University of California

Nissin Foods Holdings Co., Ltd.

Yusuke Yamada

Takayuki Yagi

Peidong Yang

Mitsuru Tanaka

Gabor A Somorjai

Chia-Kuang Tsung

Wenyu Huang

A method for producing instant fried noodles with which puffing of the noodles are prevented compared with ordinary fried noodles is provided. The instant fried noodles made by the method thus can have dense texture and high transparency. In the method, a noodle belt is prepared from noodle dough obtained by kneading a main raw material powder with 20 to 60 ml, more preferably 30-50 ml, of a liquid-form edible fat or oil added per kg of the main raw material powder; the noodle belt is rolled out into a determined noodle thickness by performing rolling operation three times or less, more preferably twice or less; the rolled noodle belt is cut into noodle strings using a cutting blade; and the noodle strings are steamed and fry drying.

Method for producing instant fried noodles

The present invention provides a nanocrystal tandem catalyst comprising at least two metal-metal oxide interfaces for the catalysis of sequential reactions. One embodiment utilizes a nanocrystal bilayer structure formed by assembling sub-10 nm platinum and cerium oxide nanocube monolayers on a silica substrate. The two distinct metal-metal oxide interfaces, CeO&#x2014;Pt and Pt&#x2014;SiO, can be used to catalyze two distinct sequential reactions. The CeO&#x2014;Pt interface catalyzed methanol decomposition to produce CO and H, which were then subsequently used for ethylene hydroformylation catalyzed by the nearby Pt&#x2014;SiOinterface. Consequently, propanal was selectively produced on this nanocrystal bilayer tandem catalyst.

Nanocrystal assembly for tandem catalysis

Growing community of inventors

Osaka, Japan

Yusuke Yamada