Patents Assigned to Nisshin Foods Inc.
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Publication number: 20220232840Abstract: There is provided a bread mix for household use, containing, relative to the total mass of the mix, at least 50 mass % of strong flour, 5 to 20 mass % of gluten, and 15 to 25 mass % of a resistant starch-containing material having a dietary fiber content of at least 70 mass %. The bread mix preferably further contains 0.001 to 0.1 mass % of an emulsifier. The bread mix is preferably for use in breadmaking by the straight dough method. The bread mix is preferably for use in breadmaking with a breadmaker.Type: ApplicationFiled: July 31, 2020Publication date: July 28, 2022Applicant: NISSHIN FOODS INC.Inventors: Masato FUKUDA, Aoi NODA
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Publication number: 20220202051Abstract: The food coating composition of the invention contains a cocoa powder having an L* of 35 or less and a powdery dispersion medium, wherein the cocoa powder is dispersed in the powdery dispersion medium. The content of the cocoa powder is preferably 0.1 to 10 mass %. The processed food of the present invention has a cocoa powder having an L* of 35 or less attached to its surface. The method for producing a processed food of the invention includes applying the food coating composition to a food substrate to form a coated food substrate and allowing the coated food substrate to cook. Allowing the coated food substrate to cook may be by at least one of frying, oven cooking, and steaming.Type: ApplicationFiled: May 8, 2020Publication date: June 30, 2022Applicant: NISSHIN FOODS INC.Inventors: Takashi ITO, Ryosuke TAKASU, Akito TSUJI, Toru SHIGEMATSU, Souichiro HIWATASHI
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Publication number: 20220174995Abstract: A modified wheat flour may have good handlability in cooking and provide high-quality food products containing wheat flour. A viscosity of a 10 mass % aqueous suspension of such modified wheat flour is 1,000 mPa·s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.Type: ApplicationFiled: April 18, 2019Publication date: June 9, 2022Applicant: NISSHIN FOODS INC.Inventors: Ryosuke FUJIMURA, Takashi ITO, Souichiro HIWATASHI
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Publication number: 20220160003Abstract: A batter for fried food products which can produce fried food products which have a coating having a crispy texture with good meltability in the mouth. The batter for fried food products includes 1 mass % or more of a modified wheat flour and a viscosity of a 10 mass % aqueous suspension of the modified wheat flour is 1,000 mPa·s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.Type: ApplicationFiled: April 18, 2019Publication date: May 26, 2022Applicant: NISSHIN FOODS INC.Inventors: Ryosuke FUJIMURA, Takashi ITO, Souichiro HIWATASHI
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Publication number: 20220087301Abstract: Provided are a fried food having a favorable appearance and an improved coating texture, and a batter for producing the same. The batter for fried foods contains a flaky starch lump. The starch lump contains a pregelatinized starch, and the flaky starch lump has a thickness of 100 ?m to 1000 ?m.Type: ApplicationFiled: November 30, 2018Publication date: March 24, 2022Applicant: NISSHIN FOODS INC.Inventors: Takashi ITO, Akito TSUJI, Ryosuke TAKASU, Yasuyoshi ISHIKAWA, Toru SHIGEMATSU, Souichiro HIWATASHI
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Publication number: 20220071248Abstract: The present invention provides a meat processing material that can be used to provide meat having a soft and juicy texture when cooked by heating and having an increased yield after cooking. Provided are a meat improving agent containing inulin and modified starch; a meat-improving liquid composition containing the meat improving agent; and a method of improving meat, including bringing the meat improving agent or the liquid composition into contact with meat.Type: ApplicationFiled: December 18, 2019Publication date: March 10, 2022Applicant: NISSHIN FOODS INC.Inventors: Akito TSUJI, Yuji TAGAMI, Souichiro HIWATASHI, Takashi ITO
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Publication number: 20220071245Abstract: Provided are a fried food that has good adherence between a food ingredient and a coating material and has a favorable coating texture even after elapse of time after cooking, a dusting flour mix for fried food comprising inulin, an oil-and-fat-modified starch, and egg white powder, and a method for producing fried food includes adhering a coating material to a food ingredient having the dusting flour mix for fried food adhering thereto, and then frying the resulting ingredient.Type: ApplicationFiled: December 18, 2019Publication date: March 10, 2022Applicant: NISSHIN FOODS INC.Inventors: Akito TSUJI, Yuji TAGAMI, Takahiro YAGISHITA, Takashi ITO
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Publication number: 20220015401Abstract: Provided are a fried food having a favorable appearance and an improved coating texture, and a batter for producing the same. The batter for fried foods contains a pregelatinized crosslinked starch. The pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, and a starch solution obtained by adding 1000 parts by mass of water to 100 parts by mass of the pregelatinized crosslinked starch has a viscosity of 500 mPa·s or less when the viscosity is measured with a rotary viscometer under conditions of a product temperature of 25° C. and 12 to 30 rpm.Type: ApplicationFiled: November 30, 2018Publication date: January 20, 2022Applicant: NISSHIN FOODS INC.Inventors: Takashi ITO, Akito TSUJI, Ryosuke TAKASU, Yasuyoshi ISHIKAWA, Toru SHIGEMATSU, Souichiro HIWATASHI
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Patent number: 11185098Abstract: A frozen noodle product includes: a frozen noodle block, as a main food portion, obtained by freezing and hardening a cooked food; and a sauce portion obtained by freezing and hardening a sauce to be eaten together with the cooked food. The frozen noodle block has a sauce-portion arranging surface on which the sauce portion is arranged. An opening is formed in the sauce-portion arranging surface. The sauce portion is arranged on the frozen noodle block such that the lower end side, which is a part of the sauce portion, is inserted in the opening and the upper end side, which is the remaining part thereof, projects from the sauce-portion arranging surface side.Type: GrantFiled: January 13, 2016Date of Patent: November 30, 2021Assignee: NISSHIN FOODS INC.Inventors: Toshio Kawahara, Yumiko Nakanishi
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Publication number: 20210352949Abstract: Provided is a low-carbohydrate wheat flour mix containing 25 mass % or greater of a dietary fiber material, 3 to 30 mass % of gluten, 1 to 20 mass % of starch derived from an underground plant part, and 60 mass % or less of wheat flour, all with respect to the total mass of the mix. Preferably, the low-carbohydrate wheat flour mix further contains 0.1 to 1 mass % of an emulsifier. The low-carbohydrate wheat flour mix contains dietary fiber, which leads low-carbohydrate and low-calorie, and can be used in the production of bakery food products, deep-fried food products, and sauces in the same manner as for ordinary wheat flour.Type: ApplicationFiled: December 19, 2019Publication date: November 18, 2021Applicant: NISSHIN FOODS INC.Inventors: Mie KANEMARU, Masato FUKUDA
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Publication number: 20210329952Abstract: Provided is a breadcrumb mix that enables production of cooked breaded food having good appearance and texture. A breadcrumb modifier contains a pregelatinized hydroxypropylated starch and/or a pregelatinized acetylated starch. The breadcrumb mix contains the breadcrumb modifier.Type: ApplicationFiled: August 2, 2019Publication date: October 28, 2021Applicant: NISSHIN FOODS INC.Inventors: Shuhei YAMAZAKI, Michihiro SAKAKIBARA, Souichiro HIWATASHI
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Publication number: 20210037862Abstract: A potato starch can be used as a thickening material without premixing with water, and is suitable as a batter material for deep-fried foods. The potato starch may have an angle of difference in a range of from 8 to 35 degrees. A potato starch composition containing the potato starch in an amount of 50% by mass or more may have an angle of difference in a range of from 8 to 35 degrees.Type: ApplicationFiled: February 6, 2019Publication date: February 11, 2021Applicant: NISSHIN FOODS INC.Inventors: Asuka KUWAHARA, Kyoko ETO, Michihiro SAKAKIBARA
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Publication number: 20200352178Abstract: The present invention provides wheat flour flavoring that can be shaken out in a small amount from a shaker-type container and that makes separation of a wheat flour component and a powdered flavoring component from each other difficult in the container. Also, the present invention provides packed wheat flour flavoring comprising a container and wheat flour flavoring packed in the container, wherein the wheat flour flavoring is a powder mixture comprising wheat flour and powdered flavoring has an angle of repose of 33 to 54 degrees and the container is a shaker-type container having one or more shaker holes with a maximum width of 2 to 20 mm.Type: ApplicationFiled: February 3, 2017Publication date: November 12, 2020Applicant: NISSHIN FOODS INC.Inventors: Masato OMURA, Michihiro SAKAKIBARA
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Patent number: 10681925Abstract: Grooved noodles have three grooves formed along the noodle length direction. The transverse cross section of the noodle length has a substantially circular main outer shape. The grooves are positioned in the transverse cross section of the noodle length at 120° intervals in the circumferential direction, and extend in the same rotation direction relative to the center point of the transverse cross section of the noodle length. Each groove has a pair of mutually facing sides that extend from the opening of the groove toward the deepest part of the groove, a first opening end on the side closer to the center point out among the pair of sides, and a second opening end on the side farther from the center point among of the pair of sides. The acute angle formed in each groove by a straight line passing through the first opening end and the deepest part and a straight line passing through the first opening end and the center point is 12-28°.Type: GrantFiled: September 14, 2016Date of Patent: June 16, 2020Assignee: NISSHIN FOODS INC.Inventors: Ryusuke Kimura, Masafumi Higashi
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Publication number: 20200170285Abstract: The present invention provides noodles which are rich in dietary fiber and low in carbohydrate but have an excellent texture. The present invention also provides a noodle mix comprising from 10 to 60% by mass of an indigestible starch derived from one or more of wheat, tapioca, corn and sweet potato, and from 5 to 30% by mass of a modified starch having a gelatinization starting temperature lower than that of a raw material starch thereof by 0.1° C. or more, and the mix having a protein content of 8 to 20% by mass.Type: ApplicationFiled: May 23, 2018Publication date: June 4, 2020Applicant: NISSHIN FOODS INC..Inventors: Ryusuke KIMURA, Tomoyuki FUJII, Kenta ASAHINA, Masafumi HIGASHI
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Publication number: 20190387775Abstract: A breadcrumb mix that successfully provides high-quality breaded and cooked food with good appearance and texture is provided. The breadcrumb mix comprises a breadcrumb modifier containing from 20 to 90 mass % of a protein material, from 1 to 60 mass % of a thickener, and from 0.1 to 5 mass % of an oil or fat. The breadcrumb mix comprises from 5 to 40 parts by mass of the breadcrumb modifier relative to 100 parts by mass of breadcrumbs.Type: ApplicationFiled: February 5, 2018Publication date: December 26, 2019Applicant: NISSHIN FOODS INC.Inventors: Shuhei YAMAZAKI, Masato OMURA, Michihiro SAKAKIBARA
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Patent number: D881509Type: GrantFiled: May 23, 2019Date of Patent: April 21, 2020Assignee: NISSHIN FOODS INC.Inventors: Ryusuke Kimura, Masafumi Higashi
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Patent number: D883751Type: GrantFiled: June 22, 2017Date of Patent: May 12, 2020Assignee: NISSHIN FOODS INC.Inventors: Masato Omura, Shuhei Yamazaki, Michihiro Sakakibara
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Patent number: D906808Type: GrantFiled: April 6, 2017Date of Patent: January 5, 2021Assignee: NISSHIN FOODS INC.Inventors: Mie Obara, Michihiro Sakakibara
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Patent number: D908438Type: GrantFiled: September 20, 2019Date of Patent: January 26, 2021Assignee: Nisshin Foods Inc.Inventors: Masato Omura, Shuhei Yamazaki, Michihiro Sakakibara