Matches 1 - 50 out of 213 1 2 3 4 5 >


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US20100316762 LOW-PROTEIN FOOD AND MANUFACTURING METHOD FOR SAME  
By using α-glucosidase in production of a low-protein food, it is possible to produce a low-protein food having a good flavor, texture and quality.
US20130302498 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...
US20110091599 METHOD FOR PREPARING NOODLES DOUGH WITH OXIDASE  
The present invention relates to a method for preparing dough. Particularly the invention relates to a method for producing dough that can be processed via sheeting (i.e. a sheetable dough). Even...
US20130251876 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...
US20110318466 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...
US20150208673 Baked Lotus Root Cake, Solid Food Using Lotus Root Powder, and Methods for Manufacturing Same  
[Problem] To provide a baked lotus root cake and a solid food that comprises, as a main ingredient, a lotus root powder with little risk of allergy. [Solution] A baked lotus root cake...
US20150208707 BAKED PRODUCT  
The subject matter of the invention is a dough for the production of a baked product, containing flour, fat, and sweetener. According to the invention, the flour fraction contains at least 10% by...
US20100323070 INSTANT-PREPARED FRIED NOODLE AND PRODUCING METHOD OF THE NOODLE  
The present invention directed to instant-prepared fried noodle and aimed to reduce an amount of fats and oils therein and realize those with favorable texture and taste with the simple method...
US20110117260 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...
US20100297326 Dough Composition for Frying and Method of Producing Fried Dough Composition  
A method is described for producing a dough composition for frying which absorbs a reduced amount of oil, and has an excellent texture. The dough composition for frying comprises at least cereal...
US20130323391 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...
US20150010686 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...
US20130287921 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...
US20130122173 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...
US20110256207 WHOLE GRAIN FLOUR AND PRODUCTS INCLUDING SAME  
The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain...
US20110293810 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...
US20140141126 BAKED FOOD COMPOSITIONS COMPRISING SOY WHEY PROTEINS THAT HAVE BEEN ISOLATED FROM PROCESSING STREAMS  
A food composition comprising soy whey proteins that have been isolated from processing streams, wherein the food composition is used to form a baked or extruded food product. A process for...
US20150140192 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...
US20120135123 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...
US20140072672 HYDROCOLLOID STABILIZED DEHYDRATED FOOD FOAM  
The present invention relates to a dehydrated and aerated food product. The dehydrated and aerated food product includes a plant puree mixture and a hydrocolloid. The plant puree mixture and...
US20150150288 PASTA PROCESSING FOR LOW PROTEIN FLOUR AND DECREASED DRYING  
A pasta product can be formed from a low protein flour by blending the low protein flour with water to form a pasta dough. In some examples, the pasta dough is then hot extruded to produce an...
US20120164297 REDUCED DIGESTIBLE CARBOHYDRATE FOOD HAVING REDUCED BLOOD GLUCOSE RESPONSE  
A reduced digestible carbohydrate food made from a dough and consisting of a pasta, noodle or restructured rice particle, the food having a modified matrix structure that comprises discrete units...
US20140322421 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...
US20140127378 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...
US20120201928 METHOD OF IMPROVING THE PROPERTIES OF A FLOUR DOUGH, A FLOUR DOUGH IMPROVING COMPOSITION AND IMPROVED FOOD PRODUCTS  
A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxido-reductase...
US20150216187 DOUGH COMPRISING PLANT MATERIAL FROM DUCKWEEDS AND FOOD PRODUCTS PREPARED THEREFROM  
The present disclosure provides a dough comprising flour and particulate plant material, the dough being characterized by a malleable mass with the particulate plant material being distributed...
US20120128851 NOVEL MICROALGAL FOOD COMPOSITIONS  
The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in...
US20120052157 DRY PSYLLIUM HUSK INCORPORATED DOUGH PRODUCTS AND METHOD OF PREPARATION THEREOF  
The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Up to 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95%...
US20110142999 BATTER AND METHOD FOR PREPARING A PASTA  
This invention describes a batter that is suitable for preparing a pasta. The batter comprises water, a starch and a protein, whereby the weight ratio between the protein and the total amount of...
US20130280370 PERILLA SEED COMPOSITION  
A composition of matter comprises a shelf stable, partially defatted supercritical CO2 fluid solvent extracted whole grain flour derived from a cracked biomass of perilla frutescens, the flour...
US20130045304 BRAN MODIFICATION  
The present invention relates to a method for the modification of cereal bran, a method for the production of a modified cereal bran product as well as the use of such products in the production...
US20090246325 INSTANT NODDLES AND METHOD FOR PRODUCING INSTANT NODDLES  
The present invention provides instant noodles containing agar and curdlan, having water absorption of 250% or more upon reconstitution with water at 20° C. for 3 minutes, and being capable of...
US20120288607 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...
US20110003043 Spaghetti Noodle Packed in Retort Pouch and Method for Preparing the Same  
Disclosed herein is a method for manufacturing a spaghetti food packaged in a retort pouch, comprising: (a) boiling dry spaghetti noodles in hot water; (b) cooling and dehydrating the boiled...
US20150110942 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...
US20130115359 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...
US20140093631 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...
US20110229613 METHOD FOR PRODUCING INSTANT NOODLES DRIED BY HOT AIR STREAM AT HIGH TEMPERATURE  
A method for producing instant noodles dried by a high-temperature hot air stream, wherein the noodles have a moreish taste and texture similar to fried noodles and yet have a low caloric value....
US20140272071 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...
US20150173403 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 5 and 6 having first and second cutting...
US20130202765 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 5 and 6 having first and second cutting...
US20140106053 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....
US20110151094 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...
US20140127377 NOVEL NOODLE DOUGH AND NOODLE PRODUCT USING THE SAME  
A noodle product having a high magnesium content. The noodle product is produced by mixing concentrated bittern with wheat flour. That is, the noodle product of the present invention contains...
US20130251875 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...
US20130055458 PLANTS AND SEEDS OF COMMON WHEAT CULTIVAR LAW08-860W  
A wheat cultivar, designated LAW08-860W, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar LAW08-860W, and to methods for producing a wheat plant produced by...
US20120003376 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...
US20150118364 FROZEN PASTA  
Provided is a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta,...
US20110151090 SORGHUM ANTIOXIDANT FOOD PRODUCT  
The present invention is related to processes for the manufacture of a cereal product having an improved anti-oxidant content with high ORAC values and the product thereof. In addition, the...
US20140096276 PLANTS AND SEEDS OF COMMON WHEAT CULITVAR XY06-892  
A wheat cultivar, designated XY06-892, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar XY06-892, and to methods for producing a wheat plant produced by...

Matches 1 - 50 out of 213 1 2 3 4 5 >