公开(公告)号：US12225922B2

公开(公告)日：2025-02-18

申请号：US17481505

申请日：2021-09-22

Applicant: MIZKAN HOLDINGS CO., LTD.

Inventor： Takuya Nakayama ,  Hideaki Taguchi

IPC: A23L29/262 ,  A23G9/34 ,  A23G9/44 ,  A23L5/30 ,  A23L33/22

Abstract: A structural strengthening agent for food products, which agent moderates both cold stimuli and persistence of sweetness and oiliness in the mouth during eating of food products such as cold desserts is provided. The structural strengthening agent for food products includes a water-insoluble long-chain cellulose having a diameter of 3.5 μm or less and an aspect ratio of 2.0 or more, and a water-insoluble short-chain cellulose having a diameter of 5.0 μm or more and having an aspect ratio of 32.5 or less. The water-insoluble long-chain cellulose and the water-insoluble short-chain cellulose are contained in a mass ratio of 40:60 to 4:96.

公开(公告)号：US12171250B2

公开(公告)日：2024-12-24

申请号：US15769960

申请日：2016-07-08

Applicant: Mizkan Holdings Co., Ltd. ,  Mizkan Co., Ltd.

Inventor： Kenta Hagiwara ,  Natsuko Yoshida ,  Yuhei Takayama

IPC: A23L27/00 ,  A23L7/10 ,  A23L7/196 ,  A23L29/30

Abstract: This invention provides a cooked-rice improver having flavor sustaining and/or flavor enhancement effects of cooked rice. The improver is obtained by mixing low-decomposition starch having a predetermined molecular weight and dextrin having a predetermined DE value at a predetermined ratio. This invention provides a cooked-rice improver flavor sustaining and/or flavor enhancement actions on cooked rice, and cooked rice produced by using the same. The cooked-rice improver contains low-decomposition starch having the molecular weight of 500,000 to 5,000,000 and dextrin having a DE value greater than one and equal to or lower than fifty at a ratio of 1:9 to 9:1 in a mass ratio.

公开(公告)号：US12161137B2

公开(公告)日：2024-12-10

申请号：US17336886

申请日：2021-06-02

Applicant: MIZKAN HOLDINGS CO., LTD.

Inventor： Manabu Konishi ,  Junichiro Ihara

IPC: A23L19/15 ,  A23L2/52 ,  A23L5/30 ,  A23L19/10 ,  A23L29/00 ,  A23L33/125 ,  A23L33/21 ,  A23P10/40

Abstract: A method for easily controlling the smell of dried starch and bringing out a sweet starch flavor characteristic of a plant in a powdery food containing a powder derived from a starch-containing plant is provided. A powdery food comprises a powder derived from a starch-containing plant. The powdery food has a starch content of 10 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, a particle size d50 of 1,000 μm or less after ultrasonication, and a 2,3-butanediol content of 50 ppb or more and 40,000 ppb or less and/or a diethylene glycol monoethyl ether content of 5 ppb or more and 40,000 ppb or less.

公开(公告)号：US20240016197A1

公开(公告)日：2024-01-18

申请号：US18241716

申请日：2023-09-01

Applicant: Mizkan Holdings Co., Ltd.

Inventor： Yusuke Tange

IPC: A23P30/20 ,  A23L29/212 ,  B29B7/48

CPC classification number: A23P30/20 ,  B29B7/48 ,  A23L29/212

Abstract: A method for producing a starch-containing solid composition for heat-cooking utilizes an extruder that contains a screw that is turned by a motor; a barrel that surrounds the outer periphery of the screw; a feeder that is attached to the base side of the barrel and that is for loading a food material; and a die part that is attached to the tip side of the barrel and that is for discharging the food material after kneading while shaping the food material. The screw has, in order from the base side to the tip side, at least a flight section and a kneading section. The length of the flight section is not less than 50% of the entire length of the screw. The length of the kneading section is less than 50% of the entire length of the screw.

公开(公告)号：US20230192994A1

公开(公告)日：2023-06-22

申请号：US18106866

申请日：2023-02-07

Applicant: Mizkan Holdings Co., Ltd.

Inventor： Naruhiro Hibi

IPC: C08L3/02 ,  C08B31/00 ,  A23L11/00 ,  A23L29/212 ,  A23P30/20

CPC classification number: C08L3/02 ,  A23L11/05 ,  A23L29/212 ,  A23P30/20 ,  C08B31/00

Abstract: A starch-containing solid composition having both preferable elasticity during water retention and low viscosity during water retention when heated under water-containing conditions is provided. The starch content in the composition is 20 mass% or more in terms of dry mass. 300 pieces/mm2 or less of starch grain structures are observed in a 6% suspension of a pulverized product of the composition. The gelatinization peak temperature is below 120° C. as measured using a rapid viscoanalyzer when a 14 mass% water slurry of the pulverized composition is heated from 50° C. to 140° C. at a heating rate of 12.5° C./min. The degree of gelatinization of starch in the composition is 50 mass% or more. For the composition, value α is 60% or less, and value β is 35% or more.

公开(公告)号：US11589604B2

公开(公告)日：2023-02-28

申请号：US16549258

申请日：2019-08-23

Applicant: MIZKAN HOLDINGS CO., LTD.

Inventor： Tatsuya Higuchi ,  Junichiro Ihara

IPC: A23P10/22 ,  A23L7/10 ,  A23L13/10 ,  A23L19/00

Abstract: A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 30% by mass or more, wet pulverizing the dried food ingredients in the mixture, and obtaining a food composition including the at least one oil or fat and 20% to 98% by mass of fine particles of the dried food ingredients. The wet pulverization is performed with a maximum pressure of 0.01 to 1 MPa and under a rising temperature condition satisfying T1+1

公开(公告)号：US20220394991A1

公开(公告)日：2022-12-15

申请号：US17891843

申请日：2022-08-19

Applicant: MIZKAN HOLDINGS CO., LTD.

Inventor： Junichiro Ihara ,  Manabu Konishi

IPC: A23D7/02 ,  A23L33/21 ,  A23D9/007

Abstract: Provided is an oil-and-fat-containing composition which is for food and in which oxidized odor of oil and fat caused by 1-hexanol or 1-pentanol is suppressed. This composition is an edible oil-and-fat-containing composition containing 1-hexanol and/or 1-pentanol, further contains hexanal, and satisfies the following (A) and (B). (A) The content of the hexanol is 10 ppb by mass to 100 ppm by mass. (B) α/β is 1-10,000 and/or α/γ is 1-10,000, where, regarding peak areas measured through SPME-GC/MS at a sample temperature of 80° C., the peak area (m/z=82) of the hexanal is defined as α, the peak area (m/z=84) of the 1-hexanol is defined as β, and the peak area (m/z=70) of the 1-pentanol is defined as γ.

公开(公告)号：US20220151279A1

公开(公告)日：2022-05-19

申请号：US17591789

申请日：2022-02-03

Applicant: MIZKAN HOLDINGS CO., LTD.

Inventor： Manabu Konishi ,  Junichiro Ihara

IPC: A23L33/22 ,  A23L27/00 ,  A23P10/40 ,  A23L7/10

Abstract: The present disclosure relates to a powdery food containing an edible plant. The powdery food has an insoluble dietary fiber content of 1.0 mass % or more on a dry mass basis, a specific surface area per unit volume after ultrasonication of 0.02 m2/mL or more, and a 2-pentylfuran content of 1 ppb or more and 50,000 ppb or less.

公开(公告)号：US20210204573A1

公开(公告)日：2021-07-08

申请号：US17209401

申请日：2021-03-23

Applicant: MIZKAN HOLDINGS CO., LTD.

Inventor： Manabu Konishi ,  Junichiro Ihara

IPC: A23L5/30 ,  A23L33/21 ,  A23L11/00 ,  A23L19/00 ,  A23L19/10 ,  A23L19/12 ,  A23L7/10 ,  A23L25/00

Abstract: A powdery food containing a sucrose-containing plant with a sucrose content of 2.5 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, has a particle sizes d50 after ultrasonication of 1,000 μm or less and has an acetoin content of 1 ppb or more and 40,000 ppb or less, is provided. The powdery food easily controls the burnt odor derived from sucrose and extract the sweet flavor peculiar to sucrose in a food and drink containing a powder derived from a sucrose-containing plant.

公开(公告)号：US20210127692A1

公开(公告)日：2021-05-06

申请号：US17150056

申请日：2021-01-15

Applicant: MIZKAN HOLDINGS CO., LTD.

Inventor： Takeki Saito ,  Hiroyuki Kakuda ,  Mao Katsuki

IPC: A23B7/02 ,  A23L3/40 ,  A23L19/00 ,  A23L11/00 ,  A23L33/105 ,  A23L2/52 ,  A23B9/08

Abstract: 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.