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    Instant food
    1.
    发明申请
    Instant food 审中-公开
    速食

    公开(公告)号：US20060165866A1

    公开(公告)日：2006-07-27

    申请号：US10525085

    申请日：2003-08-21

    申请人： Hitoshi Furuta ,  Yoko Sato ,  Takeshi Tomio ,  Hirokazu Asano ,  Kiyohito Suzuki

    发明人： Hitoshi Furuta ,  Yoko Sato ,  Takeshi Tomio ,  Hirokazu Asano ,  Kiyohito Suzuki

    IPC分类号： A23L1/40

    CPC分类号： A23L23/10 ,  A23L7/111 ,  A23L11/03 ,  A23L29/206 ,  A23P10/43

    摘要： Legume-derived, and particularly soybean-derived, water-soluble polysaccharides are added to thickener-containing powder supplied with an instant food to prevent clumping of powder masses during reconstitution and for a more homogeneous reconstitution. Thus, the problem is solved which is encountered with soup powders such as a thickened soup powder and a curry-seasoned soup powder, which are supplied with instant foods such as instant noodles, containing thickeners such as starch or gum substances to impart thickness, whereby reconstitution in a stationary state produces swelling of the thickener and prevents adequate dispersion, resulting in scattering of powder masses in the soup and clumping at the bottom of the container and, thereby, impairing the taste.

    摘要翻译： 将豆科衍生物，特别是大豆衍生的水溶性多糖加入到添加有即食食品的含增稠剂的粉末中，以防止在重新配制期间粉末块的聚集和更均匀的重构。 因此，解决了问题所在，汤粉如增稠的汤粉和咖喱调味的汤粉，其中加入速溶食品，如方便面，含有增稠剂如淀粉或胶体物质以赋予厚度，从而 在固定状态下的重构产生增稠剂的溶胀并防止充分的分散，导致粉末散布在汤中并在容器的底部聚集，从而损害味道。

    Oil-In-Water Emulsification Composition For Boiled Rice And Boiled Rice Utilizing The Same
    3.
    发明申请
    Oil-In-Water Emulsification Composition For Boiled Rice And Boiled Rice Utilizing The Same 审中-公开
    水稻水包油乳化组合物用于煮饭和煮饭

    公开(公告)号：US20070269578A1

    公开(公告)日：2007-11-22

    申请号：US11574523

    申请日：2005-09-07

    申请人： Taro Takahashi ,  Yoshiko Toyofuku ,  Hirokazu Asano ,  Kiyohito Suzuki

    发明人： Taro Takahashi ,  Yoshiko Toyofuku ,  Hirokazu Asano ,  Kiyohito Suzuki

    IPC分类号： A23L1/182 ,  A23L1/20

    CPC分类号： A23L23/00 ,  A23L7/196 ,  A23L13/06 ,  A23L29/206

    摘要： An additive for boiled rice that is used to avoid the lowering of efficiency at boiling for boiled rice or the like and to obtain a boiled rice of high quality presenting soft texture which is free from drying and sogginess resulting from moisture transfer during the storage thereof. There is provided an oil-in-water emulsification composition comprising a water soluble polysaccharide derived from soybean. High effect can be realized by the use of a water soluble soybean polysaccharide with a certain level or more of emulsifying capacity, and striking effect can be realized by the use of an emulsification composition comprising this polysaccharide with high emulsifying capacity combined with a polysaccharide having a certain level of viscosity even if its emulsifying capacity is poor.

    摘要翻译： 用于煮米饭的添加剂，用于避免煮米饭等的煮沸效率降低，并获得高质量的煮熟的米饭，其具有柔软的质感，其在其储存期间不会由于水分转移而导致的干燥和酸味。 提供一种包含衍生自大豆的水溶性多糖的水包油乳化组合物。 通过使用具有一定水平以上的乳化能力的水溶性大豆多糖可以实现高效果，通过使用包含该多糖的乳化组合物，可以实现具有高乳化能力的乳化组合的乳化组合物和具有一定量 一定程度的粘度即使其乳化能力差。

    Method for production of frozen desserts
    5.
    发明授权
    Method for production of frozen desserts 失效
    冷冻甜点生产方法

    公开(公告)号：US06685977B1

    公开(公告)日：2004-02-03

    申请号：US09710572

    申请日：2000-11-09

    申请人： Hirokazu Asano ,  Hirokazu Maeda

    发明人： Hirokazu Asano ,  Hirokazu Maeda

    IPC分类号： A23G900

    CPC分类号： A23G9/34 ,  A23V2002/00 ,  A23V2200/20 ,  A23V2250/5108

    摘要： A method for production of frozen desserts that comprises adding water-soluble hemicellulose during the frozen dessert production process. It is possible to provide the functions of overrun properties and shape retention which are desired properties of stabilizing agents for frozen desserts, without giving the frozen desserts a heavy taste texture, while also imparting a soft, smooth taste texture and a light, fragile taste texture for ice desserts.

    摘要翻译： 一种生产冷冻甜点的方法，包括在冷冻甜点生产过程中加入水溶性半纤维素。 可以提供作为冷冻甜点稳定剂的所需性质的超限性能和形状保持功能，而不给冷冻甜点重的味道质地，同时还赋予柔软，光滑的味道质地和轻微脆弱的味道质感 冰淇淋。