Abstract: To provide a processed egg capable of making a puffed egg product which has good restorability when restored with hot water wherein said puffed egg product is characterized in that the whole egg powder has a total free amino acids content of 500 mg/100 g or more. There is also provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free methionine content of 10 mg/100 g or more. There is further provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free lysine content of 40 mg/100 g or more.

Abstract: A method for producing instant noodles dried by a high-temperature hot air stream, wherein the noodles have a moreish taste and texture similar to fried noodles and yet have a low caloric value. The method for producing instant noodles dried by a high-temperature hot air stream comprises: step (a) producing a noodle band from a noodle dough prepared by adding an edible oil to a noodle dough material containing a raw material flour, and then producing raw noodle strands from the noodle band, step (b) adhering an edible oil to the raw noodle strands, and then steaming the raw noodle strands to produce steamed noodles, step (c) forming a noodle block by packing a predetermined amount of the steamed noodles into a retainer, and step (d) swelling and drying the noodle block by blowing a hot air stream at a temperature of 120° C. to 160° C. onto the noodle block from above and below the retainer at a stream speed of 30 m/s to 70 m/s for a period of 3 to 15 minutes.

Abstract: A device includes a loosening room into which cooked rice is fed, an air blowing port which is configured to blow high-speed air toward the cooked rice in the loosening room; and a collecting room provided adjacent to the loosening room with a wall therebetween, the high-speed air is blown from the blowing port and is blown to the cooked rice in the loosening room such that the cooked rice is scatted and floated by blowing the air, and the cooked rice floating and moving over the wall is collected by the collecting room.

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.

Abstract: 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.

Abstract: [Problems to be Solved] To coat homopolyethylene terephthalate, which is inexpensive and easily available, on a paper base material directly, not via an adhesive layer, by extrusion coating, thereby providing a paper laminate having heat sealability and having a homopolyethylene terephthalate coating of a uniform film thickness formed thereon. [Means to Solve the Problems] A method for producing a paper laminate having a coating comprising homopolyethylene terephthalate formed on at least one surface of a paper base material by extrusion coating is characterized in that an air gap L, expressed as a distance from a lip opening of a T-die to a paper base material B, is 25 cm or less.

Abstract: Method of manufacturing puffed rice for an instant food product. The method includes subjecting rice that is boiled or steamed to first drying by blowing air, at a temperature of 100 degrees C. or lower, onto the rice until the rice is dried to a moisture content of between 20 mass percent and 30 mass percent. After the first drying, the rice is pressed and flattened. After the pressing and flattening, subjecting the rice to second drying performed by ventilation at a temperature of 100 degrees C. or lower until the rice has a specific gravity of between 0.55 g/mL and 0.7 g/mL. After the second drying, subjecting the rice to puffing and drying at a temperature of between 130 degrees C. and 160 degrees C. by directing an air stream onto the rice, said air stream having an air velocity of between 40 m/s and 92 m/s.

Abstract: There are provided: a thermal history change type indicator by which the degree of reconstitution with hot water of instant cup noodles can be easily visually recognized in conjunction with the temperature in a container; and a set of a thermal history change type indicator and instant cup noodles comprising the thermal history change type indicator and instant cup noodles.

Abstract: 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.

Abstract: 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.

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: 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: 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.

Abstract: The present invention directed to instant-prepared fried noodle and aimed to reduce an amount of fats and oils therein and realize those with favorable texture and taste with the simple method without depending on any special device. Dough is prepared by adding 0.3-0.6 weight by percent in total of sodium carbonate and/or potassium carbonate to raw noodle flour like wheat flour, then adding edible acid substance thereto to adjust dough pH to 7.5-8.5, and kneading them with brine water. The dough so produced is rolled, cut, steamed, then seasoning solution or water is absorbed into noodle strings so made and the noodle strings are dried by frying them with oil of 130 ° C.-160° C. Thereby, an amount of fats and oils in the instant-prepared fried noodle bricks can be reduced without generating any scorching damage in the noodle strings.

Abstract: [Problem] It is intended to provide a formed article for food which has excellent antistatic properties and water repellency without impairing its original external appearance and mechanical properties thereof even in a deep-drawn part having a high drawing ratio at forming or even through high temperature forming. [Solution] A multi-layer sheet is prepared having a multi-layer configuration with two or more types of two or more layers, including a main layer which contains a thermoplastic resin, talc and white pigment, and a skin layer of an antistatic resin composition which contains at least one type of thermoplastic resin and an antistatic agent on an opposite side. By thermoforming the sheet including the resin composition, a formed article which has excellent antistatic properties and water repellency effective for preventing contamination and adhesion of soup powder can be obtained.

Abstract: A noodle string cutting device includes a pair of cutting blade rolls rotating in opposite directions in an engaged state to cut a dough sheet into noodle strings; separating teeth rows contacting outer peripheries of the cutting blade rolls at positions different from each other in rotational directions of the cutting blade rolls; and a chute member corresponding to falling positions of the noodle strings separated by the separating teeth row. The chute member is provided such that two or more sets are formed, each including the adjacent separating teeth rows and in each of which the chute is provided so as to correspond to the falling positions of the separated noodle strings. The noodle string cutting device can stack the noodle strings on a conveyor such that sticking of the noodle strings in steam-boiling can be reduced, and the noodle strings can be entirely and uniformly gelatinized.

Abstract: [Problem to be Solved] It is intended to provide a method for producing instant noodles having supple texture by having soft surface and a moderately elastic core, and such instant noodles. [Solution] Raw noodle strings prepared from a noodle dough kneaded with a powder fat or oil and/or powder emulsifier are treated with superheated steam, followed by the drying of the noodle strings, or pH adjustment, heat sterilization, and full sealing. In this way, the present invention provides a method for producing instant noodles having supple texture by having soft surface and a moderately elastic core.

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: 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.

Abstract: Disclosed herein is an instant food product containing puffed dried rice, which can be easily cooked because the surface of water in a container can be seen during pouring of hot or cold water, and therefore an appropriate amount of hot or cold water can be poured. The instant food product is packed in a container, can be eaten simply by pouring hot water or by pouring hot or cold water and heating in a microwave, and contains puffed dried rice that sinks in water. The puffed dried rice used in the instant food product sinks in water, and therefore the surface of water in the container can be seen. The puffed dried rice that sinks in water preferably has a bulk specific gravity of 0.55 g/mL or more. The instant food product can be cooked without once taking out the dried rice from the container before cooking.