Patents by Inventor Yoshiaki Nagayama
Yoshiaki Nagayama 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).
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Publication number: 20240237683Abstract: Provided is a method for manufacturing instant fried noodles having a high degree of gelatinization and having a good taste and texture, the method comprising frying raw noodle strings in oil without steaming, and drying the noodle strings. This method for manufacturing instant fried noodles comprises: preparing a dough by kneading a noodle raw material containing a main raw material, water, and at least one calcium-containing material selected from the group consisting of baked calcium and calcium hydroxide; cutting out raw noodle strings from the dough; and frying the raw noodle strings in oil without steaming the raw noodle strings, and drying the noodle strings.Type: ApplicationFiled: May 6, 2022Publication date: July 18, 2024Applicant: SANYO FOODS CO., LTD.Inventor: Yoshiaki NAGAYAMA
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Publication number: 20230043169Abstract: Provided are a noodle string cutting device and a noodle manufacturing device with which it is possible to suppress weight variations when noodle strings (52a, 52b) are cut into single-serving portions in a noodle manufacturing method.Type: ApplicationFiled: December 23, 2019Publication date: February 9, 2023Applicant: SANYO FOODS CO., LTD.Inventor: Yoshiaki NAGAYAMA
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Publication number: 20230023072Abstract: Provided are a noodle cutting device and a noodle production device that are capable of reducing or preventing adhesion between noodles (52a, 52b), particularly thick noodles.Type: ApplicationFiled: December 23, 2019Publication date: January 26, 2023Applicant: SANYO FOODS CO., LTD.Inventor: Yoshiaki NAGAYAMA
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Publication number: 20220386658Abstract: Provided is a method for producing a noodle-like fried vegetable food product which is effectively prevented from damage such as cracking and breaking in a packaging step in the process of production of the noodle-like fried vegetable or during transportation and which, when reconstituted with hot water, has the texture of the original vegetable and can be eaten like noodles; and such a noodle-like fried vegetable food product. A method for producing a noodle-like fried vegetable food product according to one embodiment comprises forming a noodle-like vegetable by cutting a vegetable into a noodle-like shape; providing an oil frying container provided with a retainer; placing the noodle-like vegetable in the retainer of the oil frying container to form a mass of the noodle-like vegetable; and frying the noodle-like vegetable mass placed in the retainer with oil.Type: ApplicationFiled: September 23, 2020Publication date: December 8, 2022Inventors: Yoshiaki NAGAYAMA, Toru ONOZAWA
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Publication number: 20220279823Abstract: Provided is a method for producing noodle strands with which it is possible to reduce or prevent adhesion of wide noodle strands to each other. The method for producing noodle strands with a wavy cross-section comprises the preparation of a noodle strip and the cutting of the noodle strip into noodle strands using a cutting blade device. The cutting blade device has a pair of cutting blade rolls. The cutting blade rolls each have multiple circular grooves and multiple blades disposed alternately along the longitudinal direction of the cutting blade rolls, and are disposed so that the circular grooves of one cutting blade roll engage with the blades of the other cutting blade roll. The circular grooves of the cutting blade rolls each have two first groove sections near blades that are adjacent along the longitudinal direction of the cutting blade rolls and a second groove section between the two first groove sections that is deeper than the two first groove section.Type: ApplicationFiled: August 17, 2020Publication date: September 8, 2022Applicant: SANYO FOODS CO., LTD.Inventor: Yoshiaki NAGAYAMA
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Patent number: 10925301Abstract: A process for producing noodle strips in which a dough sheet is slit into noodle strips using a rotary slitting device comprising at least a pair of cutting blade rolls, scraping members and air flow supply means. The dough sheet is passed through the cutting blade rolls, to thereby slit the dough sheet into noodle strips; the noodle strips are peeled off from the cutting blade rolls using the scraping members, to thereby separate into upper and lower noodle strip bundles; and air flow is supplied to the slit noodle strips from the air flow supply means. There is provided a process capable of stably realizing generally straight noodle strips with no strong longitudinal waves even in a mass production line.Type: GrantFiled: April 18, 2011Date of Patent: February 23, 2021Assignee: SANYO FOODS CO., LTD.Inventor: Yoshiaki Nagayama
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Patent number: 10638767Abstract: Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.Type: GrantFiled: March 18, 2016Date of Patent: May 5, 2020Assignee: SANYO FOODS CO., LTD.Inventors: Yoshiaki Nagayama, Toru Onozawa
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Publication number: 20180049445Abstract: Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.Type: ApplicationFiled: March 18, 2016Publication date: February 22, 2018Applicant: SANYO FOODS CO., LTD.Inventors: Yoshiaki NAGAYAMA, Toru ONOZAWA
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Publication number: 20180007919Abstract: The purpose of the present invention is to produce dried noodles in which “cracking of noodle strings”, which has been a problem accompanying high-temperature hot-air drying, is prevented or suppressed. Disclosed are dried noodles including: a main ingredient; and at least one crosslinked pregelatinized potato starch selected from the group consisting of etherified, cross-linked, pregelatinized potato starch, and esterified, cross-linked, pregelatinized potato starch, wherein the viscosity of the cross-linked, pregelatinized, potato starch is 50 mPa·s or less under measurement conditions where the slurry temperature is 20° C., the slurry concentration is 5% by mass, and the revolving speed is 60 rpm.Type: ApplicationFiled: December 11, 2015Publication date: January 11, 2018Inventor: Yoshiaki NAGAYAMA
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Publication number: 20150327581Abstract: In the present invention, an uncooked noodle prepared from a main raw material including at least wheat flour and starch is dried in humidified high-temperature heated air using heated air having a humidity of 80 mmHg-300 mmHg and a temperature of 110° C.-150° C. A heated-air-dried instant noodle is thereby obtained which has excellent restorability, and in which a dried noodle block has excellent strength.Type: ApplicationFiled: January 16, 2014Publication date: November 19, 2015Inventors: Yoshiaki Nagayama, Nozomu Ishida, Hideki Komagata
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Patent number: 9163874Abstract: Within a housing, a rotating shaft extends horizontally, and curved unbinding rods are secured to the rotating shaft at diagonally opposed positions to extend in radial directions. Within the housing, an inner wall surface is arranged along a circular arc whose center is aligned with an axis of the rotating shaft and whose diameter is slightly larger than a diameter of a circle drawn by rotating tips of the unbinding rods. A portion of the inner wall surface is formed as an unbinding surface having a circular arc cross sectional shape facing the unbinding rods with a small clearance. A mass of noodles for one meal charged into the housing from the inlet is sent in the counter-clockwise direction by the unbinding rods rotated at a high speed and is hit by the unbinding rods repeatedly to perform an effective unbinding function.Type: GrantFiled: September 12, 2011Date of Patent: October 20, 2015Assignee: SANYO FOODS CO., LTD.Inventors: Yoshiaki Nagayama, Nozomu Ishida
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Publication number: 20150173403Abstract: Noodles with hand-made quality consisting of thick and thin portions are processed by introducing a noodle belt between first and second cutting rolls 5 and 6 having first and second cutting blades 3 and 4 each formed by large and small diameter portions 3a, 4a and 3b and 4b, and spacers 7. The cutting rolls are relatively shifted in an axial direction such that the thick portion is formed by opposing large diameter portion and spacer and the thin portion is formed by opposing large diameter portion and small diameter portion.Type: ApplicationFiled: March 10, 2015Publication date: June 25, 2015Applicant: SANYO FOODS CO., LTD.Inventors: Yoshiaki NAGAYAMA, Takeshi YOUDA
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Patent number: 9004899Abstract: Noodles with hand-made quality consisting of thick and thin portions are processed by introducing a noodle belt between first and second cutting rolls 5 and 6 having first and second cutting blades 3 and 4 each formed by large and small diameter portions 3a, 4a and 3b and 4b, and spacers 7. The cutting rolls are relatively shifted in an axial direction such that the thick portion is formed by opposing large diameter portion and spacer and the thin portion is formed by opposing large diameter portion and small diameter portion.Type: GrantFiled: February 7, 2012Date of Patent: April 14, 2015Assignee: Sanyo Foods Co., Ltd.Inventors: Yoshiaki Nagayama, Takeshi Youda
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Publication number: 20130287921Abstract: A process for instant dried noodles is provided wherein durum wheat flour is used as a main raw material, and in addition solid fat or oil is added, and in the noodle producing process dough obtained by a conventional method is made to a small mass or a plate shape by applying a pressure to the dough under reduced pressure, cut out to as a form of noodle strip, gelatinized, and dried with hot wind. Instant pasta having extremely excellent in taste, texture and unfastening can be prepared. Thereby instant noodles (which cannot be obtained in the prior art) can be produced using durum wheat flour as a main raw material.Type: ApplicationFiled: June 28, 2013Publication date: October 31, 2013Inventor: Yoshiaki Nagayama
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Publication number: 20130251876Abstract: A process for producing noodle strips in which a dough sheet is slit into noodle strips using a rotary slitting device comprising at least a pair of cutting blade rolls, scraping members and air flow supply means. The dough sheet is passed through the cutting blade rolls, to thereby slit the dough sheet into noodle strips; the noodle strips are peeled off from the cutting blade rolls using the scraping members, to thereby separate into upper and lower noodle strip bundles; and air flow is supplied to the slit noodle strips from the air flow supply means. There is provided a process capable of stably realizing generally straight noodle strips with no strong longitudinal waves even in a mass production line.Type: ApplicationFiled: April 18, 2011Publication date: September 26, 2013Applicant: SANYO FOODS CO., LTD.Inventor: Yoshiaki Nagayama
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Publication number: 20130202765Abstract: Noodles with hand-made quality consisting of thick and thin portions are processed by introducing a noodle belt between first and second cutting rolls 5 and 6 having first and second cutting blades 3 and 4 each formed by large and small diameter portions 3a, 4a and 3b and 4b, and spacers 7. The cutting rolls are relatively shifted in an axial direction such that the thick portion is formed by opposing large diameter portion and spacer and the thin portion is formed by opposing large diameter portion and small diameter portion.Type: ApplicationFiled: February 7, 2012Publication date: August 8, 2013Applicant: SANYO FOODS CO., LTD.Inventors: Yoshiaki Nagayama, Takeshi Youda
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Publication number: 20130122173Abstract: A process for instant dried noodles is provided wherein durum wheat flour is used as a main raw material, and in addition solid fat or oil is added, and in the noodle producing process dough obtained by a conventional method is made to a small mass or a plate shape by applying a pressure to the dough under reduced pressure, cut out to as a form of noodle strip, gelatinized, and dried with hot wind. Instant pasta having extremely excellent in taste, texture and unfastening can be prepared. Thereby instant noodles (which cannot be obtained in the prior art) can be produced using durum wheat flour as a main raw material.Type: ApplicationFiled: October 8, 2010Publication date: May 16, 2013Applicant: SANYO FOODS CO., LTD.Inventor: Yoshiaki Nagayama
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Publication number: 20120060702Abstract: Within a housing, a rotating shaft extends horizontally, and curved unbinding rods are secured to the rotating shaft at diagonally opposed positions to extend in radial directions. Within the housing, an inner wall surface is arranged along a circular arc whose center is aligned with an axis of the rotating shaft and whose diameter is slightly larger than a diameter of a circle drawn by rotating tips of the unbinding rods. A portion of the inner wall surface is formed as an unbinding surface having a circular arc cross sectional shape facing the unbinding rods with a small clearance. A mass of noodles for one meal charged into the housing from the inlet is sent in the counter-clockwise direction by the unbinding rods rotated at a high speed and is hit by the unbinding rods repeatedly to perform an effective unbinding function.Type: ApplicationFiled: September 12, 2011Publication date: March 15, 2012Applicant: SANYO FOODS CO., LTD.Inventors: Yoshiaki NAGAYAMA, Nozomu ISHIDA
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Publication number: 20110318466Abstract: Instant dried noodle, which has been prepared by a method wherein a dough is made under a degassing condition, the dough is formed into noodle strips an usual manner, gelatinizing the noodle strips, cutting the noodle strips so to contain the resultant cut product thereof in a molding basket, and drying the noodle strips with hot air. A solid fat or oil, and/or an emulsifier has been added to the raw material for dough. There is provided instant dried noodle, which has a viscoelasticity (such as textures including stiffness, elasticity, viscosity and chewing property), which has never been attained the non-fried noodles in the prior art.Type: ApplicationFiled: March 2, 2010Publication date: December 29, 2011Applicant: Sanyo Foods Co., Ltd.Inventor: Yoshiaki Nagayama
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Patent number: 5603226Abstract: This invention has as its object to provide a method and apparatus for controlling a vehicle air conditioner, which can obtain a combination of an outlet air flow rate V.sub.a and an outlet air temperature T.sub.o, which is desirable for comfort of a passenger, under a condition of air-conditioning control based on a heat balance equation. In order to achieve this object, this invention provides a method of controlling a vehicle air conditioner, including the first step of obtaining, from a heat balance equation, a plurality of combinations of the outlet air flow rates V.sub.a and the outlet air temperatures T.sub.o necessary for maintaining the passenger room temperature to be a predetermined target temperature, the second step of calculating comfort indices each representing the comfort level of a passenger on the basis of state amounts of factors which influence comfort felt by the passenger in the passenger room, and the plurality of combinations of the outlet air flow rates V.sub.Type: GrantFiled: December 28, 1994Date of Patent: February 18, 1997Assignees: Naldec Corporation, Mazda Motor CorporationInventors: Toshikazu Ishikawa, Shigetoshi Doi, Shinshi Kajimoto, Eiji Ukita, Yoshiaki Nagayama, Hiroshi Asou, Yasuhiro Enno, Takashi Tsuchida