Nissin Foods Holdings Co., Ltd. Patent applications |
Patent application number | Title | Published |
20160000124 | INSTANT FOOD PRODUCT - Disclosed herein is an instant food product containing puffed dried rice, which can be easily cooked because the surface of water in a container can be seen during pouring of hot or cold water, and therefore an appropriate amount of hot or cold water can be poured. | 01-07-2016 |
20150320094 | NON-FRIED POTATO CHIPS AND PRODUCTION METHOD THEREFOR - Disclosed herein is a method for producing non-fried potato chips that are produced without frying in oil to reduce their oil content but are comparable in flavor and texture to potato chips produced by frying in oil. The method for producing potato chips includes: a first heating step in which potato slices are heated by blowing high-temperature and high-velocity air stream at 100° C. or higher thereonto while moisture is added; and a second heating step in which, after the first heating step, the potato slices are heated by blowing high-temperature and high-velocity air stream at 100° C. or higher thereonto while no or less moisture is added. | 11-12-2015 |
20150296845 | DRYING METHOD AND DRYING DEVICE OF INSTANT NOODLES - An object of the present invention is to provide a method for drying non-fried instant noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried instant noodles, a step of putting gelatinized noodle strings into a drying retainer, and blowing a high-speed air flow from above the retainer toward a noodle mass of the noodle strings to perform drying. In the drying step, the retainer employed has a shape such that a transition portion from a bottom surface to a side surface (side wall portion) is formed to be a curved surface with a radius of curvature of 5 to 15 mm, and preferably the high-speed air flow is blown at a wind speed of 50 m/s or higher in terms of the speed to which the noodle strings are exposed. | 10-22-2015 |
20150272180 | NON-FRIED POTATO CHIPS AND PRODUCTION METHOD THEREFOR - Disclosed herein is a method for producing non-fried potato chips that are produced without frying in oil to reduce their oil content but are comparable in flavor and texture to potato chips produced by frying in oil. The method for producing potato chips includes the step of subjecting potato slices to heat treatment with superheated steam and then subjecting the potato slices to heat treatment performed by blowing high-temperature and high-velocity air stream at 100° C. or higher onto the potato slices. | 10-01-2015 |
20150086689 | METHOD FOR PRODUCING INSTANT FRIED NOODLES AND FRYING TREATMENT DEVICE - A method for producing instant fried noodles which includes the steps of: reversing a noodle lump upside down within 15 seconds after detaching the noodle lump from oil in a fry tank in a frying treatment of the instant fried noodles; putting gelatinized noodle strings in a plurality of retainers pivotally supported by two endless parallel chains; immersing the plurality of retainers, in which the noodle strings have been put by movements of the two chains, in a fry tank to fry the noodle strings; detaching the retainers from oil in the fry tank by movements of the two chains; reversing the retainers upside down by rotating the pivotally supported retainers within 15 seconds after the detachment; conveying the retainers in a state in which the retainers are reversed upside down by movements of the chains; and separating a plurality of fried noodle lumps from the retainers. | 03-26-2015 |
20150037478 | METHOD AND DEVICE FOR DRYING INSTANT NOODLES - An object of the present invention is to provide a method for drying non-fried noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried noodles, a step of putting gelatinized noodle strings into a retainer, the retainer having one or more small holes in a bottom surface thereof so as to give a ratio of the total area of the small holes to the area of the bottom surface of the retainer of 30% or less, or having no small hole in the bottom surface, that is, the retainer having an aperture ratio of 0 to 30% and blowing a high-speed air flow, preferably having a wind speed of 50 m/s or higher, from above the retainer toward the noodle strings in the retainer. | 02-05-2015 |
20150027084 | CONTAINER FILLING APPARATUS - A container filling apparatus of the present invention includes: a first supply apparatus configured to supply a content; a rotational body having a placement portion configured to carry the contents supplied by the first supply apparatus, the rotational body being configured to rotate with respect to an axis thereof to turn the placement portion; a second supply apparatus configured to place a container from above on the content placed in an upward-facing state on the placement portion; and an engagement portion provided on the rotational body and configured to engage with the container that is placed over the content by the second supply apparatus, wherein the container is disengageable from the engagement portion by the container being rotated by the rotational body at an angle. | 01-29-2015 |
20140220206 | METHOD FOR PRODUCING DRIED FOOD - Provided is a method for producing meat-based dried food that is to be reconstituted by pouring hot or cold water thereto before eating, comprising: a step of processing a meat raw material or meat-based food with superheated steam; a step of freezing the meat raw material or meat-based food processed with superheated steam; and a step of drying the frozen meat material or meat-based food under reduced pressure. It is possible to reconstitute the dried food produced by the production method in a short time of about 3 to 5 minutes even if the dried food is thick. | 08-07-2014 |
20140065632 | MARKER GENE FOR DETECTION OF TUMOR PROMOTER, AND METHOD FOR DETECTION OF TUMOR PROMOTER - The present invention provides 27 marker genes comprising Orm1, Scarb1, Stmn1, Rad21, Nup54, Jun, Dmp1, Abi1, 6530403A03Rik, Slc2a1, Plf (Plf2, Mrpplf3), Fosl1, Chek1, Pik3r5, JunB, Vegfa, Rif1 (LOC671598), Il1rl1, Phex, Tfrc, Zfhx1b, Rad51ap1, Hells, Mcm3, Orm2, Car13 and Ccnb1, which enables the detection of a tumor promoter in a simple manner and within a short period of time in a test for predicting carcinogenicity as a tumor promoter using a cultured cell. The present invention further provide a tumor promoter detection method using at least one of the marker genes. | 03-06-2014 |
20130345479 | ALCOHOL CONCENTRATION METHOD - The present invention relates to an alcohol concentration method which comprises sealing in an alcohol aqueous solution by a laminate formed by extrusion lamination of polyethylene terephthalate onto at least one surface of an air permeable film-shaped substrate; and storing the alcohol aqueous solution in the laminate for a predetermined period of time, whereby the alcohol in the alcohol aqueous solution can be concentrated easily and conveniently. | 12-26-2013 |
20130323446 | HEAT SEALABLE LAMINATE AND METHOD FOR PRODUCING SAME - The present invention relates to a laminate comprising at least three layers, paper/polyethylene/polyethylene terephthalate, wherein the polyethylene terephthalate is directly coated on the polyethylene surface, with no adhesive layer or the like being interposed, and the polyethylene terephthalate layer has heat sealability; and a method for producing a laminate having polyethylene coated on at least one surface of a paper substrate, the method involving extrusion laminating polyethylene terephthalate onto a surface of the polyethylene, wherein an air gap expressed as the distance from a lip opening of a die to the polyethylene surface is 25 cm or less. | 12-05-2013 |
20130302498 | 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 a cross section of the noodle is configured such that a plurality of grooves are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle. | 11-14-2013 |
20130251875 | 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 step of gelatinizing the raw noodles; a step of cutting the gelatinized raw noodles into noodles of 1 to 7 cm; and a step of frying the cut noodles by allowing the same to naturally float in frying oil. | 09-26-2013 |
20130160659 | NOODLE STRING TREATMENT APPARATUS AND TREATMENT METHOD - To provide a noodle string treatment apparatus and treatment method capable of manufacturing instant noodles that are short noodle strings. The noodle string treatment apparatus of the present invention has: a cutting device having a rotary blade and cutting a batch of noodle strings into a predetermined length; and a control device for controlling a blade edge peripheral speed of the rotary blade, wherein the control device changes the blade edge peripheral speed of the rotary blade during rotation thereof. | 06-27-2013 |
20130059046 | INSTANT NOODLES AND METHOD FOR PRODUCING THE SAME - The present invention obtains instant noodles which do not cause sticking and are easily loosened. Especially, the present invention provides an instant noodles producing method capable of preventing the sticking of the noodle strings even when the noodle strings are straight-type noodles. In a production process of the instant noodles, powdered oil is applied to the surface of a dough sheet or the surfaces of the noodle strings before steaming. Especially, after the powdered oil is applied to the dough sheet. the dough sheet is rolled out once or more. With this, the powdered oil is firmly fixed to the surfaces of the noodle strings. Thus, an extremely high sticking preventing effect can be obtained by an extremely small amount of the powdered oil. | 03-07-2013 |
20120288607 | 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 taste and texture. The instant noodles are produced by: making raw noodle strings each having a multilayer structure including three or more layers; spraying superheated steam to the raw noodle strings; gelatinizing the noodle strings to which the superheated steam has been sprayed; and drying the noodle strings which have been gelatinized. It is preferable to gelatinize the noodle strings by spraying the superheated steam to the noodle strings, supplying moisture in liquid form to the noodle strings, and further heating the noodle strings by using the superheated steam and/or saturated steam. | 11-15-2012 |
20120207897 | INSTANT NOODLES AND METHOD FOR PRODUCING THE SAME - The present invention provides a method for producing instant noodles which have an excellent reconstitution property and excellent taste and texture and can be reconstituted by pouring boiling water even if the noodles are thicker than before. In the method for producing the instant noodles, a noodle belt is extremely strongly rolled out once or more at a rolling rate of 60% or higher in a noodle belt rolling step, raw noodle strings are obtained from the noodle belt, superheated steam is sprayed to the obtained raw noodle strings, moisture is supplied or not supplied to the noodle strings, the noodle strings are steamed by saturated steam or superheated steam or are boiled to realize gelatinization, and the noodle strings are dried after the gelatinization. | 08-16-2012 |
20120192687 | APPARATUS AND METHOD FOR CUTTING NOODLE - A noodle strand cutting apparatus for cutting gelatinized noodle strands used in manufacturing of instant noodles is provided with: a conveyer for conveying at least one bundle of the gelatinized noodle strands; and a rotary cutter arranged above the conveyer and intended to cut, to a predetermined length, the at least one bundle of the gelatinized noodle strands conveyed on the conveyer in a substantially horizontal direction. The rotary cutter is provided with a plurality of blades that extend side by side with a rotational axis in radial directions around the rotational axis, the plurality of blades being spaced from each other in a circumferential direction by predetermined intervals. | 08-02-2012 |
20120189790 | HEAT-SEALABLE LAMINATE AND METHOD FOR PRODUCING SAME - [Problems to be Solved] To coat homopolyethylene terephthalate, which is inexpensive and easily available, on a paper base material directly, not via an adhesive layer, by extrusion coating, thereby providing a paper laminate having heat sealability and having a homopolyethylene terephthalate coating of a uniform film thickness formed thereon. | 07-26-2012 |
20120064187 | APPARATUS FOR CUTTING AND EJECTING NOODLES, AND NOODLE SCRAPER - A noodle scraper including a plate body having a bent section extending along a longitudinal direction; a plurality of first scraping tines having a longest tine-length; and a plurality of second scraping tines having a tine-length which is shorter than that of the first scraping tine, wherein the plurality of first and second scraping tines are alternately provided at one of the long sides of the plate body in a comb form; the second scraping tine including a tine-base or tine-middle section; and the tine-base or tine-middle section is formed in a folded or curved shape, a tine-edge section of the first or second scraping tine including a face that is sloped in a vertical cross-section orthogonal to a direction in which the tine-edge section extends. | 03-15-2012 |
20110229613 | 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. The method for producing instant noodles dried by a high-temperature hot air stream comprises: step (a) producing a noodle band from a noodle dough prepared by adding an edible oil to a noodle dough material containing a raw material flour, and then producing raw noodle strands from the noodle band, step (b) adhering an edible oil to the raw noodle strands, and then steaming the raw noodle strands to produce steamed noodles, step (c) forming a noodle block by packing a predetermined amount of the steamed noodles into a retainer, and step (d) swelling and drying the noodle block by blowing a hot air stream at a temperature of 120° C. to 160° C. onto the noodle block from above and below the retainer at a stream speed of 30 m/s to 70 m/s for a period of 3 to 15 minutes. | 09-22-2011 |
20110138636 | APPARATUS FOR CUTTING AND EJECTING NOODLES, AND NOODLE SCRAPER - An apparatus for cutting and ejecting noodles, includes: the pair of cutting blade rolls at which a plurality of toroidal-groove sections is formed, the cutting blade rolls cutting a noodle band and ejecting a plurality of noodles, the plurality of toroidal-groove sections having two or more depths, and the plurality of toroidal-groove sections being formed so as to be alternately or sequentially arrayed; a noodle scraper constituted of a plate body having a bent section extending along a longitudinal direction, the noodle scraper including a plurality of scraping tines formed in a comb form, the scraping tines being provided at one of long sides of the plate body and engaged with each of the toroidal-groove sections; a guide section disposed under the noodle scraper, transporting a plurality of the noodles that are dropped from the cutting blade rolls; and a feeding conveyer disposed under the guide section, feeding the plurality of noodles, wherein each scraping tine includes a tine-edge section, the plurality of tine-edge sections are engaged with the plurality of toroidal-groove sections at a front position and a rear position in a circumferential direction of the cutting blade rolls, in accordance with the depths of the toroidal-groove sections engaged with the scraping tines. | 06-16-2011 |
20110111150 | BRIGHTENING INK COMPOSITION FOR PRINTING, PAPER CONTAINER MATERIAL USING THE BRIGHTENING INK COMPOSITION, AND HEAT INSULATING FOAMED PAPER CONTAINER - There is provided a brightening ink composition for printing intended for realizing a heat insulating foamed paper container produced by foaming a low-melting point film by a heat treatment, such as a heat insulating foamed paper cup, the brightening ink composition conforming to the foaming without the occurrence of ink splits (cracks) upon foaming, having very small differences in level between the brightening printed areas and other printed areas at the container surface after foaming, making the container surface almost smooth, and having excellent design applicability and aesthetic properties as well as excellent heat resistance and print quality. A brightening ink composition containing a brightening material that imparts a sense of brightness, silicon dioxide, a binder resin and a solvent is prepared, and the brightening ink composition is used to form a printed layer of a paper container material for producing a heat insulating foamed paper container. | 05-12-2011 |
20110101083 | INK COMPOSITION FOR PRINTING, PAPER CONTAINER MATERIAL USING THE INK COMPOSITION, AND HEAT INSULATING FOAMED PAPER CONTAINER - There is provided a printing ink to be used in the production of a heat insulating foamed paper container obtained by heating a paper container which has a container body unit laminated with a high-melting point thermoplastic synthetic resin film on the inner surface and with a low-melting point thermoplastic synthetic resin film (low-Mp resin film) on the outer surface, and thereby foaming the low-Mp resin film, the printing ink being printed on the laminated low-Mp resin film upon the production of the paper container but inhibiting the occurrence of differences in level at the foamed surface of the low-Mp resin film. In an ink composition for printing on foamed paper containers, which contains a colorant, a binder resin and a solvent, a resin having an elongation ratio (elongation ratio as measured with a small-size tensile tester manufactured by Intesco Co., Ltd., under the conditions of a tensile speed of 100 mm/min and room temperature (25° C.)) of 400% to 3,000% is used as the binder resin. The binder resin is preferably a mixture of a urethane resin:vinyl chloride/vinyl acetate copolymer (=50:50 to 99:1), and the urethane resin is more preferably a polyurethane-urea resin. A non-aromatic solvent is used as the solvent. | 05-05-2011 |
20100330561 | Marker Gene For Detection of Tumor Promoter, and Method For Detection of Tumor Promoter - The present invention provides 27 marker genes comprising Orm1, Scarb1, Stmn1, Rad21, Nup54, Jun, Dmp1, Abi1, 6530403A03Rik, Slc2a1, Plf (Plf2, Mrpplf3), Fosl1, Chek1, Pik3r5, JunB, Vegfa, Rif1 (LOC671598), Il1rl1, Phex, Tfrc, Zfhx1b, Rad51ap1, Hells, Mcm3, Orm2, Car13 and Ccnb1, which enables the detection of a tumor promoter in a simple manner and within a short period of time in a test for predicting carcinogenicity as a tumor promoter using a cultured cell. The present invention further provide a tumor promoter detection method using at least one of the marker genes. | 12-30-2010 |
20100209566 | METHOD OF SEPARATING AND DISTINGUISHING WALNUT FROM PECAN NUT - [Object] To newly develop a method whereby walnut can be simply, rapidly and accurately separated and distinguished from pecan nut. | 08-19-2010 |