| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426557000 | Alimentary paste | 63 |
| 20080268125 | Process Of Manufacturing Low Protein Flour Pasta - 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). | 10-30-2008 |
| 20080274255 | Process for Producing Ready-to-Eat Chow Mein (Fried Noodle) - The present invention provides a process for producing ready-to-eat chow mein, which browns a mass of fried noodles so as to be able to always constantly and reliably afford elastic feeling and fragrant flavor as if it were baked on a hot iron plate. Floor, starch, salt, water and the like are mixed to make a material. The material is kneaded. The thus kneaded material is extended and rolled to a predetermined thickness to form a noodle blank. This noodle blank is cut to a predetermined width and waved to form lines of noodles. These lines of noodle are converted to α-state and then molded to a predetermined shape. Thereafter, they are oil fried to make a mass of noodles. The oil fried mass of noodles is baked to brown its surface until the surface of the mass of noodles has a temperature increased up to 150 degrees C. to 240 degrees C. | 11-06-2008 |
| 20080274256 | Method For Preparing a Fried Pulse-Containing Snack - A method for preparing a pulse-containing snack and the pulse-containing snack produced by the method. Uncooked dried pulses are soaked in an aqueous solution. The uncooked soaked pulses are then mixed with snack dough and fried. The resulting snack has a definable, intact pulse within the snack. | 11-06-2008 |
| 20080292769 | Method and Composition of Making Pasta with Konjac Flour as a Main Ingredient - This invention discloses the method and composition of making pasta with konjac flour as a main ingredient. The composition includes konjac flour (4-12%), durum wheat flour (48-66%), and water (25-35%). The method comprises of mixing konjac flour with water, which is mixed with durum wheat flour subsequently, kneading, extruding and drying in 3 steps. The finale product has physical characters similar to that of the conventional pasta, whereas the health benefits associated with konjac is retained. | 11-27-2008 |
| 20090130286 | Fast rehydrating noodle - The invention relates to an instant noodle which can be rehydrated at a lower temperature and/or in a shorter period of time, while taste and mouthfeel of the noodle are at least as good as those of conventional instant noodles. The invention widens the scope of possibilities for supply and consumption of instant noodles, e.g. in vending machines, even or air dried instant noodles. | 05-21-2009 |
| 20090162514 | Production of pasta using rice bran and rice flour - The present invention provides a pasta product wherein a portion of the semolina used in pasta is substituted with stabilized rice bran resulting in a finished product having significantly more dietary fiber. | 06-25-2009 |
| 20090263554 | Nucleic acid molecules encoding enzymes from wheat which are involved in starch synthesis - The present invention relates to nucleic acid molecules encoding enzymes which are involved in the starch synthesis in plants. These enzymes are starch synthases from wheat. | 10-22-2009 |
| 20100009054 | CEREAL FLOUR COMPOSITION CONTAINING WHEAT FLOUR FROM LOW-TEMPERATURE GELATINIZED WHEAT AND FOOD PRODUCT USING THE SAME - An object of the present invention is to provide a cereal flour raw material that can provide products having superb texture. A further object of the present invention is to provide a food product manufactured using such a cereal flour raw material. | 01-14-2010 |
| 20100028520 | NOODLES AND NOODLE SKINS COMPRISING SOYBEAN PROTEIN COMPOSITION - It is intended to prepare noodles and noodle skins, in particular, wheat flour-free noodles and noodle skins, which comprise a soybean protein composition at a high ratio. By adding a water-extracted less denatured soybean protein to noodles and noodle skins, noodles and noodle skins containing a large amount of the soybean protein can be obtained. Further, it is possible to obtain wheat flour-free noodles and noodle skins and starch-free noodles and noodle skins. | 02-04-2010 |
| 20100080882 | GROOVED NOODLES AND PROCESS FOR PRODUCING THE SAME - 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. | 04-01-2010 |
| 20100086661 | Method for preparing lasagna - The present invention relates to a method of preparing a lasagna dish. The ingredients may include chicken breast, mozzarella cheese, cheddar cheese, lasagna pasta, pasta sauce, spaghetti seasoning, ricotta mix, and olive oil. The novel method of preparing includes cooking the chicken twice. The cooked lasagna pasta noodles are used to create layers between the above-listed ingredients. | 04-08-2010 |
| 20100124597 | Process for manufacturing a reduced fat donut - The present invention is directed to a process for the preparation of reduced fat baked goods, in particular donuts and to the reduced fat products obtained therefrom. The process comprises frying the food product to begin cooking and subjecting the food product to a baking step to complete the cooking. | 05-20-2010 |
| 20100255173 | INSTANT NOODLES - The instant noodles, containing flour or a mix of flours and possibly salt, include from 0.5 to 3.0 weight percent of the dietary fibre preparation, that has the fibres of the maximal length 400 micrometers, favorably to 250 micrometers, but at the same time about 90% percent of the fibres are of length under 120 micrometers. | 10-07-2010 |
| 20110086153 | BUNCHY FRESH NOODLES USED AS INSTANT NOODLES - An object of the present invention is to provide a bundle of fresh noodles useful as ingredient noodles of instant 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 and without using any special additive. | 04-14-2011 |
| 20110117260 | Method for Drying Pasta Products - 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 (T | 05-19-2011 |
| 20110151094 | METHOD OF REDUCING THE ENZYMATIC DIGESTION RATES OF STARCH GRANULES IN FOOD AND FOOD PRODUCTS PRODUCED THEREFROM - The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed by the chemical reaction of at least a crosslinkable polysaccharide that has been pre-mixed with the ingredients for food production, and at least a crosslinking agent. The invention also relates to a process of preparing food products by incorporating the method of the present invention and food products produced by the present method. | 06-23-2011 |
| 20110293810 | WHITE WHEAT VARIETIES, AND COMPOSITIONS AND METHODS OF USING THE SAME - This invention relates generally to certain improved white wheat varieties, and grain products comprising said improved white wheat varieties. In certain embodiments, wheat varieties are provided that exhibit advantageous traits of white coloration, high gluten strength, and/or reduced bitterness. In further embodiments, the invention is directed toward identity-preserved milled grain products such as wheat flour manufactured substantially only from certain white wheat varieties, identity-preserved grain intermediate products such as milled bran flours manufactured substantially only from certain white wheat varieties, and to methods of preparation of each. In certain embodiments, such milled identity-preserved grain products require less sugar, less gluten, and/or reduced refining and bleaching during their use, thereby decreasing the cost of food production and providing certain advantageous characteristics. | 12-01-2011 |
| 20110318466 | INSTANT DRIED NOODLES AND PROCESS FOR PRODUCING THE SAME - 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. | 12-29-2011 |
| 20120003376 | INSTANT OIL FRIED NOODLE CONTAINING IRON AND ITS PROCESS OF PREPARATION - 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. | 01-05-2012 |
| 20120135123 | GROOVED NOODLE - A grooved noodle comprises: a core located at a center position of a noodle in cross section and having a circular shape with a diameter being 26% to 41% of a diameter of the noodle; and hook-shaped portions formed on a periphery of the core due to existences of grooves each extending spirally from the periphery of the core to a surface of the noodle, each hook-shaped portion having a leg with a width in a range of 18% to 30% of the diameter of the noodle and a blade extending from an outer end of the leg, an outer periphery of the blade extending along an arc from its base connected to the leg to its tip, the base being located further inwardly toward the center of the noodle than the tip. | 05-31-2012 |
| 20120201945 | FOOD COMPOSITION WITH REINFORCED OR ENHANCED SALTY TASTE AND COMPOSITION CONTAINING POTASSIUM CHLORIDE WITH SUPPRESSED OFFENSIVE TASTE - This invention provides a means for reinforcing or enhancing the salty taste of sodium chloride in a food composition and a means for suppressing the offensive taste in a composition containing potassium chloride. This invention relates to a food composition with a reinforced or enhanced salty taste realized with the addition of potassium chloride and acetic acid and/or lactic acid into a food composition containing sodium chloride. This invention also relates to a composition supplemented with potassium chloride capable of suppressing an offensive taste originating from potassium to which at least one selected from glutamic acid and aspartic acid has been added. | 08-09-2012 |
| 20120225181 | BIRD FOOD FOR DOMESTICATED PETS - A method of making a packaged food for domesticated birds. The method includes selecting at least one of a plurality of fresh food ingredients having been processed into an easily handled and stable form, the fresh food ingredients selected from vegetables, fruits, berries, pulses, grains and seeds, nuts, and pasta. At least one of a plurality of processed complete food ingredients that contain generally a complete nutritional profile for the domesticated birds is then selected. The selected ingredients are then placed into an aseptic package. The ingredients are then retorted within the aseptic package so that the ingredients within the package have a moisture content between approximately 65% and approximately 78%. | 09-06-2012 |
| 20120225182 | Durum Wheat Pasta With High Alimentary Bran Content and Process for the Production Thereof - A hard wheat pasta containing bran which has a total fibre 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 fibre content between 30 and 36% and a protein content between 15 and 19% and to a process for its production. | 09-06-2012 |
| 20120251701 | METHOD FOR PRODUCING HOLLOW NOODLES - 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. | 10-04-2012 |
| 20120288607 | INSTANT NOODLES AND METHOD FOR PRODUCING THE SAME - 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. | 11-15-2012 |
| 20130071538 | WHEAT VARIETY MSU LINE E0028 - A wheat variety designated MSU Line E0028, the plants and seeds of MSU Line E0028, methods for producing a wheat plant produced by crossing the variety E0028 with another wheat plant, and hybrid wheat seeds and plants produced by crossing the variety E0028 with another wheat line or plant, and the creation of variants by mutagenesis or transformation of variety E0028. The present technology also relates to methods for producing other wheat varieties or breeding lines derived from MSU Line E0028 and to wheat varieties or breeding lines produced by those methods. | 03-21-2013 |
| 20130115359 | DRIED NOODLE AND PROCESS FOR PRODUCING THE SAME - 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. | 05-09-2013 |
| 20130122173 | INSTANT DRIED NOODLES AND PROCESS FOR PRODUCING THE SAME - 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. | 05-16-2013 |
| 20130202765 | NOODLES AND APPARATUS FOR PROCESSING THE SAME - Noodles with hand-made quality consisting of thick and thin portions are processed by introducing a noodle belt between first and second cutting rolls | 08-08-2013 |
| 20130251875 | PROCESS FOR PRODUCTION OF FRIED NOODLES - Fried noodles of excellent quality that are approximately 1 to 7 cm in length can be produced efficiently by a process for production of fried noodles including: a step of preparing raw noodles; a step of gelatinizing the raw noodles; a step of cutting the gelatinized raw noodles into noodles of 1 to 7 cm; and a step of frying the cut noodles by allowing the same to naturally float in frying oil. | 09-26-2013 |
| 20130251876 | PROCESS FOR PRODUCING INSTANT NOODLES - A process for producing noodle strips in which a dough sheet is slit into noodle strips using a rotary slitting device comprising at least a pair of cutting blade rolls, scraping members and air flow supply means. The dough sheet is passed through the cutting blade rolls, to thereby slit the dough sheet into noodle strips; the noodle strips are peeled off from the cutting blade rolls using the scraping members, to thereby separate into upper and lower noodle strip bundles; and air flow is supplied to the slit noodle strips from the air flow supply means. There is provided a process capable of stably realizing generally straight noodle strips with no strong longitudinal waves even in a mass production line. | 09-26-2013 |
| 20130266709 | SHORT COOKING DRY PASTA, ITS USE AND PROCESS FOR THE PREPARATION - The present invention concerns a short cooking dry pasta composition, comprising flour, egg, ascorbic acid, at least 7% carrot juice concentrate, between 0.5 and 10% of water, wherein the total carotenoids content consists of at least 100 ppm. The invention concerns further the process for the preparation of said composition. | 10-10-2013 |
| 20130287921 | INSTANT DRIED NOODLES AND PROCESS FOR PRODUCING THE SAME - 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. | 10-31-2013 |
| 20130302498 | Extruded Noodle and Die Piece for Extruded Noodle - 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. | 11-14-2013 |
| 20130323391 | GRAIN FLOUR AND APPLIED FOODS - A grain flour includes milled grains of at least one grain selected from the group consisting of barley and oat. In the grain flour, the average grain diameter is in the range of 40-100 μm. The content of grains having a grain diameter less than 20 μm is not greater than 20 mass %, the content of grains having a grain diameter in the range of 20-100 μm is in the range of 20-60 mass %, the content of grains having a grain diameter greater than 100 μm and not greater than 500 μm is in the range of 20-60 mass %, and the content of grains having a grain diameter greater than 500 μm is not greater than 5%. An application food using the grain flour is produced from a starting material which contains at least 5% of the grain flour. A method for producing the grain flour is also provided. | 12-05-2013 |
| 20140087050 | CHIA SEED COMPOSITION - A composition of matter is disclosed and formed from a stable, defatted whole grain flour derived from | 03-27-2014 |
| 20140093631 | Pasta compositions comprising phosphate salts and methods of making - The present invention relates to methods and compositions for enhancing pastas by the addition of phosphate salts. The addition of phosphate salts and blends of phosphate salt has been found to improve properties such as texture and firmness. The addition of phosphate salts has also been found to reduce the need for additional ingredients such as egg whites or other additives. | 04-03-2014 |
| 20140106053 | Egg Substitute - The various embodiments disclosed herein relate to methods and compositions for use as an eggless pasta additive, including some that also enhance the texture, shelf life, and safety of the pasta. The various compositions can include a hydrocolloid, a salt, and a fiber. In certain embodiments, the additive further comprises a protein. In various embodiments, the hydrocolloid can be a gum or a starch. | 04-17-2014 |
| 20140120234 | CHIA SEED COMPOSITION - A composition of matter includes a shelf-stable, partially defatted supercritical CO | 05-01-2014 |
| 20140127377 | NOVEL NOODLE DOUGH AND NOODLE PRODUCT USING THE SAME - A noodle product having a high magnesium content. | 05-08-2014 |
| 20140127378 | Anti-Boil-Over Compositions And Methods For Microwave Oven Cooking Of Dry Pasta - 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. | 05-08-2014 |
| 20140134315 | Extruder Die and Resultant Food Product - 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. | 05-15-2014 |
| 20140272071 | SURFACTANT-FREE, SUBMICRON HYDROPHOBIC DISPERSIONS AND FOOD ENHANCEMENT THEREWITH - Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food contacted with a substantially surfactant-free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.01% wt to about 70% of the dispersion. | 09-18-2014 |
| 20140295048 | Reconstituted Rice Containing Fibers - 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. | 10-02-2014 |
| 20140322421 | METHOD FOR PRODUCING COOKED AND FROZEN PASTA - Cooked and frozen pastas which can be stored in a frozen state for a long time and which retain good appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. A method for producing the cooked and frozen pastas, comprising the steps of boiling fresh pastas obtained by extruding dough into pasta noodles at a pressure of from 80 kgf/cm | 10-30-2014 |
| 20150010686 | LOW-CALORIE PASTA AND METHOD FOR THE PRODUCTION THEREOF - Repeated attempts have been made to produce low-calorie pasta that has the characteristics of conventional pasta. According to the invention, the aim is achieved using a dough made of durum wheat flour, or oat bran, microcellulose, polysaccharides, oil, an emulsifier and water. Any kind of pasta is formed from the dough and dried during a special heating cycle. According to the method, an initial water content of the produced pasta of approximately 90 wt. % in relation to the quantity of flour is reduced to a water content of 10.5 to 13 wt. %. The finished products have a good shelf life and cooking firmness. The calorific value is more than 40% lower than that of conventional pasta. The pasta produced as per the invention is suitable in particular for diets and, in a gluten-free variant, also for gluten-intolerant individuals. | 01-08-2015 |
| 20150030745 | GROOVED NOODLE - A grooved noodle includes a noodle string a cross section of which has a parallelogrammic or rectangular basic contour, two grooves extending along the noodle string are provided at symmetrical positions with respect to a center of the cross section of the noodle string, in the cross section of the noodle string, each groove has a pair of first sides that face each other and extend from an opening plane of each groove toward an inside of the noodle string, and a pair of second sides that respectively extend from ends of the first sides in bending directions so as to come closer to each other and are interconnected to form a terminal end of each groove, and a distance from the terminal end to the opening plane of each groove is larger than ½ of a width of the noodle string in a grooving direction. | 01-29-2015 |
| 20150086696 | FRESH PASTA AND METHOD FOR MANUFACTURING FROZEN FRESH PASTA - 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 μm on average and/or Ry being from 10 to 50 μm on average. | 03-26-2015 |
| 20150110942 | FROZEN NOODLES AND PRODUCTION METHOD THEREFOR - 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. | 04-23-2015 |
| 20150140192 | PRODUCTION METHOD FOR FROZEN NOODLES AND COMPOSITION FOR PREVENTING FREEZER BURN - 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. | 05-21-2015 |
| 20150305363 | OXIDATIVELY-STABILIZED FATS CONTAINING VERY LONG-CHAIN OMEGA-3 POLYUNSATURATED FATTY ACIDS AND USES THEREOF - The present disclosure provides food products including edible, non-hydrogenated fats with good oxidative stability despite elevated levels of very long chain omega-3 polyunsaturated fatty acids, e.g., EPA and DHA, from a vegetable oil. | 10-29-2015 |
| 20150327581 | METHOD FOR MANUFACTURING INSTANT NOODLE - In the present invention, an uncooked noodle prepared from a main raw material including at least wheat flour and starch is dried in humidified high-temperature heated air using heated air having a humidity of 80 mmHg-300 mmHg and a temperature of 110° C.-150° C. A heated-air-dried instant noodle is thereby obtained which has excellent restorability, and in which a dried noodle block has excellent strength. | 11-19-2015 |
| 20150342200 | Water Soluble Pea Polysaccharide-Containing Physical Property Improvement Agent for Wheat-Based Food - In the present invention, it has been an object to obtain a physical property improvement agent for improving the various physical properties of wheat-based food such as bread, wheat-flour baked sweets, and noodles. By using a water-soluble pea polysaccharide, it is possible to obtain a physical property-improving effect in wheat-based food such as bread, wheat-flour baked sweets, and noodles. In bread and wheat-flour baked sweets, while changes in the mouthfeel caused by aging of starch are suppressed, the workability is enhanced by improving the spreadability of the dough, furthermore, the volume after baking is increased, and mouthfeel with good crispness and meltability in the mouth is obtained. In noodles, it is possible to suppress aging when braised noodles are stored at room temperature or with refrigerating. | 12-03-2015 |
| 20160007637 | PROCESS FOR PRODUCING FROZEN GRATIN | 01-14-2016 |
| 20160066608 | POTATO SALAD MIX - A dry spice/herb mixture usable for being admixed with a cooked food, preferably potatoes, comprises a plurality of base ingredients including celery seeds, garlic granules, onion powder, paprika, and turmeric. The base ingredients are also combined with sugar which constitutes the major bulk of the dry spice/herb mixture. Flavor enhancers can be used including minced onion, mustard seed, dill weed, parsley flakes and black pepper. The dry spice/herb mixture is preferably combined with real mayonnaise and optionally white vinegar, chilled and then admixed with cooked and chilled potatoes to obtain a final potato salad product. | 03-10-2016 |
| 20160095336 | METHOD FOR CREATING A DECORATION ON A LAYER OF DOUGH FOR MAKING PASTA - Described is an invention which applies to the food products sector, in particular to the pasta sector, and it relates to a method for creating a decoration on a layer of dough for making pasta, comprising the following steps: preparing a layer of dough; calibrating the thickness of the layer to obtain a predetermined thickness value; positioning the layer between a mould having at least one recess shaped according to a predetermined ornamental pattern and a contact element, the positioning step being performed after the calibrating; moulding at least one surface of the layer positioned between the mould and the contact element. More specifically, the moulding step is performed by permanently deforming the layer of dough by applying a pressure between the mould and the contact element in such a way that, due to the effect of the pressure applied, portions of dough of the layer penetrate in the recess without creating discontinuities on the surface of the layer, that is to say, without cutting or perforating the layer. | 04-07-2016 |
| 20160100614 | NATURAL BINDER DERIVED FROM LIPOPHILIC PITH FIBERS (GROUND STEM OR STALK INTERNAL FIBERS) SEPARATED FROM SUNFLOWER STEMS OR STALKS FOR PROCESSED FOODS AND PROCESSED FOODS CONTAINING THE SAME - An object of the present invention is to utilize strong water and moisture holding property and oil and fat holding property—that is to say, binding effects—of pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks, which are natural products, in order to enhance binding capacity of processed meat products, and especially processed chicken products. Another object of the present invention is to apply the use of the pith fibers to other processed foods, such as noodles and sweets. The present inventor found that lipophilic pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks have strong water and moisture holding property and oil and fat holding property; that is to say, binding effects. Accordingly, the present inventor developed a natural binder capable of imparting elasticity to processed meat, noodles, chicken sausages for which it is particularly difficult to bind meat, and fish paste products, and also achieved the applied use of the present invention to noodles and sweets. | 04-14-2016 |
| 20160143326 | Production Line And Method For Making Ice-Noodle - The present invention discloses a production line and a method for manufacturing pasteurized ice-noodles with more durability and in different tastes. | 05-26-2016 |
| 20160249652 | METHOD FOR PRODUCING INSTANT NOODLES AND INSTANT NOODLES | 09-01-2016 |
| 20160374369 | DIETARY-FIBER CONTAINING NOODLES AND SOUP STOCK AND MANUFACTURING METHODS FOR SAME - Dietary-fiber containing noodles contain wheat flour, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. The fulvic acid mineral seasoning liquid contains vinegar, fulvic acid, calcium, mineral salt, and trehalose. Dietary-fiber containing soup stock contains water, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. Since the fulvic acid mineral seasoning liquid is contained, the dissolution of the indigestible dextrin is suppressed even without the use of modified starch and, further, qualities such as deliciousness, color, eating texture, and flavor are maintained. | 12-29-2016 |
| 20160374382 | Encapsulated Calcium Source in Combination With A Biocompatible Polymer in Food - The present disclosure relates to food compositions and methods of preparing the same containing an encapsulated calcium source and a biocompatible polymer. In particular, the present disclosure relates to an improved pasta dough and a method of preparing the same containing an encapsulated calcium salt and an alginate. The encapsulated calcium source and biocompatible polymer can be used for the partial or complete replacement of whole eggs or egg whites in pasta. | 12-29-2016 |
| 20190142042 | PASTA SAUCE AND METHOD FOR PRODUCING SAME | 05-16-2019 |
| 20190142050 | DIETARY-FIBER CONTAINING NOODLES AND SOUP STOCK AND MANUFACTURING METHODS FOR SAME | 05-16-2019 |
