Nisshin Foods Inc.

Tokyo, Japan

Nisshin Foods Inc.

Tokyo, Japan
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Patent
Nisshin Foods Inc. | Date: 2015-07-15

Provided is a tempura batter mix that has a good adhesion property to ingredients and makes it possible to prepare, by a simple procedure, tempura having a coating with a crisp texture and a fluffy voluminous appearance. The tempura batter mix comprises a heat-moisture-treated wheat flour having a degree of gelatinization of 12.5 to 30% and having a viscosity of 1 to 10 Pas when the heat-moisture-treated wheat flour is added with 300% by mass of water based on the mass of the flour; and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride.


Patent
Nisshin Foods Inc. | Date: 2017-05-24

Provided is a tempura batter mix that has a good adhesion property to ingredients and makes it possible to prepare, by a simple procedure, tempura having a coating with a crisp texture and a fluffy voluminous appearance. The tempura batter mix comprises a grain flour and/or starch and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride and has a viscosity of 2 to 4.5 Pas when the tempura batter mix is added with 100 to 200% by mass of water based on the mass of the mix.


Patent
Nisshin Foods Inc. | Date: 2017-05-24

Provided is a tempura batter mix that has a good adhesion property to ingredients and makes it possible to prepare, by a simple procedure, tempura having a coating with a crisp texture and a fluffy voluminous appearance. The tempura batter mix comprises a heat-moisture-treated wheat flour having a degree of gelatinization of 12.5 to 30% and having a viscosity of 1 to 10 Pas when the heat-moisture-treated wheat flour is added with 300% by mass of water based on the mass of the flour; and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride.


Patent
Nisshin Seifun Group Inc. and Nisshin Foods Inc. | Date: 2016-08-31

The method for producing kaki-age according to the present invention includes the steps of: coating an ingredient with a crust material such that the proportion of the crust material, in terms of solid content, is within a range from 30 to 50 parts by mass per 100 parts by mass of the ingredient; and subjecting the crust-material-coated ingredient to a heating treatment including deep-frying such that the moisture content of the final product is 10 mass% or less. The oil temperature in deep-frying is preferably from 135C to 155C inclusive. The heating treatment may include a hot-air drying treatment, and in that case, it is preferable to dry the deep-fried ingredients (kaki-age) with hot-air at a temperature within a range above 120C and equal to or below 160C.


Patent
Nisshin Foods Inc. | Date: 2016-04-27

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/cm^(2) to 160 kgf/cm^(2), cooking the raw noodles, and freezing the cooked noodles.


Patent
Nisshin Foods Inc. | Date: 2016-08-03

This method for producing cooked fresh pasta with a sauce involves: a fresh pasta preparation step of preparing a dough by adding water to a raw material flour, obtaining a fresh pasta by extruding the dough at a pressure of from 35 to 100 kgf/cm^(2), and subjecting the fresh pasta to a dry heating treatment to adjust the mass of the fresh pasta after the treatment to 80 to 97 mass% with respect to the mass of the fresh pasta before the treatment; and a cooking step of obtaining cooked fresh pasta by boil-cooking or steam-cooking the fresh pasta after the dry heating treatment. Preferably, the raw material flour contains an emulsifier, and a flour material including wheat flour as a main component; and the content of the emulsifier is from 0.2 to 2 parts by mass with respect to 100 parts by mass of the flour material.


Patent
Nisshin Foods Inc. | Date: 2016-10-19

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.


Patent
Nisshin Foods Inc. | Date: 2016-12-21

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.


Patent
Nisshin Foods Inc. | Date: 2016-02-17

A frozen gratin production method of the invention involves: obtaining fresh pasta by extruding a dough including durum wheat flour at a pressure of from 100 to 200 kgf/cm^(2); boiling and cooking the fresh pasta; and then freezing the boiled-and-cooked fresh pasta together with a sauce. It is suitable to use, as the aforementioned dough, a dough including from 2 to 6 parts by mass of a vegetable protein with respect to 100 parts by mass of the durum wheat flour. It is also suitable to boil and cook the fresh pasta such that the yield-after-boiling of the fresh pasta is from 190% to 250%.


Patent
Nisshin Foods Inc. | Date: 2016-12-21

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.

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