The noodle driving apparatus includes an enclosure having a lateral partition separating the enclosure into an upper chamber and a lower chamber. At least one first cool-air provision device and at least one warm-air recovery device are disposed to a side inside the upper chamber. A number of first cool-air inlets and warm-air inlets are configured on the partition toward another side of the upper chamber. Noodles to be dried are placed in the lower chamber. Cool air produced by the first cool-air provision device is introduced into the lower chamber through the first cool-air inlets to absorb moisture from the noodles. Warm air produced from the first cool-air provision device is collected by the warm-air recovery device and introduced into the lower chamber through the warm-air inlets to dry the noodles. The noodle driving apparatus thereby achieves improved drying performance, enhanced energy consumption, and better drying quality.

The noodle driving apparatus includes an enclosure having a lateral partition separating the enclosure into an upper chamber and a lower chamber. At least one first cool-air provision device and at least one warm-air recovery device are disposed to a side inside the upper chamber. A number of first cool-air inlets and warm-air inlets are configured on the partition toward another side of the upper chamber. Noodles to be dried are placed in the lower chamber. Cool air produced by the first cool-air provision device is introduced into the lower chamber through the first cool-air inlets to absorb moisture from the noodles. Warm air produced from the first cool-air provision device is collected by the warm-air recovery device and introduced into the lower chamber through the warm-air inlets to dry the noodles. The noodle driving apparatus thereby achieves improved drying performance, enhanced energy consumption, and better drying quality.

Provided is an oil-and-fat-containing composition which is for food and in which oxidized odor of oil and fat caused by 1-hexanol or 1-pentanol is suppressed. This composition is an edible oil-and-fat-containing composition containing 1-hexanol and/or 1-pentanol, further contains hexanal, and satisfies the following (A) and (B). (A) The content of the hexanol is 10 ppb by mass to 100 ppm by mass. (B) α/β is 1-10,000 and/or α/γ is 1-10,000, where, regarding peak areas measured through SPME-GC/MS at a sample temperature of 80° C., the peak area (m/z=82) of the hexanal is defined as α, the peak area (m/z=84) of the 1-hexanol is defined as β, and the peak area (m/z=70) of the 1-pentanol is defined as γ.

The invention relates to a method for obtaining food colouring derived from saffron, which is based on: the use of saffron threads that are ground and mixed with a base of corn flour, wheat flour, maltodextrin or similar, in a process in which, during mixing, an alcoholic liquid is added to promote the transfer of the colour; and subsequent drying with warm air to produce a product with units of saffron colour and aroma that vary according to the proportions of saffron and base used.

The invention relates to a method for obtaining food colouring derived from saffron, which is based on: the use of saffron threads that are ground and mixed with a base of corn flour, wheat flour, maltodextrin or similar, in a process in which, during mixing, an alcoholic liquid is added to promote the transfer of the colour; and subsequent drying with warm air to produce a product with units of saffron colour and aroma that vary according to the proportions of saffron and base used.

Provided is a method for producing a noodle-like fried vegetable food product which is effectively prevented from damage such as cracking and breaking in a packaging step in the process of production of the noodle-like fried vegetable or during transportation and which, when reconstituted with hot water, has the texture of the original vegetable and can be eaten like noodles; and such a noodle-like fried vegetable food product. A method for producing a noodle-like fried vegetable food product according to one embodiment comprises forming a noodle-like vegetable by cutting a vegetable into a noodle-like shape; providing an oil frying container provided with a retainer; placing the noodle-like vegetable in the retainer of the oil frying container to form a mass of the noodle-like vegetable; and frying the noodle-like vegetable mass placed in the retainer with oil. The method further comprises compressing the noodle-like vegetable mass in the middle of the frying of the noodle-like vegetable mass with oil or immediately after the frying with oil.

A quick-cooking noodle structure includes a noodle body and at least one convex rib, wherein the noodle body is strip-shaped and flat; the convex rib is configured on one surface of the noodle body along a long side of the noodle body; a width of the convex rib is greater than a width of the noodle body on each of both sides of the convex rib, and a height of the convex rib is equal to a height of the noodle body, thereby allowing the noodle body to generate wrinkles and wavy lines when the noodle body is dried to a quick-cooking noodle, making cooking time of the quick-cooking noodle shorten, increasing cooked noodle bite texture, and further allowing soup or seasoning to attach to the wrinkles and wavy lines, so as to add flavor to the noodles.

A quick-cooking noodle structure includes a noodle body and at least one convex rib, wherein the noodle body is strip-shaped and flat; the convex rib is configured on one surface of the noodle body along a long side of the noodle body; a width of the convex rib is greater than a width of the noodle body on each of both sides of the convex rib, and a height of the convex rib is equal to a height of the noodle body, thereby allowing the noodle body to generate wrinkles and wavy lines when the noodle body is dried to a quick-cooking noodle, making cooking time of the quick-cooking noodle shorten, increasing cooked noodle bite texture, and further allowing soup or seasoning to attach to the wrinkles and wavy lines, so as to add flavor to the noodles.

An method for manufacturing easy-to-cook and easy-to-brew noodles includes the following steps: mixing an appropriate amount of semolina or durum wheat flour with an appropriate amount of water and an appropriate amount of salt; forming a mixture of the semolina or durum wheat flour, water and salt into thin strips, spirals, sheets or other different shapes of noodles; steaming the formed noodles; cutting the steamed noodle quantitatively; and making instant pasta by carrying out semi-puff drying or full-puff drying on the steamed and quantitatively cut noodles according to the thickness or set brewing time, thereby allowing the pasta to be brewed or cooked in a short time, and fast edible.

An method for manufacturing easy-to-cook and easy-to-brew noodles includes the following steps: mixing an appropriate amount of semolina or durum wheat flour with an appropriate amount of water and an appropriate amount of salt; forming a mixture of the semolina or durum wheat flour, water and salt into thin strips, spirals, sheets or other different shapes of noodles; steaming the formed noodles; cutting the steamed noodle quantitatively; and making instant pasta by carrying out semi-puff drying or full-puff drying on the steamed and quantitatively cut noodles according to the thickness or set brewing time, thereby allowing the pasta to be brewed or cooked in a short time, and fast edible.