Abstract: Process for producing instant-cooking rice which includes soaking rice in water, gelatinizing the soaked rice, reducing its water content 25-35% by weight, pressing the rice, reducing the water content of the pressed rice to 8-25% by weight, aging the rice and then puffing and drying the rice by hot air or high frequency dielectric heating.

Abstract: Manufacture of ready-to-eat rice comprises soaking rice in water, gelatinizing the wet rice, pressing the gelatinized rice between rollers to alter the grain structure (to permit easier puffing during frying), adjusting its water content to 8-25% by weight and frying the rice at a temperature of 130.degree.-200.degree. C.

Abstract: A noodle cup is disclosed containing a lump of instantly cookable noodles having an evenly distributed, reduced moisture content in which the noodle lump has a less dense lower portion as compared with the upper portion and a shape corresponding to the inside of the hermetically sealed cup, which tapers to a base of smaller diameter than the top. The noodle lump is disposed in the cup in frictional engagement with the sides of the cup and at a spaced distance from the top and bottom of the cup. The noodle lump is formed by filling the cup shaped mold with 50-80% by volume of gelatinized noodles and then dehydrating the noodles by dipping the mold into heated frying oil so that the noodles rise to the top of the mold.

Abstract: Dehydrated instant-cooking food contained in a self-cooking container heat-insulated and easy to handle by hand, fitted with a laminated, rigid or semi-rigid top cover, with aluminum foil laminated to the underside, all wrapped with a heat-contractible film, for example, polyvinyl chloride, having a low ventilating nature. Preferably the top cover is provided with a projecting portion permitting easy, partial or total removal of the top cover. Also disclosed is a method for making the same.

Abstract: An apparatus for manufacturing waved noodles comprises a pair of oppositely rotating rollers, each roller having a surface formed with a plurality of spaced grooves, the transversely spaced grooves extending circumferentially around the roller, and the peripheral portions of the rollers between at least two adjacent of the grooves constituting lips. At least one of the lips on at least one roller has a face set back from the other roller and defining a linking space between the adjacent grooves. The grooves are radially wider (i.e. of greater cross section) than the linking space, and there is a means for passing a sheet of dough between the rollers whereby the dough is pressed into the grooves and linkage space, thereby forming a waved noodle having at least two generally parallel bulky portions connected by at least one transversely extending linking portion.