Claims
- 1. A process for producing a food material exhibiting unique desirable properties not otherwise present in said food materials, comprising:
- treating agar with acid to reduce the molecular weight of the agar components of manufactured agar materials to produce low gel strength agar;
- terminating the effect of the acid in a neutralization treatment step, thereby adjusting the molecular weight of the product to a degree such that when the agar is present in water at a concentration of 1.5%, said agar has a gel strength in the range between 10 to 250 g/cm.sup.2 ; and
- combining the resulting low gel strength agar with a food material.
- 2. The process according to claim 1, further comprising drying the low gel strength agar product to obtain a dry agar material.
- 3. A process for producing a food material exhibiting unique desirable properties not otherwise present in said food material, comprising:
- extracting agar components from seaweeds serving as the raw materials of agar to manufacture normal agar;
- treating the so-extracted normal agar with acid to reduce the molecular weight of the normal agar components to produce low gel strength agar;
- neutralizing the acid to terminate its effect, thereby adjusting the molecular weight of the low gel strength agar to a degree such that when the agar is present in water at a concentration of 1.5%, the agar has a gel strength in the range between 10 to 250 g/cm.sup.2 ; and
- combining the resulting low gel strength agar with a food material.
- 4. The process according to claim 3, wherein the seaweeds are subjected to alkali treatment to increase coagulation properties prior to the extraction step.
- 5. The process according to claim 4, including the step wherein the extracted agar is filtered and then cooled, thereby producing a gelatinized intermediate product.
- 6. The process according to claim 5, wherein the acid treatment of the agar is controlled to produce an agar having a low gel strength of 200 g/cm.sup.2 at 1.5% agar concentration.
- 7. The process according to claim 3, wherein the agar is subjected to drying and pulverizing treatments prior to the acid treatment.
- 8. The process according to claim 3, further comprising drying the low gel strength agar to obtain a dry product.
- 9. The process according to claim 3, wherein the acid treatment of the agar is controlled to produce an agar having a low gel strength of 200 g/cm.sup.2 at 1.5% agar concentration.
- 10. The process according to claim 3, wherein the acid treatment of the agar is controlled to produce an agar having a low gel strength of 60 g/cm.sup.2 at 1.5% agar concentration.
Priority Claims (3)
Number |
Date |
Country |
Kind |
4-148855 |
May 1992 |
JPX |
|
4-217250 |
Jul 1992 |
JPX |
|
4-226398 |
Aug 1992 |
JPX |
|
Parent Case Info
This application is a division of application Ser. No. 08/006,277 filed Jan. 19, 1993 now abandoned.
Non-Patent Literature Citations (2)
Entry |
Derwent Abstract of JP8805051 (Aug. 1988) Chuo Giken Kogyo KK. |
Guisely "The Relationship Between Methoxyl Content and Gelling Temperature of Agarose" Carbohydrate Research, 13 (1970) p. 247-256. |
Divisions (1)
|
Number |
Date |
Country |
Parent |
6277 |
Jan 1993 |
|