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公开(公告)号：US20170119193A1
公开(公告)日：2017-05-04
申请号：US15315757
申请日：2014-06-04
发明人： Takaaki HIBI , Shigeru YASUDA , Kohei NOMURA , Mitsuru TANAKA
CPC分类号： A47J27/16 , A23L7/109 , A23V2002/00
摘要： A multistage steaming machine is configured such that a steam chamber main body portion in which steam is actually supplied to a group of noodle strings is provided with: a tunnel-shaped noodle introducing portion extending from the steam chamber main body portion in an obliquely downward direction; and a tunnel-shaped noodle discharging portion similarly extending from the steam chamber main body portion in an obliquely downward direction. A vertical position of an inlet end of the noodle introducing portion and a vertical position of an outlet end of the noodle discharging portion are lower than a vertical position of a lower end portion of the steam chamber main body portion.
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公开(公告)号：US20220336081A1
公开(公告)日：2022-10-20
申请号：US17763129
申请日：2021-03-23
IPC分类号： G16H20/60 , A23L33/155 , A23L33/16 , A23L33/17 , A23L33/125
摘要： The present embodiment relates a complete nutritious food product that eliminates the need for adjustment of nutrients according to each category of age, gender, and physical activity level, and enables eating of a complete nutritious food product satisfying the DRIs only by adjusting the amount (calories) of foods, and a providing system thereof. As a result, users who receive meals can easily take the complete nutritious food product, are freed from the trouble of nutrition management, and can improve their health. The invention also relates to a complete nutritious food product-providing system and a nutrition calculation device for a complete nutritious food product.
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公开(公告)号：US20220169962A1
公开(公告)日：2022-06-02
申请号：US17436456
申请日：2020-01-22
发明人： Shoji TAKEUCHI , Yuya MORIMOTO , Ai SHIMA , Mai FURUHASHI
摘要： The present invention provides a production method for a three-dimensional muscle tissue including the steps of: preparing an approximately rectangular first cell module containing skeletal myoblasts in a hydrogel, and having a plurality of approximately rectangular holes parallel to each other, and an approximately rectangular second cell module containing skeletal myoblasts in a hydrogel, and having a plurality of approximately rectangular holes parallel to each other at positions different from those of the first cell module in a vertical direction; alternately stacking the prepared first cell module and the prepared second cell module to obtain a stack; subjecting the skeletal myoblasts contained in the obtained stack to proliferation culture; and inducing the proliferated skeletal myoblasts to differentiate into myotubes.
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公开(公告)号：US20220160002A1
公开(公告)日：2022-05-26
申请号：US17441145
申请日：2020-08-03
发明人： Yuina KUSUDA , Kenta HAGIWARA
摘要： The present invention addresses the subject of providing non-fried Chinese noodles with deterioration over time suppressed. The subject is solved by adding calcium monohydrogen phosphate hydrate to non-fried Chinese noodles to which sodium carbonate and/or potassium carbonate (kansui) has been added. The addition amount of the calcium monohydrogen phosphate hydrate relative to the addition amount of the sodium carbonate and/or potassium carbonate is preferably in the range of the following expression 1: 0.8X-2≤Y≤2X . . . (Expression 1) where X represents the addition amount (g) of the sodium carbonate and/or potassium carbonate based on 1 kg of a main raw material powder, and Y represents the addition amount (g) of the calcium monohydrogen phosphate hydrate based on 1 kg of the main raw material powder.
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公开(公告)号：US11224236B2
公开(公告)日：2022-01-18
申请号：US16082455
申请日：2017-02-14
发明人： Minori Murata , Kazuki Yoshida , Jiro Seto , Tomoko Nambu
摘要： Problem to be Solved
An object of the present invention is to provide a method for producing a textured protein material having a meat-like fibrous texture.
Solution
The textured protein material having a meat-like fibrous texture can be produced by feeding a flat-sheet-like textured protein material prepared via pressurization and heating, and then extrusion by an extruder through cutting blade rolls composed of a pair of rolls facing each other and having a plurality of square-blade-like annular blades arranged in parallel, thereby making slits sheared on the topside and the underside of the textured protein material in the same direction as the extruded direction.-
公开(公告)号：US20210378272A1
公开(公告)日：2021-12-09
申请号：US17406798
申请日：2021-08-19
发明人： Sho KITANO , Norikazu ASAO , Hiroyuki KONO
摘要： [Problem to be Solved]
The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.
[Solution]
The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.-
公开(公告)号：US20210360907A1
公开(公告)日：2021-11-25
申请号：US16958488
申请日：2018-12-27
IPC分类号： A01K67/027 , A23K20/10 , G01N33/68
摘要： A method for screening an active ingredient of a saltiness enhancer, the screening method including the following steps: (i) a step for determining whether a test substance is a compound capable of promoting functional expression of the TMC4 gene or TMC4 protein; and (ii) a step for selecting, as an active ingredient of a saltiness enhancer, a test substance that has been determined in step (i) to be a compound capable of promoting functional expression of the TMC4 gene or TMC4 protein.
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公开(公告)号：US20210340709A1
公开(公告)日：2021-11-04
申请号：US17281152
申请日：2020-02-18
发明人： Yoshitsugu NISHINO , Noboru OMORI
IPC分类号： D21H23/64 , D21F11/00 , D21H23/30 , B65D65/40 , B65D81/38 , B32B27/10 , B32B27/32 , B32B37/15 , B32B5/18 , B32B27/06
摘要： [Problem] The problem that unevenness occurs in the foam layer and the insulating property deteriorates when lamination is carried out at high speed was clarified in a process for producing a sheet for a foam insulating paper container. Specifically, the problem addressed by the present invention is to provide a sheet for a foam insulating paper container that can be foamed without unevenness even when laminated at high speed.
[Solution] The present inventors discovered that the problem addressed by the present invention can be solved by a method for producing a sheet for a foam insulating paper container in which a polyethylene resin is laminated on at least one side of a paper substrate, wherein the method for producing a sheet for a foam insulating paper container is characterized in that the lamination conditions are an air gap of 150 mm or greater and a take-off speed of 70 m/min or higher.-
公开(公告)号：US10823501B2
公开(公告)日：2020-11-03
申请号：US14378766
申请日：2013-03-18
摘要： An object of the present invention is to provide a method for drying non-fried instant noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried instant noodles, a step of putting gelatinized noodle strings into a drying retainer, and blowing a high-speed air flow from above the retainer toward a noodle mass of the noodle strings to perform drying. In the drying step, the retainer employed has a shape such that a transition portion from a bottom surface to a side surface (side wall portion) is formed to be a curved surface with a radius of curvature of 5 to 15 mm, and preferably the high-speed air flow is blown at a wind speed of 50 m/s or higher in terms of the speed to which the noodle strings are exposed.
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公开(公告)号：US20170261384A1
公开(公告)日：2017-09-14
申请号：US15509767
申请日：2015-09-11
发明人： Tomohiro UENO
IPC分类号： G01K11/12 , B65D85/816 , A23L7/113 , B65D25/20
摘要： There are provided: a thermal history change type indicator by which the degree of reconstitution with hot water of instant cup noodles can be easily visually recognized in conjunction with the temperature in a container; and a set of a thermal history change type indicator and instant cup noodles comprising the thermal history change type indicator and instant cup noodles.The thermal history change type indicator comprises: a thermally meltable material layer containing a thermally meltable material; a permeation layer, wherein the permeation layer becomes transparent or translucent when the thermally meltable material melts and permeates the permeation layer; a thermally meltable material permeation-inhibiting layer for inhibiting the permeation of the thermally meltable material into the permeation layer, wherein the thermally meltable material permeation-inhibiting layer is arranged between the thermally meltable material layer and the permeation layer; and a protective layer, wherein the thermally meltable material layer, the permeation layer, and the thermally meltable material permeation-inhibiting layer are layered, and the permeation layer side of the layered product is covered with the protective layer. The set of a thermal history change type indicator and instant cup noodles comprises the thermal history change type indicator and instant cup noodles. FIG. 1
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