Patents by Inventor Yoshifumi Miyazaki

Yoshifumi Miyazaki has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Patent number: 10750767
    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.
    Type: Grant
    Filed: March 13, 2013
    Date of Patent: August 25, 2020
    Assignee: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Atsushi Onishi, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Patent number: 10412982
    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.
    Type: Grant
    Filed: November 28, 2014
    Date of Patent: September 17, 2019
    Assignee: Nissin Foods Holdings Co., Ltd.
    Inventors: Mitsuru Tanaka, Yoshifumi Miyazaki, Takuo Nakazeko
  • Patent number: 10130204
    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.
    Type: Grant
    Filed: February 19, 2013
    Date of Patent: November 20, 2018
    Assignee: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Takaaki Hibi, Yoshifumi Miyazaki, Kensuke Oe, Mitsuru Tanaka
  • Patent number: 9867380
    Abstract: An apparatus for cutting out noodle can prevent damage to scraping teeth of a scraper and prevent noodle threads from being caught at a fixing position of the scraper. The apparatus includes a housing, a first roller having a first receiving portion, a second roller having a second receiving portion, a first scraper secured at a first fixing position and having first scraping teeth inserted in the first receiving portion, a second scraper having second scraping teeth, a third scraper secured at a second secured position and having third scraping teeth, and a fourth scraper having fourth scraping teeth. The first and third scrapers include first and second transfer holes, respectively. The first fixing position is located more outwardly in a horizontally outward direction than a second tooth tip, and the third fixing position is located more outwardly in the horizontally outward direction than a fourth tooth tip.
    Type: Grant
    Filed: October 29, 2009
    Date of Patent: January 16, 2018
    Assignee: Nissin Foods Holdings Co., Ltd.
    Inventors: Kunihiko Yoshida, Yoshifumi Miyazaki, Tatsuo Yamaya, Mitsuru Tanaka
  • Publication number: 20160374376
    Abstract: [Problem] To provide a method for producing instant noodles having fresh noodle-like flavor and texture. [Solution] The present invention is a method for producing instant noodles, comprising heat treatment under specific conditions of temperature and humidity, particularly, a method for producing instant noodles, comprising the step of carrying out a heating process at an intra-chamber temperature of 130 to 220° C., wherein 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.
    Type: Application
    Filed: November 28, 2014
    Publication date: December 29, 2016
    Inventors: Mitsuru TANAKA, Yoshifumi MIYAZAKI, Takuo NAKAZEKO
  • Patent number: 9468228
    Abstract: 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: Grant
    Filed: July 25, 2013
    Date of Patent: October 18, 2016
    Assignee: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Kunihiko Yoshida, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Publication number: 20150320094
    Abstract: 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: Application
    Filed: November 26, 2013
    Publication date: November 12, 2015
    Applicant: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Atsushi ONISHI, Yoshifumi MIYAZAKI, Mitsuru TANAKA
  • Publication number: 20150272180
    Abstract: 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: Application
    Filed: November 26, 2013
    Publication date: October 1, 2015
    Applicant: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Atsushi Onishi, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Publication number: 20150079267
    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.
    Type: Application
    Filed: March 13, 2013
    Publication date: March 19, 2015
    Inventors: Atsushi Onishi, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Patent number: 8968813
    Abstract: 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: Grant
    Filed: March 14, 2011
    Date of Patent: March 3, 2015
    Assignee: Nissin Foods Holdings Co., Ltd.
    Inventors: Rintaro Takahashi, Yuji Ishii, Kunihiko Yoshida, Takeshi Asahina, Shunsuke Sakai, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Publication number: 20150017299
    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.
    Type: Application
    Filed: February 19, 2013
    Publication date: January 15, 2015
    Inventors: Takaaki Hibi, Yoshifumi Miyazaki, Kensuke Oe, Mitsuru Tanaka
  • Publication number: 20140030406
    Abstract: 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: Application
    Filed: July 25, 2013
    Publication date: January 30, 2014
    Applicant: c/o NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Kunihiko Yoshida, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Patent number: 8597707
    Abstract: 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: Grant
    Filed: March 3, 2010
    Date of Patent: December 3, 2013
    Assignee: Nissin Foods Holdings Co., Ltd.
    Inventors: Yuji Ishii, Kunihiko Yoshida, Rintaro Takahashi, Takeshi Asahina, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Publication number: 20120288607
    Abstract: 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: Application
    Filed: March 14, 2011
    Publication date: November 15, 2012
    Applicant: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Rintaro Takahashi, Yuji Ishii, Kunihiko Yoshida, Takeshi Asahina, Shunsuke Sakai, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Publication number: 20120207897
    Abstract: 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: Application
    Filed: March 3, 2010
    Publication date: August 16, 2012
    Applicant: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Yuji Ishii, Kunihiko Yoshida, Rintaro Takahashi, Takeshi Asahina, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Patent number: 8236363
    Abstract: The present invention provides a method for producing instant noodles having fresh noodle-like texture and flavor and having an excellent reconstitution property even if the noodles are thick. In the present invention, superheated steam flow is directly sprayed to raw noodle strings for 5 to 50 seconds such that a temperature of superheated steam to which surfaces of the noodle strings are exposed becomes 125 to 220° C., the noodle strings are supplied with moisture using water or hot water, the noodle strings are further steamed by directly spraying the superheated steam flow to the noodle strings for 5 to 50 seconds and/or steamed by using non-superheated steam, and the noodle strings are dried to produce the instant noodles.
    Type: Grant
    Filed: November 9, 2009
    Date of Patent: August 7, 2012
    Assignee: Nissin Foods Holdings Co., Ltd.
    Inventors: Yoshifumi Miyazaki, Kunihiko Yoshida, Rintaro Takahashi, Yusuke Wada, Shinji Matsuo, Mitsuru Tanaka
  • Publication number: 20110138979
    Abstract: An apparatus for cutting out noodle is provided, which can prevent damage to scraping teeth of a scraper and prevent noodle threads from being caught at a fixing position of the scraper. The apparatus includes a housing, a first roller having a first receiving portion, a second roller having a second receiving portion, a first scraper secured at a first fixing position and having first scraping teeth inserted in the first receiving portion, a second scraper having second scraping teeth, a third scraper secured at a second secured position and having third scraping teeth, and a fourth scraper having fourth scraping teeth. The first and third scrapers include first and second transfer holes, respectively. The first fixing position is located more outwardly in HX direction than a second tooth tip, and the third fixing position is located more outwardly in HX direction than a fourth tooth tip.
    Type: Application
    Filed: October 29, 2009
    Publication date: June 16, 2011
    Inventors: Kunihiko Yoshida, Yoshifumi Miyazaki, Tatsuo Yamaya, Mitsuru Tanaka
  • Publication number: 20110129582
    Abstract: The present invention provides a method for producing instant noodles having fresh noodle-like texture and flavor and having an excellent reconstitution property even if the noodles are thick. In the present invention, superheated steam flow is directly sprayed to raw noodle strings for 5 to 50 seconds such that a temperature of superheated steam to which surfaces of the noodle strings are exposed becomes 125 to 220° C., the noodle strings are supplied with moisture using water or hot water, the noodle strings are further steamed by directly spraying the superheated steam flow to the noodle strings for 5 to 50 seconds and/or steamed by using non-superheated steam, and the noodle strings are dried to produce the instant noodles.
    Type: Application
    Filed: November 9, 2009
    Publication date: June 2, 2011
    Inventors: Yoshifumi Miyazaki, Kunihiko Yoshida, Rintaro Takahashi, Yusuke Wada, Shinji Matsuo, Mitsuru Tanaka
  • Publication number: 20110086153
    Abstract: An object of the present invention is to provide a bundle of fresh noodles useful as ingredient noodles of instant 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 and without using any special additive. A noodle dough is caused to pass through between a pair of cutting blade rolls to form a plurality of noodle strings. 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: Application
    Filed: September 25, 2009
    Publication date: April 14, 2011
    Inventors: Kunihiko Yoshida, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Patent number: 5543168
    Abstract: A process for producing fresh three-layered noodles by: preparing an outer-layer dough by kneading grain flour with water; preparing an inner-layer dough by adding, to grain flour, (a) at least one alkaline agent and (b) an alginic acid compound selected from the group consisting of an alginic acid, an alginic acid salt, and mixtures thereof, and kneading with water; preparing dough sheets from each of the inner-layer and the outer-layer dough through rolling of said inner- and outer-layer dough, and rolling the obtained dough sheets to make a layered dough sheet of an outer-layer/inner-layer/outer-layer structure; preparing noodle strands by cutting the layered dough sheet having such three-layer structure, and gelatinizing the noodle strands; and treating the gelatinized noodle strands with a solution of one or more acids to acidify the noodle strands.
    Type: Grant
    Filed: December 1, 1994
    Date of Patent: August 6, 1996
    Assignee: Nissin Shokuhin Kabushiki Kaisha
    Inventors: Masahiro Yamasaki, Koichiro Housai, Hiromi Shirahase, Nobuyuki Akamatsu, Michiyuki Tabuchi, Toshinari Hirata, Yoshifumi Miyazaki