Patents Assigned to House Foods Corporation
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Publication number: 20230363986Abstract: An object of the present invention is to provide an emulsified composition containing fat and oil, water, and cyclodextrin, which has high emulsion stability and a good feeling of use when applied to the skin. Provided is an emulsified composition for skin containing water, fat and oil, cyclodextrin, and a prescribed water-soluble gelling agent.Type: ApplicationFiled: September 3, 2021Publication date: November 16, 2023Applicants: House Wellness Foods Corporation, House Foods CorporationInventors: Muneaki TOMOTAKE, Ryosuke ISHIDA, Yoshitake HIRAYAMA, Hiroshi SASAKO
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Publication number: 20230094661Abstract: The present disclosure provides a packaged caramelized onion chutney with a good flavor and a method for producing the same.Type: ApplicationFiled: March 1, 2021Publication date: March 30, 2023Applicant: House Foods CorporationInventors: Shinichi Iwahata, Masato Nakanishi, Shigeki Satomi
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Patent number: 10993470Abstract: In a continuous shaping machine for bean curds which is equipped with a pair of endless filter cloth belts that are an upper filter cloth belt and a lower filter cloth belt to circulate outside and a pair of endless conveyors that are an upper conveyor and a lower conveyor to circulate inside, and which compression-shapes curdled soymilk by conveying the curdled soymilk while sandwiching the curdled soymilk between the upper filter cloth belt and conveyor and the lower filter cloth belt and conveyor, the continuous shaping machine includes: heating units which perform heating sterilization in prescribed ranges of a return process that corresponds to regions, from a termination portion of a conveyance passage where the curdled soymilk is sandwiched to a start position of the conveyance passage, of circulation routes of the filter cloth belts.Type: GrantFiled: September 30, 2015Date of Patent: May 4, 2021Assignee: HOUSE FOODS CORPORATIONInventors: Toichiro Takai, Toru Awazu, Taku Kitaura, Toshiaki Shinde, Motonari Amano, Yoshihiro Morita, Shimpei Nishimura, Yoshihito Asami, Yutaka Taneda
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Patent number: 10952459Abstract: In a continuous shaping machine for bean curds which is equipped with a pair of endless filter cloth belts that are an upper filter cloth belt and a lower filter cloth belt to circulate outside and a pair of endless conveyors that are an upper conveyor and a lower conveyor to circulate inside, and which compression-shapes curdled soymilk by conveying the curdled soymilk while sandwiching the curdled soymilk between the upper filter cloth belt and conveyor and the lower filter cloth belt and conveyor, the continuous shaping machine includes: heating units which perform heating sterilization in prescribed ranges of a return process that corresponds to regions, from a termination portion of a conveyance passage where the curdled soymilk is sandwiched to a start position of the conveyance passage, of circulation routes of the filter cloth belts.Type: GrantFiled: September 30, 2015Date of Patent: March 23, 2021Assignee: HOUSE FOODS CORPORATIONInventors: Toichiro Takai, Toru Awazu, Taku Kitaura, Toshiaki Shinde, Motonari Amano, Yoshihiro Morita, Shimpei Nishimura, Yoshihito Asami, Yutaka Taneda
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Publication number: 20180303150Abstract: In a continuous shaping machine for bean curds which is equipped with a pair of endless filter cloth belts that are an upper filter cloth belt and a lower filter cloth belt to circulate outside and a pair of endless conveyors that are an upper conveyor and a lower conveyor to circulate inside, and which compression-shapes curdled soymilk by conveying the curdled soymilk while sandwiching the curdled soymilk between the upper filter cloth belt and conveyor and the lower filter cloth belt and conveyor, the continuous shaping machine includes: heating units which perform heating sterilization in prescribed ranges of a return process that corresponds to regions, from a termination portion of a conveyance passage where the curdled soymilk is sandwiched to a start position of the conveyance passage, of circulation routes of the filter cloth belts.Type: ApplicationFiled: September 30, 2015Publication date: October 25, 2018Applicant: HOUSE FOODS CORPORATIONInventors: Toichiro TAKAI, Toru AWAZU, Taku KITAURA, Toshiaki SHINDE, Motonari AMANO, Yoshihiro MORITA, Shimpei NISHIMURA, Yoshihito ASAMI, Yutaka TANEDA
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Patent number: 9314045Abstract: The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.Type: GrantFiled: March 23, 2011Date of Patent: April 19, 2016Assignee: HOUSE FOODS CORPORATIONInventors: Shimpei Nishimura, Naoko Umetsu, Shoji Takata
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Patent number: 9101657Abstract: This invention is intended to further improve the effects of alleviating hangover symptoms with the use of a composition comprising a turmeric extract. In particular, this invention is intended to provide a composition that alleviates specific hangover symptoms, such as heartburn and dull headache. The present inventors found that a composition comprising a turmeric (Curcuma longa) extract and a zedoary (Curcuma zedoaria) extract is capable of effectively suppressing heartburn and dull headache among hangover symptoms. The effects attained with the use of the composition of the present invention are remarkable for a person with low aldehyde dehydrogenase activity.Type: GrantFiled: September 21, 2010Date of Patent: August 11, 2015Assignee: HOUSE FOODS CORPORATIONInventors: Toshiya Minami, Masayoshi Kushi
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Patent number: 9028904Abstract: A method of preparing soybean mixed powder comprising a soybean powder having properties wherein formation of agglomerate is small when the powder is added to water and then heated with stirring to dissolve the powder.Type: GrantFiled: November 23, 2011Date of Patent: May 12, 2015Assignee: House Foods CorporationInventors: Atsushi Sakuma, Toshiya Minami, Masaki Nakamura
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Patent number: 8715762Abstract: This invention provides a substitute meat material that has no particular taste and can be readily controlled in terms of the protein amount and energy, and is therefore appropriate for use in food for kidney disease patients. This invention relates to a food composition, which is prepared with a mixture containing a konjac raw material in a hydrated and swollen state, water-insoluble dietary fibers in an amount corresponding to 4 to 40 parts by weight (dry weight base) relative to 1 part by weight (dry weight base) of glucomannan in the konjac raw material, and an alkaline coagulant.Type: GrantFiled: July 17, 2009Date of Patent: May 6, 2014Assignee: House Foods CorporationInventors: Shoichi Ito, Kanae Arima
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Publication number: 20140010920Abstract: The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.Type: ApplicationFiled: March 23, 2011Publication date: January 9, 2014Applicant: HOUSE FOODS CORPORATIONInventors: Shimpei Nishimura, Naoko Umetsu, Shoji Takata
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Publication number: 20130345169Abstract: A material which contains a lipophilic component having a pungent taste or flavor such as a spicy component (e.g., a capsaicin) and a bitter component (e.g., a turmeric extract), in which the pungent taste and/or flavor of the lipophilic component can be reduced effectively, and in which the separation among components contained therein is not caused; a method for producing the material; a composition such as a food, a beverage, a cosmetic and a medicine, which contains the material; and a liquid composition having such a form that the material is dispersed in water.Type: ApplicationFiled: August 9, 2013Publication date: December 26, 2013Applicant: HOUSE FOODS CORPORATIONInventors: Tadashi Hamajima, Tomomi Yanagibayashi, Ryuji Arakawa, Morihiro Aoyagi, Masayoshi Kushi
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Publication number: 20120289612Abstract: It has been necessary to use a relatively large amount of cyclodextrin in order to produce a composite material, but the amount of the cyclodextrin needs to be reduced from the viewpoint of costs; in this respect, the present invention provides a composite material comprising a food or active pharmaceutical ingredient, a phytosterol ester, a medium-chain fatty acid triacylglyceride, and a cyclodextrin.Type: ApplicationFiled: April 13, 2012Publication date: November 15, 2012Applicant: HOUSE FOODS CORPORATIONInventors: Tadashi Hamajima, Masaki Nakamura
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Patent number: 8287927Abstract: It is an object of the present invention to enhance the ?-amylase inhibitory activity of a fenugreek seed component. According to the present invention, the bitter taste of fenugreek seeds can be collaterally reduced. The present invention relates to a processed product of fenugreek seeds obtained by allowing ?-glucosidase to act on a fenugreek seed-derived material and the like, and the method for producing the same.Type: GrantFiled: April 17, 2008Date of Patent: October 16, 2012Assignee: House Foods CorporationInventors: Yuki Nakano, Shohei Hoshino, Jinji Shono, Nobuaki Tsuge
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Publication number: 20120201945Abstract: This invention provides a means for reinforcing or enhancing the salty taste of sodium chloride in a food composition and a means for suppressing the offensive taste in a composition containing potassium chloride. This invention relates to a food composition with a reinforced or enhanced salty taste realized with the addition of potassium chloride and acetic acid and/or lactic acid into a food composition containing sodium chloride. This invention also relates to a composition supplemented with potassium chloride capable of suppressing an offensive taste originating from potassium to which at least one selected from glutamic acid and aspartic acid has been added.Type: ApplicationFiled: September 30, 2010Publication date: August 9, 2012Applicant: House Foods CorporationInventors: Shinichi Iwahata, Fumiaki Kurobe
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Publication number: 20120124946Abstract: A method of preparing soybean mixed powder comprising a soybean powder having properties wherein formation of agglomerate is small when the powder is added to water and then heated with stirring to dissolve the powder.Type: ApplicationFiled: November 23, 2011Publication date: May 24, 2012Applicant: HOUSE FOODS CORPORATIONInventors: Atsushi Sakuma, Toshiya Minami, Masaki Nakamura
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Publication number: 20110262614Abstract: An object of the present invention is to provide a material containing a saponin wherein the bitterness peculiar to saponin is effectively suppressed. According to the present invention, a saponin, a phytosterol and/or a phytosterol ester, and a cyclodextrin are mixed to form a complex, so as to suppress bitterness. The complex of the present invention can be formed in the presence of water by mixing a saponin, a phytosterol and/or a phytosterol ester, and a cyclodextrin. The complex of the present invention can be contained in a composition such as a food or beverage.Type: ApplicationFiled: December 24, 2009Publication date: October 27, 2011Applicant: HOUSE FOODS CORPORATIONInventors: Tadashi Hamajima, Morihiro Aoyagi, Seiji Yahara, Kazunori Sonobe, Akiko Kamoi
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Publication number: 20110262569Abstract: Disclosed are a starting material, and a manufacturing method therefor, which starting material contains a lipophilic component with flavors or odors typical of pungent components, such as capsaicin, and bitter components, such as turmeric extract, and which is able to effectively suppress the taste and/or odor of the lipophilic component, while also not causing the ingredients to separate. Also disclosed is a composition for food and drink, cosmetics, and medicine, etc., to which this starting material is added. Further disclosed is a liquid composition in a form in which said starting material is dispersed in water. Provided is a complex that contains a lipophilic component, a substance (A) selected from a group comprising plant sterols, ?-oryzanol, isoflavone, vitamin D, vitamin E, vitamin K, and combinations thereof, and cyclodextrin. Also provided is a composition to which the complex has been added.Type: ApplicationFiled: December 24, 2009Publication date: October 27, 2011Applicant: HOUSE FOODS CORPORATIONInventors: Morihiro Aoyagi, Masaki Nakamura
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Publication number: 20110256283Abstract: Provided is a method for preventing decomposition/deterioration of a lipophilic component due to interaction with water, or due to interaction with light, enzymes, oxygen, or heat in the presence of water. The method for preventing decomposition/deterioration of the lipophilic component in the presence of water is characterized in that a complex comprising a lipophilic component, a phytosterol ester, and a cyclodextrin is formed, and the aforementioned lipophilic component is preserved in the form of said complex in the presence of water.Type: ApplicationFiled: December 24, 2009Publication date: October 20, 2011Applicant: HOUSE FOODS CORPORATIONInventors: Yasuharu Hashimoto, Jinji Shono, Akiko Kamoi, Nobuaki Tsuge, Masaki Nakamura, Tadashi Hamajima, Morihiro Aoyagi, Nobuhide Nakagawa
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Publication number: 20100184864Abstract: Disclosed are: a material which contains a lipophilic component having a pungent taste or flavor such as a spicy component (e.g., a capsaicin) and a bitter component (e.g., a turmeric extract), in which the pungent taste and/or flavor of the lipophilic component can be reduced effectively, and in which the separation among components contained therein is not caused; a method for producing the material; a composition such as a food, a beverage, a cosmetic and a medicine, which contains the material; and a liquid composition having such a form that the material is dispersed in water.Type: ApplicationFiled: June 27, 2008Publication date: July 22, 2010Applicant: HOUSE FOODS CORPORATIONInventors: Tadashi Hamajima, Tomomi Yanagibayashi, Ryuji Arakawa, Morihiro Aoyagi, Masayoshi Kushi
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Patent number: 7704694Abstract: A method for detecting species in a target plant genus comprises the steps of conducting PCR using at least one member selected from the group consisting of primers (A) and (B), which can hybridize under stringent conditions to a nucleic acid molecule having a common nucleotide sequence for all species in the target plant genus in 45S rRNA precursor gene sequence thereof, wherein 3? end of primer (A) can complementarily bind to a base in ITS-1 sequence of the target plant genus when the primer hybridizes to the nucleic acid molecule while 3? end of primer (B) can complementarily bind to a base in ITS-2 sequence of the target plant genus when the primer hybridizes to the nucleic acid molecule, and identifying the presence of the resulting amplification product from PCR containing at least a part of ITS-1 or ITS-2 sequence of the target plant genus The method for detecting species in a target plant genus, particularly an allergenic plant genus such as the genus Fagopyrum, can make it possible to detect with higType: GrantFiled: June 16, 2008Date of Patent: April 27, 2010Assignee: House Foods CorporationInventors: Takashi Hirao, Masayuki Hiramoto