Abstract: [Problem to be Solved] An object of the present invention is to provide a method for producing instant fried noodles having a lower fat or oil content than usual fried noodles. [Solution] Instant fried noodles having a remarkably lower fat or oil content than usual fried noodles and having good texture can be produced by forming dough, which has been prepared by kneading a raw material powder with kneading water added thereto by an ordinary method, into a noodle belt by extrusion using an extruding machine, performing strong rolling for reducing a thickness of the noodle belt after passing through a rolling roll to less than 10% of the thickness of the noodle belt before passing though the rolling roll, with the noodle belt rolled out to a desired thickness by performing rolling three times or less, cutting the resultant noodle belt with a cutting blade roll to obtain raw noodle strings, and thereafter steaming and drying by frying the noodle strings.

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: [Problem to be solved] The present invention provides a method for producing non-fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor. [Solution] Fresh noodles having excellent noodle making properties, texture, and flavor can be produced by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour even without adding salt. Further, non-fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and then drying the noodles by hot air. Moreover, after drying, the non-fried noodles dried by hot air to have a moisture of 7 to 14% by weight is further subjected to a heating process with high-temperature hot air, a gas mixture of high-temperature hot air and water vapor, or superheated steam at 120 to 200° C.

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: 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: The present invention relates to a method for determining the origin of glutamic acid in a sample and, in a broader sense, relates to a method for determining the origin of an amino acid. The present invention makes it possible to measure the stable isotope ratio, with a considerably higher accuracy than that of conventional methods, by measuring the ?13C of glutamic acid (amino acid) by elemental analysis-stable isotope ratio mass spectrometry (EA-IRMS) and measuring the ?15N by gas chromatography-stable isotope ratio mass spectrometry (GC-IRMS). In addition, the present invention makes it possible to determine the origin of glutamic acid (amino acid) by comparing the stable isotope ratio of the glutamic acid (amino acid) whose origin is unclear with the stable isotope ratio of glutamic acid (amino acid) whose origin is clear.

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 an instant food product comprising puffed dried rice eatable with a thick and rich sauce, such as curried rice or rice with hashed meat, wherein the instant food product can be cooked even in the outdoors or indoors without a microwave oven so as to be eatable. The present invention provides an instant food product comprising puffed dried rice eatable by pouring hot water, wherein the puffed dried rice is directly stored in a container together with a solid seasoning. The puffed dried rice has a bulk specific gravity of 0.43 to 0.53 g/ml and a final moisture content of 5% by mass or more and 10% by mass or less.

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: [Problem to be Solved] An object of the present invention is to provide a method for producing instant fried noodles that are inhibited from puffing as compared with ordinary fried noodles, and thus have a texture with denseness and high clearness. [Solution] A noodle belt is prepared from a noodle dough obtained by kneading a main raw material powder with 20 to 60 mi of a liquid-form edible fat or oil added per kg of the main raw material powder, the noodle belt is rolled out into a prescribed noodle thickness by performing rolling operation three times or less, the rolled noodle belt is cut into noodle strings using a cutting blade, and the noodle strings are steamed and fry drying; whereby instant fried noodles that have a texture with denseness as compared with ordinary fried noodles and thus have high clearness can be produced.

Abstract: [Problem to be Solved] The present invention relates to instant fried noodles having a small number of coarse or dense portions and homogeneously fried. [Solution] In the present invention, frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

Abstract: [Problem to be Solved] An object of the present invention is to provide a method for producing instant fried noodles having a lower fat or oil content than usual fried noodles. [Solution] In a method for producing fried noodles of the present invention, in rolling out a noodle belt with a plurality of pressing rollers, a large diameter roller having a larger diameter of 400 mm or more than usual is used as at least one of the pressing rollers, and thus, a fat or oil content of the resultant fried noodles is reduced. Besides, when the noodle belt is made by extrusion performed under reduced pressure, and a compression of the noodle belt obtained by using the large diameter roller set to be high, the fat or oil content is further reduced.

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.

Abstract: An information transmission device configured to be coupled to a plurality of information receiving devices, each of which includes a storage area and executes a first processing of restricting disclosure of data held in the storage area, the information transmission device includes a memory, and a processor coupled to the memory and configured to transmit first data to each of the plurality of information receiving devices, and transmit, after transmitting the first data to each of the plurality of information receiving devices, a release instruction signal that instructs a second processing of releasing the first processing for the first data held in the storage area to each of the plurality of information receiving devices simultaneously.