Nissui patented a method for fabricating processed food products with protein, lipid, and water by continuously heat-coagulating a mixture in a tubular body with an interior heating system. The process includes a heating section and a non-heating section with a back pressure structure. GlobalData’s report on Nissui gives a 360-degree view of the company including its patenting strategy. Buy the report here.
According to GlobalData’s company profile on Nissui, Nanoemulsion cosmetics was a key innovation area identified from patents. Nissui's grant share as of January 2024 was 22%. Grant share is based on the ratio of number of grants to total number of patents.
Continuous heat-coagulation method for protein-containing processed food product
A recently granted patent (Publication Number: US11882865B2) discloses a method for fabricating a processed food product containing protein. The method involves moving a mixture containing protein, lipid, and water in a tubular body with a heating section and a non-heating section. The mixture is continuously heat-coagulated by an interior heating system while being shaped. The non-heating section includes a back pressure structure that produces back pressure inside the tubular body, with a high position portion at a higher vertical position than the end point of the heating section.
Furthermore, the method includes various additional features such as the use of a cutting device in the non-heating section, rotating either the heating section or the non-heating section, and the provision of a nozzle for feeding an additional mixture into the tubular body. The mixture and additional mixture are simultaneously heated and shaped, resulting in a food product with a layered structure. Additionally, a lubricating agent can be supplied between the tubular body and the mixture to aid in the fabrication process. The interior heating system can utilize microwave heating, Joule heating, or high-frequency heating, and the mixture is heated to a core temperature of 70°C to 120°C during the process. These innovative methods and features outlined in the patent aim to improve the efficiency and quality of processed food product fabrication containing protein.
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