GB2181033A - Shark-fin-like edible products - Google Patents
Shark-fin-like edible products Download PDFInfo
- Publication number
- GB2181033A GB2181033A GB08621936A GB8621936A GB2181033A GB 2181033 A GB2181033 A GB 2181033A GB 08621936 A GB08621936 A GB 08621936A GB 8621936 A GB8621936 A GB 8621936A GB 2181033 A GB2181033 A GB 2181033A
- Authority
- GB
- United Kingdom
- Prior art keywords
- shark
- fin
- fibrous material
- flowing
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000002657 fibrous material Substances 0.000 claims abstract description 41
- 108010010803 Gelatin Proteins 0.000 claims abstract description 26
- 239000008273 gelatin Substances 0.000 claims abstract description 26
- 229920000159 gelatin Polymers 0.000 claims abstract description 26
- 235000019322 gelatine Nutrition 0.000 claims abstract description 26
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 24
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 23
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 13
- 239000000783 alginic acid Substances 0.000 claims abstract description 13
- 229960001126 alginic acid Drugs 0.000 claims abstract description 13
- 229920000615 alginic acid Polymers 0.000 claims abstract description 13
- -1 alginic acid salt Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000001648 tannin Substances 0.000 claims description 11
- 235000018553 tannin Nutrition 0.000 claims description 11
- 229920001864 tannin Polymers 0.000 claims description 11
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical group CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 8
- 235000010413 sodium alginate Nutrition 0.000 claims description 8
- 239000000661 sodium alginate Substances 0.000 claims description 8
- 229940005550 sodium alginate Drugs 0.000 claims description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 241000251730 Chondrichthyes Species 0.000 abstract description 21
- 239000000203 mixture Substances 0.000 description 22
- 235000010987 pectin Nutrition 0.000 description 6
- 239000001814 pectin Substances 0.000 description 6
- 229920001277 pectin Polymers 0.000 description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229920003002 synthetic resin Polymers 0.000 description 3
- 239000000057 synthetic resin Substances 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
- 235000010410 calcium alginate Nutrition 0.000 description 2
- 239000000648 calcium alginate Substances 0.000 description 2
- 229960002681 calcium alginate Drugs 0.000 description 2
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 2
- OIQPTROHQCGFEF-UHFFFAOYSA-L chembl1371409 Chemical compound [Na+].[Na+].OC1=CC=C2C=C(S([O-])(=O)=O)C=CC2=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 OIQPTROHQCGFEF-UHFFFAOYSA-L 0.000 description 2
- 230000001112 coagulating effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 240000001972 Gardenia jasminoides Species 0.000 description 1
- 241000347391 Umbrina cirrosa Species 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000012213 gelatinous substance Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- AJDUTMFFZHIJEM-UHFFFAOYSA-N n-(9,10-dioxoanthracen-1-yl)-4-[4-[[4-[4-[(9,10-dioxoanthracen-1-yl)carbamoyl]phenyl]phenyl]diazenyl]phenyl]benzamide Chemical compound O=C1C2=CC=CC=C2C(=O)C2=C1C=CC=C2NC(=O)C(C=C1)=CC=C1C(C=C1)=CC=C1N=NC(C=C1)=CC=C1C(C=C1)=CC=C1C(=O)NC1=CC=CC2=C1C(=O)C1=CC=CC=C1C2=O AJDUTMFFZHIJEM-UHFFFAOYSA-N 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000001043 yellow dye Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- H—ELECTRICITY
- H02—GENERATION; CONVERSION OR DISTRIBUTION OF ELECTRIC POWER
- H02N—ELECTRIC MACHINES NOT OTHERWISE PROVIDED FOR
- H02N2/00—Electric machines in general using piezoelectric effect, electrostriction or magnetostriction
- H02N2/0005—Electric machines in general using piezoelectric effect, electrostriction or magnetostriction producing non-specific motion; Details common to machines covered by H02N2/02 - H02N2/16
- H02N2/001—Driving devices, e.g. vibrators
- H02N2/0045—Driving devices, e.g. vibrators using longitudinal or radial modes combined with torsion or shear modes
-
- H—ELECTRICITY
- H02—GENERATION; CONVERSION OR DISTRIBUTION OF ELECTRIC POWER
- H02N—ELECTRIC MACHINES NOT OTHERWISE PROVIDED FOR
- H02N2/00—Electric machines in general using piezoelectric effect, electrostriction or magnetostriction
- H02N2/10—Electric machines in general using piezoelectric effect, electrostriction or magnetostriction producing rotary motion, e.g. rotary motors
- H02N2/106—Langevin motors
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A method for preparing a shark-fin-like edible product comprising passing a solution containing gelatin and/ or low-methoxy pectin and an alginic acid salt intermittently into a flowing solution containing calcium ions to obtain a fibrous material which is similar to natural shark fins both in appearance and taste.
Description
SPECIFICATION
Shark-Fin-Like Edible Products
This invention relates to a method for preparing shark-fin-like edible products which are similar to natural shark fins both in appearance and taste.
Heretofore, shark fins have been known as an important and expensive material for Chinese dishes. With the recent gradual increase in demand for shark fins, they tend to be in short supply.
However, there has not been successfully developed any method for artifically preparing a product which is in close resemblance to natural shark fins.
Based on the fact that natural shark fins consist of collagen, or gelatinous substance, the inventors of the present invention attempted to obtain a sharkfin-like edible product using the method disclosed in
Japanese Patent Publication No. 8615/1970, in which a neutral water solution of gelatin is spun and coagulated in a gelatin coagulating organic solvent.
However, it has been found that the above method is defective in shape maintaining capability and in the difficulty in coagulating gelatin into a fibrous product. The inventors then attempted to prepare a product similar to natural shark fins using the method disclosed in Japanese Patent Application
Laying-Open No. 140860/1984, in which a gelatin sol is blown into a flowing phase consisting of a solution containing calcium ions. However, the above method resulted only in a single, continuous fibrous material having a diameter several times smaller than that of the nozzle when the flowing speed of the flowing phase was several times greater than that of the blowing speed of the gelatin sol.When an extremely high flowing speed was used for the flowing phase in order to cut the fibrous material into pieces, the gelatin sol was coagulated and torn into various shapes such as rods, flakes and spheres. The product was quite different from the expected one having an adequate length similar to shark fins.
In accordance with the present invention there is provided a method for preparing a shark-fin-like edible product in which a water solution consisting mainly of gelatin and/or low-methoxy pectin (hereinafter referred to as L-M pectin) and an alginic acid salt is intermittently extruded into a flowing solution containing calcium ions at an extruding speed of less than the flowing speed of the flowing water solution, thereby forming a fibrous material.
The present invention thus generally provides a method for preparing a shark fin-like edible product in which a water solution consisting mainly of gelatin and/or L-M pectin and an alginic acid salt is intermittently passed into a calcium ion-containing flowing solution to produce a fibrous material which is similar to shark fins both in shape and taste.
The gelatin and the L-M pectin can be commercial products, and each of them can be used alone, or both used combined.
A method for preparing a shark-fin-like edible product according to the present invention will now be described for the case where gelatin is used alone, unless specifically required. First a water solution consisting mainly of gelatin and an alginic acid salt is intermittently extruded into a calcium ion-containing flowing solution to produce a fibrous material. In this case, gelatin is used preferably in amounts of 0.7 to 10 weight%. The alginic acid salt is used preferably in amounts of 0.7 to 2.5 weight%.
Thus, the content of the alginic acid salt should preferably be between the same as and one-fourth that of gelatin. If gelatin is used in an amount of less than that of the alginic acid, the resulting fibrous material is too hard, which cannot provide a close resemblance to natural shark fins. On the other hand, if gelatin is used in an amount of more than 4 times that of the alginic acid salt, the resulting coagulation is too soft to form a fibrous material.
The alginic acid salt is preferably sodium alginate.
The calcium ion-containing solution can be a solution or a water solution of calcium lactate or calcium chloride. The concentration of calcium in the solution is preferably adjusted to 1.0 to 3.0 weight%, typically to 1.5 weight%. A general procedure to prepare a shark-fin-like edible product according to the present invention will now be described. Required amounts of gelatin and the alginic acid salt are weighed and dissolved in water at a temperature of 60 to 90 degrees C. The resulting solution is cooled to 30 to 60 degrees C, and degassed as required, to obtain a sol composition.
The sol composition is extruded intermittently into the calcium ion-containing flowing solution to obtain a fibrous material having adequate length and thickness. Preferable dimensions of the resulting fibrous material are about 30 to 100 mm in length and 0.3 to 3 mm in diameter, similar to those of natural shark fins (of which one end is sharp like a needle). The calcium ion-containing solution is preferably heated and maintained at a temperature of 40 to 50 degrees C so that a crosslinking reaction takes place to replace sodium ions of the sodium alginate with calcium ions (ion exchange reaction).
However, the calcium ion-containing solution can also be unheated and used at temperatures of about 20 degrees C.
If the sol composition consisting of gelatin and sodium alginate with a pressure applied is intermittently extruded into the calcium ioncontaining solution in the stationary state, that is not flowing, the fibrous material cannot be formed with smooth surfaces and a needle-like sharp end like natural shark fins because of wave making resistance. Therefore, it is essential that the sol composition be passed or extruded into a calcium ion-containing solution which is flowing for reduced wave making resistance. The sol composition is preferably extruded into the calcium ion-containing solution at an extruding speed not greater than the flowing speed of the calcium ion-containing solution.With the extruding speed of the sol composition and the flowing speed of the calcium ion-containing solution thus set, the wave making resistance can be minimised or cancelled during extrusion of the sol composition. The flowing speed of the flowing solution is preferably 0.1 to 1 m per second. If the sol composition is continuously extruded into the calcium ion-containing flowing solution, the sol composition is elongated by the flowing resistance of the calcium ion-containing solution, thus resulting in a continuous noodle-like fibrous material having a diameter of less than that -of the extruding nozzle. Therefore, it is preferably that a predetermined amount preferably 0.3 to 0.7
milliliter, of the sol composition be extruded from the nozzle intermittently at predetermined intervals.
For example, the above extrusion may be repeated
at a frequency of 60 to 120 times per minute. Thus, while the extrusion is stopped, that is, at an extruding speed of zero m/second, the sol composition is not continuously extruded into the calcium ion-containing solution, but is elongated by the resistance oftheflowing solution and torn into
an adequate length of fibrous material. In addition,
one end of the fibrous material is thus sharpened
like a needle, thereby providing a close resemblance to natural shark fins. The resulting fibrous material
is then washed with water to remove excess calcium
ions. The thus-obtained fibrous material is colourless and transparent, but it can be coloured as
needed with a yellow colour, for example, Sun
Yellow No. 3 (a gardenia colour), to obtain a yellow fibrous material similar to a kind of shark fin.
The fibrous material is then immersed into a solution containing tannin. The tannin-containing solution can be that prepared by dissolving
commercial tannin powder in water, or a diluted
extract of black tea of green tea. When the fibrous
material is immersed into the tannin-containing
solution, it is stiffened to present it from deforming
and, at the same time, coloured light brown, brown
or brownish yellow, thereby providing a closer
resemblance to natural shark fins.
As described above, when the sol composition with pressure applied is intermittently extruded into the flowing or stationary solution containing
calcium ions, a gel-like fibrous material which is transparent and has a good shape maintaining
property is produced. The fibrous material is
considered to be composed of crosslinked calcium
alginate resulting from the replacement of the
sodium ions of sodium alginate with calcium ions,
in which gelatin is enclosed.
By extruding the sol composition intermittently
into a flowing solution containing calcium ions at a
speed not greater than the flowing speed of the flowing solution, a predetermined amount of the sol
composition is extruded, and the extruding speed of the sol composition is 0 m/second at its rear end.
Moreover, the sol composition immediately after
being extruded is in a sol state with incomplete
crosslinking. Therefore, it is easily elongated by the
flowing resistance of the calcium ion-containing
solution, and torn to form a thin, needle-like end,
thereby providing an overall shape of the fibrous
material which is very similar to a unit piece of
disintegrated natural shark fin.
The fibrous material thus-obtained is then
immersed into a tannin-containing solution, the
fibrous material becomes brownish in colour, and
the colour is fixed by the reducing action of tannin to
prevent further change in colour. At the same time, the astringent action of tannin provides an improved shape maintaining property of the fibrous material. This is considered to be due to the fact that gelatin is insolubilized by tannin and release of gelatin from the fibrous material is thus suppressed.
The resulting shark-fin-like edible product can be collected for use as a material for preparing shark fin soup. When the shark-fin-like edible product is to be preserved for an extended period of time, it can be further processed as follows. After the coloured shark-fin-like edible product is washed with water, a predetermined amount of the product is placed in a heat-resistant aluminium foil bag laminated with a synthetic resin or a synthetic resin bag, and heatsterilised by retort treatment, for example, heating at a temperature of 100 to 120 degrees C for a period of 10 to 30 minutes under pressure. Furthermore, the shark-fin-like edible product can also be processed to obtain a dry product which can be reconstituted with water by a conventional method known in the art.
As described above, the method for preparing the shark-fin-like edible product according to the present invention produces a fibrous material consisting mainly of gelatin and/or L-M pectin and calcium alginate using a very simple procedure, thereby easily providing a shark-fin-like product which cannot be obtained by conventional methods known in the art at a reduced cost.
The thus-obtained shark-fin-like edible product has almost the same appearance and properties as natural shark fins as well as being superior in colour, shape, taste and feeling properties such as elasticity, and can be widely used as a material for maigre and Chinese dishes.
Various preferred embodiments of the present invention will now be described in detail by way of example.
First Embodiment
100 litres of a water solution containing 1.1 weight% of sodium alginate and 3.0 weight% of gelatin is heated to 80 degrees C for complete dissolution and then cooled to about 50 degrees C to obtain a sol composition. The sol composition is extruded through a nozzle having a diameter to 2 mm under pressure to provide an extruding rate of about 0.16 m/second in amounts of 0.5 milliliter at a time at a repetition frequency of 60 times/minute, into a 2.0 weight% calcium chloride water solution flowing at a speed of 0.2 m/second to obtain 75 kg of a colourless, transparent fibrous material of which one end is sharpened like a needle. After 30 minutes, the fibrous material is rinsed with water and then immersed into a 0.1 weight% black tea extract solution for 5 minutes. The resulting fibrous material is brownish in colour. The fibrous material is then taken from the solution, and 1.4 kg amounts of it are packed into sealed heat-resistant synthetic resin bags. The bags are retort treated at a temperature of 105 degrees C for a period of 30 minutes. After a preservation period of one year, the shark-fin-like edible product is tasted and found to have similar properties to natural shark fins, and no deterioration in quality is observed as compared with the product immediately after preparation.
Second Embodiment
100 litres of a water solution containing 0.7 weight% of sodium alginate and 0.7 weight% of L-M pectin is heated to 80 degrees C in a vacuum kneader for complete dissolution and then cooled to about 50 degrees C along with deaeration to obtain a sol composition. The sol composition is extruded through a nozzle having a diameter of 2 mm under pressure to provide an extruding rate of 0.16 m/ second in amounts of 0.4 milliliter at a time at a repetition frequency of 80 times/minute, into a 1.0 weight% calcium chloride water solution flowing at a speed of 0.2 m/second to obtain 65 kg of a fibrous material which is almost the same as that obtained in the first embodiment. The fibrous material is immersed into a 0.02 weight% diluted solution of a yellow dye (Sun Yellow No. 3) for 5 minutes.The fibrous material is rinsed with water and then immersed into a water solution containing tannin.
The fibrous material is brownish yellow in colour.
The shark-fin-like edible product obtained in this embodiment has a slightly softer feeling to the taste than that obtained in the first embodiment.
Third Embodiment
100 litres of a water solution containing 2.0 weight% of sodium alginate, 2.0 weight% of gelatin and 2.0 weight% of L-M pectin is heated to 80 degrees C in a vacuum kneader for complete dissolution and then cooled to about 50 degrees C along with deaeration to obtain a sol composition.
The sol composition is extruded through a nozzle having a diameter of 2 mm under pressure to provide an extruding rate of 0.16 m/second in amounts of 0.5 milliliter at a time at a repetition frequency of 60 times/minute, into a 3.0 weight% calcium chloride water solution flowing at a speed of 0.2 m/second to obtain 75 kg of a light brown, transparent fibrous material of which one end is sharpened like a needle. The fibrous material is rinsed with water and then immersed into a solution containing tannin. The resulting fibrous material is brownish in colour and has a somewhat hard feeling to taste, and is very similar to natural shark fins both in appearance and taste.
Claims (12)
1. A method for preparing a shark-fin-like edible product comprising passing a water solution consisting mainly of gelatin and/or low-methoxy pectin and an alginic acid salt intermittently into a flowing solution containing calcium ions at a speed not greater than the flowing speed of the flowing solution, thereby forming a fibrous material.
2. A method for preparing a shark-fin-like edible product as claimed in claim 1,whereinthethus- produced fibrous material is immersed into a solution containing tannin.
3. A method as claimed in claim 1 or claim 2, wherein gelatin is used in an amount of 0.7 to 10 weight%.
4. A method as claimed in any of claims 1 to 3, wherein the alginic acid salt is used in an amount of from 0.7 to 2.5 weight%.
5. A method as claimed in any one of claims 1 to 4, wherein the calcium concentration in the flowing solution is from 1.0 to 3.0 weight%.
6. A method as claimed in any one of claims 1 to 5, wherein the alginic acid salt is sodium alginate.
7. A method as claimed in any of claims 1 to 6, wherein the flowing solution is maintained at a temperature of 40 to 50"C.
8. A method as claimed in any of claims 1 to 7, wherein the thus-produced fibrous material is coloured with a colour.
9. A method for preparing a shark-fin-like edible product substantially as hereinbefore described.
10. A method for preparing a shark-fin-like edible product substantially as herein before described in any one of the three specific embodiments given hereinbefore.
11. A shark-fin-like edible product produced by a method as claimed in any one of claims 1 to 10.
12. The use of a product as claimed in claim 11 as a foodstuff or in producing a foodstuff.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60205417A JPS6265664A (en) | 1985-09-19 | 1985-09-19 | Shark fin-like food and production thereof |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB8621936D0 GB8621936D0 (en) | 1986-10-15 |
| GB2181033A true GB2181033A (en) | 1987-04-15 |
| GB2181033B GB2181033B (en) | 1989-12-28 |
Family
ID=45768337
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8621936A Expired GB2181033B (en) | 1985-09-19 | 1986-09-11 | Shark-fin-like edible products |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JPS6265664A (en) |
| CN (1) | CN86107017A (en) |
| GB (1) | GB2181033B (en) |
| HK (1) | HK60791A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH064011B2 (en) * | 1986-09-09 | 1994-01-19 | 日本カーバイド工業株式会社 | Fibrous food composition |
| US7572480B2 (en) * | 2006-10-19 | 2009-08-11 | Federal-Mogul World Wide, Inc. | Method of fabricating a multilayer ceramic heating element |
| CN101779794B (en) * | 2010-03-08 | 2013-02-13 | 四川大学 | Functional gelatine noodle and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2137136A (en) * | 1983-01-28 | 1984-10-03 | Nippon Suisan Kaisha Ltd | Producing a Shark Fin Analog |
-
1985
- 1985-09-19 JP JP60205417A patent/JPS6265664A/en active Granted
-
1986
- 1986-09-11 GB GB8621936A patent/GB2181033B/en not_active Expired
- 1986-09-18 CN CN198686107017A patent/CN86107017A/en active Pending
-
1991
- 1991-08-08 HK HK607/91A patent/HK60791A/en not_active IP Right Cessation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2137136A (en) * | 1983-01-28 | 1984-10-03 | Nippon Suisan Kaisha Ltd | Producing a Shark Fin Analog |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0155868B2 (en) | 1989-11-28 |
| HK60791A (en) | 1991-08-16 |
| JPS6265664A (en) | 1987-03-24 |
| CN86107017A (en) | 1987-07-15 |
| GB2181033B (en) | 1989-12-28 |
| GB8621936D0 (en) | 1986-10-15 |
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| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 19990911 |