Abstract: [Problem] It is intended to provide a formed article for food which has excellent antistatic properties and water repellency without impairing its original external appearance and mechanical properties thereof even in a deep-drawn part having a high drawing ratio at forming or even through high temperature forming. [Solution] A multi-layer sheet is prepared having a multi-layer configuration with two or more types of two or more layers, including a main layer which contains a thermoplastic resin, talc and white pigment, and a skin layer of an antistatic resin composition which contains at least one type of thermoplastic resin and an antistatic agent on an opposite side. By thermoforming the sheet including the resin composition, a formed article which has excellent antistatic properties and water repellency effective for preventing contamination and adhesion of soup powder can be obtained.

Abstract: Provided is an instant noodles container lid that provides indication according to elapse of time from the start of boiling water process. An instant noodles container lid includes a surface member, an intermediate member, and a seal base member having a sealant layer in order, respectively, from one surface side. The surface member has a printed layer in an area other than a first area. The intermediate member includes a paper layer, a printed layer, a filling layer, and a wax layer in order, respectively, from the one surface side, and the wax layer is in a second area that covers the first area. A first half cut is formed from the surface member into the paper layer, in the first area. A second half cut is formed in the second area from the filling layer into the paper layer in a portion outside of the first area.

Abstract: [Problem] To develop a device for diverting, to multiple conveyance paths, a plurality of cup-shaped containers conveyed in a single file on a manufacturing line, and consolidating a prescribed number of the containers as a group so as to be sequentially and continuously conveyed. [Solution] The method that has been found to be effective involves providing a plurality of adjacently arranged successive conveyance paths that branch out from a conveyance path of a conveyance device that continuously conveys cup-shaped containers having prescribed shapes in a single file, sequentially conveying the cup-shaped containers on the branch conveyance paths, stopping the movement of the cup-shaped containers and aligning the containers at the end point of the branch conveyance paths, consolidating the containers as a group at the end point in each of the conveyance paths, and transferring the cup-shaped containers to another conveyance path.

Abstract: 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.

Abstract: Disclosed herein are non-fried potato chips that are produced without frying in oil to reduce an oil content but have a crispy texture and good meltability in the mouth, which cannot be sufficiently achieved by conventional non-fried potato chips, and are therefore comparable to potato chips produced by frying in oil. The inside of the non-fried potato chips is sufficiently puffed, and the non-fried potato chips have a number of pores. More specifically, the non-fried potato chips have 10/mm2 or more holes with a short diameter of 20 ?m or more and a porosity of 35% to 65% when their vertical sections are observed.

Abstract: 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.

Abstract: 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.

Abstract: A multistage steaming machine is provided with a conveyor arranged at multiple stages such that a group of noodle strings carried in a steam chamber main body portion goes and returns plural times along a first direction to be conveyed from an upper stage to a lower stage in the steam chamber main body portion. Further, in the multistage steaming machine, a steam pipe applies steam to the group of noodle strings conveyed at an upper stage portion of the steam chamber main body portion, and the group of noodle strings is conveyed to the lower stage.

Abstract: There are provided: a thermal history change type indicator by which the degree of reconstitution with hot water of instant cup noodles can be easily visually recognized in conjunction with the temperature in a container; and a set of a thermal history change type indicator and instant cup noodles comprising the thermal history change type indicator and instant cup noodles.

Abstract: A multistage steaming machine is configured such that a steam chamber main body portion in which steam is actually supplied to a group of noodle strings is provided with: a tunnel-shaped noodle introducing portion extending from the steam chamber main body portion in an obliquely downward direction; and a tunnel-shaped noodle discharging portion similarly extending from the steam chamber main body portion in an obliquely downward direction. A vertical position of an inlet end of the noodle introducing portion and a vertical position of an outlet end of the noodle discharging portion are lower than a vertical position of a lower end portion of the steam chamber main body portion.

Abstract: Disclosed herein are a dried instant noodle improved in loosening at the time of eating and a method for producing the same. The method for producing dried instant noodles comprises: a loosening agent-attaching step in which a loosening agent for noodles is attached to gelatinized noodle strings; a first drying step in which, after the loosening agent-attaching step, hot air having a wind speed of 30 m/s or higher and a temperature of 60° C. to 160° C. is blown onto the noodle strings for 5 to 240 seconds to dry the noodle strings; and a second drying step in which, after the first drying step, the noodle strings are dried with hot air.

Abstract: [Problem] To provide a method for producing processed cooked rice that renders cooked rice excellent in terms of both easiness to be loosened and texture, and is useful for stabilization of both steps and quality. [Solution] A method for producing processed cooked rice comprising the step of cooking rice using two or more amylases having different optimum acting temperatures to thereby improve the easiness of cooked rice to be loosened and the texture. Preferably, the method for producing processed cooked rice comprises the step of cooking rice using one or more heat-resistant amylases having an optimum acting temperature of 60 to 100° C. and one or more amylases having an optimum acting temperature of 30 to 60° C.

Abstract: [Problem] There is provided a processed egg capable of making a puffed egg product which has good restorability when restored with hot water, and a method for identifying such processed egg. [Means for solution] The processed egg is characterized by having a slope of 20 cP/min or more in viscosity measurement using a rapid visco-analyzer (RVA). The method for identifying a processed egg suitable to be puffed comprises mixing a processed egg and water, measuring viscosity of a mixture of the foregoing step using a rapid visco-analyzer (RVA), and calculating a slope in viscosity change based on a measurement result obtained from the foregoing step.

Abstract: This application provides a method for producing instant noodles having fresh noodle-like flavor and texture. The method for producing instant noodles comprises a heat treatment of noodle strings under specific conditions, such as specific temperature and humidity. Particularly, the method for producing instant noodles comprises the step of carrying out a heating process at an intra-chamber temperature of 130 to 220° C., where the heating process is carried out in an atmosphere of ?5% to +10% of the absolute humidity of steam under atmospheric pressure at the temperature.

Abstract: Disclosed is a method for manufacturing instant noodles using extruded noodles, with each 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: A method of steaming a bunch of noodle strings using a noodle strings steaming device including a conveyer on which the bunch of noodle strings is placed after being cut out and that transports the bunch of noodle strings, and a tunnel type of body portion provided so that the bunch of noodle strings passes through the body portion with the transportation of the conveyer includes a process of carrying the cut-out bunch of noodle strings from an entrance portion of the body portion while transporting the cut-out bunch of noodle strings on the conveyer, steaming for a predetermined period of time by supplying steam to the bunch of noodle strings, steaming the bunch of noodle strings without supplying the steam, and then transporting the bunch of noodle strings to an exit portion, and a noodle strings steaming device performs the above method.

Abstract: 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.