Patents Assigned to Nissin Foods Holdings Co., Ltd.
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Patent number: 9187233Abstract: 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.Type: GrantFiled: March 30, 2009Date of Patent: November 17, 2015Assignees: NISSIN FOODS HOLDINGS CO., LTD., Toyo Ink Mfg. Co., Ltd.Inventors: Manabu Matsuzaki, Hiroshi Tsukawaki, Mitsuaki Hirata, Shinya Sugiura, Hiroyuki Kawashima
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Publication number: 20150320094Abstract: 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.Type: ApplicationFiled: November 26, 2013Publication date: November 12, 2015Applicant: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Atsushi ONISHI, Yoshifumi MIYAZAKI, Mitsuru TANAKA
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Publication number: 20150296845Abstract: 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.Type: ApplicationFiled: March 18, 2013Publication date: October 22, 2015Applicant: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Takeshi ASAHINA, Takaaki HIBI, Noriyuki MACHIDA, Mitsuru TANAKA
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Publication number: 20150272180Abstract: 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.Type: ApplicationFiled: November 26, 2013Publication date: October 1, 2015Applicant: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Atsushi Onishi, Yoshifumi Miyazaki, Mitsuru Tanaka
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Publication number: 20150257418Abstract: A multilayer structure instant noodle which is manufactured through steps in which an inner layer noodle sheet is sandwiched between outer layer noodle sheets such that these noodle sheets are combined to form a single noodle sheet, the single noodle sheet is flat-rolled so as to form noodle lines, and the noodle lines are gelatinized and dried, and a blending amount of salt in the inner layer noodle sheet is higher than a blending amount of salt in the outer layer noodle sheet.Type: ApplicationFiled: July 31, 2012Publication date: September 17, 2015Applicant: Nissin Foods Holdings Co.,Ltd.Inventors: Yukio Hirano, Kunihiko Yoshida, Takeshi Asahina, Mitsuru Tanaka
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Patent number: 8993029Abstract: 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.Type: GrantFiled: March 22, 2011Date of Patent: March 31, 2015Assignee: Nissin Foods Holdings Co., Ltd.Inventors: Tatsuo Yamaya, Takuo Nakazeko, Rippei Shikota, Koshi Minamitani, Susumu Sakaguchi, Mitsuru Tanaka
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Publication number: 20150086689Abstract: 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.Type: ApplicationFiled: March 28, 2013Publication date: March 26, 2015Applicant: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Noriyuki Machida, Yasuhiro Higashida, Shigeru Yasuda, Mitsuru Tanaka
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Patent number: 8968813Abstract: 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.Type: GrantFiled: March 14, 2011Date of Patent: March 3, 2015Assignee: Nissin Foods Holdings Co., Ltd.Inventors: Rintaro Takahashi, Yuji Ishii, Kunihiko Yoshida, Takeshi Asahina, Shunsuke Sakai, Yoshifumi Miyazaki, Mitsuru Tanaka
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Publication number: 20150037478Abstract: 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.Type: ApplicationFiled: March 18, 2013Publication date: February 5, 2015Applicant: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Takeshi Asahina, Takaaki Hibi, Noriyuki Machida, Mitsuru Tanaka
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Publication number: 20150027084Abstract: 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.Type: ApplicationFiled: March 15, 2012Publication date: January 29, 2015Applicant: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Miguel Angel Navarro Rosales, Yoshifumi Morita
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Publication number: 20140220206Abstract: 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.Type: ApplicationFiled: July 13, 2012Publication date: August 7, 2014Applicant: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Takateru Nakayama, Kazuki Yoshida, Seiko Tamura, Mitsuru Tanaka
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Patent number: 8785700Abstract: 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.Type: GrantFiled: February 10, 2012Date of Patent: July 22, 2014Assignee: Nissin Foods Holdings Co., Ltd.Inventor: Kunio Yamauchi
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Publication number: 20140065632Abstract: 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.Type: ApplicationFiled: November 7, 2013Publication date: March 6, 2014Applicant: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Katsutoshi OHNO, Hideki MAESHIMA, Toshihiro YAMADA
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Publication number: 20140030406Abstract: Provided is a bundle of fresh noodles which become less-wavy, straight noodles when the instant noodles are cooked with hot water, while maintaining an existing manufacturing line as much as possible. The noodle strings are stacked on a conveyor such that adjacent noodle strings are in a non-parallel state and each noodle string bends to have a substantially spiral shape. The plurality of noodle strings are arranged to overlap one another and form a substantially flat bundle of noodle strings. Each of the noodle strings forming fresh noodles bends and repeatedly forms loops on the conveyor. The loops are arranged to be sequentially shifted in a direction opposite a conveyance direction of the conveyor.Type: ApplicationFiled: July 25, 2013Publication date: January 30, 2014Applicant: c/o NISSIN FOODS HOLDINGS CO., LTD.Inventors: Kunihiko Yoshida, Yoshifumi Miyazaki, Mitsuru Tanaka
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Patent number: 8631730Abstract: 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.Type: GrantFiled: September 9, 2011Date of Patent: January 21, 2014Assignee: Nissin Foods Holdings Co., Ltd.Inventors: Yuji Ishii, Yasumasa Kawamura, Mitsuru Tanaka
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Publication number: 20130345479Abstract: 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.Type: ApplicationFiled: February 10, 2012Publication date: December 26, 2013Applicant: NISSIN FOODS HOLDINGS CO., LTD.Inventor: Kunio Yamauchi
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Publication number: 20130323446Abstract: 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.Type: ApplicationFiled: February 10, 2012Publication date: December 5, 2013Applicant: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Kunio Yamauchi, Isao Iwaya
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Patent number: 8597707Abstract: 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.Type: GrantFiled: March 3, 2010Date of Patent: December 3, 2013Assignee: Nissin Foods Holdings Co., Ltd.Inventors: Yuji Ishii, Kunihiko Yoshida, Rintaro Takahashi, Takeshi Asahina, Yoshifumi Miyazaki, Mitsuru Tanaka
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Publication number: 20130302498Abstract: 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.Type: ApplicationFiled: December 21, 2011Publication date: November 14, 2013Applicant: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Mitsuru Tanaka, Tatsuo Yamaya, Takuo Nakazeko, Shinichi Nakagawa, Masahiro Oda
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Publication number: 20130251875Abstract: 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.Type: ApplicationFiled: September 26, 2011Publication date: September 26, 2013Applicant: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Koshi Minamitani, Mitsuru Tanaka