Uni Colloid Kabushiki Kaisha

Unicolloid, Inc.

Nippon Oil Fats Co., Ltd.

Nitto Chemical Industry Co., Ltd.

Unucolloid, Inc.

Seiki Harada

Katsunori Kawase

Masayuki Ikeda

Michio Fukatsu

Kenichi Hashimoto

Takashi Miki

Masatsugu Ito

Koichi Iwanami

Sadaji Yamashita

Fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white wheat flour as at least part of the starting wheat flour, rice koji and vitamin C. The dough contains a effective amount of yeast and appropriate amounts of conventional additives such as sodium chloride, sugar, oil and fats, milk powder and the like. The dough is free from yeast food, potassium bromate and an emulsifier. The fast food products are packaged with a microwave heatable packaging material in a cooled or refrigerated or frozen state for storage or shipping.

Microwave heatable bread-based fast food

For use in the preparation of fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white wheat flour as at least part of the starting wheat flour, rice koji and vitamin C. The dough contains a leaving effective amount of yeast and appropriate amounts of conventional additives such as sodium chloride, sugar, oil and fats, milk powder and the like. The dough is free from yeast food, potassium bromate and an emulsifier. The fast food products are packaged with a microwave heatable packaging material in a cooled or refrigerated or frozen state for storage or shipping.

A sustained release capsule in which an outer surface of a hard capsule mainly composed of gelatin and containing a physiologically active substance is uniformly covered with a film material comprising a natural polysaccharide/polyhydric alcohol composition which is prepared by uniformly kneading at least one natural polysaccharide selected from the group consisting of carrageenan, alginic acid, salts of alginic acid, derivatives of alginic acid, agar, locust bean gum, guar gum, pectin, amylopectin, xanthane gum, glucomannan, chitin and pullulan in at least one system selected from the group consisting of polyhydric alcohols, sugar alcohols, monosaccharides, disaccharides, trisaccharides and oligosaccharides. A capsule formed merely of the natural polysaccharide/polyhydric alcohol composition swells and is permeated by water. It is poor in shape-retaining properties, failing to retain its shape in the stomach, although it is nondigestive. However, the gelatin capsule covered with this composition prevents digestion of gelatin, can be conveyed to the small intestine without deactivation of the physiologically active substance contained therein, and can gradually release the contents in the intestine at a speed according to its purpose, so that it is useful for the effective utilization of the physiologically active substance.

Sustained release capsule and method for preparing the same

A fried food, consisting essentially of one or more solid foodstuffs and a paste-like foodstuff. The paste-like foodstuff includes a cohesive foodstuff and a condiment. The cohesive foodstuff includes one or more selected from the group of alginic acid, an alginate and glucomannan. The paste-like foodstuff coats the solid foodstuffs. The coated foodstuff is subsequently frozen or dried and then fried to produce the fried food.

Coated fried food product

Processed foods made of iodine-enriched wheat flour contain 0.05 mg to 40 mg of iodine per 100 g of wheat flour. The iodine is provided by blending small quantities of residues of extracts from sea weeds in the Laminaria group into wheat flour used for the production of such processed foods as bread, cakes, cookies, noodles, and the like. It is possible to intake essential iodine easily without any sense of incongruity.

Processed food made of iodine-enriched wheat flour

A low-calorie food or foodstuff includes chopped gel-particles of a neutral, complete coagulum including glucomannan as a main component . Such foods include drinks such as fruit drinks, fluid foods such as a potage, and solid foods in coexistence with a natural polysaccharide or edible emulsifier, such as jam, custard pudding and meat balls. The low-calorie foodstuff retains the original particular touch or taste of a food including the gel-particles.

Low calorie processed food made with gel-particles of glucomannan

The present invention provides a product containing glucomannan mixed with encapsulated acidic material having a wall made of hydrophobic substance which melts at a temperature higher than the coagulating temperature of the glucomannan. Because this acidic material is covered with a wall, when alkali is added to the mixture which is then heated, the glucomannan is coagulated. Then, the wall of the encapsulated material is melted by heating to liberate acid, neutralizing the alkaline substance, and producing a slightly alkaline, neutral or acidic glucomannan coagulated product. Further, although the glucomannan coagulated product has a water- releasing property, this can be reduced by adding other natural polysaccharides. Also, a decrease of elasticity caused by neutralization can be eliminated by adding food cellulose.

Growing community of inventors

Zushi, Japan

Seiki Harada