House Food Industrial Company Limited

Takashi Kimura

Ko Sugisawa

Sakuichi Sakakibara

Daikichi Koshida

Teruo Yasukawa

Yasushi Matsumura

Masanori Yamamoto

Kazumitsu Taga

Kazuya Sekiguchi

Tamotsu Kamoda

Atsushi Yasuda

Setsuo Nakajima

Kikuo Matsushima

Porous saccharide granules prepared by moistening saccharide granules and heating to crystallize the granules said porous granules having oil adsorbed therein and cake mixes and soups prepared with the use of said porous granules.

Method for preparing porous saccharide granules and foods therefrom

A utensil for reconstituting a two-component dehydrated dish includes three approximately cup-shaped container members having each a bottom wall and an annular wall transverse to the bottom wall and bounding an open side of the member opposite the bottom wall. A first container defines a cavity dimensioned to receive the other two members substantially entirely. The bottom walls of the first and of a second member are imperforate, the bottom wall of the third member being formed with a plurality of perforations. Positioning means permit the second and third members to be positioned in the cavity of the first member in respective positions in which the bottom walls of the second and third members are transversely offset from each other and from the bottom wall of the first member, and the second and third members are open in the same direction as the first member.

Process for reconstituting dehydrated food

A food product comprising a laminar sheet material comprising two edible sheets of different swelling properties, the two edible sheets being bonded together along at least a portion of the surfaces of the sheets. At least one of the sheets is capable of swelling and being deformed in water, and the laminar sheet material is so deformed.

Edible laminar sheet material and method of preparation

Instant cooking noodles are prepared from a dough comprising a cereal flour and a hydrolyzate of a starch derived from a root or stalk of a plant having a D.E. of 1 to 10. The dough is rolled into a sheet having a thickness of less than 2 mm, the sheet is cut into strips, the strips are steamed, and the steamed strips are dried.

Method for preparing instant cooking noodles

A method for frying noodles in a perforated container having the shape of a cylinder, prism or truncated cone or pyramid and a height of more than 3 cm and being sealed by a perforated cover, the perforations constituting 5 to 30% of the area of the cover. Noodles are fried in such a container after the individual raw noodles have been forced apart and cut, the container is charged with the cut noodles and covered, and the covered container is immersed in hot oil. The noodles are fried in the sealed container in the hot oil at a temperature of 130.degree. C. to 160.degree. C.

Method of frying raw noodles in a perforated container

A package of convenience food whose cup-shaped container is releasably sealed by a cover contains two layers of dehydrated food capable of being reconstituted by contact with hot water to which the container is impermeable. The bottom layer is a source of carbohydrate, such as instant rice or instant noodles, while the top layer essentially consists of foamed dehydrated egg.

Package of convenience food

The oxidation of fat or oil in stored food and the resulting rancid taste of the stored food are inhibited by the presence of small amounts of young leaves and shoots of Coriandrum sativum L., or of the juice or extract obtained from such plant parts.

Growing community of inventors

Nara, Japan

Takashi Kimura