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公开(公告)号：US20220071261A1
公开(公告)日：2022-03-10
申请号：US17481443
申请日：2021-09-22
发明人： Masahiro Yabusaki
摘要： The present disclosure relates to a powdery food including a foodstuff containing insoluble dietary fibers including an insoluble dietary fiber localized site. The powdery food has insoluble dietary fiber content of 5 mass % or more by dry mass, and the number average particle size of particles in the powdery food after ultrasonication measured by a laser diffraction particle size distribution analyzer with ethanol is below 30 μm. The powdery food has at least one of N (α/β) of 0.40 or more, where α is a particle number having unevenness degree of 0.6 or less and circularity degree of 0.2 or less and β is a particle number having unevenness degree of 0.6 or more and circularity degree of 0.2 or less, and a regression coefficient a of regression line y=ax+b determined by a least squares method of above 0.35.
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72.发明申请公开(公告)号：US20220053803A1
公开(公告)日：2022-02-24
申请号：US17485799
申请日：2021-09-27
发明人： Yuka Yamori , Mao Katsuki
摘要： A dry powder including an edible part and an inedible part of immature pulses is provided. The dry powder has a proportion of the inedible part to the edible part of immature pulses from 1 mass % to 200 mass % by dry mass, a moisture content of 20 mass % or less, brightness in a Munsell color system of 7 or more, chroma in the Munsell color system of 3 or more, and hue in the Munsell color system from 5Y to 10Y or from 0GY to 10GY. The dry powder also has a specific surface area per unit volume of dry powder particles before ultrasonication of 0.05 m2/mL or more, a standard deviation of particle size distribution of dry powder particles before ultrasonication of 200 μm or less, and a number average diameter of dry powder particles after ultrasonication of less than 30 μm.
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公开(公告)号：US20220022495A1
公开(公告)日：2022-01-27
申请号：US17497008
申请日：2021-10-08
发明人： Masaki Ohike
摘要： A plant protein-containing liquid composition that is not aggregated and/or solidified by an acid and that is satisfactory in terms of a feeling on the tongue, a feeling of food or drink going down the throat, and a flavor, even if such composition contains a plant protein at high concentration is provided. The plant protein-containing liquid composition has the protein content in the liquid composition of 6% to 17% by mass, the mass ratio of the protein content to the lipid content of 10:0.7 to 10:5.5, the Brix value of 10% or higher, and the dietary fiber content in the liquid composition of 3% by mass or lower. The viscosity of the plant protein-containing liquid composition measured with a B type viscometer is at least one of 4,600 mPa·s or lower at 20° C., 5,000 mPa·s or lower at 5° C., and 3,400 mPa·s or lower at 50° C.
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公开(公告)号：US20220000163A1
公开(公告)日：2022-01-06
申请号：US17481505
申请日：2021-09-22
发明人： Takuya Nakayama , Hideaki Taguchi
IPC分类号： A23L33/22 , A23L5/30 , A23L29/262 , A23G9/34 , A23G9/44
摘要： A structural strengthening agent for food products, which agent moderates both cold stimuli and persistence of sweetness and oiliness in the mouth during eating of food products such as cold desserts is provided. The structural strengthening agent for food products includes a water-insoluble long-chain cellulose having a diameter of 3.5 μm or less and an aspect ratio of 2.0 or more, and a water-insoluble short-chain cellulose having a diameter of 5.0 μm or more and having an aspect ratio of 32.5 or less. The water-insoluble long-chain cellulose and the water-insoluble short-chain cellulose are contained in a mass ratio of 40:60 to 4:96.
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公开(公告)号：US20210282438A1
公开(公告)日：2021-09-16
申请号：US17336886
申请日：2021-06-02
发明人： Manabu Konishi , Junichiro Ihara
IPC分类号： A23L19/15 , A23L2/52 , A23L5/30 , A23L29/00 , A23L33/21 , A23L33/125 , A23L19/10 , A23P10/40
摘要： A method for easily controlling the smell of dried starch and bringing out a sweet starch flavor characteristic of a plant in a powdery food containing a powder derived from a starch-containing plant is provided. A powdery food comprises a powder derived from a starch-containing plant. The powdery food has a starch content of 10 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, a particle size d50 of 1,000 μm or less after ultrasonication, and a 2,3-butanediol content of 50 ppb or more and 40,000 ppb or less and/or a diethylene glycol monoethyl ether content of 5 ppb or more and 40,000 ppb or less.
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公开(公告)号：US20210007375A1
公开(公告)日：2021-01-14
申请号：US16787784
申请日：2020-02-11
发明人： Anna Fujiwara
摘要： A food product includes a heat-treated vegetable. A content of 3,4-dimethylthiophene (x) in the food product ranges from 0.00035 mg/kg to 3 mg/kg. A content of 2,4-dimethylthiophene (y) in the food product ranges from 0.00015 mg/kg to 3 mg/kg. A content of furfural (z) in the food product ranges from 0.1 mg/kg to 10 mg/kg.
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公开(公告)号：US20200221742A1
公开(公告)日：2020-07-16
申请号：US16829325
申请日：2020-03-25
发明人： Minoru Takeuchi , Daisuke Nishioka
摘要： A food mixture may include an oil/fat composition that comprises fine plant particles and a plant oil or fat, and a plant-derived dried food that is embedded in the oil/fat composition. The fine plant particles may have as average particle diameter of 0.3 to 30 μm , the plant oil/fat may be a fluid at 20° C., and the oil/fat composition may contain the fine plant particles in an amount of 10 to 80 mass %.
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公开(公告)号：US20190208804A1
公开(公告)日：2019-07-11
申请号：US16354988
申请日：2019-03-15
发明人： Masaki Ohike
CPC分类号： A23L23/00 , A23L19/03 , A23L27/00 , A23L27/105 , A23L27/18 , A23L27/80 , A23V2002/00 , A23V2250/022 , A23V2250/21
摘要： A liquid condiment includes a seasoning liquid, a solid ingredient including one or more dried vegetables that are immersed and swollen in the seasoning liquid, and one or more selected from the group consisting of vinegar, a fruit juice, a flavoring oil, a flavor, and a spice extract. The liquid condiment includes 0 to 30% by mass of the swollen vegetables having a size of 0.5 mm or more and less than 3 mm, 0 to 60% by mass of the swollen vegetables having a size of 3 mm or more and less than 8 mm, and 0 to 30% by mass of the swollen vegetables having a size of 8 mm or more and less than 20 mm. The total amount of the swollen vegetables having a size of 0.5 mm or more and less than 20 mm is 5 to 60% by mass.
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公开(公告)号：US20190142042A1
公开(公告)日：2019-05-16
申请号：US16250011
申请日：2019-01-17
发明人： Ryoichi Oda
摘要： Pasta sauce includes spicy seasoning, edible fat and oil, and at least one of ethanol or acetic acid. The pasta sauce may include 0.125 to 5.0% by weight of the ethanol and/or 0.0045 to 0.45% by weight of the acetic acid. A method for producing pasta sauce includes preparing a mixture by adding at least one of ethanol or acetic acid to a material solution containing spicy seasoning and edible fat and oil, and sterilizing the mixture by heating at a temperature lower than 100° C.
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公开(公告)号：US20190014804A1
公开(公告)日：2019-01-17
申请号：US16035165
申请日：2018-07-13
发明人： Masaki Ohike
摘要： A liquid seasoning includes a seasoning liquid and ingredients, wherein the seasoning liquid and the ingredients are prepared by subjecting a raw material including at least an onion ingredient and an organic acid to a heat treatment, wherein an amount of cycloalliin in the liquid seasoning with respect to an amount of the onion ingredient swollen in the seasoning liquid is 0.30% by mass or more, and wherein pH of the seasoning liquid is 2.5 to 4.5.
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