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1. 发明申请

US20120207897A1 INSTANT NOODLES AND METHOD FOR PRODUCING THE SAME 有权
标题翻译：即将生产的阳极及其制造方法
公开(公告)号：US20120207897A1
公开(公告)日：2012-08-16
申请号：US13502919
申请日：2010-03-03
申请人： Yuji Ishii , Kunihiko Yoshida , Rintaro Takahashi , Takeshi Asahina , Yoshifumi Miyazaki , Mitsuru Tanaka
发明人： Yuji Ishii , Kunihiko Yoshida , Rintaro Takahashi , Takeshi Asahina , Yoshifumi Miyazaki , Mitsuru Tanaka
IPC分类号： A23L1/162
CPC分类号： A23L7/113 , A23L7/109 , A23P30/10
摘要： The present invention provides a method for producing instant noodles which have an excellent reconstitution property and excellent taste and texture and can be reconstituted by pouring boiling water even if the noodles are thicker than before. In the method for producing the instant noodles, a noodle belt is extremely strongly rolled out once or more at a rolling rate of 60% or higher in a noodle belt rolling step, raw noodle strings are obtained from the noodle belt, superheated steam is sprayed to the obtained raw noodle strings, moisture is supplied or not supplied to the noodle strings, the noodle strings are steamed by saturated steam or superheated steam or are boiled to realize gelatinization, and the noodle strings are dried after the gelatinization.
摘要翻译：本发明提供一种制备方便面的方法，其具有优异的重构性和优良的味道和质地，并且即使面条比以前更厚，也可以通过倒入沸水来重构。在方便面的制造方法中，在面条带轧制工序中，以60％以上的轧制速度极其强烈地卷出一条或多条面条，从面条带获得生面条，喷过热蒸汽对于所获得的生面条，向面条供应或不供应水分，用饱和蒸汽或过热蒸汽蒸煮面条或煮沸以实现糊化，并且在糊化之后干燥面条。

2. 发明申请

US20120288607A1 INSTANT NOODLES AND METHOD FOR PRODUCING THE SAME 有权
标题翻译：即将生产的阳极及其制造方法
公开(公告)号：US20120288607A1
公开(公告)日：2012-11-15
申请号：US13574051
申请日：2011-03-14
申请人： Rintaro Takahashi , Yuji Ishii , Kunihiko Yoshida , Takeshi Asahina , Shunsuke Sakai , Yoshifumi Miyazaki , Mitsuru Tanaka
发明人： Rintaro Takahashi , Yuji Ishii , Kunihiko Yoshida , Takeshi Asahina , Shunsuke Sakai , Yoshifumi Miyazaki , Mitsuru Tanaka
IPC分类号： A23L1/162
CPC分类号： A23L1/162 , A23L7/113
摘要： Instant noodles are produced, which have an excellent reconstitution property, can be reconstituted by pouring of boiling water even if the noodles are thicker than before, and have excellent taste and texture. The instant noodles are produced by: making raw noodle strings each having a multilayer structure including three or more layers; spraying superheated steam to the raw noodle strings; gelatinizing the noodle strings to which the superheated steam has been sprayed; and drying the noodle strings which have been gelatinized. It is preferable to gelatinize the noodle strings by spraying the superheated steam to the noodle strings, supplying moisture in liquid form to the noodle strings, and further heating the noodle strings by using the superheated steam and/or saturated steam.
摘要翻译：生产方便面，具有优异的重构性，即使面条比以前厚，也可以通过倒入沸水重新构成，具有优良的味道和质感。方便面是通过以下方法生产的：制作具有包括三层或更多层的多层结构的生面条; 将过热蒸汽喷洒到生面条上; 将已经喷过过热蒸汽的面条糊化; 并干燥已经糊化的面条。优选通过将过热蒸汽喷洒到面条上，将液体形式的水分供给到面条，并且通过使用过热蒸汽和/或饱和蒸汽进一步加热面条来使面条串糊化。

3. 发明授权

US08597707B2 Instant noodles and method for producing the same 有权
标题翻译：方便面及其制作方法
公开(公告)号：US08597707B2
公开(公告)日：2013-12-03
申请号：US13502919
申请日：2010-03-03
申请人： Yuji Ishii , Kunihiko Yoshida , Rintaro Takahashi , Takeshi Asahina , Yoshifumi Miyazaki , Mitsuru Tanaka
发明人： Yuji Ishii , Kunihiko Yoshida , Rintaro Takahashi , Takeshi Asahina , Yoshifumi Miyazaki , Mitsuru Tanaka
IPC分类号： A23L1/162
CPC分类号： A23L7/113 , A23L7/109 , A23P30/10
摘要： The present invention provides a method for producing instant noodles which have an excellent reconstitution property and excellent taste and texture and can be reconstituted by pouring boiling water even if the noodles are thicker than before. In the method for producing the instant noodles, a noodle belt is extremely strongly rolled out once or more at a rolling rate of 60% or higher in a noodle belt rolling step, raw noodle strings are obtained from the noodle belt, superheated steam is sprayed to the obtained raw noodle strings, moisture is supplied or not supplied to the noodle strings, the noodle strings are steamed by saturated steam or superheated steam or are boiled to realize gelatinization, and the noodle strings are dried after the gelatinization.
摘要翻译：本发明提供一种制备方便面的方法，其具有优异的重构性和优良的味道和质地，并且即使面条比以前更厚，也可以通过倒入沸水来重构。在方便面的制造方法中，在面条带轧制工序中，以60％以上的轧制速度极其强烈地卷出一条或多条面条，从面条带获得生面条，喷过热蒸汽对于所获得的生面条，向面条供应或不供应水分，用饱和蒸汽或过热蒸汽蒸煮面条或煮沸以实现糊化，并且在糊化之后干燥面条。

4. 发明授权

US08968813B2 Instant noodles and method for producing the same 有权
标题翻译：方便面及其制作方法
公开(公告)号：US08968813B2
公开(公告)日：2015-03-03
申请号：US13574051
申请日：2011-03-14
申请人： Rintaro Takahashi , Yuji Ishii , Kunihiko Yoshida , Takeshi Asahina , Shunsuke Sakai , Yoshifumi Miyazaki , Mitsuru Tanaka
发明人： Rintaro Takahashi , Yuji Ishii , Kunihiko Yoshida , Takeshi Asahina , Shunsuke Sakai , Yoshifumi Miyazaki , Mitsuru Tanaka
IPC分类号： A23L1/162
CPC分类号： A23L1/162 , A23L7/113
摘要： Instant noodles are produced, which have an excellent reconstitution property, can be reconstituted by pouring of boiling water even if the noodles are thicker than before, and have excellent taste and texture. The instant noodles are produced by: making raw noodle strings each having a multilayer structure including three or more layers; spraying superheated steam to the raw noodle strings; gelatinizing the noodle strings to which the superheated steam has been sprayed; and drying the noodle strings which have been gelatinized. It is preferable to gelatinize the noodle strings by spraying the superheated steam to the noodle strings, supplying moisture in liquid form to the noodle strings, and further heating the noodle strings by using the superheated steam and/or saturated steam.
摘要翻译：生产方便面，具有优异的重构性，即使面条比以前厚，也可以通过倒入沸水重新构成，具有优良的味道和质感。方便面是通过以下方法生产的：制作具有包括三层或更多层的多层结构的生面条; 将过热蒸汽喷洒到生面条上; 将已经喷过过热蒸汽的面条糊化; 并干燥已经糊化的面条。优选通过将过热蒸汽喷洒到面条上，将液体形式的水分供给到面条，并且通过使用过热蒸汽和/或饱和蒸汽进一步加热面条来使面条串糊化。

5. 发明申请

US20110129582A1 METHOD FOR PRODUCING INSTANT NOODLES 有权
标题翻译：生产现象的方法
公开(公告)号：US20110129582A1
公开(公告)日：2011-06-02
申请号：US13000979
申请日：2009-11-09
申请人： Yoshifumi Miyazaki , Kunihiko Yoshida , Rintaro Takahashi , Yusuke Wada , Shinji Matsuo , Mitsuru Tanaka
发明人： Yoshifumi Miyazaki , Kunihiko Yoshida , Rintaro Takahashi , Yusuke Wada , Shinji Matsuo , Mitsuru Tanaka
IPC分类号： A23L1/16
CPC分类号： A23L7/113
摘要： The present invention provides a method for producing instant noodles having fresh noodle-like texture and flavor and having an excellent reconstitution property even if the noodles are thick. In the present invention, superheated steam flow is directly sprayed to raw noodle strings for 5 to 50 seconds such that a temperature of superheated steam to which surfaces of the noodle strings are exposed becomes 125 to 220° C., the noodle strings are supplied with moisture using water or hot water, the noodle strings are further steamed by directly spraying the superheated steam flow to the noodle strings for 5 to 50 seconds and/or steamed by using non-superheated steam, and the noodle strings are dried to produce the instant noodles.
摘要翻译：本发明提供一种具有新鲜的面条状和风味的方便面的制造方法，即使面条较厚也具有优异的重构性。在本发明中，将过热蒸汽流直接喷洒到生面条上5〜50秒，使面条的表面露出的过热蒸汽的温度为125〜220℃，向面条供给使用水或热水进行潮湿处理，通过将过热蒸汽流直接喷洒到面条5至50秒和/或通过使用非过热蒸汽蒸煮，进一步蒸煮面条，并将面条干燥以产生即时面条。

6. 发明授权

US08236363B2 Method for producing instant noodles 有权
标题翻译：方便面生产方法
公开(公告)号：US08236363B2
公开(公告)日：2012-08-07
申请号：US13000979
申请日：2009-11-09
申请人： Yoshifumi Miyazaki , Kunihiko Yoshida , Rintaro Takahashi , Yusuke Wada , Shinji Matsuo , Mitsuru Tanaka
发明人： Yoshifumi Miyazaki , Kunihiko Yoshida , Rintaro Takahashi , Yusuke Wada , Shinji Matsuo , Mitsuru Tanaka
IPC分类号： A23L1/16
CPC分类号： A23L7/113
摘要： The present invention provides a method for producing instant noodles having fresh noodle-like texture and flavor and having an excellent reconstitution property even if the noodles are thick. In the present invention, superheated steam flow is directly sprayed to raw noodle strings for 5 to 50 seconds such that a temperature of superheated steam to which surfaces of the noodle strings are exposed becomes 125 to 220° C., the noodle strings are supplied with moisture using water or hot water, the noodle strings are further steamed by directly spraying the superheated steam flow to the noodle strings for 5 to 50 seconds and/or steamed by using non-superheated steam, and the noodle strings are dried to produce the instant noodles.
摘要翻译：本发明提供一种具有新鲜的面条状和风味的方便面的制造方法，即使面条较厚也具有优异的重构性。在本发明中，将过热蒸汽流直接喷洒到生面条上5〜50秒，使面条的表面露出的过热蒸汽的温度为125〜220℃，向面条供给使用水或热水进行潮湿处理，通过将过热蒸汽流直接喷洒到面条5至50秒和/或通过使用非过热蒸汽蒸煮，进一步蒸煮面条，并将面条干燥以产生即时面条。

7. 发明授权

US09867380B2 Apparatus for cutting out noodle 有权
公开(公告)号：US09867380B2
公开(公告)日：2018-01-16
申请号：US13058089
申请日：2009-10-29
申请人： Kunihiko Yoshida , Yoshifumi Miyazaki , Tatsuo Yamaya , Mitsuru Tanaka
发明人： Kunihiko Yoshida , Yoshifumi Miyazaki , Tatsuo Yamaya , Mitsuru Tanaka
IPC分类号： A21C11/24 , B26D1/24 , B26D7/18
CPC分类号： A21C11/24 , B26D1/245 , B26D7/1818 , Y10S83/932 , Y10T83/21 , Y10T83/212 , Y10T83/783
摘要： An apparatus for cutting out noodle can prevent damage to scraping teeth of a scraper and prevent noodle threads from being caught at a fixing position of the scraper. The apparatus includes a housing, a first roller having a first receiving portion, a second roller having a second receiving portion, a first scraper secured at a first fixing position and having first scraping teeth inserted in the first receiving portion, a second scraper having second scraping teeth, a third scraper secured at a second secured position and having third scraping teeth, and a fourth scraper having fourth scraping teeth. The first and third scrapers include first and second transfer holes, respectively. The first fixing position is located more outwardly in a horizontally outward direction than a second tooth tip, and the third fixing position is located more outwardly in the horizontally outward direction than a fourth tooth tip.

8. 发明授权

US09723862B2 Multilayer structure instant noodle and method for manufacturing same 有权
公开(公告)号：US09723862B2
公开(公告)日：2017-08-08
申请号：US14418013
申请日：2012-07-31
申请人： Yukio Hirano , Kunihiko Yoshida , Takeshi Asahina , Mitsuru Tanaka
发明人： Yukio Hirano , Kunihiko Yoshida , Takeshi Asahina , Mitsuru Tanaka
IPC分类号： A23L7/109 , A23L7/113 , A23L1/16 , A23L5/00 , A23P20/20
CPC分类号： A23L7/00 , A23L5/00 , A23L7/11 , A23L7/113 , A23P20/20 , A23V2002/00
摘要： A multilayer structure instant noodle which is manufactured through steps in which an inner layer noodle sheet is sandwiched between outer layer noodle sheets such that these noodle sheets are combined to form a single noodle sheet, the single noodle sheet is flat-rolled so as to form noodle lines, and the noodle lines are gelatinized and dried, and a blending amount of salt in the inner layer noodle sheet is higher than a blending amount of salt in the outer layer noodle sheet.

9. 发明申请

US20150257418A1 MULTILAYER STRUCTURE INSTANT NOODLE AND METHOD FOR MANUFACTURING SAME 有权
标题翻译：多层结构及其制造方法
公开(公告)号：US20150257418A1
公开(公告)日：2015-09-17
申请号：US14418013
申请日：2012-07-31
申请人： Yukio Hirano , Kunihiko Yoshida , Takeshi Asahina , Mitsuru Tanaka
发明人： Yukio Hirano , Kunihiko Yoshida , Takeshi Asahina , Mitsuru Tanaka
IPC分类号： A23L1/16 , A23L1/162
CPC分类号： A23L7/00 , A23L5/00 , A23L7/11 , A23L7/113 , A23P20/20 , A23V2002/00
摘要： A multilayer structure instant noodle which is manufactured through steps in which an inner layer noodle sheet is sandwiched between outer layer noodle sheets such that these noodle sheets are combined to form a single noodle sheet, the single noodle sheet is flat-rolled so as to form noodle lines, and the noodle lines are gelatinized and dried, and a blending amount of salt in the inner layer noodle sheet is higher than a blending amount of salt in the outer layer noodle sheet.
摘要翻译：一种多层结构方便面，其通过将内层面条夹在外层面条之间的步骤制成，使得这些面条组合形成单面面条，将单面面片平轧，形成面条，面条凝胶化并干燥，内层面条中的盐的混合量高于外层面条中的盐的配合量。

10. 发明申请

US20110086153A1 BUNCHY FRESH NOODLES USED AS INSTANT NOODLES 审中-公开
标题翻译： BUNCHY FRESH NOODLES用作现成的面条
公开(公告)号：US20110086153A1
公开(公告)日：2011-04-14
申请号：US12996275
申请日：2009-09-25
申请人： Kunihiko Yoshida , Yoshifumi Miyazaki , Mitsuru Tanaka
发明人： Kunihiko Yoshida , Yoshifumi Miyazaki , Mitsuru Tanaka
IPC分类号： A23L1/162
CPC分类号： A23L7/109 , A23L7/113
摘要： An object of the present invention is to provide a bundle of fresh noodles useful as ingredient noodles of instant noodles which become less-wavy, straight noodles when the instant noodles are cooked with hot water, while maintaining an existing manufacturing line as much as possible and without using any special additive.A noodle dough is caused to pass through between a pair of cutting blade rolls to form a plurality of noodle strings. The noodle strings are stacked on a conveyor such that adjacent noodle strings are in a non-parallel state and each noodle string bends to have a substantially spiral shape. The plurality of noodle strings are arranged to overlap one another and form a substantially flat bundle of noodle strings. Each of the noodle strings forming fresh noodles bends and repeatedly forms loops on the conveyor. The loops are arranged to be sequentially shifted in a direction opposite a conveyance direction of the conveyor. A trajectory of each noodle string is not in synchronization with a trajectory of the adjacent noodle string. Each noodle string intersects with and overlaps the adjacent noodle string such that positions of the loops of each noodle string are shifted from positions of the loops of the adjacent noodle string. Even if such noodle strings are steam-boiled as-is, they become substantially straight noodles when they are cooked with hot water.
摘要翻译：本发明的目的是提供一种新鲜面条，用于方便面的成分面条，当方便面用热水烹饪时变得不那么波浪，直的面条，同时尽可能保持现有的生产线; 而不使用任何特殊添加剂。使面条面团在一对切割辊之间通过以形成多个面条。将面条堆叠在传送带上，使得相邻的面条处于非平行状态，并且每个面条条弯曲成具有基本螺旋形状。多个面条排列成彼此重叠并形成基本平坦的面条束。每个面条形成新鲜的面条弯曲，并在输送机上反复形成环。这些环布置成在与输送机的输送方向相反的方向上顺序地移动。每个面条串的轨迹与相邻面条的轨迹不同步。每个面条与相邻面条相交并重叠，使得每个面条的环的位置从相邻面条的环的位置偏移。即使这样的面条是以原来的方式蒸煮的，当用热水烹调时，它们变得基本上是直的面条。

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