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公开(公告)号：US20170119193A1
公开(公告)日：2017-05-04
申请号：US15315757
申请日：2014-06-04
发明人： Takaaki HIBI , Shigeru YASUDA , Kohei NOMURA , Mitsuru TANAKA
CPC分类号： A47J27/16 , A23L7/109 , A23V2002/00
摘要： A multistage steaming machine is configured such that a steam chamber main body portion in which steam is actually supplied to a group of noodle strings is provided with: a tunnel-shaped noodle introducing portion extending from the steam chamber main body portion in an obliquely downward direction; and a tunnel-shaped noodle discharging portion similarly extending from the steam chamber main body portion in an obliquely downward direction. A vertical position of an inlet end of the noodle introducing portion and a vertical position of an outlet end of the noodle discharging portion are lower than a vertical position of a lower end portion of the steam chamber main body portion.
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公开(公告)号：US20240156135A1
公开(公告)日：2024-05-16
申请号：US18552278
申请日：2022-06-30
发明人： Mai UTSUMI , Yusuke WADA , Takaharu YOKOISHI , Atsushi ONISHI , Toshio YOSHINUMA
摘要： A method for manufacturing frozen noodles including a step of subjecting raw noodles or dried noodles manufactured by an ordinary method to boiling treatment to produce boiled noodles containing moisture less than moisture of the noodles after cooking, a step of applying water to surfaces of the boiled noodles by sprinkling or dipping, a step of filling a freezing container with the boiled noodles having water applied to the surfaces and an ice lump containing frozen water, and a step of subjecting the boiled noodles to freezing treatment, in which the freezing treatment is started within 120 seconds from an end of the boiling treatment.
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公开(公告)号：US20230364134A1
公开(公告)日：2023-11-16
申请号：US18246800
申请日：2021-09-30
发明人： Noritaka ANDO , Takuo NAKAZEKO , Yukio HIRANO , Futoshi NAKAMURA
IPC分类号： A61K33/42 , A61K31/07 , A61K31/51 , A61K31/375 , A61K31/525 , A61K31/4415 , A61K31/519 , A61K33/00 , A61K33/06 , A61K33/26 , A61P3/02 , A23L33/17 , A23L33/12 , A23L33/21 , A23L33/15 , A23L33/16 , A23L33/155 , A23L33/00
CPC分类号： A61K33/42 , A61K31/07 , A61K31/51 , A61K31/375 , A61K31/525 , A61K31/4415 , A61K31/519 , A61K33/00 , A61K33/06 , A61K33/26 , A61P3/02 , A23L33/17 , A23L33/12 , A23L33/21 , A23L33/15 , A23L33/16 , A23L33/155 , A23L33/40
摘要： A method for improving health conditions is developed by studying the way meals containing adjusted nutritional components in terms of not only the content of the meal, but also time, period, and the like when the meals are taken. The present invention improves the health conditions by continually taking at least one meal selected from daily three meals, i.e., breakfast, lunch, and evening meal, which contains 13% to 20% of proteins, 20% to 30% of fats, and 50% to 65% of carbohydrates in terms of energy percentage and in which proteins, fats, carbohydrates, dietary fiber, vitamins, and minerals are adjusted to predetermined amounts.
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4.发明公开公开(公告)号：US20230317218A1
公开(公告)日：2023-10-05
申请号：US18041929
申请日：2022-03-28
发明人： Noritaka ANDO , Naohisa SHOBAKO
IPC分类号： G16H10/40 , G16H50/70 , A61B5/0205
CPC分类号： G16H10/40 , G16H50/70 , A61B5/0205
摘要： Conventionally, it has been necessary to collect blood of a subject and perform biochemical analysis to measure the uric acid level. However, in this method, a needle or the like needs to be invasively inserted into the skin of the subject, which provides a psychological or physical load on the subject. According to the present invention, it is possible to estimate the uric acid level based on attribute information and non-invasive biological information of a predetermined user by generating a uric acid level estimation model by machine learning based on attribute information, non-invasive biological information, and blood examination data acquired from a plurality of subjects in advance.
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公开(公告)号：US20220336081A1
公开(公告)日：2022-10-20
申请号：US17763129
申请日：2021-03-23
IPC分类号： G16H20/60 , A23L33/155 , A23L33/16 , A23L33/17 , A23L33/125
摘要： The present embodiment relates a complete nutritious food product that eliminates the need for adjustment of nutrients according to each category of age, gender, and physical activity level, and enables eating of a complete nutritious food product satisfying the DRIs only by adjusting the amount (calories) of foods, and a providing system thereof. As a result, users who receive meals can easily take the complete nutritious food product, are freed from the trouble of nutrition management, and can improve their health. The invention also relates to a complete nutritious food product-providing system and a nutrition calculation device for a complete nutritious food product.
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公开(公告)号：US20220169962A1
公开(公告)日：2022-06-02
申请号：US17436456
申请日：2020-01-22
发明人： Shoji TAKEUCHI , Yuya MORIMOTO , Ai SHIMA , Mai FURUHASHI
摘要： The present invention provides a production method for a three-dimensional muscle tissue including the steps of: preparing an approximately rectangular first cell module containing skeletal myoblasts in a hydrogel, and having a plurality of approximately rectangular holes parallel to each other, and an approximately rectangular second cell module containing skeletal myoblasts in a hydrogel, and having a plurality of approximately rectangular holes parallel to each other at positions different from those of the first cell module in a vertical direction; alternately stacking the prepared first cell module and the prepared second cell module to obtain a stack; subjecting the skeletal myoblasts contained in the obtained stack to proliferation culture; and inducing the proliferated skeletal myoblasts to differentiate into myotubes.
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公开(公告)号：US20220160002A1
公开(公告)日：2022-05-26
申请号：US17441145
申请日：2020-08-03
发明人： Yuina KUSUDA , Kenta HAGIWARA
摘要： The present invention addresses the subject of providing non-fried Chinese noodles with deterioration over time suppressed. The subject is solved by adding calcium monohydrogen phosphate hydrate to non-fried Chinese noodles to which sodium carbonate and/or potassium carbonate (kansui) has been added. The addition amount of the calcium monohydrogen phosphate hydrate relative to the addition amount of the sodium carbonate and/or potassium carbonate is preferably in the range of the following expression 1: 0.8X-2≤Y≤2X . . . (Expression 1) where X represents the addition amount (g) of the sodium carbonate and/or potassium carbonate based on 1 kg of a main raw material powder, and Y represents the addition amount (g) of the calcium monohydrogen phosphate hydrate based on 1 kg of the main raw material powder.
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公开(公告)号：US11224236B2
公开(公告)日：2022-01-18
申请号：US16082455
申请日：2017-02-14
发明人： Minori Murata , Kazuki Yoshida , Jiro Seto , Tomoko Nambu
摘要： Problem to be Solved
An object of the present invention is to provide a method for producing a textured protein material having a meat-like fibrous texture.
Solution
The textured protein material having a meat-like fibrous texture can be produced by feeding a flat-sheet-like textured protein material prepared via pressurization and heating, and then extrusion by an extruder through cutting blade rolls composed of a pair of rolls facing each other and having a plurality of square-blade-like annular blades arranged in parallel, thereby making slits sheared on the topside and the underside of the textured protein material in the same direction as the extruded direction.-
公开(公告)号：US20210378272A1
公开(公告)日：2021-12-09
申请号：US17406798
申请日：2021-08-19
发明人： Sho KITANO , Norikazu ASAO , Hiroyuki KONO
摘要： [Problem to be Solved]
The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.
[Solution]
The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.-
公开(公告)号：US20210360907A1
公开(公告)日：2021-11-25
申请号：US16958488
申请日：2018-12-27
IPC分类号： A01K67/027 , A23K20/10 , G01N33/68
摘要： A method for screening an active ingredient of a saltiness enhancer, the screening method including the following steps: (i) a step for determining whether a test substance is a compound capable of promoting functional expression of the TMC4 gene or TMC4 protein; and (ii) a step for selecting, as an active ingredient of a saltiness enhancer, a test substance that has been determined in step (i) to be a compound capable of promoting functional expression of the TMC4 gene or TMC4 protein.
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