Patents Assigned to Nisshin Flour Milling Inc.
  • Publication number: 20120244251
    Abstract: Producing a bread by a straight method of directly baking a frozen dough for breads that has undergone final proofing. A specific volume of the frozen dough for breads that has undergone the final proofing immediately before baking falls within a range of 1.3 to 2.1 cm3/g.
    Type: Application
    Filed: February 16, 2012
    Publication date: September 27, 2012
    Applicant: NISSHIN FLOUR MILLING INC.
    Inventors: Ryuji UEMURA, Masashi YOSHIDA
  • Publication number: 20090169707
    Abstract: A process of producing whole wheat flour including the steps of (1) coarsely grinding wheat kernels, (2) separating the resulting ground product into a fine fraction with an average particle size less than a size ranging from 150 to 200 ?m and a coarse fraction with an average particle size more than that of the fine fraction and at or above a size ranging from 150 to 200 ?m, (3) pulverizing the coarse fraction by impact grinding, (4) fractionating the resulting ground product obtained in step (3) to collect a fine fraction with an average particle size less than a size ranging from 150 to 200 ?m, and (5) combining the fine fraction from step (2) and the fine fraction obtained in step (4). Preferably, the coarse fraction obtained in step (2) is subjected to a heat-moisture treatment, and the heat-moisturized fraction is pulverized by impact grinding in step (3).
    Type: Application
    Filed: December 28, 2007
    Publication date: July 2, 2009
    Applicants: NISSHIN FLOUR MILLING INC., NISSHIN SEIFUN GROUP INC.
    Inventors: Yasuo ITO, Koji MURAKAMI, Satoshi SEKIGUCHI, Takeshi IWAKURA, Katsuyuki IKEDA
  • Patent number: 6730335
    Abstract: The present invention is drawn to a method for preparing a light-colored seasoning liquid, characterized by comprising koji-making by the employment of a raw material mixture containing soybeans or a similar material in an amount of 0-40% and, in an amount of 100-60%, raw material consisting of, on a dry weight basis, 25-100% gluten and 75-0% wheat, and subjecting a resultant koji product and 7-24% salt water to fermentation in a conventional manner. The invention provides a seasoning liquid which assumes a light color (JAS color code #35 or a lighter color), darkens slowly, provides a remarkable umami taste, and is endowed with excellent aroma.
    Type: Grant
    Filed: September 25, 2001
    Date of Patent: May 4, 2004
    Assignee: Nisshin Flour Milling Inc.
    Inventors: Kaoru Indoh, Suzue Iiyama, Eiji Miyazaki, Kenzo Okada, Sadao Nagata
  • Patent number: 6447568
    Abstract: Provided are a composting accelerator which comprises a mixture obtained by mixing (A) an organic matter having an arabinoxylan content of 10 wt. % or greater and (B) heat-resistant bacteria for assimilating an organic material, and optionally a humic acid and has a pH adjusted within a range of from 6.0 to 8.5; a composting accelerator comprising a mixture obtained by mixing the above-described organic matter (A) and calcium silicate (C) at a weight ratio ranging from 50:50 to 95:5; and a process for producing an organic fertilizer by using each of the above-described composting accelerators.
    Type: Grant
    Filed: June 22, 2000
    Date of Patent: September 10, 2002
    Assignee: Nisshin Flour Milling Inc.
    Inventors: Kiwamu Shiiba, Ken Kanzaki, Kenzo Okada
  • Patent number: 6399120
    Abstract: The present invention Is directed to a method of manufacturing dough for yeast-leavened foods, which includes kneading a portion, including farina, of starting materials under reduced pressure or atmospheric pressure, extruding the kneaded mixture under pressure, adding the remaining starting materials thereto for further kneading under atmospheric pressure so as to obtain kneaded dough, and then fermenting the resultant kneaded dough; a method of manufacturing dough for yeast-leavened foods, which includes kneading the entirety of the starting materials of the yeast-leavened foods under reduced pressure or atmospheric pressure, extruding the kneaded mixture under pressure, subsequently kneading the extruded mass so as to obtain kneaded dough, and then fermenting the resultant kneaded dough; and a method of manufacturing frozen dough for yeast-leavened foods, which include freezing of any of the thus obtained kneaded dough.
    Type: Grant
    Filed: July 14, 2000
    Date of Patent: June 4, 2002
    Assignee: Nisshin Flour Milling, Inc.
    Inventors: Takao Kambe, Shigeru Okuno, Shinji Ishigami, Ryuji Uemura
  • Patent number: 6383246
    Abstract: The present invention provides a composting accelerator for a plant-derived material, which accelerator comprises wheat bran and/or low-grade flour powder and an organic waste matter and/or organic fertilizer, and optionally a specific composting assistant; and a compost producing process comprising adding, to a plant-derived material, wheat bran and/or low-grade flour powder and an organic waste matter and/or organic fertilizer and optionally a specific fertilization assistant and carrying out composting.
    Type: Grant
    Filed: June 22, 2000
    Date of Patent: May 7, 2002
    Assignee: Nisshin Flour Milling Inc.
    Inventors: Ryoichi Konishi, Ken Kanzaki, Kenzo Okada