House Food Industrial Company Limited

Ryusuke Nakanaga

Ko Sugisawa

Masanori Yamamoto

Fumio Matsui

Yoshimasa Fujii

Yozo Yamamoto

Yoshitaka Hirano

Noriko Yano

Nobuji Takeda

Morio Taniguchi

A method of manufacturing dried rice with a pregelatinized starch content which comprises the steps of:

Method of manufacturing dried rice with pregelatinized starch content

This invention provides a container for use in heating by a microwave oven, which is capable of preventing locally occurring over-heating, and of allowing its contents to be uniformly and effectively heated. Referring to FIG. 1, the container of the present invention comprises a container proper 13; a lig 16; and a microwave shielding layer 15, characterized in that the shielding layer 15 is disposed at least on the position 14, through the intermediary of an air layer, where the upper surface of a material 12 contacts the side surface of the container proper 13, i.e., is disposed on the portion 17 of the lid which ovehangs the side wall of the container proper 13.

Container heated by microwave oven

A container for use in heating by a microwave oven which is capable of preventing hardening and drying of the corners of the contents, and of allowing its contents to be uniformly and effectively heated. Referring to FIG. 1, the container of the present invention comprises an oblong container proper 1, a device 3 for elevating the container proper 1, a lid 5 and a microwave shielding layer 4. The container is characterized in that the container proper 1 is elevated above a microwave oven table 10 by a prescribed interval and a microwave shielding layer 4 covers both the upper side of the contents 2 and at least the upper half of the side walls on the short side of the container proper 1 when the lid 5is put thereon.

Container for use in heating by microwave oven

A method for producing dried instant noodles containing less than 15% moisture as a final product. It is characterized by dehydrating raw noodles containing 35-45% moisture using super-heated steam and adjusting evaporation of water from the noodles at the rate of 0.25-1.00 g/second per 100 g of the raw noodles.

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Takatsuki, Japan

Ryusuke Nakanaga