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1. 发明授权

US4777057A Process for making a packaged dough for a baked confectionery 失效
标题翻译：用于制作用于烘焙糖果的包装的面团的方法
公开(公告)号：US4777057A
公开(公告)日：1988-10-11
申请号：US772902
申请日：1985-09-05
申请人： Ko Sugisawa , Yasushi Matsumura , Hidefumi Okamoto , Yoshiyuki Miyaoku , Shotaro Mogami
发明人： Ko Sugisawa , Yasushi Matsumura , Hidefumi Okamoto , Yoshiyuki Miyaoku , Shotaro Mogami
IPC分类号： A21D4/00 , A21D6/00 , A21D10/02 , A21D13/00 , A21D13/08
CPC分类号： A21D10/025
摘要： This invention provides a packed semi-prepared dough for baked confectionery having good taste and pleasing texture, which can be easily prepared in households without special skill and can be stored over long periods.The semi-prepared dough is prepared by charging a dough having a dough hardness of 18 to 470 BU into a heat-resistant packaging container and then preliminary heat-treating it after the container is sealed.
摘要翻译：本发明提供一种具有良好味道和令人愉悦的质感的用于烘焙糖果的包装半准备面团，其可以在没有特殊技能的家庭中容易地制备并且可以长期储存。通过将面团硬度为18至470BB的面团装入耐热包装容器中，然后在容器密封后对其进行预热处理，制备半制备的面团。

2. 发明授权

US5183678A Method for preparing puff snack 失效
标题翻译：泡泡小吃的制备方法
公开(公告)号：US5183678A
公开(公告)日：1993-02-02
申请号：US775897
申请日：1991-10-15
申请人： Kazumitsu Taga , Toshihiko Narukami , Yoshiyuki Miyaoku
发明人： Kazumitsu Taga , Toshihiko Narukami , Yoshiyuki Miyaoku
IPC分类号： A23G3/00 , A23G3/34 , A23L1/20 , A23L1/212
CPC分类号： A23L19/09 , A23L11/05 , A23L11/07 , Y10S426/808
摘要： A method for preparing a puff snack comprises the steps of puffing an ingredient essentially consisting of a bean which may or may not have the husk and having a water content of 9 to 20% in an extruder at a die temperature ranging from 90.degree. to 150.degree. C. for the ingredient having a water content of 9 to 11%, 100.degree. to 210.degree. C. for the ingredient having a water content of more than 11% and not more than 15% or 160.degree. to 240.degree. C. for the ingredient having a water content of more than 15% and not more than 20% so that the degree of puffing falls within the range of from 3.0 to 28.0 times the volume of the bean to give a puffed product having a water content of not more than 7% by weight after drying or without carrying out drying and then applying fat and oil to the resulting puffed product. The method makes it possible to provide puff snacks having a satisfactory taste peculiar to bean ingredients and a heavy taste with sufficient toughness, being easily mixed with the saliva in the mouth and leaving a pleasant aftertaste.
摘要翻译：一种制备泡芙点心的方法包括以下步骤：在90至150℃的模头温度下，在挤出机中膨化基本上由豆制成的成分，该豆可以含有或可以不具有果壳并且具有9-20％的水含量对于具有大于11％且不大于15％或160至240℃的成分的成分，对于含水量为9至11％，成分为100至210℃的成分，对于该成分的含水量大于15％且不大于20％，使得膨化程度在豆的体积的3.0至28.0倍的范围内，从而得到含水量不大的膨化产物干燥后不超过7重量％，或不进行干燥，然后将脂肪和油施加到得到的膨化产品上。该方法使得可以提供具有令人满意的豆制品味道和具有足够韧性的重味道的口味小吃，容易与口腔中的唾液混合并留下愉快的余味。

3. 发明授权

US5326583A Method for preparing snack from chlorophyll-containing plant tissue 失效
标题翻译：从含有叶绿素的植物组织制备小吃的方法
公开(公告)号：US5326583A
公开(公告)日：1994-07-05
申请号：US775452
申请日：1991-10-15
申请人： Kazumitsu Taga , Toshihiko Narukami , Yoshiyuki Miyaoku
发明人： Kazumitsu Taga , Toshihiko Narukami , Yoshiyuki Miyaoku
IPC分类号： A23G3/00 , A23G3/34 , A23L1/20 , A23L1/212 , A23L1/18 , A23P1/12 , A23P1/14
CPC分类号： A23L19/09 , A23L11/05 , A23L11/07 , Y10S426/808
摘要： A puffed snack is prepared from chlorophyll-containing plant grains by pulverizing the grains under completely light shielding conditions, storing the resulting pulverized grains under complete light shielding conditions or light shielding conditions applied within 24 hours after pulverization and puffing the grains in a screw extruder having a die wherein the temperature of the die ranges from 90.degree. to 150.degree. C. for the resulting pulverized grains having a water content of 9-11%, the temperature of the die ranging from 100.degree. to 210.degree. for the resulting pulverized grains having a water content of from 11 to 15%, and the temperature of the die ranging from 160.degree. to 240.degree. C. for the resulting pulverized grains having a water content from 15 to 20%, so that the degree of puffing falls within a range of from 3.0 to 28.0 times the volume of the chlorophyll-containing plant to give a puffed product having a water content of not more than 7% by weight or drying the puffed product until the water content is not more than 7% by weight, applying fat and oil to the resulting puffed product and packing the resulting snack into a container having light shielding properties, the total time for light exposure during the steps of puffing, applying fat and oil and packing being less than 18 hours.
摘要翻译：通过在完全遮光条件下粉碎颗粒从含有叶绿素的植物颗粒制备膨化小吃，将所得粉碎颗粒在粉碎后24小时内完全遮光或遮光条件下保存，并在具有对于所得的含水量为9-11％的粉碎颗粒，其中模具的温度在90℃至150℃的范围内，对于所得粉碎颗粒，模具的温度为100至210℃，具有水含量为11〜15％，模具温度为160〜240℃，得到的粉末颗粒的含水率为15〜20％，膨胀度落在一定范围内为含叶绿素植物的体积的3.0至28.0倍，得到含水量不超过7重量％的膨化产品或将膨化产物干燥至如果含水量不超过7重量％，则将脂肪和油施加到所得膨化产品上，并将所得小吃包装在具有遮光性的容器中，在膨化步骤期间曝光的总时间，施加脂肪和油和包装不到18小时。

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