Alimentary Paste, E.g., Macaroni, Spaghetti, Noodles, Etc. Patents (Class 426/451)
  • Patent number: 11910816
    Abstract: An object of the present invention is to provide a method for manufacturing instant noodles, wherein the instant noodles are excellent in the noodle-making property, texture and salty taste, and sodium is reduced. In the manufacture of the instant noodles, in order to reduce the amount of salt used for manufacturing noodles, 0.5 to 1.5 g of potassium lactate is substituted for 1 g of salt to be added to kneading water to manufacture the noodles, and the instant noodles can be thereby manufactured which are excellent in the noodle-making property, texture and salty taste.
    Type: Grant
    Filed: January 21, 2019
    Date of Patent: February 27, 2024
    Assignee: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Yu Kuroda, Toshio Yoshinuma
  • Patent number: 11470866
    Abstract: A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100° C. or above.
    Type: Grant
    Filed: October 28, 2016
    Date of Patent: October 18, 2022
    Assignee: Toroz Pte. Ltd.
    Inventors: Peter Cheetham, Christoph Langwallner, Shiang Chuing Tey, Margit Langwallner, Wen Jue Amelia Tan
  • Patent number: 10791753
    Abstract: A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool that is positioned downstream of a food processing unit. The texture measuring tool continuously measures a texture attribute of food snack from the food processing unit and feeds back texture attribute information to a controller that controls input parameters to food processing unit such that the texture attribute of a resultant food snack falls within an acceptable limit. The texture measuring tool comprises an excitation tool that strikes the food snack and produces an acoustic signal that is processed by a data processing unit. The data processing unit identifies relevant frequencies in the acoustic signal and quantitatively measures a texture attribute based on a correlated model that includes the relevant frequencies.
    Type: Grant
    Filed: April 7, 2016
    Date of Patent: October 6, 2020
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ou Bai, Wilfred Marcellien Bourg, Jr., Scott Fagan, Enrique Michel-Sanchez, Shahmeer Ali Mirza
  • Patent number: 10561163
    Abstract: Disclosed is an extruded noodle having a hole extending therethrough in a longitudinal direction, wherein: the hole closes or contracts during boiling or rehydration in hot water; and the hole in a cross section of the noodle is configured such that a plurality of grooves are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle.
    Type: Grant
    Filed: December 21, 2011
    Date of Patent: February 18, 2020
    Assignee: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Mitsuru Tanaka, Tatsuo Yamaya, Takuo Nakazeko, Shinichi Nakagawa, Masahiro Oda
  • Patent number: 10130204
    Abstract: A method of steaming a bunch of noodle strings using a noodle strings steaming device including a conveyer on which the bunch of noodle strings is placed after being cut out and that transports the bunch of noodle strings, and a tunnel type of body portion provided so that the bunch of noodle strings passes through the body portion with the transportation of the conveyer includes a process of carrying the cut-out bunch of noodle strings from an entrance portion of the body portion while transporting the cut-out bunch of noodle strings on the conveyer, steaming for a predetermined period of time by supplying steam to the bunch of noodle strings, steaming the bunch of noodle strings without supplying the steam, and then transporting the bunch of noodle strings to an exit portion, and a noodle strings steaming device performs the above method.
    Type: Grant
    Filed: February 19, 2013
    Date of Patent: November 20, 2018
    Assignee: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Takaaki Hibi, Yoshifumi Miyazaki, Kensuke Oe, Mitsuru Tanaka
  • Patent number: 10117448
    Abstract: An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described.
    Type: Grant
    Filed: January 20, 2014
    Date of Patent: November 6, 2018
    Assignee: Frito-Lay North America, Inc.
    Inventors: Shalaka Narwankar, Richard James Ruegg
  • Patent number: 9629383
    Abstract: Provided is dried pasta having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried pasta comprises a drying step of drying pasta noodle strands to reach the percentage of water content of 14% or less under an environment maintained at a temperature of 75 to 95° C. and humidity of 60 to 90%; a heating step of heating, after the drying step, the pasta noodle strands for 10 to 120 minutes under an environment maintained at a temperature lower by at least 15° C. than the temperature in the drying step and within a range of 50 to 80° C., and humidity of 60 to 90%; and a cooling step of cooling, after the heating step, the pasta noodle strands for 10 to 60 minutes under an environment maintained at a temperature of 20 to 40° C. and humidity of 40 to 80%.
    Type: Grant
    Filed: March 15, 2012
    Date of Patent: April 25, 2017
    Assignee: NISSHIN FOODS INC.
    Inventor: Masahiro Higuchi
  • Patent number: 9420811
    Abstract: 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: Grant
    Filed: March 15, 2012
    Date of Patent: August 23, 2016
    Assignee: NISSHIN FOODS INC.
    Inventor: Masahiro Higuchi
  • Patent number: 8993029
    Abstract: The present invention obtains instant noodles which do not cause sticking and are easily loosened. Especially, the present invention provides an instant noodles producing method capable of preventing the sticking of the noodle strings even when the noodle strings are straight-type noodles. In a production process of the instant noodles, powdered oil is applied to the surface of a dough sheet or the surfaces of the noodle strings before steaming. Especially, after the powdered oil is applied to the dough sheet, the dough sheet is rolled out once or more. With this, the powdered oil is firmly fixed to the surfaces of the noodle strings. Thus, an extremely high sticking preventing effect can be obtained by an extremely small amount of the powdered oil.
    Type: Grant
    Filed: March 22, 2011
    Date of Patent: March 31, 2015
    Assignee: Nissin Foods Holdings Co., Ltd.
    Inventors: Tatsuo Yamaya, Takuo Nakazeko, Rippei Shikota, Koshi Minamitani, Susumu Sakaguchi, Mitsuru Tanaka
  • Patent number: 8968813
    Abstract: Instant noodles are produced, which have an excellent reconstitution property, can be reconstituted by pouring of boiling water even if the noodles are thicker than before, and have excellent taste and texture. The instant noodles are produced by: making raw noodle strings each having a multilayer structure including three or more layers; spraying superheated steam to the raw noodle strings; gelatinizing the noodle strings to which the superheated steam has been sprayed; and drying the noodle strings which have been gelatinized. It is preferable to gelatinize the noodle strings by spraying the superheated steam to the noodle strings, supplying moisture in liquid form to the noodle strings, and further heating the noodle strings by using the superheated steam and/or saturated steam.
    Type: Grant
    Filed: March 14, 2011
    Date of Patent: March 3, 2015
    Assignee: Nissin Foods Holdings Co., Ltd.
    Inventors: Rintaro Takahashi, Yuji Ishii, Kunihiko Yoshida, Takeshi Asahina, Shunsuke Sakai, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Publication number: 20150037478
    Abstract: An object of the present invention is to provide a method for drying non-fried noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried noodles, a step of putting gelatinized noodle strings into a retainer, the retainer having one or more small holes in a bottom surface thereof so as to give a ratio of the total area of the small holes to the area of the bottom surface of the retainer of 30% or less, or having no small hole in the bottom surface, that is, the retainer having an aperture ratio of 0 to 30% and blowing a high-speed air flow, preferably having a wind speed of 50 m/s or higher, from above the retainer toward the noodle strings in the retainer.
    Type: Application
    Filed: March 18, 2013
    Publication date: February 5, 2015
    Applicant: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Takeshi Asahina, Takaaki Hibi, Noriyuki Machida, Mitsuru Tanaka
  • Publication number: 20140295048
    Abstract: A process for the manufacture of reconstituted rice is disclosed which comprising the steps of a) providing or preparing a mixture containing comminuted rice matrix material; b) hydrating the mixture to obtain a paste and kneading the paste obtained until the rice starch is at least semi-gelatinized; c) forming the semi-gelatinized mass to strands and cutting them to obtain grains similar or equal to the size of rice grains; and d) drying the grains. The mixture provided or prepared in step a) contains fibers and/or fibers are added during step b) and/or between step b) and step c). The fibers have a water absorption capacity of at least 2, preferably at least 3, most preferably at least 4. Moreover, the invention relates to reconstituted rice produced by such a method, to a mixture comprising reconstituted rice and natural rice and to a use of reconstituted rice for enriching natural rice.
    Type: Application
    Filed: April 10, 2012
    Publication date: October 2, 2014
    Inventors: Roland Kunz, Daniel Stoffner
  • Patent number: 8808782
    Abstract: A durum wheat pasta containing bran, wherein the bran has a total fiber content comprised between 30 and 36% and a protein content comprised between 15 and 19% (% in weight of the total weight of the bran); such pasta preferably has a bran content comprised between 5 and 30% and is produced by a process which comprises the steps of a) subjecting durum wheat caryopses (101) to sequential abrasion process phases in order to substantially remove the bran coating, thereby obtaining different bran fractions, the latter of which (D) originates from the removal of the aleurone, nucellar and testa layers; b) adding the latter bran fraction (D) to a durum wheat semolina (S) substantially free of bran in a quantity such to obtain a mixture (C) containing from 5 to 30% of the total weight of bran fraction (D); c) producing the pasta by means of conventional techniques starting from said mixture (C); the invention furthermore refers to a durum wheat semolina composition having a fiber content comprised between 30 and 36%
    Type: Grant
    Filed: November 10, 2006
    Date of Patent: August 19, 2014
    Assignee: Barilla G.e R. Fratelli S.p.A.
    Inventors: Guido Arlotti, Francesco Panto, Roberto Ranieri, Giovanni Tribuzio
  • Patent number: 8771777
    Abstract: A hard wheat pasta containing bran which has a total fiber content between 30 and 36% and a protein content between 15 and 19%. The pasta preferably has a bran content between 5 and 30% and is produced by a process including the steps of: subjecting hard wheat caryopses to sequential abrasion to substantially remove the bran coating and obtaining a bran fraction (D) which originates from the removal of the aleurone, nucellar and testa layers; adding the bran fraction (D) to a hard wheat semolina substantially free of bran to obtain a mixture containing 5 to 30% of the bran fraction (D); and producing the pasta from said mixture. The disclosure furthermore refers to a hard wheat semolina composition having a fiber content between 30 and 36% and a protein content between 15 and 19% and to a process for its production.
    Type: Grant
    Filed: March 7, 2012
    Date of Patent: July 8, 2014
    Assignee: Barilla G. e R. Fratelli S.p.A.
    Inventors: Guido Arlotti, Francesco Panto, Roberto Ranieri, Giovanni Tribuzio
  • Patent number: 8747935
    Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.
    Type: Grant
    Filed: September 9, 2011
    Date of Patent: June 10, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Ricardo Villota, Guillermo Haro, Laura G. Hill, Trevor A. Sweeney
  • Patent number: 8668486
    Abstract: An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described.
    Type: Grant
    Filed: August 15, 2011
    Date of Patent: March 11, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Shalaka Narwankar, Richard James Ruegg
  • Patent number: 8652627
    Abstract: There is disclosed an intermediate transfer member that includes a layer of a polymer blend of polyimide and amino silicone having conductive particles dispersed therein.
    Type: Grant
    Filed: March 21, 2011
    Date of Patent: February 18, 2014
    Assignee: Xerox Corporation
    Inventors: Jin Wu, David W. Martin, Lanhui Zhang, Lin Ma
  • Publication number: 20140030406
    Abstract: Provided is a bundle of fresh noodles which become less-wavy, straight noodles when the instant noodles are cooked with hot water, while maintaining an existing manufacturing line as much as possible. The noodle strings are stacked on a conveyor such that adjacent noodle strings are in a non-parallel state and each noodle string bends to have a substantially spiral shape. The plurality of noodle strings are arranged to overlap one another and form a substantially flat bundle of noodle strings. Each of the noodle strings forming fresh noodles bends and repeatedly forms loops on the conveyor. The loops are arranged to be sequentially shifted in a direction opposite a conveyance direction of the conveyor.
    Type: Application
    Filed: July 25, 2013
    Publication date: January 30, 2014
    Applicant: c/o NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Kunihiko Yoshida, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Patent number: 8637107
    Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.
    Type: Grant
    Filed: December 2, 2004
    Date of Patent: January 28, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Jaime Davis Flaherty, Yeong-Ching Albert Hong, Tia Michelle Rains, Cecily Elizabeth Brose, Ricardo Villota, Cathy Jean Ludwig, Anilkumar Ganapati Gaonkar, Dennis Ann Kim
  • Publication number: 20140010935
    Abstract: Provided is dried pasta having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried pasta comprises a drying step of drying pasta noodle strands to reach the percentage of water content of 14% or less under an environment maintained at a temperature of 75 to 95° C. and humidity of 60 to 90%; a heating step of heating, after the drying step, the pasta noodle strands for 10 to 120 minutes under an environment maintained at a temperature lower by at least 15° C. than the temperature in the drying step and within a range of 50 to 80° C., and humidity of 60 to 90%; and a cooling step of cooling, after the heating step, the pasta noodle strands for 10 to 60 minutes under an environment maintained at a temperature of 20 to 40° C. and humidity of 40 to 80%.
    Type: Application
    Filed: March 15, 2012
    Publication date: January 9, 2014
    Applicant: NISSHIN FOODS INC.
    Inventor: Masahiro Higuchi
  • Patent number: 8597707
    Abstract: The present invention provides a method for producing instant noodles which have an excellent reconstitution property and excellent taste and texture and can be reconstituted by pouring boiling water even if the noodles are thicker than before. In the method for producing the instant noodles, a noodle belt is extremely strongly rolled out once or more at a rolling rate of 60% or higher in a noodle belt rolling step, raw noodle strings are obtained from the noodle belt, superheated steam is sprayed to the obtained raw noodle strings, moisture is supplied or not supplied to the noodle strings, the noodle strings are steamed by saturated steam or superheated steam or are boiled to realize gelatinization, and the noodle strings are dried after the gelatinization.
    Type: Grant
    Filed: March 3, 2010
    Date of Patent: December 3, 2013
    Assignee: Nissin Foods Holdings Co., Ltd.
    Inventors: Yuji Ishii, Kunihiko Yoshida, Rintaro Takahashi, Takeshi Asahina, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Patent number: 8518468
    Abstract: A reduced digestible carbohydrate food made from a dough and consisting of a pasta, noodle or restructured rice particle, the food having a modified matrix structure that comprises discrete units of starch granules that comprise available carbohydrate, and a protective food film network that includes a non-digestible protective material, which surrounds the discrete units of starch granules to provide protection of a portion of the available carbohydrate from digestion in the small intestine when the reduced digestible carbohydrate food is eaten, the dough comprising a flour and the non-digestible protective material. Reducing the digestion of carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented, acting like dietary fibers.
    Type: Grant
    Filed: March 5, 2012
    Date of Patent: August 27, 2013
    Assignee: TechCom Group, LLC
    Inventors: Jon R. Anfinsen, Bryan Craig Tungland
  • Patent number: 8465785
    Abstract: Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate.
    Type: Grant
    Filed: October 28, 2010
    Date of Patent: June 18, 2013
    Assignee: TechCom Group, LLC
    Inventors: Jon R. Anfinsen, Bryan Craig Tungland
  • Publication number: 20130122173
    Abstract: A process for instant dried noodles is provided wherein durum wheat flour is used as a main raw material, and in addition solid fat or oil is added, and in the noodle producing process dough obtained by a conventional method is made to a small mass or a plate shape by applying a pressure to the dough under reduced pressure, cut out to as a form of noodle strip, gelatinized, and dried with hot wind. Instant pasta having extremely excellent in taste, texture and unfastening can be prepared. Thereby instant noodles (which cannot be obtained in the prior art) can be produced using durum wheat flour as a main raw material.
    Type: Application
    Filed: October 8, 2010
    Publication date: May 16, 2013
    Applicant: SANYO FOODS CO., LTD.
    Inventor: Yoshiaki Nagayama
  • Publication number: 20130115359
    Abstract: Provided is a dried noodle having a porosity in the cross-sectional area of the noodle of from 0.1 to 15%, a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1%, a gelatinization degree of 30 to 75% and a porous structure.
    Type: Application
    Filed: December 27, 2012
    Publication date: May 9, 2013
    Applicant: TOYO SUISAN KAISHA, LTD.
    Inventors: Junya KANAYAMA, Hisashi SUGIYAMA, Masafumi YAMAKOSHI, Taku OGURA
  • Publication number: 20120288607
    Abstract: Instant noodles are produced, which have an excellent reconstitution property, can be reconstituted by pouring of boiling water even if the noodles are thicker than before, and have excellent taste and texture. The instant noodles are produced by: making raw noodle strings each having a multilayer structure including three or more layers; spraying superheated steam to the raw noodle strings; gelatinizing the noodle strings to which the superheated steam has been sprayed; and drying the noodle strings which have been gelatinized. It is preferable to gelatinize the noodle strings by spraying the superheated steam to the noodle strings, supplying moisture in liquid form to the noodle strings, and further heating the noodle strings by using the superheated steam and/or saturated steam.
    Type: Application
    Filed: March 14, 2011
    Publication date: November 15, 2012
    Applicant: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Rintaro Takahashi, Yuji Ishii, Kunihiko Yoshida, Takeshi Asahina, Shunsuke Sakai, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Publication number: 20120251701
    Abstract: The present invention relates to a method for producing hollow noodles, and more specifically to one in which a gelatinized doughy substance is passed through a die designed to form a hollow area, such that the noodles which have passed therethrough have a tubular hollow area on the inside and hence it is possible to produce noodles which have a dramatically reduced cooking time and readily allow soap and sauces to penetrate the noodle during cooking and so enhance the taste thereof. Further, it is possible to produce noodles in which the formation of the hollow causes the noodle surface area to be increased and, as a result, there is rapid evaporation of the water present on the surface of the noodle which is being gelatinized and injected, and hence noodle stickiness is dramatically improved and consequently noodle sticking is reduced.
    Type: Application
    Filed: December 18, 2009
    Publication date: October 4, 2012
    Applicant: NONG SHIM CO., LTD.
    Inventors: Soo Hyun Park, Jong Jin Lee, Nam Jae Kang, Kyung Bae Kim, Tae Kwon Bang, Jun Ho Hwang
  • Patent number: 8236363
    Abstract: The present invention provides a method for producing instant noodles having fresh noodle-like texture and flavor and having an excellent reconstitution property even if the noodles are thick. In the present invention, superheated steam flow is directly sprayed to raw noodle strings for 5 to 50 seconds such that a temperature of superheated steam to which surfaces of the noodle strings are exposed becomes 125 to 220° C., the noodle strings are supplied with moisture using water or hot water, the noodle strings are further steamed by directly spraying the superheated steam flow to the noodle strings for 5 to 50 seconds and/or steamed by using non-superheated steam, and the noodle strings are dried to produce the instant noodles.
    Type: Grant
    Filed: November 9, 2009
    Date of Patent: August 7, 2012
    Assignee: Nissin Foods Holdings Co., Ltd.
    Inventors: Yoshifumi Miyazaki, Kunihiko Yoshida, Rintaro Takahashi, Yusuke Wada, Shinji Matsuo, Mitsuru Tanaka
  • Patent number: 8128977
    Abstract: Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate.
    Type: Grant
    Filed: October 18, 2004
    Date of Patent: March 6, 2012
    Assignee: TechCom Group, LLC
    Inventors: Jon R. Anfinsen, Bryan Craig Tungland
  • Publication number: 20120003376
    Abstract: An instant oil fried noodle comprising an amount of iron between 26 and 35 mg for 100 g of noodles, between 1 and 20% of oil, between 60 and 90% of flour, up to 2% of kansui ingredient and a water content between 2 and 12% is provided.
    Type: Application
    Filed: December 20, 2010
    Publication date: January 5, 2012
    Applicant: NESTEC S.A.
    Inventor: Mohammad Shameem Alam
  • Publication number: 20110318466
    Abstract: Instant dried noodle, which has been prepared by a method wherein a dough is made under a degassing condition, the dough is formed into noodle strips an usual manner, gelatinizing the noodle strips, cutting the noodle strips so to contain the resultant cut product thereof in a molding basket, and drying the noodle strips with hot air. A solid fat or oil, and/or an emulsifier has been added to the raw material for dough. There is provided instant dried noodle, which has a viscoelasticity (such as textures including stiffness, elasticity, viscosity and chewing property), which has never been attained the non-fried noodles in the prior art.
    Type: Application
    Filed: March 2, 2010
    Publication date: December 29, 2011
    Applicant: Sanyo Foods Co., Ltd.
    Inventor: Yoshiaki Nagayama
  • Patent number: 8067051
    Abstract: A process for preparation of milled cocoa shell including grinding cocoa shell in a single unit operation in a short-duration manner without the need for moving mechanical parts. The milled cocoa shell product obtained from the grinding treatment has reduced heat degradation and avoids equipment maintenance concerns otherwise associated with mechanical milling of the cocoa shells while providing an edible granular product useful for food manufacture such as chocolate food production.
    Type: Grant
    Filed: June 19, 2006
    Date of Patent: November 29, 2011
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Gabriele M. Kopp, Stephen M. Pearson, Manoj Shah
  • Publication number: 20110142984
    Abstract: The present invention relates to a dry pasta composition comprising a combination of protein and fibres including beta-glucans which has a particularly satiating effect when rehydrated and consumed. A part of the protein is dairy protein. It is suitable for use in instant food products such as dehydrated soup and does not contain soy derivatives. The invention further relates to the use of beta-glucans in food compositions for inducing satiety and to a method of preparing satiety-inducing food compositions.
    Type: Application
    Filed: July 17, 2009
    Publication date: June 16, 2011
    Applicant: NESTEC S.A.
    Inventors: Giuseppe Battaini, Ramona Fezer, Niklaus Roth, Sophie LaGarrigue
  • Publication number: 20110135784
    Abstract: The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.
    Type: Application
    Filed: September 13, 2008
    Publication date: June 9, 2011
    Inventors: Gegory John Tanner, Crispin Alexander Howitt
  • Publication number: 20110129582
    Abstract: The present invention provides a method for producing instant noodles having fresh noodle-like texture and flavor and having an excellent reconstitution property even if the noodles are thick. In the present invention, superheated steam flow is directly sprayed to raw noodle strings for 5 to 50 seconds such that a temperature of superheated steam to which surfaces of the noodle strings are exposed becomes 125 to 220° C., the noodle strings are supplied with moisture using water or hot water, the noodle strings are further steamed by directly spraying the superheated steam flow to the noodle strings for 5 to 50 seconds and/or steamed by using non-superheated steam, and the noodle strings are dried to produce the instant noodles.
    Type: Application
    Filed: November 9, 2009
    Publication date: June 2, 2011
    Inventors: Yoshifumi Miyazaki, Kunihiko Yoshida, Rintaro Takahashi, Yusuke Wada, Shinji Matsuo, Mitsuru Tanaka
  • Publication number: 20110117260
    Abstract: The invention relates to a method for drying pasta products in which during the drying process the pasta products, which are present as raw pasta shapes, pass through surface states that exhibit differing value pairs of surface temperature (T) and surface moisture (U), and wherein during the drying process the surface of the raw pasta shapes remains in a viscoelastic state in which in a diagram of surface temperature (T) of the raw pasta shapes and surface moisture (U) of the raw pasta shapes (a.) the surface temperature (Tv) of the raw pasta shapes is not greater than 4O° C. more than the temperature (Tg) on the glass transition curve of the raw pasta at the point of equal moisture of the surface, and/or (b.) the moisture (Uv) of the surface of the raw pasta shapes is not more than 20% greater than the moisture on the glass transition curve of the raw pasta at the point of equal temperature of the surface. This facilitates an especially rapid drying of the pasta products without any detriment to quality.
    Type: Application
    Filed: June 10, 2009
    Publication date: May 19, 2011
    Applicant: BUHLER AG
    Inventors: Eliana Zamprogna, Jochen Lisner, Christian Mühlherr, Andreas Kratzer
  • Publication number: 20100080882
    Abstract: It is intended to provide noodles which require a highly shortened boiling time compared with non-grooved noodles and are still comparable to non-grooved noodles in appearance, taste, and texture after cooking. The above described problem is solved by providing grooved noodles in which a maximum diameter in the cross-section of a single noodle band is from 1.2 mm to 3.0 mm and the major outer shape thereof is an arc of a circle or ellipse, or the cross-section of a single noodle band has a rectangular or substantially rectangular shape, wherein: said noodles have a plurality of grooves formed along the longitudinal direction of said noodle band; and the total area of the section of said plurality of grooves in the cross-section of said noodle band is 20 to 50% of the area of the circle or ellipse formed by the major outer shape of the cross-section of said noodle band, or the rectangular or substantially rectangular shape of said cross-section.
    Type: Application
    Filed: January 17, 2008
    Publication date: April 1, 2010
    Applicants: NISSHIN FOODS INC., MAMA-MACARONI CO., LTD.
    Inventors: Akio Fujita, Fusaki Kajio, Naoyuki Tsutiya, Kenta Asahina, Satoru Koyajima, Yuki Oba
  • Publication number: 20090317530
    Abstract: A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with any toxic or harmful substances during their production. Useful premixes for use in food industry or household are also provided. The concentrate may be made from a by-product obtained in soybeans processing. Food products comprising the okara concentrate are also provided.
    Type: Application
    Filed: September 11, 2006
    Publication date: December 24, 2009
    Inventors: Ilan Rotem, Nava Almog
  • Patent number: 7618668
    Abstract: This invention is directed to a farinaceous-based food product. The food product has a protein additive and a hydrophobic ester and it is dried in a manner to give a cross-section of the same a scanning electron microscopy image that visually displays substantially no protein fiber gaps or voids at about 2000 times magnification. The farinaceous-based food product is firm and not sticky after cooking.
    Type: Grant
    Filed: March 8, 2004
    Date of Patent: November 17, 2009
    Assignee: Unilever Bestfoods, North America Division of Conopco, Inc.
    Inventors: Kenneth Gimelli, Marc Joseph Glasser
  • Publication number: 20090246325
    Abstract: The present invention provides instant noodles containing agar and curdlan, having water absorption of 250% or more upon reconstitution with water at 20° C. for 3 minutes, and being capable of reconstitution with water in a time of 5 minutes or less, and having an excellent texture with suitable hardness.
    Type: Application
    Filed: February 1, 2008
    Publication date: October 1, 2009
    Inventors: Toshitaka Yasuda, Kohji Nakajima, Mika Takenouchi, Motoki Mizuno, Junya Kanayama, Kazuyoshi Masaki, Akihiro Hanaoka, Hiroyuki Minami
  • Publication number: 20090169712
    Abstract: Disclosed is a slightly denatured, sterilized soybean protein composition. The composition can be produced by sterilizing an aqueous solution of a slightly denatured soybean protein composition which has been salted to such a degree that the ionic strength becomes 0.04 or more, by heating the aqueous solution at a temperature not lower than 60° C. and lower than the denaturation temperature of a soybean protein for 30 minutes or longer.
    Type: Application
    Filed: February 27, 2009
    Publication date: July 2, 2009
    Inventors: Jiro Kanamori, Masahiko Samoto, Chiaki Miyazaki, Masaaki Miyamoto
  • Publication number: 20090011099
    Abstract: Disclosed is a method for producing extruded noodles including mixing noodle materials; kneading the mixed noodle materials and mixing water into dough and gelatinizing the dough through a first extruder; cooling the gelatinized dough to a temperature of 40° C. or less; extruding strips of noodles from the gelatinized dough through a second extruder; cutting the extruded strips of noodles; putting a designated amount of the cut strips of noodles into a mold so as to mold the noodles; firstly drying the molded noodles at a temperature of 40˜70° C. under a relative humidity of 20% or more for 1˜20 minutes; and secondarily drying the firstly dried noodles at a temperature of 60˜100° C. for 30˜60 minutes. The dough is gelatinized through the first extruder without using a separate mixer, and then continuously passes through the second extruder without applying heat, thereby having an increased uniformity and allowing the extruded strips of noodles to be easily separated from each other.
    Type: Application
    Filed: August 28, 2007
    Publication date: January 8, 2009
    Applicant: NONG SHIM CO., LTD
    Inventors: Jai Hoon Kim, Soo Hyun Park, Sung Ug Jung, Hyeon Jung Kim, Nam Jae Kang, Choon Sang Park, Seok June Son, Kyung Bae Kim, Kyung Hyun Noh, Jun Ho Hwang, Bong Jik Shin
  • Patent number: 7452562
    Abstract: Sterilized packed pasta is produced by filling a container with pasta and water, boiling the pasta in the container inside a retort at Fo value of 0.1-1.5 while repeatedly increasing pressure inside the retort and releasing pressure inside the retort so as to cause the water to be evaporated, and thereafter sealing the container inside a clean booth.
    Type: Grant
    Filed: October 6, 2003
    Date of Patent: November 18, 2008
    Assignee: Kagome Kabushiki Kaisha
    Inventors: Tetsuya Fukaya, Chizu Oshima, Kendou Yoshihara, Kinya Sakuma, Kenei Takahashi
  • Publication number: 20080268125
    Abstract: The invention is directed to a method of producing a dried pasta from low protein flour and to the dried pasta produced from the low protein flour. Low protein flour and water are blended to produce a pasta dough with a moisture content of about 25 to about 45 percent. The low protein flour has a protein level less than about 10 percent and the pasta dough does not contain significant amounts of a texture enhancing agent. The pasta dough is extruded into a desired pasta shape. The desired pasta shape is dried at a temperature of at least 75° C. and a relative humidity of at least about 70 percent for a time sufficient to produce a dried pasta with a finished moisture content of about 8 to about 13 percent. The dried pasta is produced has a textural firmness, after cooking, of about 12 to about 21 kgf (kilograms shear force).
    Type: Application
    Filed: July 9, 2008
    Publication date: October 30, 2008
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Timothy S. Hansen, Mahesh Padmanabhan
  • Publication number: 20080241324
    Abstract: There is described a twin-screw extruder in which there are provided a pair of die hole sets which are aligned with the extrusion paths from each screw. This arrangement allows all the extrusion path lengths from a plane perpendicular to the screw ends to the outer ends of the die holes to be substantially the same. Preferably two sets of cutter blades cut extrudate at the die hole outlets of each set. The blades are arranged on a pair of rotary assemblies, the axes of rotation of which are substantially coaxial with the axes of rotation of the extruder screws. Optionally a pressure chamber, capable of sustaining a pressure of less than ambient, is in gas tight communication with the outlet of the extruder to receive extrudate to enhance expansion of the extrudate.
    Type: Application
    Filed: August 19, 2005
    Publication date: October 2, 2008
    Applicant: Fonterra IP Limited
    Inventors: Hans F. Bohner, Kelly J. Reynolds
  • Publication number: 20080220136
    Abstract: To provide a method for manufacturing, etc., dried foods that can be cooked or reconstituted in hot water in a short time and have a good texture and a good unraveling property. [Solution Means] A dried food is manufactured by subjecting a to-be-processed object, obtained by shaping a prepared object of a raw material containing starchy matter to a predetermined shape, to at least: (1) a first step P1 of performing a boiling treatment; (2) a second step P2 of putting the boiled to-be-processed object in contact with an aqueous solution after the abovementioned first step P1; and (3) a third step P3 of subjecting the to-be-processed object, subjected to the abovementioned second step P2, to a wind drying treatment at conditions of a temperature of 45 to 100° C. and a humidity of 5 to less than 55%.
    Type: Application
    Filed: December 22, 2004
    Publication date: September 11, 2008
    Applicant: YAMADAI CORPORATION
    Inventors: Keiichi Ookubo, Nobuaki Matsuzawa, Akira Yoshio
  • Publication number: 20080206419
    Abstract: A process for producing a konjac product, which is free from the smell characteristic to konjac, contains isoflavone, lecithin, saponin, vitamins B1 and B2 and so on and can be taken as a health food, comprising: the mixing step wherein a definite amount of water or processed water and soy milk prepared from soybean flour of from 1 ?m to 50 ?m in size are added to konjac flour and the resulting mixture is mixed by agitation and then allowed to stand for a definite time; the kneading step wherein, after the mixing step, a definite amount of a solidifying agent is added to the mixture followed by kneading; and the shaping step wherein, after the kneading step, the mixture is heated and molded into a desired shape.
    Type: Application
    Filed: September 6, 2006
    Publication date: August 28, 2008
    Applicant: Chojusystem Co.
    Inventors: Shujiroh Shiraishi, Eiichi Kosuge
  • Patent number: 7402326
    Abstract: A process of producing cooked noodles, including the step of heating cooked noodles by direct contact with saturated steam at 105° to 150° C. or the step of heating comprising the substeps of directly applying saturated steam at 105° to 150° C. to cooked noodles intermittently and steaming the noodles by direct contact with saturated steam at 90° to 100° C. The resulting cooked noodle product is preservable for a long time without the aid of additives and yet keeps a pleasant texture.
    Type: Grant
    Filed: June 28, 2004
    Date of Patent: July 22, 2008
    Assignee: Nisshin Foods Inc.
    Inventors: Yawara Sakamaki, Satoko Matsubayashi, Machiko Endo, Satoshi Nomura
  • Patent number: 7396554
    Abstract: An antioxidant extract from sesame seed/cake containing sesamol and other compounds is prepared by employing selective extraction techniques and purification methods and that which can be effectively utilised as a substitute for synthetic antioxidants for the protection of vegetable oils, foods, cosmetic/pharmaceutical preparations etc.
    Type: Grant
    Filed: August 15, 2003
    Date of Patent: July 8, 2008
    Assignee: Council of Scientific & Industrial Research
    Inventors: Ananthasankaran Jayalekshmy, Chami Arumughan, Kizhiyedathu Polachira Suja
  • Patent number: 7374789
    Abstract: A method is disclosed in which fresh alimentary pasta is prepared from a starting dough that has been acidified with an edible acid. The pasta is then dried to a moisture content of about 11%, cooked in salted water, strained, rinsed, dipped in an aqueous solution of an edible acid to achieve a pH no more than 4.1, metered into suitable packages and subjected to sanitization.
    Type: Grant
    Filed: February 25, 2003
    Date of Patent: May 20, 2008
    Assignee: Barilla Alimentare S.p.A.
    Inventors: Franco Dameno, Irene Buiat, Oreste Caselli, Nicola Mangiavacca