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Nissin Shokuhin Kabushiki Kaisha

Nissin Shokuhin Kaisha, Ltd.

Momofuku Ando

Junichi Minami

Fumio Ohnishi

Makoto Sawada

Masaki Terada

Sadaaki Ishibashi

Mitsumune Takata

Akihiro Yoshimura

Kohichiro Hohsai

Mitsumune Takatsu

Shunichi Kawamoto

Minoru Shigeto

Beans are soaked and ground to form a mush (go), and the mush is heated and powderized. A thickening agent having a gelatinizing property is mixed with the powder. The tofu is prepared by mixing the powder with water and an additional amount of gelatinizing material.

Method of manufacturing an instant bean curd or tofu, and the toju made

An alimentary paste having improved texture and production and reconstitution properties. The paste is a wheat flour paste which is in the form of a multi-layer paste, or laminate, of a pair of outer layers having sandwiched therebetween, preferably, a single inner layer. The pastes of the respective layers are prepared such that the ratio of the amount of starch to the amount of protein of each of the outer layers is substantially greater than that of the inner layer.

Multi-layer alimentary paste

Process for producing instant-cooking rice which includes soaking rice in water, gelatinizing the soaked rice, reducing its water content 25-35% by weight, pressing the rice, reducing the water content of the pressed rice to 8-25% by weight, aging the rice and then puffing and drying the rice by hot air or high frequency dielectric heating.

Process for producing instant-cooking rice

Manufacture of ready-to-eat rice comprises soaking rice in water, gelatinizing the wet rice, pressing the gelatinized rice between rollers to alter the grain structure (to permit easier puffing during frying), adjusting its water content to 8-25% by weight and frying the rice at a temperature of 130.degree.-200.degree. C.

Manufacture of ready-to-eat rice

Growing community of inventors

Tondabayashi, Japan

Junichi Minami