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.
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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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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
