公开(公告)号：US20150110942A1

公开(公告)日：2015-04-23

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： A23L1/16

CPC分类号： A23L7/111 ,  A23L7/109 ,  A23L29/269 ,  A23L29/27 ,  A23V2002/00

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.

摘要翻译： 本发明提供一种冷冻面条的制造方法，其特征在于，将含有黄原胶的组合物在60℃下附着30〜2000mPa·s的组合物与通过将生产的轧制面条 - 制造方法; 以及冷冻组合物所附着的面条的步骤。

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。

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.

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.

发明人： Kentarou Irie ,  Youhei Suga ,  Norio Koizumi ,  Takenori Watanabe ,  Tsuguhiko Yoshida

IPC分类号： A23L1/16 ,  A21D13/40 ,  A21D13/04 ,  A23P30/20 ,  A23L7/109 ,  A21D15/00 ,  A21D15/02

CPC分类号： A23L7/109 ,  A21D13/04 ,  A21D13/40 ,  A21D15/00 ,  A21D15/02 ,  A23P30/20

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.

公开(公告)号：US10258067B2

公开(公告)日：2019-04-16

申请号：US14391965

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 ,  A23L3/37 ,  A23L29/238 ,  A23L29/269

摘要： Provided is frozen noodles in which freezer burn is unlikely to occur. A method for producing frozen noodles comprises: a step of attaching a composition to cooked noodles, the composition comprising at least water, oil or fat and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa·s at 60° C.; and a step of freezing the noodles to which the composition has attached.

公开(公告)号：US20150140192A1

公开(公告)日：2015-05-21

申请号：US14391965

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： A23L3/37 ,  A23L1/16

CPC分类号： A23L3/37 ,  A23L7/111 ,  A23L29/238 ,  A23L29/27 ,  A23V2002/00

摘要： Provided is frozen noodles in which freezer burn is unlikely to occur. A method for producing frozen noodles comprises: a step of attaching a composition to cooked noodles, the composition comprising at least water, oil or fat and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa·s at 60° C.; and a step of freezing the noodles to which the composition has attached.

摘要翻译： 提供了不可能发生冷冻烧伤的冷冻面条。 一种冷冻面条的制造方法，其特征在于，将组合物与煮熟的面条相连接，所述组合物至少含有水，油或脂肪，多糖增稠剂，在60℃下粘度为30〜2000mPa·s。 ; 以及冷冻组合物所附着的面条的步骤。

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。