 3, wherein said food additive is albumen used in an amount of from 3.0 to 6.0 wt%.
Claim 9
Dependent Claim
30 words
A method according to claim 3, wherein said food additive is a mixture of from 0.5 to 2.2 wt% of table salt and from 3.0 to 6.0 wt% of albumen.
Claim 10
Independent Claim
123 words
A method for making a processed meat product comprising the steps of: adding konjac powder to cold water under agitation to form a mixture; allowing the mixture to stand and be converted into a uniform paste; adding a coagulant consisting of a mixture of calcium hydroxide, sodium carbonate and potassium carbonate to the paste, said coagulant being added in an amount of from 5 to 10 wt.% of the konjac powder; steaming the paste for a time sufficient to coagulate the paste and form a konjac mannan gel; providing a meat; dividing the meat and konjac mannan gel into fine pieces while mixing said meat and konjac mannan gel; shaping the fine pieces into a shaped product; and thermally treating the shaped product.
Claim 11
Independent Claim
123 words
A method for making a processed meat product comprising the steps of: adding konjac powder to cold water under agitation to form a mixture; allowing the mixture to stand and be converted into a uniform paste; adding a coagulant consisting of a mixture of calcium hydroxide, sodium carbonate and potassium carbonate to the paste, said coagulant being added in an amount of from 5 to 10 wt.% of the konjac powder; steaming the paste for a time sufficient to coagulate the paste and form a konjac mannan gel; providing a meat; dividing the meat and konjac mannan gel into fine pieces while mixing said meat and konjac mannan gel; shaping the fine pieces into a shaped product; and thermally treating the shaped product.
Claim 12
Independent Claim
177 words
A method of making a processed meat product comprising the steps of: adding konjac powder and an additive selected from the group consisting of table salt, albumen, and mixtures thereof, to cold water under agitation to form a mixture, said cold water being at a temperature of about 5°-8° C. and said konjac powder being added to said cold water in a weight ratio of 1:50 to 1:60; allowing the mixture to stand at 2° to 8° C. for 8 to 24 hours and be converted into a uniform paste; adding a coagulant consisting of a mixture of calcium hydroxide, sodium carbonate and potassium carbonate, to the paste, said coagulant being added in an amount of from 5 to 10 wt.% of the konjac powder; steaming the paste for a time sufficient to coagulate the paste and form a konjac mannan gel; providing a meat; dividing the meat and konjac mannan gel into fine pieces while mixing said meat and konjac mannan gel; shaping the fine pieces into a shaped product, and thermally treating the shaped product.
Claim 13
Independent Claim
177 words
A method of making a processed meat product comprising the steps of: adding konjac powder and an additive selected from the group consisting of table salt, albumen, and mixtures thereof, to cold water under agitation to form a mixture, said cold water being at a temperature of about 5°-8° C. and said konjac powder being added to said cold water in a weight ratio of 1:50 to 1:60; allowing the mixture to stand at 2° to 8° C. for 8 to 24 hours and be converted into a uniform paste; adding a coagulant consisting of a mixture of calcium hydroxide, sodium carbonate and potassium carbonate, to the paste, said coagulant being added in an amount of from 5 to 10 wt.% of the konjac powder; steaming the paste for a time sufficient to coagulate the paste and form a konjac mannan gel; providing a meat; dividing the meat and konjac mannan gel into fine pieces while mixing said meat and konjac mannan gel; shaping the fine pieces into a shaped product, and thermally treating the shaped product.
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