[Problem to be Solved] The present invention provides a method of producing an acerola dry powder for obtaining the acerola dry powder with a high yield.
[Problem to be Solved] The present invention provides a method of producing an acerola dry powder for obtaining the acerola dry powder with a high yield.
[Solution to Problem] In the production of an acerola dry powder, acerola juice as a raw material and an alkaline agent containing magnesium oxide are mixed.
A method for producing a frozen processed cooked rice food is disclosed. This method includes: (A) a step of obtaining processed cooked rice food, wherein the step includes seasoning and/or processing before or after cooking raw material rice; (B) a step of cooling the surface of the processed cooked rice food obtained in step (A) to a temperature in the range of −1 to 45° C.; (C) a step of loosening the processed cooked rice food while bringing steam into contact with the processed cooked rice food cooled in step (B) to attach water to the processed cooked rice food in an amount of 2 to 10 mass % with respect to the mass of the processed cooked rice food; and (D) a step of freezing the processed cooked rice food obtained in step (C).
[Problem] To provide frozen broccoli having improved flavor characteristic to broccoli. [Solution] Frozen broccoli in which the ratio of the peak area of benzeneacetaldehyde to the peak area of 1-octen-3-one obtained by the gas chromatography-mass spectrometry method is adjusted to the range of 2.5-5.5.
A method for producing a frozen cooked rice food is disclosed. This method includes:
(A) a step of cooking raw material rice to obtain cooked rice;
(B) a step of cooling the surface of the rice cooked in step (A) to a temperature in the range of −1 to 45° C.;
(C) a step of loosening the cooked rice while bringing steam into contact with the cooked rice cooled in step (B) to attach water to the cooked rice in an amount of 2 to 11 mass % with respect to the mass of the cooked rice; and
(D) a step of freezing the cooked rice obtained in step (C). This method is useful as a method for satisfactory separate freezing of frozen cooked rice in the production of frozen cooked rice.
A food manufacturing method includes: a temperature-regulating control preparation step of supplying a food ingredient continuously to a moving section during the moving section moving cyclically along a movement path for one or more cycles in a state where adjustment of temperature of the moving section is not performed; and a food ingredient temperature-regulating processing step of supplying the food ingredient continuously to the moving section, after the temperature-regulating control preparation step, in a state where a temperature-regulating control processing to adjust the temperature of the moving section based on a target temperature-regulating temperature range by a temperature-regulating device is placed in an on state.
[Problem] To provide a seasoning liquid that, without the execution of a heat treatment, can inhibit the reddening of foods and particularly meat-containing foods. [Solution] A seasoning liquid is made by mixing a reducing agent and a raw material for the seasoning liquid and degassing the resulting mixture, wherein neither the mixture nor the seasoning liquid is heated at or above 35 degrees.
The present disclosure provides a novel technical means of imparting a light and crispy mouth feel to the batter of deep-fried food, and preventing deterioration of such mouth feel. More specifically, the present disclosure provides a method for producing a batter for deep-fried food, the method comprising: a step for preparing a batter raw material liquid; and a step for introducing fine bubbles into the batter raw material liquid to obtain a batter for deep-fried food.
Disclosed is a method for producing a structured soybean protein processed article. This method includes a step for cleansing structured soybean proteins using fine-bubble-containing water.
A technique for reducing stagnation of food at a specific location on a drum when food is stirred using the drum is disclosed. The disclosed food stirring device includes: a drum that extends in an axial direction, has a hollow shape, and includes: an inlet part through which a food to be fed to an inside of the drum passes; and an outlet part that is provided at a position different from the inlet part and through which the food to be discharged from the inside of the drum passes; a drum drive device that rotates the drum around a rotation axis; a stirrer that is at least partially located inside the drum; and a support member that is attached to the drum and supports the stirrer, wherein there is a gap between an inner wall surface of the drum and the stirrer, and wherein a ratio of a shortest diameter to a longest diameter of a cross sectional surface, in a direction perpendicular to the axial direction, of a part of the stirrer that is located inside the drum is 1/3 or greater and 1 or less.
A47J 37/04 - Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
B01F 29/60 - Mixers with rotating receptacles rotating about a horizontal or inclined axis, e.g. drum mixers
11.
MEAT ALTERNATIVE PROCESSED FOOD, METHOD FOR PRODUCING SAME, METHOD FOR IMPROVING TEXTURE THEREOF, AND TEXTURE IMPROVER FOR MEAT ALTERNATIVE PROCESSED FOOD
The present disclosure provides a meat alternative processed food which enables an improvement in texture such as toughness and chewiness. More specifically, the present disclosure provides a meat alternative processed food comprising textured non-animal protein and unheated meat exudate.
This method for producing steamed rice comprises: a first rice steaming step of steaming a rice ingredient containing rice with steam while supplying a supplement liquid containing water to the rice ingredient in a first zone in a steamed rice production device; and a second rice steaming step of steaming the rice ingredient with steam without supplying water to the rice ingredient in a second zone in the steamed rice production device after the first rice steaming step.
[Problem] To provide a method for manufacturing acerola dry powder for obtaining acerola dry powder at high yield. [Solution] In manufacturing acerola dry powder, acerola juice serving as a starting ingredient is mixed with an alkaline agent including magnesium oxide.
A conveyance apparatus, a conveyance method and a food production method that enable to accurately place a conveyance object on a conveyance body while enabling the conveyance object to be conveyed at high speed by the conveyance body are provided. A catcher is moved to be arranged in a raised position where a placement surface is located above a conveyance surface, and in a lowered position where the placement surface is located at a same height as the conveyance surface or where the placement surface is located below the conveyance surface. A conveyance object supply unit places a first conveyance object onto the placement surface in such a manner that the first conveyance object is received by the placement surface above the conveyance surface. The catcher is moved from the raised position toward the lowered position so that the first conveyance object is conveyed downstream by the conveyance body.
B65G 47/06 - Devices for feeding articles or materials to conveyors for feeding articles from a single group of articles arranged in orderly pattern, e.g. workpieces in magazines
B65G 43/08 - Control devices operated by article or material being fed, conveyed, or discharged
15.
FOOD PROCESSING DEVICE, FOOD PROCESSING METHOD, AND FOOD PRODUCING METHOD
A food processing device according to the present invention includes: a first rotary shaft capable of rotating in a first direction about a first rotation axis; multiple first processing members coupled to the first rotary shaft and extending along the first rotation axis; a second rotary shaft capable of rotating in a second direction, which is opposite to the first direction, about a second rotation axis; and multiple second processing members coupled to the second rotary shaft and extending along the second rotation axis. The second processing members are arranged so as to overlap at least some of the first processing member when viewed from a direction perpendicular to the first rotation axis. The first processing members and the second processing members are adjacent to each other and rotate without touching each other.
The present disclosure relates to a production method for a food product that includes a base and a candy that coats the base. The production method involves using a specific method to perform a preprocessing step that precedes a candy coating step. The production method makes it possible to produce a candy-coated food product for which drippage, etc. of the candy is suppressed as compared to conventional candy-coated food products.
Disclosed is a method for manufacturing a frozen cooked rice food product. This method includes: a step (A) for obtaining cooked rice by boiling raw rice; a step (B) for cooling the surface of the cooked rice boiled in step (A) to within the range of -1 to 45°C; a step (C) for loosening the cooked rice cooled in step (B) while causing the cooked rice to contact steam, and for adding water to the cooked rice at an amount of 2 to 11 mass% of the mass of the cooked rice; and a step (D) for freezing the cooked rice obtained in step (C). This method is useful in the manufacture of frozen cooked rice as a good method for individual quick freezing of frozen cooked rice.
A method for producing a frozen processed rice food is disclosed. This method includes: (A) a step for obtaining a processed rice food including seasoning and/or processing raw rice before or after cooking the same; (B) a step for cooling the surface of the processed rice food obtained at step (A) to within the range of -1 to 45°C; (C) a step for fluffing the processed rice food cooled at step (B) while bringing the same into contact with steam, and adhering, to the processed rice food, 2 to 10 mass% of water relative to the mass of the processed rice food; and (D) a step for freezing the processed rice food obtained at step (C). With this method, it is possible to provide a less clumpy frozen processed rice food in the case of freezing the processed rice food after production.
The present disclosure provides a novel technical means for simply and efficiently manufacturing filling-packed processed food products. More specifically, the present disclosure provides a method for manufacturing a filling-packed processed food product, the method including: a step for preparing a recessed member having as a main component livestock meat or marine product-derived meat; a step for obtaining filling-packed recessed member by packing the recess of the recessed member with a filling member; a step for obtaining a lidded filling-packed recessed member by disposing a lid member having as a main component livestock meat or marine product-derived meat on an opening surface in the filling-packed recessed member; and a step for heating the lidded filling-packed recessed member.
A combined weighing system 1 includes a first X-ray inspection device 20, a combined weighing device 40, a bag making and packaging device 50, a weight inspection device 60, a second X-ray inspection device 70, and a management device 90 that manages each device. The management device 90 revises a weight conversion table of the first X-ray inspection device 20 and a correction value of the combined weighing device 40 based on an average value of weights of products B, which is calculated from a result of inspection over a certain time period in the weight inspection device 60.
G01G 19/387 - Weighing apparatus or methods adapted for special purposes not provided for in groups for combinatorial weighing, i.e. selecting a combination of articles whose total weight or number is closest to a desired value
B65B 57/10 - Automatic control, checking, warning or safety devices responsive to absence, presence, abnormal feed, or misplacement of articles or materials to be packaged
B65G 57/10 - Stacking of articles by adding to the top of the stack from alongside by devices, e.g. reciprocating, acting directly on articles for horizontal transport to the top of stack
G01G 9/00 - Methods of, or apparatus for, the determination of weight, not provided for in groups
A food product cooling apparatus according to the present invention comprises: a transport unit which transports a food product along a transport path including a cooling zone; a cooling unit which cools the food product in the cooling zone; and a cooling promotion unit which includes a surface area increase unit that locally applies a force to the food product on the upstream side of the most downstream position in the cooling zone so that the surface area of the food product is increased.
F25D 13/06 - Stationary devices associated with refrigerating machinery, e.g. cold rooms with conveyors carrying articles to be cooled through the cooling space
22.
FOOD PRODUCTION METHOD, FOOD THERMOREGULATION METHOD, FOOD PRODUCTION DEVICE, AND PROGRAM
This food production method includes: a thermoregulation control preparation step for continuously providing an ingredient to a moving part while the moving part cyclically moves along a movement path for one or more cycles, without adjusting the temperature of the moving part; and, after the thermoregulation control preparation step, an ingredient thermoregulation process step for continuously providing an ingredient to the moving part while a thermoregulation control process in which a thermoregulation device adjusts the temperature of the moving part with reference to a target thermoregulation temperature range is set to ON.
A food production apparatus, a rotation method and a food production method which stably and accurately rotate a foodstuff workpiece by a desired angle are provided. At least any one of a first rotation unit (31) and a second rotation unit (32) is moved in such a manner that a foodstuff workpiece (W) is nipped and held by the first rotation unit (31) and the second rotation unit (32). The first rotation unit (31) and the second rotation unit (32) which nip and hold the foodstuff workpiece (W) are actively rotated in synchronization with each other. At least any one of the first rotation unit (31) and the second rotation unit (32) is moved in such a manner that the foodstuff workpiece (W) is released from the first rotation unit (31) and the second rotation unit (32).
A21C 9/08 - Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
A21C 11/10 - Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
B65G 47/244 - Devices influencing the relative position or the attitude of articles during transit by conveyors orientating the articles by turning them about an axis substantially perpendicular to the conveying plane
24.
FOOD INSPECTION SYSTEM, FOOD INSPECTION METHOD, AND COMPUTER PROGRAM
[Problem] To provide a food inspection system and a food inspection method with which it is possible to classify processed food into a type other than non-defective items and defective items. [Solution] The food inspection system according to the present disclosure comprises a sensor device that senses processed food being conveyed, and a determination unit that determines whether the processed food is a correctable item that can be corrected into a non-defective item by a correcting work on the basis of information detected by the sensor device.
A piping structure (1A) comprises a first pipe (10) to which food (H) is supplied, a plurality of second pipes (20) provided downstream of the first pipe (10) and connected to the first pipe (10), and a plurality of third pipes (30) provided downstream of the second pipes (20), a number of the plurality of third pipes being connected to each of the second pipes (20).
A23P 20/15 - Apparatus or processes for coating with liquid or semi-liquid products
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
26.
FROZEN DUMPLING FOR FRYING AND MANUFACTURING METHOD THEREFOR, AND COATING FORMING COMPOSITION
The present invention addresses the problem of providing a frozen dumpling for frying that utilizes a novel and new configuration and that enables preferable fry marks to be formed when frying the frozen dumpling. Provided is a frozen dumpling for frying that is obtained by causing a coating forming composition containing water, a grain, and a gelling agent to be adhered to the frozen dumpling.
A23L 35/00 - Food or foodstuffs not provided for in groups ; Preparation or treatment thereof
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
A23L 29/256 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
This foreign matter removing device comprises: a rotating cutting body on which is formed a blade for removing foreign matter; a cylindrical body which is disposed so as to surround the outer circumference of the rotating cutting body; and a driving device that rotates the rotating cutting body.
The purpose of the present invention is to provide technology in which, when a food product is stirred using a drum, congestion of the food product at a specific location in the drum is suppressed. This food product stirring apparatus comprises: a hollow drum that extends in the axial direction, the drum having an inlet section through which a food product introduced into the drum passes, and an outlet section through which the food product discharged from within the drum passes, the outlet section being provided at a different position than the inlet section; a drum drive device that causes the drum to rotate about a rotational axis; a stirrer of which at least a portion is positioned inside the drum; and a support body that supports the stirrer and that is attached to the drum. A gap is formed between the stirrer and the inner wall surface of the drum. In the portion of the stirrer that is positioned inside the drum, the proportion of the shortest diameter to the longest diameter within a cross-section in a direction that forms a right angle with the axial direction is 1/3 to 1 (inclusive).
Disclosed is a method for producing a cooked rice food, comprising (a) a heating step of boiling or steaming raw material rice, and (b) a dextrin solution contacting step of contacting the rice with a dextrin solution at least during or after the heating step, wherein the dextrin solution comprises dextrin having a dextrose equivalent of 2 to 15. According to this production method, a cooked rice food having the same quality as rice cooked by a usual method can be produced with a high yield.
The present invention provides a novel heat cooking spring roll in which the crispness of the spring roll skin after deep-frying is retained. More specifically, as fillings for the spring roll, there are used fillings in which a first filling and a second filling are included, at least a part of the surface of the first filling is covered with the second filling, and the moisture value of the second filling is lower than that of the first filling.
A food material processing mechanism, a food material processing method and a food manufacturing method which enable highly accurate bending of a sheet-shaped flexible food material such as a skin are provided. A food material processing mechanism includes a conveyance unit and a processing unit. A conveyance unit conveys a sheet-shaped flexible food material in a conveyance direction. A processing unit forms a bending reference portion being a reference portion for bending, in the flexible food material being conveyed by the conveyance unit. The processing unit includes a reference formation unit and a pressing unit. The reference formation unit locally applies a force to the flexible food material to form the bending reference portion. The pressing unit presses the flexible food material against the conveyance unit at least temporarily while the reference formation unit forms the bending reference portion in the flexible food material.
A21C 9/06 - Apparatus for filling pieces of dough such as doughnuts
A21D 13/31 - Filled, to be filled or stuffed products filled before baking
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
32.
Food material processing mechanism, food material processing method, and food manufacturing method
a) of the soft food material (81) supported by the support unit (30) by jetting air thereto, to form a bending reference portion (85) serving as a reference portion for bending.
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
33.
Bending mechanism, bending method, and food manufacturing method
A bending mechanism, a bending method and a food manufacturing method which are capable of bending a sheet-shaped flexible food material, such as a skin, with high accuracy and high speed are provided. A conveyance unit 11 conveys a flexible food material 81. A support unit 12 supports a bending reference portion 85 being a part of the flexible food material 81 in at least a part of a section while the flexible food material 81 is conveyed from a first conveyance area A1 to a second conveyance area A2. The conveyance unit 11 includes a first component part 21 and a second component part 22. An angle formed by a support portion of the second component part 22 which makes contact with a bending portion 87 with respect to a support portion of the first component part 21 which makes contact with a base portion 86 continuously changes from the first conveyance area A1 toward the second conveyance area A2 in such a manner that an angle of the bending portion 87 with respect to the base portion 86 in the second conveyance area A2 is larger than an angle of the bending portion 87 with respect to the base portion 86 in the first conveyance area A1.
A21C 9/06 - Apparatus for filling pieces of dough such as doughnuts
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
34.
COMPOSITION FOR SUPPRESSING QUALITY DETERIORATION OF HEATED PROCESSED MEAT PRODUCT FOR COLD STORAGE
The present disclosure relates to a novel technical means that enables suppression of quality deterioration of a heated processed meat product for cold storage. More specifically, the present disclosure relates to a composition for suppressing quality deterioration of a heated processed meat product for cold storage, the composition containing a non-heated eluate from a processed food product.
The present disclosure pertains to a method for producing a heated food, said method comprising (a) a first heat-cooking step for, in a cylindrical container, generating a first centrifugal force equal to or exceeding the gravity in at least a part of a food and then performing heat-cooking while contacting at least a part of the food with the inner surface of the cylindrical container. According to this production method, a heated food that has an improved savory flavor imparted by the heat-cooking can be produced.
Provided are a quantitative division unit, a quantitative division method, and a food production method capable of accurately quantitatively dividing a paste ingredient while preventing the damage of the ingredient. A first plunger and a second plunger are shifted from a first driving state to a second driving state in such a manner that the paste ingredient is introduced between the first plunger and the second plunger via a first port due to a negative pressure generated in the area of an internal space between the first plunger and the second plunger. The first plunger and the second plunger are shifted from the second driving state to a third driving state where at least a part of the paste ingredient between the first plunger and the second plunger is disposed so as to face the second port. The first plunger and the second plunger are then shifted from the third driving state to a fourth driving state so as to feed the paste ingredient to the outside via the second port.
The invention provides a food coating apparatus and a food production method in which an impact applied when a food material is put can be reduced, misalignment or deformation of a food material can be suppressed, and even a soft food material, an easily-crumbled food material, or the like can be efficiently coated. A food coating apparatus comprises: a flow channel through which a liquid coating material flows; a conveyor to be immersed in the liquid coating material and to make the liquid coating material to flow in a travel direction, the conveyor being arranged on an upper side of a bottom surface of the flow channel; a drive device configured to drive the conveyor; and a putting device configured to put a food product, wherein the conveyor is immersed in the liquid coating material at a putting position where the putting device puts the food product, and the food product is conveyed and coated with the liquid coating material in the flow channel in a state where the food product is supported by the conveyor or is supported by the liquid coating material that is flowing.
A23P 20/15 - Apparatus or processes for coating with liquid or semi-liquid products
B65G 49/04 - Conveying systems characterised by their application for specified purposes not otherwise provided for for conveying workpieces through baths of liquid the workpieces being immersed and withdrawn by movement in a vertical direction
38.
CONVEYANCE DEVICE, CONVEYANCE METHOD, AND FOOD PRODUCTION METHOD
Provided are a conveyance device, a conveyance method, and a food production method whereby it is possible to accurately place an object to be conveyed on a conveyance body while conveying the object to be conveyed at high speed with the conveyance body. A catcher is moved to be positioned in an ascending position where a mounting surface is located above a conveying surface and in a descending position where the mounting surface is located at the same height as the conveying surface or where the mounting surface is located below the conveying surface. A feeder for an object to be conveyed places a first object to be conveyed on the mounting surface so that the first object to be conveyed is received by the mounting surface above the conveying surface. By moving the catcher from the ascending position to the descending position while the first object to be conveyed is placed on the mounting surface, the first object to be conveyed is received by the conveying surface and sent downstream by the conveyance body.
B65G 15/12 - Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration comprising two or more co-operating endless surfaces with parallel longitudinal axes, or a multiplicity of parallel elements, e.g. ropes defining an endless surface with two or more endless belts
B65G 47/04 - Devices for feeding articles or materials to conveyors for feeding articles
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
This disclosure relates to a method for producing a dried acerola fruit comprising the step of intermittently irradiating an acerola fruit with microwaves in such a way as to maintain a predetermined temperature under a reduced pressure condition.
[Problem] To provide a food production apparatus, rotation method, and food production method, which rotate a food material workpiece stably and accurately by a desired angle. [Solution] A food material workpiece W is held between a first rotating part 31 and a second rotating part by moving the first rotating part 31 and/or the second rotating part 32. The first rotating part 31 and the second rotating part 32, which are holding the food material workpiece W therebetween, are actively rotated while being synchronized with each other. The food material workpiece W is released from the first rotating part 31 and the second rotating part 32 by moving the first rotating part 31 and/or the second rotating part 32.
A21C 9/08 - Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
B65H 9/00 - Registering, e.g. orientating, articles; Devices therefor
B65G 47/24 - Devices influencing the relative position or the attitude of articles during transit by conveyors orientating the articles
A23L 7/109 - Types of pasta, e.g. macaroni or noodles
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
Disclosed is a deep-fried rolled food that is a rolled food for deep-frying and has ingredients rolled in an outer casing. The outer casing has cereal flour as the main component thereof and has a groove formed on at least one surface thereof, said groove being thinner than other sections. This rolled food for deep-frying can improve the crispy (non-pull) texture of deep-fried rolled food with an outer casing.
The present embodiment provides a food inspection assisting system, a food inspection assisting apparatus and a computer program for accurately and rapidly inspecting food. According to one embodiment, a food inspection assisting system includes a carrying apparatus, a sensing apparatus, an assisting information generator, an information output apparatus and a controller. The carrying apparatus carries a food item. The sensing apparatus senses the food item carried. The assisting information generator generates inspection assisting information for the food item based on output information of the sensing apparatus. The information output apparatus that displays the inspection assisting information. The controller controls timing to display the inspection assisting information based on time required to carry the food item to an inspection area in which the carried food item is inspected.
To provide a food product molding device and a food product manufacturing method capable of molding foodstuffs into a food product having stacked plural layers with a simple structure. A mold unit in which a first mold plate and a second mold plate are stacked slidingly moves by a drive unit. Through holes respectively provided in the first mold plate and the second mold plate are linked to form molding hole portions. The molding hole portions move to a first filling position in which upper ends of the molding hole portions are connected to first filling openings, a second filling position in which upper ends of the molding hole portions are connected to second filling openings, and a discharge position in which upper ends of the molding hole portions are connected to pusher ports by the slide movement of the mold unit.
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
A23P 30/00 - Shaping or working of foodstuffs characterised by the process or apparatus
The present invention relates to a meat processed food, into which a gel-like material is locally and quantitatively filled. Provided is a method for producing a meat processed food, having a step of cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; and a step of filling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material.
A23L 13/70 - Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
A23L 13/72 - Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
A23L 13/60 - Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
A23L 29/206 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
A piping construct (1A) comprises: a first pipe (10) to which a food product (H) is supplied; a plurality of second pipes (20) provided on the downstream side of the first pipe (10) and are connected to the first pipe (10); and a plurality of third pipes (30) provided on the downstream side of each of the second pipes (20) and are connected to each of the second pipes (20).
Disclosed is a batter for a deep-fried food product containing saccharide, cereal flour, and water, wherein in a deep-fried food product obtained by deep-frying a processed food product for deep-frying containing the batter for the deep-fried food product, the value of water activity of a coating layer including a heated batter layer derived from the batter for the deep-fried food product is 0.620 to 0.900. It is possible to retain an excellent texture of the coating in the deep-fried food product by use of this batter.
The present invention provides a novel heat cooking spring roll that maintains the crispiness of a spring roll wrapper of the spring roll after being cooked in an oil. In more detail, as ingredients of the spring roll, the ingredients that contain a first filling and a second filling, in which at least a section of a surface of the first filling is covered with the second filling, and in which the moisture value of the second filling is lower than the moisture value of the first filling, are employed.
Disclosed is a method for producing cooked rice food, the method comprising: (a) a heating step for boiling or steaming raw material rice; and (b) a dextrin solution contacting step for bringing rice into contact with a dextrin solution at least during or after the heating step, wherein the dextrin solution contains dextrin having a dextrose equivalent of 2-15. According to the production method, cooked rice food having a quality comparable to that of rice cooked by a typical method can be produced at high yield.
This combined weighing system 1 is provided with a first X-ray inspection device 20, a combined weighing device 40, a bag making and packaging device 50, a weight inspection device 60, a second X-ray inspection device 70, and a management device 90 for managing each of the devices. The management device 90 corrects a weight conversion table of the first X-ray inspection device 20 and a correction value of the combined weighing device 40, on the basis of the average value of the weights of products B calculated from inspection results over a certain time period in the weight inspection device 60.
G01G 19/387 - Weighing apparatus or methods adapted for special purposes not provided for in groups for combinatorial weighing, i.e. selecting a combination of articles whose total weight or number is closest to a desired value
B65B 57/00 - Automatic control, checking, warning or safety devices
B65B 57/10 - Automatic control, checking, warning or safety devices responsive to absence, presence, abnormal feed, or misplacement of articles or materials to be packaged
G01G 9/00 - Methods of, or apparatus for, the determination of weight, not provided for in groups
50.
Rolled food product manufacturing apparatus and manufacturing method
To provide a rolled food product manufacturing apparatus and manufacturing method capable of improving productivity. A rolled food product manufacturing apparatus includes an outlet from which an air stream flows, a conveyor section having a loading member provided with openings through which the air stream flowing from the outlet toward a loading surface passes and conveying a sheet-like base material put on the loading surface in one direction, and a holding part holding one part of the base material floated from the loading surface by the air stream in a floated state.
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
A21C 9/06 - Apparatus for filling pieces of dough such as doughnuts
A23P 20/25 - Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
51.
FOOD MATERIAL PROCESSING MECHANISM, FOOD MATERIAL PROCESSING METHOD, AND FOOD MANUFACTURING METHOD
This food material processing mechanism (71) is provided with: a transporting unit (11) for transporting a flexible food material (81) in a transportation direction (D1); a support unit (30) that is rotatably provided to a rotary shaft (31) extending in a width direction (D2) perpendicular to the transportation direction (D1), and supports the flexible food material (81) transported by the transporting unit (11); and a pressing unit (40) that uses air spray to press a portion of a folded back section (81a) of the flexible food material (81) supported by the support unit (30), and forms a bending reference portion (85) which is a reference portion of bending.
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
52.
BENDING MECHANISM, BENDING METHOD, AND FOOD MANUFACTURING METHOD
[Problem] To provide a bending mechanism capable of bending a sheet-like flexible foodstuff, such as a wrapper, with high precision and at high speed, as well as a bending method, and a food manufacturing method. [Solution] A transport unit 11 transports a flexible foodstuff 81. A support unit 12 supports bending reference sections 85, which are portions of the flexible foodstuff 81, in at least one section of a course over which the flexible foodstuff 81 is transported from a first transport area A1 to a second transport area A2. The transport unit 11 has a first component 21 and second components 22. The angle formed between support parts of the second components 22 in contact with bending sections 87 and a support part of the first component 21 in contact with a base section 86 continuously changes from the first transport area A1 toward the second transport area A2, and the angle of the bending sections 87 with respect to the base section 86 in the second transport area A2 is larger than the angle of the bending sections 87 with respect to the base section 86 in the first transport area A1.
A21C 9/06 - Apparatus for filling pieces of dough such as doughnuts
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
A23L 35/00 - Food or foodstuffs not provided for in groups ; Preparation or treatment thereof
53.
FOODSTUFF PROCESSING MECHANISM, FOODSTUFF PROCESSING METHOD, FOOD MANUFACTURING METHOD, AND FOOD MANUFACTURING SYSTEM
[Problem] To provide a foodstuff processing mechanism capable of bending a sheet-like flexible foodstuff, such as a wrapper, with high precision, as well as a foodstuff processing method, a food manufacturing method, and a food manufacturing system. [Solution] A foodstuff processing mechanism 71 includes a transport unit 11 and a processing unit 12. The transport unit 11 transports a sheet-like flexible foodstuff 81 in a transport direction D1. The processing unit 12 forms bending reference sections 85, which serve as reference sections for bending, in the flexible foodstuff 81 being transported by the transport unit 11. The processing unit 12 includes reference forming parts 21 and pressing parts 22. The reference forming parts 21 locally apply force to the flexible foodstuff 81 to form the bending reference sections 85. The pressing parts 22 at least temporarily urges the flexible foodstuff 81 against the transport unit 11 while the reference forming parts 21 form the bending reference sections 85 in the flexible foodstuff 81.
A21C 9/06 - Apparatus for filling pieces of dough such as doughnuts
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
A23L 35/00 - Food or foodstuffs not provided for in groups ; Preparation or treatment thereof
The present disclosure pertains to a method for preparing a deep fried food. More specifically, the present disclosure pertains to a method for preparing a deep fried food, the method including: a first step for deep frying a food ingredient to obtain a first deep fried object, and tempering the first deep fried object after extracting the same from oil; a second step for deep frying the first deep fried object to obtain a second deep fried object, and tempering the first deep fried object after extracting the same from oil; and a third step for deep frying the second deep fried object and extracting a deep fried food from oil, wherein the deep fried food constitutes at least 85% by mass of the food ingredient.
Provided are a fixed quantity portioning unit (5) capable of accurately portioning a fixed quantity of paste-like food material while preventing damage to the food material, a fixed quantity portioning method, and a food production method. In the present invention, a first plunger (15) and a second plunger (16) are shifted from a first drive state to a second drive state, and a paste-like food material (100) is introduced between the first plunger and the second plunger through a first port (13) by a negative pressure generated in a region between the first plunger and the second plunger in an internal space (12). The first plunger and the second plunger are shifted from the second drive state to a third drive state in which at least a portion of the paste-like food material between the first plunger and the second plunger is placed to face a second port (14). The first plunger and the second plunger are shifted from the third drive state to a fourth drive state to deliver the paste-like food material to the outside through the second port.
This invention provides a food coating device and a food production method that achieve efficient coating even of soft foodstuff or foodstuff that crumbles easily while reducing shock applied when dropping the foodstuff and suppressing foodstuff disarrangement and deformation. This food coating device comprises: a channel portion (2) in which liquid coating material flows; a conveyor (22) that is disposed on the top side of the bottom face of the channel portion, that is immersed in the liquid coating material, and that causes the liquid coating material to flow in the direction of advancement; a drive unit that drives the conveyor; and a drop unit that drops food. The food coating device is characterized in that the conveyor is immersed in the liquid coating material in a drop position (10a) at which the drop unit drops food, and in the channel portion, the food is transported while being supported by the conveyor or while being supported by the flowing liquid coating material, and the food is coated by the liquid coating material.
Disclosed is an oil-fried food product batter that contains saccharide, cereal flour, and water, wherein, for an oil-fried food product provided by the oil frying of an oil-fryable processed food product that contains this oil-fried food product batter, the batter provides a water activity value of 0.620 to 0.900 for a coating layer containing a heated batter layer originating with the oil-fried food product batter. The use of this batter enables the generation of a persistent excellent coating texture for oil-fried food products.
Provided are a food product moulding device and a food product manufacturing method which, with a simple configuration, allow a foodstuff to be moulded into a food product having multiple stacked layers. A mould unit 25, in which a first mould plate 23 and a second mould plate 24 are stacked, slides by means of a drive part 18. Through-holes respectively provided in the first mould plate 23 and the second mould plate 24 are linked to form a moulding hole. By sliding the mould unit 25, the moulding hole moves to a first loading position in which the top of said moulding hole is connected to a first loading opening 31, a second loading position in which the top of said moulding hole is connected to a second loading opening 32, and a discharge position in which the top of said moulding hole part is connected to a pusher port 33. In the first loading position, in which a foodstuff is loaded, the bottom of the through-hole in the first mould plate 23 is blocked by a blocking plate 26. In the second loading position, in which a foodstuff is loaded, the bottom of the through-hole in the second mould plate 24 is blocked by a base plate 21.
The present invention addresses the problem of providing a processed meat food product in which a gel substance is locally and quantitatively filled. Provided is a method for manufacturing a processed meat food product, said method comprising: a step for cooling a gelling agent solution, which is prepared by adding a gelling agent to water and dissolving the same by heating, to thereby prepare a flowable gel substance; and a step for filling the gel substance into a plurality of predetermined parts inside a meat-containing starting material.
A23L 13/70 - Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
A23L 13/60 - Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
A23L 29/269 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
The present invention addresses the problem of providing: a rolled food product for which the crispy texture that is characteristic of a freshly deep-fried rolled food product is preserved, even hours after deep-frying; and a method for producing the same. Provided are: a wrapper for a rolled food product such as spring rolls, the wrapper being characterized in that the degree of polymerization of gluten protein in the wrapper which has been baked before being rolled is 32.00% or higher, the breaking strength measured using a creep meter, under a specific measurement condition, is 4.30 N or greater; a rolled food product using the wrapper; and methods for producing the wrapper and the rolled food product.
[Problem] To realize accurate and prompt inspection of food, and to produce high-quality food and control costs. [Solution] A food inspection assistance system according to one embodiment comprises a transport device, a sensing device, an assistance information generation unit, an information output device, and a control unit. The transport device transports a food item. The sensing device senses the food item to be transported. The assistance information generation unit generates inspection assistance information of the food item, on the basis of output information of the sensing device. The information output device displays the inspection assistance information. The control unit controls the timing for displaying the inspection assistance information, on the basis of the time until the food item is transported to an inspection section at which an inspection of the transported food item is performed.
[Problem] To provide a food inspection system, a food inspection program, a food inspection method and a food production method that realize accurate and prompt selection of food raw material, and contribute to the production of high-quality food and the control of costs. [Solution] This food inspection system is characterized by the execution of the following steps, with respect to an assessment image in which a food to be inspected is captured: a step for deriving a frequency distribution of the brightness of pixels included in the assessment image; a step for extracting, from the frequency distribution, brightness information of a pixel for which the brightness value is within a certain range, and generating brightness data that includes an element which has stored therein the brightness value in the brightness information of the pixel; a step for arranging the elements of the brightness data in ascending or descending order of the brightness values; and a step for inputting the brightness data as first input data to a neural network, and estimating an assessment mode of the food to be inspected, on the basis of a reaction value in the output layer of the neural network.
[Problem] To provide an oil-fried food providing method and an oil-fried food providing system in which a plurality of foods are evenly cooked in a short time and in which cooked foods are put in containers. [Solution] A food providing method according to the present invention comprises the steps for putting foods into an oil vessel, allowing heated cooking oil to be attached on the foods, irradiating the foods with microwaves, taking the foods out of the oil vessel, and putting the foods in providing containers.
Provided are a rolled food product manufacturing apparatus and manufacturing method allowing for improved productivity. The present invention comprises a stream outlet from which an air stream flows; a conveyor section that comprises a carrier member (14) in which is provided an opening (19) through which the air stream flows from the stream outlet toward a carrier surface (14S), and that conveys a sheet-like substrate (11) laid on the carrier surface in one direction; and a holding part (18A) that holds part of the substrate that has been lifted from the carrier surface by the air stream in said raised state.
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
65.
FRYER AND METHOD FOR MANUFACTURING OIL-COOKED FOOD ITEM USING SAID FRYER
A fryer (100) is provided with: an oil tank (2); an open/close lid (7) for closing an opening (6) of the oil tank; a microwave oscillator (10) capable of irradiating a food item in oil in the oil tank with microwaves; a heating mechanism (50) other than the microwave oscillator for heating the oil in the oil tank; a food item storage container (40) which includes a bottom and which can be placed in the oil in the oil tank; a food item storage container moving device (31, 20) for moving the food item storage container at least in the oil tank; and a food item movement arrest mechanism (43) capable of arresting free movement of the food item stored in the food item storage container.
Disclosed is a rolled food which comprises a coating, a sauce and a solid matter and is shaped by rolling in such a manner that the sauce is sandwiched between the coating and the solid matter, said coating being prepared by heating a batter which mainly comprises starch and water and has a viscosity of 2000-40000 cps, said sauce having a viscosity of 500 cps or greater and a moisture content of 3-90 mass%, and said shaping being performed by rolling the solid matter in the coating along one direction and folding excessive part(s) of the coating present in the right side and/or left side of the solid matter toward the solid matter along the aforesaid direction, wherein, when the solid matter and the sauce are disposed on the coating before rolling, the sauce is not applied onto a portion of the excessive part of the coating which is to be bent when folded. The rolled food according to the present invention is useful from the viewpoint that, when the sauce is sandwiched between the coating and the solid matter followed by shaping by rolling, the shaping can be easily performed without causing breakage or sauce leakage.
[Problem] To provide a batter that is capable of simultaneously achieving favorable texture and appearance in an oil-cooked food product cooked using microwaves (microwave oven). [Solution] Provided is a batter, for an oil-cooked food product, which comprises: at least one carbohydrate selected from among cereal flour, oligosaccharides having 3-9 monosaccharides, and dextrins having a saccharification rate of less than 10; solid oil and fat; a thickening agent; and egg white, wherein the mass ratio (solid oil and fat/cereal flour) of the solid oil and fat with respect to the cereal flour in the batter is 0.55-3.80, and the mass ratio (moisture/cereal flour) of moisture with respect to the cereal flour is 0.85-1.90.
A frozen vegetable that is subjected to dry-heat treatment before being frozen, the frozen vegetable having a drip rate of 7.20% or less when thawed at room temperature and having a bulk-density variation of 1.90 or less compared with a fresh vegetable is disclosed. The frozen vegetable according to the present invention is advantageous in that the frozen vegetable has a greater feeling of volume, produces less drip, is not watery, and has a crisp texture.
A batter for deep-fried food, the batter including non-gelatinized starch, an emulsifier, oil/fat, and water, wherein the ratio of the water to the non-gelatinized starch is 60–100 parts by mass per 100 parts by mass of the non-gelatinized starch. Using this batter makes it possible to achieve deep-fried foods that maintain an excellent battering mouthfeel.
Provided are the following: a method for inspecting a legume with which the state of the inside of a legume can be inspected with high precision without destroying the legume; and a method for producing a legume food product. The method for inspecting a legume comprises: a step for projecting x-rays (29) onto a legume (28) which was not subjected to wet heating, and thereby obtaining x-ray image information from the x-rays that have passed through the legume (28); and a step for inspecting the inside of the legume (28) on the basis of the x-ray image information.
G01N 23/04 - Investigating or analysing materials by the use of wave or particle radiation, e.g. X-rays or neutrons, not covered by groups , or by transmitting the radiation through the material and forming images of the material
A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
G01N 23/18 - Investigating the presence of defects or foreign matter
Provided are a food forming device and food forming equipment with which it is possible to increase the number of formed items per unit time. The main body part 14 of a food forming device is provided with a mold plate 15 arranged so as to be able to turn above a bottom plate 25. The bottom plate 25 is provided with discharge holes 34 at intervals of 120°. The mold plate 15 is provided with three first forming holes 31a and three second forming holes 31b at 60° intervals in the circumferential direction. The mold plate 15 is rotated intermittently by 60°, and is rotated between a first rotation position in which the first forming holes 31a are connected to the discharge holes 34 and the bottom openings of the second forming holes 31b are blocked by the top surface of the bottom plate 25, and a second rotation position in which the second forming holes 31b are connected to the discharge holes 34, and the bottom openings of the first forming holes 31a are blocked by the top surface of the bottom plate 25. Food material in the first or second forming holes 31a, 31b connected to the discharge holes 34 is extruded by pushers 17 and discharged from the discharge holes 34 as formed items, and the food material is filled into the first or second forming holes 31a, 31b, the bottom openings of which are blocked by the bottom plate 25.
A food heating device includes a conveying unit, a heating unit, and a suction unit. The conveying unit has an endless belt member which allows hot air to pass therethrough. The belt member has an outgoing side on which the food is placed, and a return side, wherein the outgoing side passes through a space between the heating unit and the suction unit, and the return side is disposed to face the outgoing side and avoid the space between the heating unit and the suction unit.
F26B 17/04 - Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts propelling the materials over stationary surfaces the belts being all horizontal or slightly inclined
A47J 27/14 - Cooking-vessels for use in hotels, restaurants, or canteens
A47J 27/16 - Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
Provided is a container in which a plurality of housing sections for individually housing a plurality of objects to be housed are aligned in the longitudinal direction and the transverse direction. This container has a bottom section and four sidewall sections which extend in the height direction along the outer edge of the bottom section. The housing sections are defined by a plurality of longitudinal direction and transverse direction partition sections that prevent housed objects to be housed from coming into contact with each other. Each of the plurality of partition sections is formed as one protruding section that protrudes in the height direction from the bottom section of the container, or as an assembly of a plurality of protruding sections that are divided by notches. All of the plurality of housing sections are provided with notch sections as a result of the notches in at least some of the plurality of partition sections, and as a result of the presence of the plurality of notch sections, the plurality of partition sections have a form in which a plurality of protruding sections of a plurality of shapes are arranged so as to be left-right asymmetrical in at least one direction. Some of the protruding sections among the plurality of protruding sections are support protruding sections which are taller than the height of the top of the objects to be housed, which are housed in the plurality of housing sections, and all of the plurality of protruding sections are tapered.
B65D 21/02 - Containers specially shaped, or provided with fittings or attachments, to facilitate nesting, stacking, or joining together
B65D 1/36 - Trays or like shallow containers with moulded compartments or partitions
B65D 85/50 - Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
The present invention addresses the problem of providing a fried spring roll, which maintains a texture inherent to fresh-fried spring rolls even after stored in a heated state after frying, and a method for preparing the same. Provided are: a spring roll skin characterized by being prepared by baking a spring roll skin dough containing an alcohol, wherein the alcohol content is 0.3-17.0 wt% relative to the total weight of the spring roll skin dough before baking; and a method for preparing a fried spring roll using the spring roll skin.
A continuous food frying device includes a first heating unit, a conveyance unit, a uniformizing unit, and a second heating unit. The first heating unit stirs and heats a food charged therein from a charging port of a drum member. The conveyance unit conveys a food discharged from a discharging port of the drum member. The uniformizing unit makes the thickness of the food substantially uniform. The second heating unit blows hot air onto the food from injection ports.
A food heating device provided with a conveying unit, a heating unit, and a suction unit. The conveying unit is provided with an endless belt member through which hot air can pass. An outgoing side, on which food is to be placed, of the belt member passes through the area between the heating unit and the suction unit. A return side of the belt member faces the outgoing side and is disposed away from the area between the heating unit and the suction unit.
The continuous food frying device according to the present invention is provided with a first heating unit, a conveyance unit, a uniformizing unit, and a second heating unit. The first heating unit stirs and heats a food charged therein from a charging port of a drum member. The conveyance unit conveys a food discharged from a discharge port of the drum member. The uniformizing unit makes the thickness of the food substantially uniform. The second heating unit blows hot air onto the food from an injection port.
A fruit pitting apparatus (1) is provided with: a fruit storage plate (2) in which a storage hole (6) is formed; an attitude control platform (12) having a rubbing surface (12a); a base (24); and a punching member (41). The attitude control platform (12) has a rubbing surface (12a) contacting a part of a fruit (10) stored in the storage hole (6) and arranged projecting from an exposure hole (6b). The base (24) is removably mounted relative to the fruit storage plate (2), and has a pit discharge hole (34) from which the pit of the fruit (10) is discharged. The punching member (41) pushes out the pit of the fruit (10) stored in the storage hole (6) of the fruit storage plate (2) mounted on the base (24).
A23N 4/06 - Machines for stoning fruit or removing seed-containing sections from fruit, characterised by their stoning or removing device for stoning fruit for cherries or the like
A23N 4/12 - Machines for stoning fruit or removing seed-containing sections from fruit, characterised by their stoning or removing device for coring fruit
79.
BATTER-COATED OIL-COOKED FROZEN FOOD WHICH IS IN CONTACT WITH LIQUID SEASONING CONTAINING ACEROLA PUREE OR ACEROLA PULP
The present invention relates to a batter-coated oil-cooked frozen food into which a liquid seasoning is not macerated. More specifically, the present invention relates to a batter-coated oil-cooked frozen food in which at least a part of the surface of a batter is in contact with a liquid seasoning containing an acerola puree or acerola pulp.
This food production apparatus is provided with a main body and a gas supply section. The main body has an aeration surface to which are provided a plurality of aeration holes, an opening of a container being covered by the aeration surface. The gas supply section blows gas into the container via the aeration surface. The gas supply section blows gas into the container from at least a group of aeration holes among the plurality of aeration holes.
This invention addresses the problem of providing a chicken extract satisfying richness in both taste and texture. This invention provides a chicken breast bone cartilage extract obtained, using chicken breast bone cartilage as a raw material, by pressure and heat treatment.
Provided are a production method for a frozen deep-fried product for microwave cooking, and the frozen deep-fried product for microwave cooking, which are suitable for mass production, and which are capable of readily obtaining, by heating in a microwave oven after freezing/storing, a deep-fried product that has both a crispy coating and a juicy filling. This production method includes: a step in which a coating material including batter, and a filling comprising meat or seafood are prepared; a step in which the coating material is attached to the filling; a step in which the coated filling is fried; and a step in which the deep-fried product after frying is frozen. The batter is a batter containing a mixed batter raw material that includes a cereal flour and/or a starch, and water; and is characterized by including a specified amount of an insoluble wheat-derived protein in a sodium chloride solution, by including a specified amount of water, and by having a specified viscosity.
Provided is a deep-fried product: that after cooking with heat is sold, for example, in a shop, at normal temperature or in a refrigerated state, or in a warmed state inside a warmer used for retail sale; that reduces the occurrence of reduction in juiciness of the filling thereof and increased difficulty of chewing the coating thereof, even after the passage of time; and for which an excellent coating crispiness can be obtained. Also provided are a suitable batter therefor, and a production method for a deep-fried product using said batter. This batter is a batter for a deep-fried product, said batter having a mixed batter raw material including a cereal flour and/or a starch, and water; and is characterized by including a specified amount of an insoluble wheat-derived protein in a sodium chloride solution, by including a specified amount of water, and by having a specified viscosity.
Provided is a method for producing a porous material, wherein porosity can be controlled to 50% or higher by means of a freezing method, pore size can be controlled to 10 μm to 300 μm, and pore diameter distribution is uniform. The method is a method for producing a porous material, comprising freezing a mixture of water and a raw material comprising at least any of a ceramic material, a resin, a metal, and precursors thereof from a specific portion of the mixture to use ice crystals produced at the time as a pore source and then heat-treating a dry material obtained by removing the ice from the frozen material, wherein the mixture of a raw material and water or the frozen material comprises an antifreeze protein.
C08J 9/26 - Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof by elimination of a solid phase from a macromolecular composition or article, e.g. leaching out
B29C 44/02 - Shaping by internal pressure generated in the material, e.g. swelling or foaming for articles of definite length, i.e. discrete articles
Provided are: a method for producing a fried food for room-temperature or refrigerated vending, the method being capable of maintaining the crispiness of the fried batter, and suppressing problems caused by the passage of time in fried foods for room-temperature or refrigerated vending, namely the decline in juiciness of the inside ingredients, and the hardening of the fried batter, which makes chewing difficult; and a fried food for room-temperature or refrigerated vending. This production method contains: a step (A) for preparing the inside ingredients, which comprise gum arabic, meat or seafood, and a water-retaining solution (X) that contains a water retention agent, salt and water; a step (B) for contacting the inside ingredients with the solution (X), and at least performing a water retention treatment on the inside ingredients; a step (C1) for battering the water-retention-treated inside ingredients with a batter coating; a step (C2) for frying the obtained battered inside ingredients in oil; a step (D1) for freezing the fried food after frying; and a step (E1) for heating the frozen fried food.
Provided is a method for producing a fried frozen food to be stored in a warmer, said fried frozen food suffering from little deterioration in the juiciness of fillings, being prevented from hardening of a coating and increase in the chewiness thereof, and being capable of sustaining the crispness of the coating, even in the case where the fried frozen food is fried in oil again, after freezing and storing, and then kept warm in a warmer case. The production method according to the present invention comprises: step (A) for preparing a solution (X) having a water retention effect, said solution (X) comprising gum arabic, a water retention agent, a salt and water, and fillings comprising meat or fish; step (B) for contacting the solution (X) with the fillings and thus subjecting at least the fillings to a water retention treatment; step (C) for adhering the coating to the fillings that have been subjected to the water retention treatment; step (D) for frying in oil the coated fillings thus obtained; and step (E) for, after frying in oil, freezing the fried food.
Provided is a method for producing a frozen fried food for microwave cooking, said method enabling easy production of a frozen fried food, which can be heated and cooked in a microwave oven to give a fried food showing both a crispy touch of a coating and a juicy texture of a filling, and being suitable for mass production. Also provided is a frozen fried food for microwave cooking which is obtained by this method. The production method according to the present invention, which comprises: step (A) for preparing a solution for water retention treatment and a filling comprising meat or fish; step (B) for subjecting the filling to a water retention treatment by contacting the filling with the solution for water retention treatment; step (C) for coating the filling, which has been subjected to the water retention treatment as described above, with a coating material; step (D) for deep frying the coated filling thus obtained; and step (E) for freezing the fried product, is characterized in that the solution for water retention treatment comprises gum arabic or gum ghatti, a water retention agent, sodium chloride and water.
A23L 1/01 - General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups);;
A23L 1/176 - Farinaceous granules for dressing meat, fish or the like
88.
METHOD FOR INCREASING THERMAL HYSTERESIS ACTIVITY, METHOD FOR REDUCING THERMAL INACTIVATION OF THERMAL HYSTERESIS ACTIVITY, AND COMPOSITION FOR INCREASING THERMAL HYSTERESIS ACTIVITY
The present invention relates to a method for increasing the thermal hysteresis activity exhibited by a composition which contains an antifreeze protein and water, said method comprising adding, to the water, the antifreeze protein and one or more substances selected from the following group (A) of additives. According to the present invention, a method, whereby the thermal hysteresis activity of an antifreeze protein is further increased, can be provided. Group (A) of additives: organic acids, organic acid salts, inorganic salts, amino acids, amino acid salts, ammonium salts, saccharides, sugar alcohols, urea, guanidine hydrochloride, spermidine, spermine and N,N-dimethylformamide.
Provided is a method for producing a batter-fried food as a ready-made food product, whereby time degradation in the texture (for example, crispness of the batter and easiness to bite) of said batter-fried food can be inhibited. The production method comprises: step (A) for preparing a food item to be used in the batter-fried food as a ready-made food product; step (B) for preparing specific dough materials for wrapping the food item and also preparing materials for the coating including a batter and bread crumbs; step (C) for blending the dough materials, which are prepared in step (B), while preventing gelatinization of starch in the materials, and shaping the same to give a dough of 1-3 mm in thickness; step (D) for wrapping the food item prepared in step (A) in the dough shaped in step (C); step (E) for applying the batter and bread crumbs, which are prepared in step (B), in this order to the outer surface of the dough having the food item wrapped therein; and a step for deep frying the unfried matter for the batter-fried food as a ready-made food product.
NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY (Japan)
NICHIREI FOODS INC. (Japan)
Inventor
Fukushima Manabu
Yoshizawa Yuichi
Murayama Norimitsu
Tsuda Sakae
Koizumi Takeshi
Inoue Toshifumi
Abstract
Provided is a method for manufacturing a porous material, in which porosity can be adjusted to 50% or higher by means of a freezing process, pore size can be adjusted to 10 μm to 300 μm, and pore diameter distribution is uniform. In the method, a mixture of water and a source material containing any of at least a ceramic material, a resin, a metal, and precursors thereof is frozen from a predetermined portion of the mixture so as to form a frozen material having ice crystals as pore origins. Ice is then removed from the frozen material to obtain a dry material, and the dry material is heat-treated to obtain a porous material. The method is characterized by antifreeze protein being included in the mixture of the water and the source material or in the frozen material.
C04B 38/00 - Porous mortars, concrete, artificial stone or ceramic ware; Preparation thereof
B01D 39/16 - Other self-supporting filtering material of organic material, e.g. synthetic fibres
B01D 39/20 - Other self-supporting filtering material of inorganic material, e.g. asbestos paper or metallic filtering material of non-woven wires
B01J 20/02 - Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material
B01J 20/06 - Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising oxides or hydroxides of metals not provided for in group
B01J 20/08 - Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising oxides or hydroxides of metals not provided for in group comprising bauxite
B01J 20/28 - Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof characterised by their form or physical properties
B01J 20/30 - Processes for preparing, regenerating or reactivating
A surface treatment system enabling the insulating of a conductor through which high-voltage current flows and the disposing of ozone generated. The system includes a discharge electrode 2 and a conductor 3 for connecting the discharge electrode 2 with an electric power unit to modify a surface of a film by an electrical discharge generated by the discharge electrode 2. The discharge electrode 2 is provided inside a casing 11, to which is coupled one end of a duct 12. The conductor 3 is provided inside the duct 21 and an exhaust section 24 is provided at an other end of the duct 21. By arranging the conductor 3 inside the duct 21, the conductor 3 can be insulated from exterior. Further, ozone generated by corona discharge can be exhausted from the exhaust section 24, permitting the ozone to be disposed of by an ozone catalyst or the like.
It is intended to provide: a method whereby a batter for deep-fried food products, which sufficiently swells during the deep-frying step and scarcely sticks to each other with the passage of time and with which a food material to be deep-fried can be easily coated at a high adhesion strength, can be efficiently obtained; a lightweight batter for deep-fried food products obtained by this method; a frozen deep-fried food using this batter; and a method of producing the same. The above-described method for producing a batter for deep-fried food products comprises: mixing a hygroscopic core material, which comprises a core material containing an amylose-free starch and/or waxy starch in a definite amount and having been gelatinized at a definite ratio or above with a fat powder; mixing the hygroscopic core material thus prepared with a water-containing solution at a definite ratio to thereby prepare a hygroscopic core; mixing the hygroscopic core with a coating powder to thereby prepare a coated hygroscopic core; and mixing the coated hygroscopic core with a water-containing solution at a definite ratio to thereby prepare a batter containing batter grains of 5 to 8 mm in major diameter and having a grain size (major diameter) distribution of 0.01 to 16 mm.
It is intended to provide: a method for producing a batter for deep-fried food products, which can prevent a cereal flour from bunching up together in the course of the production and also prevent sticking of the batter to each other in the course of the production; a batter for deep-fried food products which scarcely sticks together with the passage of time; a frozen food for deep-frying using this batter; and a method of producing the same. The above-described method for producing a batter for deep-fried food products comprises: the step (A) wherein 100 parts by mass of a cereal flour for a batter for deep-fried food products which contains 30% by mass or more of gelatinized starch is mixed with 10 parts by mass or more of a fat powder; and the step (B) wherein the mixture obtained in the step (A) is mixed with a water-containing solution to prepare a batter containing batter grains of 5 to 8 mm in major diameter and having a grain size (major diameter) distribution of 0.01 to 16 mm.
A process for producing a frozen water-boiled egg whose refrigeration degeneration is prevented or inhibited and whose taste and configuration are maintained even after long-term frozen storage; and a process for producing a frozen processed food containing the frozen water-boiled egg. There is provided a process for producing a frozen water-boiled egg, comprising the step (A) of preparing a water-boiled egg, the step (B) of immersing the water-boiled egg in a saccharide-containing aqueous solution of 0 to 10˚C in which a phosphate, trehalose and sorbitol are contained, the step (C) of immersing the immersed water-boiled egg in a hot saccharide-containing aqueous solution of 80 to 100˚C in which a phosphate, trehalose and sorbitol are contained, and the step (D) of freezing the water-boiled egg having undergone at least the steps(A) to (C). Further, there is provided a process for producing a frozen processed food, comprising the above steps (A) to (C) plus the step (X) of preparing a processed food maintaining the configuration of the water-boiled egg with the use of the water-boiled egg having undergone at least these steps, and the step (D-1) of freezing the processed food.
Discloses is an acerola fruit-derived pectin in the form of a complex with aceronidin that is a novel polyphenolic compound or a hydrolysate of the pectin. The pectin can be used as an antioxidative agent or the active ingredient for a skin-whitening agent.
A61K 8/97 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from derivatives thereof
A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
patents
