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    METHOD FOR PRODUCING COOKED AND FROZEN PASTA
    1.
    发明申请
    METHOD FOR PRODUCING COOKED AND FROZEN PASTA 审中-公开
    生产咖啡和冷冻咖啡的方法

    公开(公告)号：US20140363557A1

    公开(公告)日：2014-12-11

    申请号：US14364581

    申请日：2012-12-21

    申请人： NISSHIN FOODS INC.

    发明人： Kentarou Irie ,  Norio Koizumi ,  Yumiko Nakanishi ,  Youhei Suga ,  Tatsurou Maeda

    IPC分类号： A23L1/162 ,  A23L3/36

    CPC分类号： A23L3/36 ,  A23L7/109 ,  A23L7/113 ,  A23V2002/00

    摘要： Cooked and frozen pastas which can be stored in a frozen state for a long time and which retains favorable appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. A method for producing cooked and frozen pastas, comprising boiling fresh pastas obtained by extruding dough into pasta noodles at a pressure of from 80 kgf/cm2 to 200 kgf/cm2, and then freezing the pastas.

    摘要翻译： 提供熟的和冷冻的面食，其可以长时间保存在冷冻状态，并且即使在解冻之后也保持与新鲜煮熟的新鲜面食相当的良好外观和质地。 一种烹制和冷冻面食的制造方法，其特征在于，将通过以80kgf / cm 2〜200kgf / cm 2的压力将生面团挤出面条而得到的新鲜面食，然后冷冻面食。

    PACKAGED FROZEN NOODLE FOR MICROWAVE COOKING
    2.
    发明申请
    PACKAGED FROZEN NOODLE FOR MICROWAVE COOKING 审中-公开
    用于微波烹饪的包装冷冻烤盘

    公开(公告)号：US20150237894A1

    公开(公告)日：2015-08-27

    申请号：US14422499

    申请日：2013-06-18

    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： A23L1/162 ,  B65D65/38 ,  B65D81/34 ,  B65D47/32

    CPC分类号： B65D47/32 ,  A23L3/36 ,  A23L5/15 ,  A23L7/113 ,  A23V2002/00 ,  B65D65/38 ,  B65D81/3446 ,  B65D81/3461 ,  B65D2581/3404

    摘要： Provided are frozen noodles which can retain a favorable quality even after microwave thawing. Packaged frozen noodles for microwave cooking comprising a package having a ventilation hole or ventilation holes, wherein a total area of an opening of the ventilation hole or openings of the ventilation holes is 0.02 to 5 cm2 per 100 cm2 of a surface area of the package, and the package contains inside thereof cooked noodles and 1 to 10 parts by mass of water relative to 100 parts by mass of the cooked noodles, and the cooked noodles and the water are frozen.

    摘要翻译： 提供即使在微波解冻之后也能保持良好质量的冷冻面条。 用于微波烹饪的包装冷冻面条包括具有通气孔或通风孔的包装，其中通风孔的开口总面积或通风孔的开口的总面积为每100cm2包装表面积0.02至5cm 2， 该包装内含有熟面条和相对于100质量份的煮熟面的1〜10质量份的水分，将熟面条和水冷冻。

    FROZEN COOKED NOODLE AND METHOD FOR MANUFACTURING SAME
    6.
    发明申请
    FROZEN COOKED NOODLE AND METHOD FOR MANUFACTURING SAME 审中-公开
    冷冻烤面包和其制造方法

    公开(公告)号：US20150237893A1

    公开(公告)日：2015-08-27

    申请号：US14421253

    申请日：2013-05-21

    申请人： NISSHIN FOODS INC.

    发明人： Takaaki Miyajima ,  Kentarou Irie ,  Shinichi Fukudome

    IPC分类号： A23L1/16

    CPC分类号： A23L7/109 ,  A23V2002/00

    摘要： Provided is a frozen cooked noodle capable of maintaining a favorable texture even after thawing. A method for manufacturing a frozen cooked noodle, comprising: obtaining a noodle produced from raw material flour comprising 5 to 80% by mass of processed tapioca starch; gelatinizing the noodle; allowing a composition comprising gelatin to attach to the gelatinized noodle thus obtained; and freezing the noodle attached with the composition.

    摘要翻译： 提供一种冷冻熟面条，即使在解冻后也能保持良好的质地。 一种冷冻煮熟面条的制造方法，其特征在于，包括：从由原料粉制得的面包含5〜80质量％的加工木薯淀粉; 使面条糊化; 允许包含明胶的组合物附着到由此获得的糊化的面条上; 并冷冻与组合物相连的面条。

    FRESH PASTA AND METHOD FOR MANUFACTURING FROZEN FRESH PASTA
    9.
    发明申请
    FRESH PASTA AND METHOD FOR MANUFACTURING FROZEN FRESH PASTA 审中-公开
    FRESH PASTA和制作冷冻新鲜PASTA的方法

    公开(公告)号：US20150086696A1

    公开(公告)日：2015-03-26

    申请号：US14397729

    申请日：2013-06-17

    申请人： NISSHIN FOODS INC.

    发明人： Tatsurou Maeda ,  Kentarou Irie ,  Yumiko Nakanishi

    IPC分类号： A23L1/16 ,  A23L3/36

    CPC分类号： A23L3/36 ,  A23L3/364 ,  A23L7/109 ,  A23V2002/00

    摘要： Fresh pastas which can be stored in a frozen state for a long time and which retain favorable appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. The fresh pastas have a surface roughness with Ra being from 1.0 to 10.0 μm on average and/or Ry being from 10 to 50 μm on average.

    摘要翻译： 提供了可以长时间保存在冷冻状态并且即使在解冻后保持与新鲜煮熟的新鲜面食相当的良好外观和质地的新鲜面食。 新鲜的面食具有表面粗糙度，Ra平均为1.0〜10.0μm，和/或Ry平均为10〜50μm。

    METHOD FOR PRODUCING COOKED AND FROZEN PASTA
    10.
    发明申请
    METHOD FOR PRODUCING COOKED AND FROZEN PASTA 审中-公开
    生产咖啡和冷冻咖啡的方法

    公开(公告)号：US20140322421A1

    公开(公告)日：2014-10-30

    申请号：US14364488

    申请日：2012-12-21

    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： A23L1/16

    CPC分类号： A23L7/111 ,  A23L7/109

    摘要： Cooked and frozen pastas which can be stored in a frozen state for a long time and which retain good appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. A method for producing the cooked and frozen pastas, comprising the steps of boiling fresh pastas obtained by extruding dough into pasta noodles at a pressure of from 80 kgf/cm2 to 200 kgf/cm2, bringing the resulting boiled pasta into contact with a liquid comprising an oil or fat having a melting point of 10° C. or less, and then freezing the pasta which has been brought into contact with the liquid.

    摘要翻译： 提供熟的和冷冻的面食，其可以长期储存在冷冻状态，并且即使在解冻之后也保持与新鲜煮熟的新鲜面食相当的良好外观和质地。 一种煮熟和冷冻面食的制造方法，包括以80kgf / cm 2至200kgf / cm 2的压力将通过将面团挤出面条获得的新鲜面食煮沸的步骤，使得所煮沸的面食与包含 熔点为10℃以下的油脂，然后冷冻已经与液体接触的面食。