Patents by Inventor Hajime Akashi

Hajime Akashi has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Flour blend for producing fried instant noodles and method for producing fried instant noodles from the flour blend
    Publication number: 20030118711
    Abstract: A four blend for producing fried instant noodles and a method for producing fied instant noodles from the flour blend. The flour blend contains farina, sodium lactate, and oligosaccharide. The fried instant noodles prepared from the flour of the present invention can be cooked within a short time, have a reduced oil absorption during deep-frying, and yet maintain excellent texture and taste.
    Type: Application
    Filed: December 4, 2002
    Publication date: June 26, 2003
    Applicant: NISSHIN FLOUR MILLING CO., LTD.
    Inventors: Masahiko Kamada, Kenji Nakamura, Hajime Akashi, Takao Nagai, Sadamu Ishibashi
  • Flour blend for producing fried instant noodles and method for producing fried instant noodles from the flour blend
    Publication number: 20020009529
    Abstract: A four blend for producing fried instant noodles and a method for producing fied instant noodles from the flour blend. The flour blend contains farina, sodium lactate, and oligosaccharide. The fried instant noodles prepared from the flour of the present invention can be cooked within a short time, have a reduced oil absorption during deep-frying, and yet maintain excellent texture and taste.
    Type: Application
    Filed: April 10, 2001
    Publication date: January 24, 2002
    Applicant: NISSHIN FLOUR MILLING CO., LTD.
    Inventors: Masahiko Kamada, Kenji Nakamura, Hajime Akashi, Takao Nagai, Sadamu Ishibashi
  • Flour blends for breads, cakes, or noodles, and foods prepared from the flour blends
    Patent number: 6042867
    Abstract: Flour blends are described containing waxy wheat flour and are suitable for the preparation of breads, cakes, or noodles. These flour blends make it possible to obtain foods which do not show degraded texture after prolonged storage, and which particularly provide an excellent texture when consumed after being frozen and thawed.
    Type: Grant
    Filed: January 14, 1997
    Date of Patent: March 28, 2000
    Assignees: Ministry of Agriculture, Forestry and Fisheries Tohoku National Agricultrual Experiment Station, Nisshin Flour Milling Co., Ltd.
    Inventors: Tsuguhiro Hoshino, Ryo Yoshikawa, Seiji Ito, Koichi Hatta, Toshiki Nakamura, Makoto Yamamori, Katsuyuki Hayakawa, Keiko Tanaka, Hajime Akashi, Shigeru Endo, Seiji Tago, Shinji Ishigami
  • Method of assessing wheat or wheat flour regarding suitability for producing noodles
    Patent number: 5989617
    Abstract: The present invention is directed to a method of assessing suitability of wheat or wheat flour for producing noodles, wherein starch contained in the wheat or wheat flour is analyzed by differential scanning calorimetry for its thermal characteristics and assessment is carried out based on the results of the analysis; wheat flour which is suitable for preparing noodles, wherein the wheat flour is prepared from wheat containing starch having an endothermic enthalpy (.DELTA.H) of 0.3 J/g of dry matter or less at a thermal change onset temperature (To) of 80.degree. C. or higher when the starch is analyzed by differential scanning calorimetry in the presence of added water; and use of the wheat or wheat flour for preparing noodles.
    Type: Grant
    Filed: July 6, 1998
    Date of Patent: November 23, 1999
    Assignee: Nisshin Flour Milling Co., Ltd.
    Inventors: Hajime Akashi, Miwa Takahashi, Yasuhiro Tanaka, Masakazu Mizukami, Masahiko Kamada
  • Fried instant noodles and method for manufacturing the same
    Patent number: 5916619
    Abstract: A method for manufacturing a fried instant noodle wherein noodle strings comprising cereal flours, a chemical leavening agent and at least one enzyme selected from the group consisting of amylase and protease are steamed and then fried. The fried instant noodles exhibit a low oil absorption, a low calorie content, no oily odor or flavor and superior gastronomical taste and texture. The noodles can be reconstituted to a ready to eat state in a short time.
    Type: Grant
    Filed: February 28, 1996
    Date of Patent: June 29, 1999
    Assignee: Nisshin Flour Milling Co., Ltd.
    Inventors: Eiji Miyazaki, Hajime Akashi, Miwa Takahashi, Yasuhiro Tanaka, Shoji Yokozuka