Abstract: A method of manufacturing dried rice with a pregelatinized starch content which comprises the steps of:(a) soaking polished rice in water having a temperature below 30.degree. C.;(b) soaking the polished rice resulting from said step (a) in warm water having a temperature between 50.degree. and 70.degree. C.;(c) steam cooking the polished rice resulting from said step (b); and(d) drying the polished rice resulting from said step (c). The method allows the dried rice to be made edible within a short period, and allows the rice to be processed without making the surface of the rice grains too sticky, and thus provides constantly high yields with low energy costs.

Abstract: This invention provides a container for use in heating by a microwave oven, which is capable of preventing locally occurring over-heating, and of allowing its contents to be uniformly and effectively heated. Referring to FIG. 1, the container of the present invention comprises a container proper 13; a lig 16; and a microwave shielding layer 15, characterized in that the shielding layer 15 is disposed at least on the position 14, through the intermediary of an air layer, where the upper surface of a material 12 contacts the side surface of the container proper 13, i.e., is disposed on the portion 17 of the lid which ovehangs the side wall of the container proper 13.

Abstract: A container for use in heating by a microwave oven which is capable of preventing hardening and drying of the corners of the contents, and of allowing its contents to be uniformly and effectively heated. Referring to FIG. 1, the container of the present invention comprises an oblong container proper 1, a device 3 for elevating the container proper 1, a lid 5 and a microwave shielding layer 4. The container is characterized in that the container proper 1 is elevated above a microwave oven table 10 by a prescribed interval and a microwave shielding layer 4 covers both the upper side of the contents 2 and at least the upper half of the side walls on the short side of the container proper 1 when the lid 5is put thereon.

Abstract: A method for producing dried instant noodles containing less than 15% moisture as a final product. It is characterized by dehydrating raw noodles containing 35-45% moisture using super-heated steam and adjusting evaporation of water from the noodles at the rate of 0.25-1.00 g/second per 100 g of the raw noodles.

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.