Patents Assigned to Nisshin Foods Inc.
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Publication number: 20160353936Abstract: Provided is wheat flour that can be shaken out of a shaker-type container onto a foodstuff in small amounts with little scattering and lumping. Provided is a packaged wheat flour including wheat flour packed in a shaker-type container having one or more shaker holes having a maximum width of 2 to 20 mm, the wheat flour having a particle diameter at 10%, D10, of 18 ?m or more and a particle diameter at 90%, D90, of 500 ?m or less.Type: ApplicationFiled: February 10, 2015Publication date: December 8, 2016Applicant: NISSHIN FOODS INC.Inventors: Yasuyuki YOSHIOKA, Masato OMURA, Michihiro SAKAKIBARA
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Publication number: 20160345782Abstract: Provided is wheat flour that can be shaken out of a shaker-type container onto a foodstuff in small amounts with little scattering and lumping. Provided is a packaged wheat flour including wheat flour packed in a shaker-type container having one or more shaker holes having a maximum width of 2 to 20 mm, the wheat flour having an angle of repose of 25 to 54 degrees.Type: ApplicationFiled: February 10, 2015Publication date: December 1, 2016Applicant: NISSHIN FOODS INC.Inventors: Yasuyuki Yoshioka, Masato Omura, Michihiro Sakakibara
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Publication number: 20160338395Abstract: Provided is frozen cooked noodles capable of maintaining a favorable texture even after thawing. A method for manufacturing frozen cooked noodles, comprising: obtaining noodles produced from raw material flour comprising 5 to 80% by mass of processed tapioca starch; gelatinizing the noodles; allowing a composition comprising collagen peptides to attach to the gelatinized noodles thus obtained; and freezing the noodles attached with the composition.Type: ApplicationFiled: January 26, 2015Publication date: November 24, 2016Applicant: NISSHIN FOODS INC.Inventors: Kanako KAWATA, Takaaki MIYAJIMA, Kentarou IRIE, Kazuko KOJIMA, Toshiyuki MIYAZAKI
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Publication number: 20160316801Abstract: Provided are takoyaki having a crisp texture on the surface and a soft and smooth texture inside and also having a high shape-retaining property. A takoyaki mix includes from 70 to 99.7% by mass of cereal flour and from 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature.Type: ApplicationFiled: December 12, 2014Publication date: November 3, 2016Applicant: NISSHIN FOODS INC.Inventors: Takenori WATANABE, Tomoharu MAKIO, Kanako KAWATA
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Patent number: 9420811Abstract: Provided are dried noodles having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried noodles comprises a drying step of drying noodle strands to reach the percentage of water content of 15% or less under an environment maintained at a temperature of 30 to 50° C. and humidity of 60 to 80%; a cooling step of cooling, after the drying step, the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C. and humidity of 40 to 70%; a packaging step of packaging, after the cooling step, the noodle strands; and a heating step of heating, after the packaging step, the noodle strands for 15 minutes to 120 minutes under an environment maintained at a temperature of 30 to 40° C.Type: GrantFiled: March 15, 2012Date of Patent: August 23, 2016Assignee: NISSHIN FOODS INC.Inventor: Masahiro Higuchi
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Publication number: 20160205950Abstract: A wheat flour for deep-fried food crusts is obtained by subjecting a mixture including a wheat flour and from 0.05 to 0.5 parts by mass of an emulsifier with respect to 100 parts by mass of the wheat flour to a heating treatment for 1 to 20 seconds under a condition where the temperature of the mixture is from 65 to 99° C. The emulsifier is at least one type of emulsifier selected from sucrose fatty acid esters and lecithin. The blending ratio of the emulsifier is preferably from 0.1 to 0.45 parts by mass with respect to 100 parts by mass of the wheat flour. The wheat flour has an average grain size of preferably less than 100 ?m. A crust material for deep-fried foods including the aforementioned wheat flour for deep-fried food crusts, and a tempura flour including the aforementioned wheat flour for deep-fried food crusts are also described.Type: ApplicationFiled: February 26, 2014Publication date: July 21, 2016Applicant: NISSHIN FOODS INC.Inventors: Masato OHMURA, Yasuyuki YOSHIOKA, Michihiro SAKAKIBARA, Shinichi FUKUDOME, Koji ISHIZUKA, Satomi NOZAKI, Miwa TAKAHASHI
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Publication number: 20160106126Abstract: 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.Type: ApplicationFiled: June 20, 2014Publication date: April 21, 2016Applicant: NISSHIN FOODS INC.Inventors: Norio KOIZUMI, Takenori WATANABE, Youichirou MIYA
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Publication number: 20150313263Abstract: A fresh pasta capable of providing a cooked pasta having a smooth surface appearance and a hard and elastic texture comparable to boiled dry pasta. A method for manufacturing a fresh pasta comprising extruding, at a pressure of 80 kgf/cm2 to 200 kgf/cm2 to form noodles, a dough obtained by kneading a raw material flour comprising a wheat flour of hexaploid wheat group and having a gluten index of 45 to 100.Type: ApplicationFiled: March 1, 2013Publication date: November 5, 2015Applicant: NISSHIN FOODS INC.Inventors: Kentarou IRIE, Youhei SUGA, Norio KOIZUMI, Takenori WATANABE, Tsuguhiko YOSHIDA
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Publication number: 20150272175Abstract: This macaroni has a hollow part formed along the noodle direction thereof, and a cross-section of the noodle has a substantially circular outer peripheral wall part and a substantially circular hollow wall part situated to the inside of the outer peripheral wall part. A plurality of grooves are formed along the noodle direction, and in a cross-section of the noodle, the plurality of grooves has a cross-sectional shape that extends in a spiral shape between the outer peripheral wall part and the hollow wall part, and each have an opening width of 0.3-2.5 mm.Type: ApplicationFiled: October 21, 2013Publication date: October 1, 2015Applicant: NISSHIN FOODS INC.Inventors: Ryusuke Kimura, Fusaki Kajio
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Publication number: 20150237893Abstract: Provided is a frozen cooked noodle capable of maintaining a favorable texture even after thawing. A method for manufacturing a frozen cooked noodle, comprising: obtaining a noodle produced from raw material flour comprising 5 to 80% by mass of processed tapioca starch; gelatinizing the noodle; allowing a composition comprising gelatin to attach to the gelatinized noodle thus obtained; and freezing the noodle attached with the composition.Type: ApplicationFiled: May 21, 2013Publication date: August 27, 2015Applicant: NISSHIN FOODS INC.Inventors: Takaaki Miyajima, Kentarou Irie, Shinichi Fukudome
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Publication number: 20150237894Abstract: Provided are frozen noodles which can retain a favorable quality even after microwave thawing. Packaged frozen noodles for microwave cooking comprising a package having a ventilation hole or ventilation holes, wherein a total area of an opening of the ventilation hole or openings of the ventilation holes is 0.02 to 5 cm2 per 100 cm2 of a surface area of the package, and the package contains inside thereof cooked noodles and 1 to 10 parts by mass of water relative to 100 parts by mass of the cooked noodles, and the cooked noodles and the water are frozen.Type: ApplicationFiled: June 18, 2013Publication date: August 27, 2015Applicant: NISSHIN FOODS INC.Inventors: Kentarou Irie, Youhei Suga, Norio Koizumi, Takenori Watanabe, Youichirou Miya, Tsuguhiko Yoshida
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Publication number: 20150140192Abstract: Provided is frozen noodles in which freezer burn is unlikely to occur. A method for producing frozen noodles comprises: a step of attaching a composition to cooked noodles, the composition comprising at least water, oil or fat and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa·s at 60° C.; and a step of freezing the noodles to which the composition has attached.Type: ApplicationFiled: April 5, 2013Publication date: May 21, 2015Applicant: NISSHIN FOODS, INC.Inventors: Kentarou Irie, Youhei Suga, Norio Koizumi, Takenori Watanabe, Youichirou Miya, Tsuguhiko Yoshida
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Publication number: 20150125582Abstract: 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.Type: ApplicationFiled: July 26, 2013Publication date: May 7, 2015Applicant: NISSHIN FOODS INC.Inventors: Makoto Ito, Fusaki Kajio, Youichirou Miya
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Publication number: 20150118364Abstract: Provided is a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta, comprising cooling a boiled pasta and attaching, to the surface of the pasta, a ground product of a pasta, followed by freezing.Type: ApplicationFiled: May 11, 2012Publication date: April 30, 2015Applicant: NISSHIN FOODS INC.Inventors: Youichirou Miya, Hitomi Yamaguchi, Fusaki Kajio
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Publication number: 20150110942Abstract: 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.Type: ApplicationFiled: April 5, 2013Publication date: April 23, 2015Applicant: NISSHIN FOODS INC.Inventors: Kentarou Irie, Youhei Suga, Norio Koizumi, Takenori Watanabe, Youichirou Miya, Tsuguhiko Yoshida
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Publication number: 20150086696Abstract: Fresh pastas which can be stored in a frozen state for a long time and which retain favorable appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. The fresh pastas have a surface roughness with Ra being from 1.0 to 10.0 ?m on average and/or Ry being from 10 to 50 ?m on average.Type: ApplicationFiled: June 17, 2013Publication date: March 26, 2015Applicant: NISSHIN FOODS INC.Inventors: Tatsurou Maeda, Kentarou Irie, Yumiko Nakanishi
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Patent number: D725868Type: GrantFiled: April 24, 2014Date of Patent: April 7, 2015Assignee: Nisshin Foods Inc.Inventors: Ryusuke Kimura, Fusaki Kajio
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Patent number: D733992Type: GrantFiled: April 24, 2014Date of Patent: July 14, 2015Assignee: NISSHIN FOODS INC.Inventors: Ryusuke Kimura, Fusaki Kajio
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Patent number: D745243Type: GrantFiled: May 14, 2015Date of Patent: December 15, 2015Assignee: NISSHIN FOODS INC.Inventors: Ryusuke Kimura, Fusaki Kajio
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Patent number: D759343Type: GrantFiled: October 22, 2015Date of Patent: June 21, 2016Assignee: NISSHIN FOODS INC.Inventors: Ryusuke Kimura, Fusaki Kajio