公开(公告)号：US10045556B2

公开(公告)日：2018-08-14

申请号：US15451680

申请日：2017-03-07

Applicant: Toyo Suisan Kaisha, Ltd.

Inventor： Junya Kanayama ,  Hisashi Sugiyama ,  Masafumi Yamakoshi ,  Taku Ogura

IPC: A23L1/16 ,  A23L7/113

Abstract: A dried noodle having a porosity in a cross-sectional area of the noodle of from 0.1 to 15%, a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1%, a gelatinization degree of 30 to 75% and a porous structure, the dried noodle being produced by a process including (a) preparing a noodle dough comprising a main raw material, water and a powder oil, which is entirely derived from an oil, in an amount of more than 0.5% by weight and less than 6% by weight with respect to a total weight of the main raw material, (b) forming a raw noodle body from the noodle dough, and (c) subjecting the raw noodle body to an airflow at a temperature of 90 to 150° C. to evaporate the water, thereby foaming, drying and gelatinizing the raw noodle body, wherein the entire process does not include steaming.

公开(公告)号：US09629383B2

公开(公告)日：2017-04-25

申请号：US14005455

申请日：2012-03-15

Applicant: Masahiro Higuchi

Inventor： Masahiro Higuchi

IPC: A23L1/16 ,  A23L1/162 ,  A23L7/113

CPC classification number: A23L7/113

Abstract: Provided is dried pasta having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried pasta comprises a drying step of drying pasta noodle strands to reach the percentage of water content of 14% or less under an environment maintained at a temperature of 75 to 95° C. and humidity of 60 to 90%; a heating step of heating, after the drying step, the pasta noodle strands for 10 to 120 minutes under an environment maintained at a temperature lower by at least 15° C. than the temperature in the drying step and within a range of 50 to 80° C., and humidity of 60 to 90%; and a cooling step of cooling, after the heating step, the pasta noodle strands for 10 to 60 minutes under an environment maintained at a temperature of 20 to 40° C. and humidity of 40 to 80%.

公开(公告)号：US09468228B2

公开(公告)日：2016-10-18

申请号：US13951452

申请日：2013-07-25

Applicant: NISSIN FOODS HOLDINGS CO., LTD.

Inventor： Kunihiko Yoshida ,  Yoshifumi Miyazaki ,  Mitsuru Tanaka

IPC: A23L1/16 ,  A23L1/162

CPC classification number: A23L7/109 ,  A23L7/113

Abstract: Provided is a bundle of fresh noodles which become less-wavy, straight noodles when the instant noodles are cooked with hot water, while maintaining an existing manufacturing line as much as possible. The noodle strings are stacked on a conveyor such that adjacent noodle strings are in a non-parallel state and each noodle string bends to have a substantially spiral shape. The plurality of noodle strings are arranged to overlap one another and form a substantially flat bundle of noodle strings. Each of the noodle strings forming fresh noodles bends and repeatedly forms loops on the conveyor. The loops are arranged to be sequentially shifted in a direction opposite a conveyance direction of the conveyor.

Abstract translation: 提供了一束新鲜的面条，当方便面用热水烹饪时变得不那么波浪，直的面条，同时尽可能地保持现有的生产线。 将面条堆叠在传送带上，使得相邻的面条处于非平行状态，并且每个面条条弯曲成具有基本螺旋形状。 多个面条排列成彼此重叠并形成基本平坦的面条束。 每个面条形成新鲜的面条弯曲，并在输送机上反复形成环。 这些环布置成在与输送机的输送方向相反的方向上顺序地移动。

公开(公告)号：US20160249652A1

公开(公告)日：2016-09-01

申请号：US15026501

申请日：2014-09-30

Applicant: NISSIN FOODS HOLDINGS CO., LTD.

Inventor： Mitsuru TANAKA ,  Toshio YOSHINUMA ,  Hiroumi ISHIKAWA

IPC: A23L1/16

CPC classification number: A23L7/113 ,  A23V2002/00

Abstract: [Problem to be Solved] It is intended to provide a method for producing instant noodles having supple texture by having soft surface and a moderately elastic core, and such instant noodles.[Solution] Raw noodle strings prepared from a noodle dough kneaded with a powder fat or oil and/or powder emulsifier are treated with superheated steam, followed by the drying of the noodle strings, or pH adjustment, heat sterilization, and full sealing. In this way, the present invention provides a method for producing instant noodles having supple texture by having soft surface and a moderately elastic core.

Abstract translation: [待解决的问题]本发明提供一种通过具有柔软表面和适度弹性的芯以及这种方便面制造具有柔软质地的方便面的方法。 [解决方案]用由粉末脂肪或油和/或粉末乳化剂捏合的面条面制成的生面条，用过热蒸汽处理，然后干燥面条，或进行pH调节，加热灭菌和全封闭。 以这种方式，本发明提供了一种通过具有柔软表面和适度弹性的芯生产具有柔软质地的方便面的方法。

公开(公告)号：US20160235099A1

公开(公告)日：2016-08-18

申请号：US15022415

申请日：2014-09-17

Applicant: FUJI OIL HOLDINGS INC.

Inventor： Nanae FUJII ,  Norifumi ADACHI

IPC: A23L1/16

CPC classification number: A23L7/111 ,  A23L7/109 ,  A23L7/113 ,  A23L29/10 ,  A23L35/10 ,  A23V2002/00

Abstract: An object of the present invention is to provide a method for producing an untangling-improving agent for inhibiting quality deterioration such as a difficulty in untangling after storage and efficiently producing tasty noodles, and to provide noodles prepared by using the untangling-improving agent. The untangling properties of noodles can be improved, and at the same time, the elasticity and chewiness of noodles can be maintained by adding, to noodles, an untangling-improving agent for noodles obtained by incorporating monoglycerol fatty acid ester and protein, wherein the monoglycerol fatty acid ester and protein are in the emulsified state.

Abstract translation: 本发明的目的是提供一种用于抑制质量恶化的方法，该方法用于抑制贮藏后的解卷困难，有效生产美味面条，并提供通过使用解卷改良剂制备的面条。 可以提高面条的解开性，同时，通过向面条中加入通过掺入单甘油脂肪酸酯和蛋白质获得的面条的去骨改良剂，可以保持面条的弹性和咀嚼性，其中单甘油 脂肪酸酯和蛋白质处于乳化状态。

公开(公告)号：US20160205975A1

公开(公告)日：2016-07-21

申请号：US15006602

申请日：2016-01-26

Applicant: Shawn M. Murray-Laursen

Inventor： Shawn M. Murray-Laursen

IPC: A23L1/16 ,  A21D2/14

CPC classification number: A21D2/00 ,  A23L5/42 ,  A23L7/109 ,  A23L7/111 ,  A23P20/10 ,  A23V2002/00

Abstract: A pasta product that includes a central body, the central body having a central region and at least one planar face, the planar face having an outwardly oriented face and a surface region oriented between the central region and the outwardly oriented face, the central body having a first color, the planar face defining a display field and at least one first indicia contained in the outwardly oriented face and extending into the surface region of the central body, the indicia having at least one second color that differs from the first color, wherein the first indicia composes between 2% and 98% of the display field defined in the outwardly oriented face.

公开(公告)号：US09326539B2

公开(公告)日：2016-05-03

申请号：US14015455

申请日：2013-08-30

Applicant: Soho Flordis International Pty. Ltd.

Inventor： Joseph D Artiss ,  Catherine Jen

IPC: A61K31/724 ,  A23L1/22 ,  A21D13/08 ,  A23K1/16 ,  A23K1/18 ,  A23L1/00 ,  A23L1/015 ,  A23L1/09 ,  A23L1/16 ,  A23L1/38 ,  A23L1/307 ,  A23L1/32 ,  A23L1/187 ,  A23L1/164 ,  A21D2/18

CPC classification number: A23L1/22091 ,  A21D2/181 ,  A21D2/186 ,  A21D13/80 ,  A23K20/163 ,  A23K50/40 ,  A23L5/273 ,  A23L7/111 ,  A23L7/126 ,  A23L9/12 ,  A23L15/30 ,  A23L25/10 ,  A23L27/88 ,  A23L29/35 ,  A23L33/20 ,  A23P10/30 ,  A23P30/40 ,  A61K31/724

Abstract: This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without α-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

Abstract translation: 本发明涉及包含α-环糊精的含脂肪的消费食品。 食品具有降低的生物可利用脂肪的水平，但具有与没有α-环糊精的食物相似的脂肪，胆固醇和热量含量。 本发明还涉及降低含脂肪食品中脂肪的生物利用度的方法，而不通过炸弹量热法测定而不减少热量摄入，以及通过施用本发明的食品来降低或控制体重的方法 。

公开(公告)号：US20160106126A1

公开(公告)日：2016-04-21

申请号：US14890505

申请日：2014-06-20

Applicant: NISSHIN FOODS INC.

Inventor： Norio KOIZUMI ,  Takenori WATANABE ,  Youichirou MIYA

IPC: A23L1/16

CPC classification number: A21D2/265 ,  A21D2/264 ,  A23L7/111 ,  A23P30/20 ,  A23V2002/00

Abstract: Provided is frozen cooked noodles which can be stored in a frozen state for a long time and present satisfactory appearance and texture after defrosting. A method for manufacturing frozen cooked noodles comprising obtaining raw noodles by extruding dough containing from 0.5 to 5 parts by mass of a plant protein and 100 parts by mass of wheat flour containing 70 mass % or more of a regular wheat flour at a pressure of from 60 kgf/cm2 to 160 kgf/cm2, cooking the raw noodles, and freezing the cooked noodles.

Abstract translation: 提供了可以长时间保存在冷冻状态的冷冻熟面条，并且在除霜后具有令人满意的外观和质感。 一种冷冻煮熟面条的制造方法，其特征在于，通过将含有0.5〜5质量份的植物蛋白质的面团和100质量份的含有70质量％以上的普通小麦粉的小麦粉以 60kgf / cm 2至160kgf / cm 2，烹饪生面，冷冻煮熟的面条。

公开(公告)号：US20150125582A1

公开(公告)日：2015-05-07

申请号：US14410201

申请日：2013-07-26

Applicant: NISSHIN FOODS INC

Inventor： Makoto Ito ,  Fusaki Kajio ,  Youichirou Miya

IPC: A23L1/16 ,  A23L1/00

CPC classification number: A23P20/10 ,  A23D9/00 ,  A23L5/13 ,  A23L7/109 ,  A23P20/18 ,  A23V2002/00

Abstract: Provided is a cooked noodle capable of maintaining a good texture and good taste and flavor even after refrigerated or frozen-stored. A method for producing a cooked noodle, comprising allowing a liquid comprising 1.0 to 15.0% by mass of a sugar and 0.5 to 8.0% by mass of a starch to attach to a heat-cooked noodle.

Abstract translation: 提供即使在冷冻或冷冻保存后也能够保持良好的质地和良好的味道和风味的煮熟的面条。 一种煮熟面条的制造方法，其特征在于，将含有1.0〜15.0质量％的糖和0.5〜8.0质量％的淀粉的液体附着于热煮面。

公开(公告)号：US20150110942A1

公开(公告)日：2015-04-23

申请号：US14389943

申请日：2013-04-05

Applicant: NISSHIN FOODS INC.

Inventor： Kentarou Irie ,  Youhei Suga ,  Norio Koizumi ,  Takenori Watanabe ,  Youichirou Miya ,  Tsuguhiko Yoshida

IPC: A23L1/16

CPC classification number: A23L7/111 ,  A23L7/109 ,  A23L29/269 ,  A23L29/27 ,  A23V2002/00

Abstract: 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.

Abstract translation: 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。