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公开(公告)号：US20240016197A1
公开(公告)日：2024-01-18
申请号：US18241716
申请日：2023-09-01
发明人： Yusuke Tange
IPC分类号： A23P30/20 , A23L29/212 , B29B7/48
CPC分类号： A23P30/20 , B29B7/48 , A23L29/212
摘要： A method for producing a starch-containing solid composition for heat-cooking utilizes an extruder that contains a screw that is turned by a motor; a barrel that surrounds the outer periphery of the screw; a feeder that is attached to the base side of the barrel and that is for loading a food material; and a die part that is attached to the tip side of the barrel and that is for discharging the food material after kneading while shaping the food material. The screw has, in order from the base side to the tip side, at least a flight section and a kneading section. The length of the flight section is not less than 50% of the entire length of the screw. The length of the kneading section is less than 50% of the entire length of the screw.
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公开(公告)号：US20230192994A1
公开(公告)日：2023-06-22
申请号：US18106866
申请日：2023-02-07
发明人： Naruhiro Hibi
IPC分类号： C08L3/02 , C08B31/00 , A23L11/00 , A23L29/212 , A23P30/20
CPC分类号： C08L3/02 , A23L11/05 , A23L29/212 , A23P30/20 , C08B31/00
摘要： A starch-containing solid composition having both preferable elasticity during water retention and low viscosity during water retention when heated under water-containing conditions is provided. The starch content in the composition is 20 mass% or more in terms of dry mass. 300 pieces/mm2 or less of starch grain structures are observed in a 6% suspension of a pulverized product of the composition. The gelatinization peak temperature is below 120° C. as measured using a rapid viscoanalyzer when a 14 mass% water slurry of the pulverized composition is heated from 50° C. to 140° C. at a heating rate of 12.5° C./min. The degree of gelatinization of starch in the composition is 50 mass% or more. For the composition, value α is 60% or less, and value β is 35% or more.
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公开(公告)号：US11589604B2
公开(公告)日：2023-02-28
申请号：US16549258
申请日：2019-08-23
发明人： Tatsuya Higuchi , Junichiro Ihara
摘要： A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 30% by mass or more, wet pulverizing the dried food ingredients in the mixture, and obtaining a food composition including the at least one oil or fat and 20% to 98% by mass of fine particles of the dried food ingredients. The wet pulverization is performed with a maximum pressure of 0.01 to 1 MPa and under a rising temperature condition satisfying T1+1
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公开(公告)号：US20220394991A1
公开(公告)日：2022-12-15
申请号：US17891843
申请日：2022-08-19
发明人： Junichiro Ihara , Manabu Konishi
摘要： Provided is an oil-and-fat-containing composition which is for food and in which oxidized odor of oil and fat caused by 1-hexanol or 1-pentanol is suppressed. This composition is an edible oil-and-fat-containing composition containing 1-hexanol and/or 1-pentanol, further contains hexanal, and satisfies the following (A) and (B). (A) The content of the hexanol is 10 ppb by mass to 100 ppm by mass. (B) α/β is 1-10,000 and/or α/γ is 1-10,000, where, regarding peak areas measured through SPME-GC/MS at a sample temperature of 80° C., the peak area (m/z=82) of the hexanal is defined as α, the peak area (m/z=84) of the 1-hexanol is defined as β, and the peak area (m/z=70) of the 1-pentanol is defined as γ.
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公开(公告)号：US20220151279A1
公开(公告)日：2022-05-19
申请号：US17591789
申请日：2022-02-03
发明人： Manabu Konishi , Junichiro Ihara
摘要： The present disclosure relates to a powdery food containing an edible plant. The powdery food has an insoluble dietary fiber content of 1.0 mass % or more on a dry mass basis, a specific surface area per unit volume after ultrasonication of 0.02 m2/mL or more, and a 2-pentylfuran content of 1 ppb or more and 50,000 ppb or less.
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公开(公告)号：US20210204573A1
公开(公告)日：2021-07-08
申请号：US17209401
申请日：2021-03-23
发明人： Manabu Konishi , Junichiro Ihara
摘要： A powdery food containing a sucrose-containing plant with a sucrose content of 2.5 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, has a particle sizes d50 after ultrasonication of 1,000 μm or less and has an acetoin content of 1 ppb or more and 40,000 ppb or less, is provided. The powdery food easily controls the burnt odor derived from sucrose and extract the sweet flavor peculiar to sucrose in a food and drink containing a powder derived from a sucrose-containing plant.
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公开(公告)号：US20210127692A1
公开(公告)日：2021-05-06
申请号：US17150056
申请日：2021-01-15
发明人： Takeki Saito , Hiroyuki Kakuda , Mao Katsuki
摘要： A method is provided for improving drying efficiency for producing a dried edible plant composition while keeping a characteristic and fresh flavor and color tone inherently possessed by a food product using an edible plant without requiring special equipment or conditions, and a dried edible plant composition having improved quality obtained by this method. A method is provided for producing a dried edible plant composition that contains a non-edible part of an edible plant, in a dried state, in an amount of 3% by mass or more and 70% by mass or less based on the total mass of an edible part and the non-edible part. The method includes crushing and mixing the edible part and the non-edible part, and drying until a moisture content reaches 20% by mass or less by forced-air drying at a temperature of 20° C. or more and 80° C. or less.
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公开(公告)号：US20190150491A1
公开(公告)日：2019-05-23
申请号：US16257636
申请日：2019-01-25
发明人： Seiji Watanabe , Ryosuke Takase
摘要： A liquid condiment includes a seasoning liquid and a solid ingredient that is a vegetable immersed in the seasoning liquid. The seasoning liquid has a Brix value of 1 to 40, a pH value of 2 to 5, and a calcium content of 0.03 to 0.25% by mass. The solid ingredient is able to pass through a 3-mesh sieve but not through an 8-mesh sieve. The liquid condiment includes the solid ingredient in an amount of 10 to 60% by mass on a wet basis.
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公开(公告)号：US20240277018A1
公开(公告)日：2024-08-22
申请号：US18649327
申请日：2024-04-29
发明人： Hirofumi Mizuno , Eisuke Yamamoto , Erika Mizuta , Yuka Sakano , Naruhiro Hibi , Shungo Tanaka
IPC分类号： A23L29/212 , A23L7/10 , A23P30/20
CPC分类号： A23L29/212 , A23L7/198 , A23P30/20
摘要： A leavening composition satisfies all of (1) to (6). (1) The starch content is 3 mass % or more in terms of wet mass. (2) The dry-based water content is less than 150 mass %. (3) The dietary fiber content is 3.0 mass % or more in terms of wet mass. (4) The plant polysaccharide content is 0.1 mass % or more in terms of wet mass. (5) When a water slurry made of ground product of the composition is analyzed with a rapid visco analyzer under a prescribed condition, the ratio [value β]/[value α] is 100 or less. (6) A water suspension liquid of the ground product is subjected to a treatment with α-amylase and glucoamylase, subsequently a component that is ethanol-insoluble but dimethylsulfoxide-soluble is obtained, and gel filtration chromatography is carried out under a prescribed condition, giving a molecular weight distribution curve, the logarithmic values ranging from 3.0 inclusive to 6.0 exclusive.
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公开(公告)号：US11879122B2
公开(公告)日：2024-01-23
申请号：US16553598
申请日：2019-08-28
发明人： Atsushi Ishikawa
CPC分类号： C12N1/20 , A23L11/50 , C12N1/205 , C12R2001/125 , G01N2333/956
摘要： A method of producing natto includes inoculating a mutant strain of Bacillus subtilis var. natto onto steamed or boiled soybeans, and fermenting the soybeans inoculated with the mutant strain by maintaining a temperature of the soybeans at 40° C. to 53° C. The number of the mutant strain spores after fermenting the soybeans is 5×105 or less spores per gram of the fermented soybeans. A single colony of the mutant strain cultured in a selective solid medium supplemented with biotin at a gas phase temperature of 49° C. for 48 hours has a region having a hue of yellow (Y), a value of 9 or more, and a chroma of 2 or less, as defined by the Munsell Color System, and a surface area of the region is 20% or less of the total surface area of the single colony.
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