Fuji Oil Company Limited

Hiroki Narimatsu

Hirokazu Maeda

Akihiro Nakamura

Yoko Sato

Hayato Kubota

Kenshi Sakamoto

Tomoko Yasunara

Tomoko Edayoshi

Tomoko Kaji

A method of production of dried noodles, in which the dried noodles are fried noodles of the type which are prepared by adding hot water, etc. or by cooking, or hot air-dried or freeze-dried type noodles, whereby the noodles are treated with water-soluble hemicellulose during one of the steps of production of the noodles.

Method of producing dry noodles

A rice cooking method comprising treating polished rice with water-soluble hemicellulose. Rice of consistently good quality can be cooked in large amounts in a short time.

Rice cooking method

A method of making cheese-like food by mixing a proteinaceous component and a fat or oil component, curdling the resulting mixture with a microorganism and/or an enzyme to form a curd, cooking the curd to separate the whey, draining the whey, adding salt, and then working up the resulting material without or with a ripening step for a short period of time is disclosed. The improvement resides in using a fat or oil component selected from the group consisting of rapeseed oil; a mixture of rapeseed oil in combination with one or more oils such as laurin fats or oils and other edible oils such as soybean oil; a mixture of rapeseed oil and said other edible oil, or a mixture of said laurin fat or oil and said other edible oil; said fat or oil having a solid fat index determined by a pulse nuclear magnetic resonance method of 20 to 55 at 10.degree. C., 10 to 45 at 20.degree. C., 25 or less at 30.degree. C. and 10 or less at 35.degree. C.

Method of making cheese like food

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Izumisano, Japan

Hiroki Narimatsu