Nissin Foods Holdings Co

Kusatsu, Japan

Nissin Foods Holdings Co

Kusatsu, Japan
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Patent
Nissin Foods Holdings Co. | Date: 2017-08-02

Disclosed herein is a method of manufacturing puffed rice for an instant food product, the method comprising:adjusting the moisture content of boiled or steamed rice by primary drying, wherein the primary drying is performed by ventilation at 100 C or lower until the boiled or steamed rice is dried to a moisture content of 20 mass % to 30%;subjecting the rice to pressing and flattening;adjusting the moisture content of the pressed and flattened rice by secondary drying, wherein the secondary drying is performed by ventilation at 100 C or lower until the rice is dried to a moisture content of 10 mass % to 25 mass %; andpuffing and drying the rice at an airflow having an air velocity of 40 m/s or more at a temperature of 130 C to 160 C until the rice has a bulk specific gravity of 0.55 g.mL or more.


Patent
Nissin Foods Holdings Co. | Date: 2017-07-19

[Problem to be Solved] There are provided: a thermal history change type indicator by which the degree of reconstitution with hot water of instant cup noodles can be easily visually recognized in conjunction with the temperature in a container; and a set of a thermal history change type indicator and instant cup noodles comprising the thermal history change type indicator and instant cup noodles. [Solution] The thermal history change type indicator comprises: a thermally meltable material layer containing a thermally meltable material; a permeation layer, wherein the permeation layer becomes transparent or translucent when the thermally meltable material melts and permeates the permeation layer; a thermally meltable material permeation-inhibiting layer for inhibiting the permeation of the thermally meltable material into the permeation layer, wherein the thermally meltable material permeation-inhibiting layer is arranged between the thermally meltable material layer and the permeation layer; and a protective layer, wherein the thermally meltable material layer, the permeation layer, and the thermally meltable material permeation-inhibiting layer are layered, and the permeation layer side of the layered product is covered with the protective layer. The set of a thermal history change type indicator and instant cup noodles comprises the thermal history change type indicator and instant cup noodles.


Patent
Nissin Foods Holdings Co. | Date: 2017-04-12

A multistage steaming machine (200) is configured such that a steam chamber main body portion (2) in which steam is actually supplied to a group of noodle strings is provided with: a tunnel-shaped noodle introducing portion (1) extending from the steam chamber main body portion (2) in an obliquely downward direction; and a tunnel-shaped noodle discharging portion (3) similarly extending from the steam chamber main body portion (2) in an obliquely downward direction. A vertical position of an inlet end of the noodle introducing portion (1) and a vertical position of an outlet end of the noodle discharging portion (3) are lower than a vertical position of a lower end portion of the steam chamber main body portion (2).


Patent
Nissin Foods Holdings Co. | Date: 2017-04-12

A multistage steaming machine (200) is provided with a conveyor arranged at multiple stages such that a group of noodle strings carried in a steam chamber main body portion (2) goes and returns plural times along a first direction to be conveyed from an upper stage to a lower stage in the steam chamber main body portion (2). Further, in the multistage steaming machine (200), a steam pipe (5) applies steam to the group of noodle strings conveyed at an upper stage portion of the steam chamber main body portion (2), and the group of noodle strings is conveyed to the lower stage.


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.


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: 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: 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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