Nissin Foods Holdings Co., Ltd.

Nissin Shokuhin Kabushiki Kaisha

Yasumasa Kawamura

Mitsuru Tanaka

Yuji Ishii

Takuo Nakazeko

Daizaburo Akiyama

Katsuhiro Date

A noodle scraper including a plate body having a bent section extending along a longitudinal direction; a plurality of first scraping tines having a longest tine-length; and a plurality of second scraping tines having a tine-length which is shorter than that of the first scraping tine, wherein the plurality of first and second scraping tines are alternately provided at one of the long sides of the plate body in a comb form; the second scraping tine including a tine-base or tine-middle section; and the tine-base or tine-middle section is formed in a folded or curved shape, a tine-edge section of the first or second scraping tine including a face that is sloped in a vertical cross-section orthogonal to a direction in which the tine-edge section extends.

Apparatus for cutting and ejecting noodles, and noodle scraper

An apparatus for cutting and ejecting noodles, includes: the pair of cutting blade rolls at which a plurality of toroidal-groove sections is formed, the cutting blade rolls cutting a noodle band and ejecting a plurality of noodles; and a noodle scraper constituted of a plate body having a bent section extending along a longitudinal direction, the noodle scraper including a plurality of scraping tines formed in a comb form, the scraping tines being provided at one of long sides of the plate body and engaged with each of the toroidal-groove sections, wherein each scraping tine includes a tine-edge section, the plurality of tine-edge sections are engaged with the plurality of toroidal-groove sections at a front position and a rear position in a circumferential direction of the cutting blade rolls, in accordance with the depths of the toroidal-groove sections engaged with the scraping tines.

A polysaccharide useful as an ingredient of a food containing psyllium is disclosed. The increase of viscosity resulting from hydrated psyllium can be reduced by the present polysaccharides without adversely affecting the physiologically beneficial effects of psyllium. The present invention also provides a food product containing the psyllium viscosity-reducing polysaccharide and psyllium, and a method of manufacturing the same, characterized by having excellent handling properties and favorable palatability, even if the method includes a step of heating the psyllium, especially in a hydrated form.

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Osaka, Japan

Yasumasa Kawamura