Nisshin Foods Inc. | Date: 2014-10-10
A grooved noodle includes a noodle string a cross section of which has a parallelogrammic or rectangular basic contour, two grooves extending along the noodle string are provided at symmetrical positions with respect to a center of the cross section of the noodle string, in the cross section of the noodle string, each groove has a pair of first sides that face each other and extend from an opening plane of each groove toward an inside of the noodle string, and a pair of second sides that respectively extend from ends of the first sides in bending directions so as to come closer to each other and are interconnected to form a terminal end of each groove, and a distance from the terminal end to the opening plane of each groove is larger than of a width of the noodle string in a grooving direction.
Nisshin Foods Inc. | Date: 2014-06-20
Provided is frozen cooked noodles which can be stored in a frozen state for a long time and present satisfactory appearance and texture after defrosting. A method for manufacturing frozen cooked noodles comprising obtaining raw noodles by extruding dough containing from 0.5 to 5 parts by mass of a plant protein and 100 parts by mass of wheat flour containing 70 mass % or more of a regular wheat flour at a pressure of from 60 kgf/cm
Nisshin Foods Inc. | Date: 2013-05-21
Provided is a frozen cooked noodle capable of maintaining a favorable texture even after thawing. A method for manufacturing a frozen cooked noodle, comprising: obtaining a noodle produced from raw material flour comprising 5 to 80% by mass of processed tapioca starch; gelatinizing the noodle; allowing a composition comprising gelatin to attach to the gelatinized noodle thus obtained; and freezing the noodle attached with the composition.
Nisshin Foods Inc. | Date: 2013-06-17
Fresh pastas which can be stored in a frozen state for a long time and which retain favorable appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. The fresh pastas have a surface roughness with Ra being from 1.0 to 10.0 m on average and/or Ry being from 10 to 50 m on average.
Nisshin Foods Inc. | Date: 2014-03-24
A frozen gratin production method involves: obtaining fresh pasta by extruding a dough including durum wheat flour at a pressure of from 100 to 200 kgf/cm