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1. 发明专利

IT1089294B 未知
公开(公告)号：IT1089294B
公开(公告)日：1985-06-18
申请号：IT3150177
申请日：1977-12-30
申请人： KANEBO FOODS
IPC分类号： A23G3/00 , A23G3/02 , A23G3/34 , A23G4/00 , A23G4/02 , A23G4/20 , A23L1/00 , A23G

2. 发明专利

CA1131986A INSTANT-COOKING DRY MACARONI AND LIKE DRY FOODS AND A METHOD OF THEIR MANUFACTURE 未知
公开(公告)号：CA1131986A
公开(公告)日：1982-09-21
申请号：CA363657
申请日：1980-10-30
申请人： KANEBO FOODS
发明人： MURAKAMI SANPEI , KOKEGUCHI SADAO , TAKAHASHI HIROSHI , OKADA KEN
IPC分类号： A23L7/109 , A23L1/16
摘要： of the disclosure Instant-cooking dry macaroni products are manufactured by preparing a raw macaroni or like macaroni-type food material containing from 25% to 40% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then subjecting this mixture to a preliminary steaming at a gauge pressure of 0.5 - 1.5 kg/cm2 for 2 - 7 minutes till an .alpha.-conversion degree of from 60% to 80% is reached; then shaping the resulting material into individual molded pieces of a desired configuration; thereafter, with or without application of water to the surfaces of the molded pieces so that these surfaces carry water in an amount not exceeding 100% by weight relative to the weight of the molded pieces; then subjecting the molded pieces to a further steaming step at similar pressure and time till an .alpha.-conversion degree of at least 85% is attained; and thereafter drying them till the water content of the molded pieces is reduced to at most 13% by weight relative to the weight of the molded pieces thus dried. These dry macaroni products have no portions sticking to each other, have smooth surfaces and have fine porous texture, and are easily transformed to an edible cooked state by immersion in hot water for a short time, and give good sense, feel and taste. Also these dry foods are stable and have good durability without change in quality during storage for an extended period of time.

3. 发明专利

AU3221578A POWDERY RELEASE AGENT FOR KEEPING STICKY SURFACES OF ARTICLES SUCH AS CANDY OR CHEWING-GUM NON-ADHESIVE 未知
公开(公告)号：AU3221578A
公开(公告)日：1979-07-12
申请号：AU3221578
申请日：1978-01-06
申请人： KANEBO FOODS
发明人： NOBORIO KEN-ICHI , MAEDA MASAO
IPC分类号： A23G3/00 , A23G3/02 , A23G3/34 , A23G4/00 , A23G4/02 , A23G4/20 , A23L1/00 , A23G3/30 , B01J13/02

4. 发明公开

EP0023411A1 Size-reducible container 失效
标题翻译：集装箱还原程度。
公开(公告)号：EP0023411A1
公开(公告)日：1981-02-04
申请号：EP80302500.6
申请日：1980-07-23
申请人： KANEBO FOODS, LTD. , DAI NIPPON PRINTING CO., LTD.
发明人： Hayashi, Masaho
IPC分类号： B65D85/78 , B65D5/54
CPC分类号： B65D85/78 , B65D5/542
摘要： A size-reducible tear-strip type rectangular column-like container for contents such as icecream and margarine is formed from a pre-patterned blank A of carton board. In the assembled state, a plurality of gripping portions (7a,b...) useful in tear-stripping respective sections project from a corner. A plurality of tear-lines formed by paired horizontally extending and closely adjacent external and internal straight score lines (1 a,b,c..., 2a,b,c...) formed to depths of about one half of the thickness of the blank define the sections of the container to be torn and stripped off progressively from the remaining sections. Oblique tear-lines similarly formed by partial depth score-lines (4a,b,c...,5a,b,c...) facilitate the start of the removal of each section. This structure provides a container which is easily formed but which hinders leakage of material.

5. 发明公开

EP0086246A1 Method of manufacturing non-fried instantly cookable dried noodles and apparatus therefor 失效
标题翻译：一种用于干燥未烘烤的速煮面条及其装置的制备方法。
公开(公告)号：EP0086246A1
公开(公告)日：1983-08-24
申请号：EP82101135.0
申请日：1982-02-16
申请人： KANEBO FOODS, LTD.
发明人： Murakami, Sanpei , Kobayashi, Shinsuke , Yokoo, Hisahiko , Shimizu, Yoshio
IPC分类号： A23L1/16 , A21C11/22 , A21C11/24
CPC分类号： A21C11/24 , A21C11/22 , A23L7/109
摘要： Instantly cookable non-fried dried noodles are manufactured by dividing a large-widthed web 3 of raw noodle material prepared by shaping a starting raw noodle material into a continuous sheetform having a susbstantially uniform thickness into a plurality of moderately-widthed ribbons 7, 7a, 7b, 7c of raw noodle material along a direction of conveyance while the web 3 is being conveyed in its longitudinal direction; successively from the above dividing step, appropriately mutually displacing the resulting adjacently disposed ribbons 7, 7a, 7b, 7c in a direction transversely of their longitudinal direction while the ribbons are being conveyed to thereby establish positional separation of the ribbons from each other, subjecting the ribbons to steaming treatment while conveying them in the state of separation from each other, thereafter cutting the resulting ribbons into individual noodles while being conveyed, and drying the resulting individual noodles while being conveyed. The product dried noodles thus obtained have a uniform quality, improved a-conversion degree, and improved restorability to edible state when immersed in hot water and good sense, feel and taste when eaten.
摘要翻译：快来煮能够非油炸干燥面条除以成形起始面原料成连续片材的形式具有susbstantially均匀的厚度成适度widthed色带7的复数，7a中制备的面原料的大widthed卷筒纸3制造，如图7B所示，沿着输送而卷筒纸3在其纵向方向上被输送的方向面原料的7C; 依次从上述分割工序，适当地相互移位相邻所得弃置色带7，图7A，7B，7C中横它们的纵向方向的一个方向，而带正被输送，由此建立彼此色带位置的分离，使所述丝带汽蒸处理，同时在从海誓山盟分离的状态搬送它们，此后切割该带状成单个所得面条，同时被输送，并在输送的同时干燥所得个别面条。由此获得的产物干燥面条具有均匀的品质，改进的αγ变换度，以及食用状态改进复原当浸入热水中和感好，感觉和味道食用时。

6. 发明专利

GB2181122A A PROCESS FOR PREPARING ARTIFICIAL BED BLOCKS FOR }SHIITAKE} MUSHROOM (LENTINUS EDODES)CULTIVATION 未知
公开(公告)号：GB2181122A
公开(公告)日：1987-04-15
申请号：GB8523902
申请日：1985-09-27
申请人： KANEBO FOODS
发明人： MURATA HIDEO , YAMAUCHI MASAAKI , TANAKA HAJIME
IPC分类号： A01G1/04
摘要： A process for preparing artificial bed blocks for "Shiitake" mushroom cultivation, comprising culturing lumps of spawn (mycelia) in a bottle or other containers, taking out the grown-up mycelia from the container to be kept in a closed space, keeping culturing while raising humidity in the space close to saturation to form a new aerial hypha layer on the whole surface of the lumps of spawn for higher resistance to weed fungi, then sprinkling with water over the lumps in open space to prevent weed fungi from depositing.

7. 发明专利

GB2181122B A PROCESS FOR PREPARING ARTIFICIAL BED BLOCKS FOR "SHIITAKE" MUSHROOM (LENTINUS EDODES)CULTIVATION 未知
公开(公告)号：GB2181122B
公开(公告)日：1989-09-20
申请号：GB8523902
申请日：1985-09-27
申请人： KANEBO FOODS
发明人： MURATA HIDEO , YAMAUCHI MASAAKI , TANAKA HAJIME
IPC分类号： A01G1/04
摘要： A process for preparing artificial bed blocks for "Shiitake" mushroom cultivation, comprising culturing lumps of spawn (mycelia) in a bottle or other containers, taking out the grown-up mycelia from the container to be kept in a closed space, keeping culturing while raising humidity in the space close to saturation to form a new aerial hypha layer on the whole surface of the lumps of spawn for higher resistance to weed fungi, then sprinkling with water over the lumps in open space to prevent weed fungi from depositing.

8. 发明专利

GB1590970A POWDERY RELEASING AGENT FOR RENDERING THE STICKY SURFACE OF EDIBLE AND/OR CHEWING MATERIAL NON-ADHESIVE 未知
公开(公告)号：GB1590970A
公开(公告)日：1981-06-10
申请号：GB5431177
申请日：1977-12-30
申请人： KANEBO FOODS
IPC分类号： A23G3/00 , A23G3/02 , A23G3/34 , A23G4/00 , A23G4/02 , A23G4/20 , A23L1/00 , B05D5/08

9. 发明专利

CA1131985A NON-FRIED INSTANT COOKING DRY NOODLES AND A METHOD FOR PRODUCING SUCH NOODLES 未知
公开(公告)号：CA1131985A
公开(公告)日：1982-09-21
申请号：CA363097
申请日：1980-10-23
申请人： KANEBO FOODS
发明人： MURAKAMI SANPEI , KOKEGUCHI SADAO , TAKAHASHI HIROSHI , OKADA KEN
IPC分类号： A23L7/109 , A23L1/16
摘要： of the disclosure Non-fried oil-free instant cooking dry noodles are manufactured by preparing a mixture of raw noodle material containing from 25 to 45% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then rolling the mixture into a web form; thereafter with or without external application of water onto the surfaces of the web, steaming the web at gauge pressure of 0.5 - 1.5 kg/cm for 2 - 5 minutes until the starch therein has an .alpha.-conversion degree of at least 85%; followed by preliminary heating preferably at 80 - 110.degree.C for 2 - 5 minutes to adjust the water content to 15 35% by weight; then shaping the web into individual noodles; and then further drying these noodles at 55 160.degree.C until the water content becomes 13% or smaller by weight. These dry noodles are not sticking to each other, have smooth surfaces and have fine porous texture, and are easily transformed to cooked state by immersion in hot water for a short time, giving good sense, feel and taste. Also, these dry noodles are stable and have good durability during storage of an extended period of time.

10. 发明专利

AU515992B2 POWDER RELEASE AGENT TO SEPARATE CHEWING GUM PIECES 未知
公开(公告)号：AU515992B2
公开(公告)日：1981-05-14
申请号：AU3221578
申请日：1978-01-06
申请人： KANEBO FOODS
发明人： NOBORIO K-I , MAEDA M
IPC分类号： A23G3/00 , A23G3/02 , A23G3/34 , A23G4/00 , A23G4/02 , A23G4/20 , A23L1/00 , A23G3/30 , B01J13/02

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