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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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2.发明公开公开(公告)号：US20240215616A1
公开(公告)日：2024-07-04
申请号：US18550206
申请日：2022-03-10
发明人： Mao Katsuki , Yuka Sakano
IPC分类号： A23L3/3508 , A23B7/154 , A23L19/00 , A23L25/00
CPC分类号： A23L3/3508 , A23B7/154 , A23L19/01 , A23L25/30
摘要： The present invention provides a composition containing a dried edible plant which contains a specific amount of γ-terpinene and in which hay-like odor is suppressed. The present invention relates to a composition containing a dried edible plant in which γ-terpinene is contained, the composition satisfying all of following characteristics (1) to (4): (1) a total content of straight-chain fatty acids having 6 and/or 7 carbon atoms is 0.05 to 200 000 ppb in terms of dry mass; (2) a content of γ-terpinene is 0.01 to 100 000 ppb in terms of dry mass; (3) a ratio of the total content of straight-chain fatty acids having 6 and/or 7 carbon atoms to the content of γ-terpinene is 0.001 mass % or more in terms of dry mass; and (4) a water content on a dry basis is less than 30 mass %.
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公开(公告)号：US20200337350A1
公开(公告)日：2020-10-29
申请号：US16925805
申请日：2020-07-10
发明人： Mao Katsuki , Tatsuya Mizuno
摘要： An ingredient-containing liquid seasoning is provided in which preferable fermentation feeling in its ingredient and entire seasoning is enhanced, food texture of the ingredient is not impaired even after cooking with heat, and satisfaction in eating of the ingredient is sufficient. The liquid seasoning in a hermetically sealed container has an ingredient, a lipid-containing fermented product, and a vinegar.
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公开(公告)号：US20240251835A1
公开(公告)日：2024-08-01
申请号：US18591286
申请日：2024-02-29
发明人： Mao Katsuki , Chika Ichinose , Makoto Kasai
IPC分类号： A23L31/00
CPC分类号： A23L31/00
摘要： Provided is a food product containing mushroom ingredients The food product contains a mushroom ingredient having a shortest side length of greater than 5 mm at a content of 1.0 mass % or more in terms of wet mass in the food product, the content ratio of a mushroom ingredient having a shortest side length of 5 mm or less to the mushroom ingredient having the shortest side length of greater than 5 mm is 20 times or less in terms of wet mass in a 10 mesh-on fraction, and when a 10 mesh-pass fraction is measured by “Method α”, the maximum viscosity at a time point when the fraction reaches 80° C. is less than 1200 cP Explosive boiling during heat cooking of a mushroom-ingredient-containing food product is suppressed while the chewing texture of the mushroom ingredients is maintained even after the heat cooking.
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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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