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21.发明申请公开(公告)号：US20190387778A1
公开(公告)日：2019-12-26
申请号：US16553663
申请日：2019-08-28
发明人： Jyoto Yoshimoto , Takeki Saito
摘要： A heat-treated tomato product includes a heat-treated tomato containing 3-hexenol and 2-isobutylthiazole. A content of 2-isobutylthiazole in the heat-treated tomato product ranges from 2.0 to 1000 ppb, and a mass ratio of 3-hexenol to 2-isobutylthiazole in the heat-treated tomato product ranges from 1.0:1.5 to 1.0:25.2. A method for producing a heat-treated tomato product includes crushing or grinding raw material tomatoes, preparing a heat-treated tomato comprising flavor components by heating the crushed or ground tomatoes, and adjusting contents of the flavor components in the heat-treated tomato product. The flavor components include 2-isobutylthiazole and 3-hexenol. A content of 2-isobutylthiazole in the heat-treated tomato product is adjusted to be in a range of 2.0 to 1000 ppb, and a mass ratio of 3-hexenol to 2-isobutylthiazole in the heat-treated tomato product is adjusted to be in a range of 1.0:1.5 to 1.0:25.2.
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公开(公告)号：US20180317533A1
公开(公告)日：2018-11-08
申请号：US16035073
申请日：2018-07-13
发明人： Masaki Ohike
IPC分类号： A23L27/18 , A23L25/00 , A23L29/212 , A23L29/269 , A23L5/30
CPC分类号： A23L27/18 , A23L5/30 , A23L25/00 , A23L25/20 , A23L27/00 , A23L27/60 , A23L29/212 , A23L29/27 , A23V2002/00 , A23V2200/244 , A23V2250/5086 , A23V2250/5118 , A23V2300/31
摘要： A spherical ingredient-containing topping condiment includes on a wet basis: (A) 1 to 50% by weight of a 4-mesh-pass to 16-mesh-on ingredient comprising a spherical ingredient; and (B) 0.1 to 50% by weight of a 16-mesh-pass to 100-mesh-on ingredient. An amount of the spherical ingredient is 10 to 100% by weight in the ingredient (A) and 3.0% by weight or more in the condiment. The spherical ingredient has a repose angle α of 20°
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公开(公告)号：US20170341819A1
公开(公告)日：2017-11-30
申请号：US15681510
申请日：2017-08-21
发明人： Shigeru NAKANO , Masanori SHINOHARA
CPC分类号： B65D33/01 , B65D25/52 , B65D35/44 , B65D75/20 , B65D75/58 , B65D75/5805 , B65D75/5822 , B65D77/38 , B65D81/3266 , B65D81/3461
摘要： A packaged article includes a packing bag which includes a welded portion that hermetically seals a container compartment in which a fluid content is contained. The welded portion includes a weak sealant section configured to be parted when the container compartment is pressed to communicate the container compartment and the exterior of the packing bag. A strong sealant section is configured to maintain a welded state at the time when the weak sealant section is parted. The container compartment includes a primary container section and a secondary container section. The secondary container section includes a narrow neck that is narrower than the primary container section in a width-wise direction, which corresponds to a direction in which the weak sealant section extends. The secondary container section is in communication with the primary container section at the narrow neck. The secondary container section is located adjacent to the weak sealant section.
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24.发明公开公开(公告)号：US20240292878A1
公开(公告)日：2024-09-05
申请号：US18649172
申请日：2024-04-29
发明人： Hirofumi Mizuno , Eisuke Yamamoto , Erika Mizuta , Shungo Tanaka
摘要： A swollen composition contains a starch derived from pulse and/or cereal and satisfies the following conditions (1) to (5). (1) Starch content is not less than 3 mass % in terms of moistened mass. (2) Moisture content based on dry weight is less than 150 mass %. (3) Dietary fiber content is not less than 3.0 mass % in terms of moistened mass. (4) When at least one frozen section A of the composition obtained under specific conditions is observed, a ratio of a weighted average area with respect to a weighted average perimeter length in void regions of an area of not less than 10,000 μm2 with respect to a composition cross-section image area, is not less than 100. (5) A ratio of value α to value β is not less than 0.3.
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公开(公告)号：US20240277015A1
公开(公告)日：2024-08-22
申请号：US18583430
申请日：2024-02-21
摘要： Provided is a fermented food having sweetness without depending on addition of saccharides. A fermented food obtained by fermenting a raw material with koji, in which the fermented food satisfies the following requirements: (a) the raw material is one or more kinds selected from the group consisting of beans, cereals, vegetables, and nuts and seeds; and (b) the salt content is 1000 mg or less per 100 g of the fermented food.
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公开(公告)号：US20230365918A1
公开(公告)日：2023-11-16
申请号：US18360791
申请日：2023-07-27
摘要： A method for manufacturing an acetic acid bacterium culture and the acid bacterium culture, the acid bacterium culture contains PS1 (Glc:Gal:Man:GlcA=6.0:5.0 to 6.5:0.05 to 0.4:0.05 to 0.4) and/or PS2 (Glc:Rha:Man:GlcA=4.0:1.5 to 2.5:0.05 to 0.4:0.05 to 0.4) which are/is water-soluble polysaccharide(s). The method includes a fermentation step S1: a step of culturing acetic acid bacteria belonging to the genus Kozakia to give a first culture containing PS1, or culturing acetic acid bacteria belonging to the genus Komagataeibacter to give a first culture containing PS2, or culturing acetic acid bacteria belonging to the genus Kozakia and acetic acid bacteria belonging to the genus Komagataeibacter to give a first culture containing PS1 and PS2.
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公开(公告)号：US11678686B2
公开(公告)日：2023-06-20
申请号：US16796650
申请日：2020-02-20
发明人： Tatsuya Higuchi , Junichiro Ihara
CPC分类号： A23L33/21 , A23L27/10 , A23V2002/00
摘要： A composition may include a fine particle composite comprising at least 0.1 mass % of an insoluble dietary fiber. A total fat/oil content of the composition may be less than 20 mass % and the composition may have a maximum particle size that is larger than 100 μm and a modal diameter of 5 to 400 μm. When the composition is ultrasonicated, the ultrasonicated composition may have a modal diameter of 0.3 to 100 μm.
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公开(公告)号：US20220256897A1
公开(公告)日：2022-08-18
申请号：US17623103
申请日：2020-06-24
发明人： Naruhiro Hibi
IPC分类号： A23L19/00 , A23L29/206
摘要： The present disclosure relates to a thickener obtained by subjecting a disruption product of a plant to a pulverization or finely-dividing treatment simultaneously with or after a treatment with a lignin-degrading enzyme.
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29.发明授权公开(公告)号：US11412767B2
公开(公告)日：2022-08-16
申请号：US16798933
申请日：2020-02-24
发明人： Eri Shibata , Minoru Takeuchi , Hideaki Taguchi
摘要： A liquid or semisolid emulsion seasoning may include fine food particles comprising dietary fibers, a fat or oil, an organic acid, and a food-derived emulsifier. The dietary fibers may include a water-soluble dietary fiber and a water-insoluble dietary fiber. The emulsion seasoning may contain the dietary fibers in a total amount of 0.8% to 23% by mass. The fine food particles may have a modal diameter of 0.3 μm to 115 μm, and the emulsion seasoning may have a water content of 20% by mass or more.
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公开(公告)号：US11369128B2
公开(公告)日：2022-06-28
申请号：US16926201
申请日：2020-07-10
发明人： Kazuki Komatsu
IPC分类号： A23L27/12 , A23L27/14 , A23L29/212 , A23L29/25
摘要： A liquid seasoning contains ingredients that reduce changes in color and smell during preservation. The liquid seasoning has (A) a solid ingredient, (B) a water-insoluble powder, (C) a component selected from the group consisting of a fruit juice, a vegetable juice, a colorant, and combinations thereof, and (D) a viscosity adjuster.
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