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公开(公告)号：US20220174995A1
公开(公告)日：2022-06-09
申请号：US17601221
申请日：2019-04-18
申请人： NISSHIN FOODS INC.
摘要： A modified wheat flour may have good handlability in cooking and provide high-quality food products containing wheat flour. A viscosity of a 10 mass % aqueous suspension of such modified wheat flour is 1,000 mPa·s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.
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公开(公告)号：US11185098B2
公开(公告)日：2021-11-30
申请号：US15543112
申请日：2016-01-13
申请人： NISSHIN FOODS INC.
发明人： Toshio Kawahara , Yumiko Nakanishi
摘要： A frozen noodle product includes: a frozen noodle block, as a main food portion, obtained by freezing and hardening a cooked food; and a sauce portion obtained by freezing and hardening a sauce to be eaten together with the cooked food. The frozen noodle block has a sauce-portion arranging surface on which the sauce portion is arranged. An opening is formed in the sauce-portion arranging surface. The sauce portion is arranged on the frozen noodle block such that the lower end side, which is a part of the sauce portion, is inserted in the opening and the upper end side, which is the remaining part thereof, projects from the sauce-portion arranging surface side.
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公开(公告)号：US20200170285A1
公开(公告)日：2020-06-04
申请号：US16616091
申请日：2018-05-23
申请人： NISSHIN FOODS INC.
IPC分类号： A23L7/109 , A23L33/00 , A23L33/21 , A23L33/19 , A23L33/185 , A23L29/219 , A23L29/281
摘要： The present invention provides noodles which are rich in dietary fiber and low in carbohydrate but have an excellent texture. The present invention also provides a noodle mix comprising from 10 to 60% by mass of an indigestible starch derived from one or more of wheat, tapioca, corn and sweet potato, and from 5 to 30% by mass of a modified starch having a gelatinization starting temperature lower than that of a raw material starch thereof by 0.1° C. or more, and the mix having a protein content of 8 to 20% by mass.
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公开(公告)号：USD857330S1
公开(公告)日：2019-08-27
申请号：US29617485
申请日：2017-09-14
申请人： NISSHIN FOODS INC.
设计人： Ryusuke Kimura , Masafumi Higashi
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公开(公告)号：US10219533B2
公开(公告)日：2019-03-05
申请号：US14389943
申请日：2013-04-05
申请人： NISSHIN FOODS INC.
发明人： Kentarou Irie , Youhei Suga , Norio Koizumi , Takenori Watanabe , Youichirou Miya , Tsuguhiko Yoshida
IPC分类号： A23L7/109 , A23L29/269
摘要： Provided is a method for producing frozen noodles comprising: a step of attaching a composition comprising xanthan gum and having a viscosity of from 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking fresh noodles produced by a rolling noodle-manufacturing method; and a step of freezing the noodles to which the composition has attached.
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公开(公告)号：US20180228187A1
公开(公告)日：2018-08-16
申请号：US15750409
申请日：2015-08-07
申请人： NISSHIN FOODS INC.
发明人： Masato OMURA , Michihiro SAKAKIBARA
摘要： Provided is wheat flour that can be shaken out from a shaker-type container onto a food stuff in small amounts with less scattering and splashing by a shaking operation, as well as less formation of lumps. Provided is packaged wheat flour packed in a shaker-type container having one or more shaker holes with a maximum width of 2 to 12 mm, the wheat flour having an angle of difference of 13.5 to 30 degrees.
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公开(公告)号：US09833011B2
公开(公告)日：2017-12-05
申请号：US14388453
申请日：2013-03-01
申请人： NISSHIN FOODS INC.
摘要： A fresh pasta capable of providing a cooked pasta having a smooth surface appearance and a hard and elastic texture comparable to boiled dry pasta. A method for manufacturing a fresh pasta comprising extruding, at a pressure of 80 kgf/cm2 to 200 kgf/cm2 to form noodles, a dough obtained by kneading a raw material flour comprising a wheat flour of hexaploid wheat group and having a gluten index of 45 to 100.
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公开(公告)号：US09833004B2
公开(公告)日：2017-12-05
申请号：US15035596
申请日：2014-12-26
申请人： NISSHIN FOODS INC.
发明人： Ryosuke Fujimura , Michihiro Sakakibara , Tatsunori Nishide , Yoshihito Ueki , Satomi Nozaki , Miwa Takahashi , Shin-ichi Fukudome , Takashi Horimizu , Tetsuya Mitsuoka , Noriko Sakamoto
摘要： A cereal flour composition is made by subjecting a mixture to a heating treatment, the mixture including: a cereal flour; and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. Preferably, the emulsifier is a monoglycerol fatty acid ester or lecithin. Preferably, the heating treatment is performed for 2 seconds to 3 minutes at a mixture temperature of 80 to 120° C. Preferably, the heating treatment is a heat-moisture treatment using saturated water vapor. A process for producing the cereal flour composition involves a heating step of directly applying saturated water vapor to the mixture including a cereal flour and an emulsifier, and heating the mixture, wherein the heating step is performed by using a production device including: a transporting path that transports an introduced raw material to an outlet; and a mechanism that introduces saturated water vapor into the transporting path.
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