Abstract: An automatic combination weighing machine, having a plurality of weighing units, weighing batches of product or articles by the respective units at the same time and selecting some of the batches exhibiting the total weight meeting a predetermined condition, is provided, wherein each weighing unit is provided with automatic loading and unloading devices and the weighing units are arranged side by side in a line so that the respective loading and unloading paths are parallel to each other, in contrast to the prior machine wherein the weighing units are arranged circularly. This linear type of machine occupies less area than the circular type and can be cleaned easily, and it is more convenient for use in conjunction with soft small product for food, such as meat cutlets and vegetables.

Abstract: A utensil for reconstituting a two-component dehydrated dish includes three approximately cup-shaped container members having each a bottom wall and an annular wall transverse to the bottom wall and bounding an open side of the member opposite the bottom wall. A first container defines a cavity dimensioned to receive the other two members substantially entirely. The bottom walls of the first and of a second member are imperforate, the bottom wall of the third member being formed with a plurality of perforations. Positioning means permit the second and third members to be positioned in the cavity of the first member in respective positions in which the bottom walls of the second and third members are transversely offset from each other and from the bottom wall of the first member, and the second and third members are open in the same direction as the first member.

Abstract: A frying method in which hot oil is discharged upward from nozzles at the bottom of a frying tank at high pressure while a perforated container holding tightly packed noodles is conveyed in a horizontally extending path through the oil. The pressure of the hot oil forces the noodles apart so that they are fried uniformly. The frying of the noodles dehydrates them to the desired degree.

Abstract: Instant cooking noodles are prepared from a dough comprising a cereal flour and a hydrolyzate of a starch derived from a root or stalk of a plant having a D.E. of 1 to 10. The dough is rolled into a sheet having a thickness of less than 2 mm, the sheet is cut into strips, the strips are steamed, and the steamed strips are dried.

Abstract: A method for frying noodles in a perforated container having the shape of a cylinder, prism or truncated cone or pyramid and a height of more than 3 cm and being sealed by a perforated cover, the perforations constituting 5 to 30% of the area of the cover. Noodles are fried in such a container after the individual raw noodles have been forced apart and cut, the container is charged with the cut noodles and covered, and the covered container is immersed in hot oil. The noodles are fried in the sealed container in the hot oil at a temperature of 130.degree. C. to 160.degree. C.

Abstract: A mixture of pectin, an edible mono- or disaccharide, an edible organic acid, an edible salt of an organic acid, and at least one further ingredient of the group consisting of fruit pulp, fruit juice, syrup, flavoring agents, coloring agents, and water, when sterilized and maintained under sterile conditions, has a long storage life and is quickly converted to an edible gel at ambient temperature by mixing with an edible source of calcium ions, such as milk. For a gel of pleasant taste and texture, the initial mixture should contain, per gram of pectin, 2.5 to 30 g of the saccharide, 0.15 to 0.75 g organic acid, 22.3 to 85 g water. It should further contain 1 g to 1.5 g of the organic acid salt per gram of the organic acid, and enough of the acid and salt to make the pH of the mixture 3.0 to 4.3. 25 to 40% of the carboxyl groups in the pectin are to be esterified with methanol.

Abstract: A package of convenience food whose cup-shaped container is releasably sealed by a cover contains two layers of dehydrated food capable of being reconstituted by contact with hot water to which the container is impermeable. The bottom layer is a source of carbohydrate, such as instant rice or instant noodles, while the top layer essentially consists of foamed dehydrated egg.

Abstract: An edible pectin hydrogel containing a colloidally dispersed protein for improved texture, and enough of an edible acid as a taste improving agent to cause coagulation of the protein, is stabilized by a content of sodium metaphosphate.

Abstract: The oxidation of fat or oil in stored food and the resulting rancid taste of the stored food are inhibited by the presence of small amounts of young leaves and shoots of Coriandrum sativum L., or of the juice or extract obtained from such plant parts.