Abstract: This invention relates to a method of and an apparatus for thawing an object to be thawed. The method of thawing an object to be thawed according to the present invention comprises a step of generating a first stream (F1) inside of a reservoir (8) containing liquid by supplying additional liquid into the reservoir. The first stream flows to surround the object to be thawed introduced into the reservoir (8). The method further comprises a step of thawing the object to be thawed introduced into the reservoir (8) while it is rotated on its axis by the first stream (F1).

Abstract: A foodstuff feeding apparatus to convey foodstuff to a metering unit from a hopper without masking or kneading the foodstuff. The apparatus includes a piston pump provided between a lower portion of a hopper and an end of a first pipe to draw foodstuff from the hopper and to press out the drawn foodstuff into the first pipe toward a metering unit. A draw-side valve is provided between the lower portion of the hopper and the piston pump, a discharge-side valve is provided between the piston pump and the first pipe, and setting is made such that when the draw-side valve is opened and the discharge-side valve is closed, the piston pump draws the foodstuff, and when the draw-side valve is closed and the discharge-side valve is opened, the piston pump presses out the foodstuff, and that the piston pump presses out the foodstuff into the first pipe.

Abstract: This invention relates to a method of and an apparatus for thawing an object to be thawed. The method of thawing an object to be thawed according to the present invention comprises a step of generating a first stream (F1) inside of a reservoir (8) containing liquid by supplying additional liquid into the reservoir. The first stream flows to surround the object to be thawed introduced into the reservoir (8). The method further comprises a step of thawing the object to be thawed introduced into the reservoir (8) while it is rotated on its axis by the first stream (F1).

Abstract: A foodstuff feeding apparatus to convey foodstuff to a metering unit from a hopper without masking or kneading the foodstuff. The apparatus includes a piston pump provided between a lower portion of a hopper and an end of a first pipe to draw foodstuff from the hopper and to press out the drawn foodstuff into the first pipe toward a metering unit. A draw-side valve is provided between the lower portion of the hopper and the piston pump, a discharge-side valve is provided between the piston pump and the first pipe, and setting is made such that when the draw-side valve is opened and the discharge-side valve is closed, the piston pump draws the foodstuff, and when the draw-side valve is closed and the discharge-side valve is opened, the piston pump presses out the foodstuff, and that the piston pump presses out the foodstuff into the first pipe.

Abstract: A heating apparatus includes a steel belt conveyer having a steel belt with a top part that transports and heats, and induction heating coils having an elliptical or a rectangular shape disposed under or over the top part of the steel belt such that the longitudinal direction of each of the induction heating coils forms an angle of 45° to 135° inclusive with the moving direction of the steel belt. A heating stabilization device can be used in such an apparatus. The heating stabilization device has one or a plurality of rollers that are brought into contact with the top surface of the top part of the steel belt so that the top part of the steel belt is prevented from rising during a heating operation.

Abstract: A heating apparatus includes a steel belt conveyer having a steel belt with a top part that transports and heats, and induction heating coils having an elliptical or a rectangular shape disposed under or over the top part of the steel belt such that the longitudinal direction of each of the induction heating coils forms an angle of 45° to 135° inclusive with the moving direction of the steel belt. A heating stabilization device can be used in such an apparatus. The heating stabilization device has one or a plurality of rollers that are brought into contact with the top surface of the top part of the steel belt so that the top part of the steel belt is prevented from rising during a heating operation.

Abstract: A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50° C. to 200-280° C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.

Abstract: The invention relates to a method of preparing cooked rice, comprising steaming raw rice having a water content of less than 30% by weight and then boiling the steamed rice, to cooked rice prepared according to the present method, and to cooked rice types comprising the cooked rice.

Abstract: A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50° C. to 200-280° C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.

Abstract: A heating apparatus includes a steel belt conveyer having a steel belt with a top part that transports and heats, and induction heating coils having an elliptical or a rectangular shape disposed under or over the top part of the steel belt such that the longitudinal direction of each of the induction heating coils forms an angle of 45° to 135° inclusive with the moving direction of the steel belt. A heating stabilization device can be used in such an apparatus. The heating stabilization device has one or a plurality of rollers that are brought into contact with the top surface of the top part of the steel belt so that the top part of the steel belt is prevented from rising during a heating operation.

Abstract: The invention relates to a method of preparing cooked rice, comprising steaming raw rice having a water content of less than 30% by weight and then boiling the steamed rice, to cooked rice prepared according to the present method, and to cooked rice types comprising the cooked rice.

Abstract: A method for producing powdery seasoning with constant quality, with no occurrence of coagulation under storage. The method comprises culturing koji mold in heated and expanded defatted soybean, maintaining a dispersion of the resulting culture in a sodium chloride solution under enzymatically active conditions, separately collecting a liquid dispersion medium from the enzymatic reaction product, adding a liquid seasoning to the liquid dispersion medium, and spray drying the resulting mixture.