Kusatsu, Japan
Kusatsu, Japan

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Patent
Nissin Foods Holdings Co. | Date: 2016-08-17

[Problem to be Solved] There is provided a fried noodle lump which is prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. [Solution] The shape retention of a bottom end portion of the fried noodle lump is secured by storing a group of noodle strings after gelatinization in a retainer and frying the lower end portion of the group of noodle strings. Accordingly, the fried noodle lump can be prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. Further, it is preferred to include a step of immersing the whole of the group of noodles strings in a fry oil, after the step of securing the shape retention of the bottom end portion of the fried noodle lump.


An object of the present application is to provide a novel salty taste-enhancing agent and production method therefor, and salty taste-enhancing method for a food and beverage. As means for achieving such object, provided is a salty taste-enhancing agent, including a compound represented by the following general formula (1) or a salt thereof [in the formula, R is as defined in Description].


Patent
Nissin Foods Holdings Co. | Date: 2016-08-10

[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.


Patent
Nissin Foods Holdings Co. | Date: 2015-02-04

An object of the present invention is to provide a method for drying non-fried noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried noodles, a step of putting gelatinized noodle strings into a retainer, the retainer having one or more small holes in a bottom surface thereof so as to give a ratio of the total area of the small holes to the area of the bottom surface of the retainer of 30% or less, or having no small hole in the bottom surface, that is, the retainer having an aperture ratio of 0 to 30%, and blowing a high-speed air flow, preferably having a wind speed of 50 m/s or higher, from above the retainer toward the noodle strings in the retainer.


Patent
Nissin Foods Holdings Co. | Date: 2015-10-07

Disclosed herein is a method for producing non-fried potato chips that are produced without frying in oil to reduce their oil content but are comparable in flavor and texture to potato chips produced by frying in oil. The method for producing potato chips includes the step of subjecting potato slices to heat treatment with superheated steam and then subjecting the potato slices to heat treatment performed by blowing high-temperature and high-velocity air stream at 100C or higher onto the potato slices.


Patent
Nissin Foods Holdings Co. | Date: 2016-04-13

[Problem] The present invention provides a method and a device which, in a process of producing instant cooked rice or frozen cooked rice, loosen cooked rice into individual grains sufficiently and wholly, and particularly, provides a loosening method and device which gives smaller damage such as smashing cooked rice. [Solution] Using a device including a loosening room 21, 22, 23, ... into which cooked rice is fed, an air blowing port 31 which is configured to blow high-speed air toward the cooked rice in the loosening room; and a collecting room 26, 27 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.


Patent
Nissin Foods Holdings Co. | Date: 2016-10-05

[Problem] To provide a method for producing instant noodles having fresh noodle-like flavor and texture. [Solution] The present invention is a method for producing instant noodles, comprising heat treatment under specific conditions of temperature and humidity, particularly, a method for producing instant noodles, comprising the step of carrying out a heating process at an intra-chamber temperature of 130 to 220C, wherein the heating process is carried out in an atmosphere of -5% to +10% of the absolute humidity of steam under atmospheric pressure at the temperature.


Patent
Nissin Foods Holdings Co. | Date: 2016-09-28

Disclosed is a method for manufacturing instant noodles using extruded noodles, with each noodle having a hole extending therethrough in a longitudinal direction, wherein the hole closes or contracts during boiling or rehydration in hot water and the hole in a cross section of the noodle is configured such that a plurality of grooves are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle.


Patent
Nissin Foods Holdings Co. | Date: 2015-02-04

Disclosed herein are non-fried potato chips that are produced without frying in oil to reduce an oil content but have a crispy texture and good meltability in the mouth, which cannot be sufficiently achieved by conventional non-fried potato chips, and are therefore comparable to potato chips produced by frying in oil. The inside of the non-fried potato chips is sufficiently puffed, and the non-fried potato chips have a number of pores. More specifically, the non-fried potato chips have 10/mm^(2) or more holes with a short diameter of 20 m or more and a porosity of 35% to 65% when their vertical sections are observed.


Patent
Nissin Foods Holdings Co. | Date: 2016-09-14

A noodle string cutting device of the present invention includes: a pair of cutting blade rolls configured to rotate 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 provided so as to correspond to falling positions of the noodle strings separated by the separating teeth row. Further, the chute member of the noodle string cutting device of the present invention is provided such that two or more sets are formed, each of which includes the adjacent separating teeth rows and in each of which the chute member is provided so as to correspond to the falling positions of the noodle strings separated by one of the adjacent separating teeth rows. With this, 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.

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