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1. 发明授权

US4234617A Method for preparing instant cooking noodles 失效
标题翻译：即食烹饪面条的制作方法
公开(公告)号：US4234617A
公开(公告)日：1980-11-18
申请号：US29634
申请日：1979-04-13
申请人： Sakuichi Sakakibara , Ko Sugisawa , Takashi Kimura , Teruo Yasukawa , Tamotsu Kamoda
发明人： Sakuichi Sakakibara , Ko Sugisawa , Takashi Kimura , Teruo Yasukawa , Tamotsu Kamoda
IPC分类号： A23L1/162 , A23L1/16 , A23L1/164
CPC分类号： A23L7/109
摘要： Instant cooking noodles are prepared from a dough comprising a cereal flour and a hydrolyzate of a starch derived from a root or stalk of a plant having a D.E. of 1 to 10. The dough is rolled into a sheet having a thickness of less than 2 mm, the sheet is cut into strips, the strips are steamed, and the steamed strips are dried.
摘要翻译：速食烹饪面是由包含谷物粉的面团和源自植物的根或茎的淀粉的水解产物制成的，所述植物具有D.E. 将面团卷成厚度小于2mm的片材，将片材切成条状，将条条蒸干，并将蒸的条状物干燥。

2. 发明授权

US4094996A Package of convenience food 失效
标题翻译：包装方便的食物
公开(公告)号：US4094996A
公开(公告)日：1978-06-13
申请号：US796343
申请日：1977-05-12
申请人： Sakuichi Sakakibara , Ko Sugisawa , Takashi Kimura , Atsushi Yasuda
发明人： Sakuichi Sakakibara , Ko Sugisawa , Takashi Kimura , Atsushi Yasuda
IPC分类号： A23L1/16 , A23L1/00 , A23L1/162 , A23L1/164 , A23L1/32 , B65D81/00 , B65D85/816 , B65B29/06
CPC分类号： B65D85/816 , A23P20/20
摘要： A package of convenience food whose cup-shaped container is releasably sealed by a cover contains two layers of dehydrated food capable of being reconstituted by contact with hot water to which the container is impermeable. The bottom layer is a source of carbohydrate, such as instant rice or instant noodles, while the top layer essentially consists of foamed dehydrated egg.

3. 发明授权

US4022921A Method of retarding oxidation of edible fat or oil in stored food 失效
标题翻译：减少储存食物中食用脂肪或油的氧化的方法
公开(公告)号：US4022921A
公开(公告)日：1977-05-10
申请号：US736242
申请日：1976-10-27
申请人： Sakuichi Sakakibara , Ko Sugisawa , Masanori Yamamoto , Takashi Kimura , Kazuya Sekiguchi
发明人： Sakuichi Sakakibara , Ko Sugisawa , Masanori Yamamoto , Takashi Kimura , Kazuya Sekiguchi
IPC分类号： A23L3/3463 , C11B5/00 , A23D5/04
CPC分类号： A23L3/3463 , C11B5/0085
摘要： The oxidation of fat or oil in stored food and the resulting rancid taste of the stored food are inhibited by the presence of small amounts of young leaves and shoots of Coriandrum sativum L., or of the juice or extract obtained from such plant parts.
摘要翻译：储存的食物中的脂肪或油的氧化以及所储存的食物所产生的酸败味道被少量的青young和嫩芽芫荽的存在或从这些植物部分获得的果汁或提取物中被抑制。

4. 发明授权

US4348421A Process for reconstituting dehydrated food 失效
标题翻译：重组脱水食品的方法
公开(公告)号：US4348421A
公开(公告)日：1982-09-07
申请号：US265807
申请日：1981-05-21
申请人： Sakuichi Sakakibara , Ko Sugisawa , Takashi Kimura
发明人： Sakuichi Sakakibara , Ko Sugisawa , Takashi Kimura
IPC分类号： A47J47/14 , B65D81/00 , B65D81/32 , B65D85/816 , A23L1/00 , B65B29/06 , B65D81/34
CPC分类号： B65D85/816 , A47J47/14 , B65D81/3216
摘要： A utensil for reconstituting a two-component dehydrated dish includes three approximately cup-shaped container members having each a bottom wall and an annular wall transverse to the bottom wall and bounding an open side of the member opposite the bottom wall. A first container defines a cavity dimensioned to receive the other two members substantially entirely. The bottom walls of the first and of a second member are imperforate, the bottom wall of the third member being formed with a plurality of perforations. Positioning means permit the second and third members to be positioned in the cavity of the first member in respective positions in which the bottom walls of the second and third members are transversely offset from each other and from the bottom wall of the first member, and the second and third members are open in the same direction as the first member.
摘要翻译：用于重构双组分脱水盘的器具包括三个近似杯形的容器构件，每个杯形容器构件具有横截于底壁的底壁和环形壁，并且将构件的与底壁相对的开口侧限定。第一容器限定了尺寸适于基本上完全接收另外两个构件的空腔。第一和第二构件的底壁是无孔的，第三构件的底壁形成有多个穿孔。定位装置允许第二和第三构件在第二和第三构件的底壁彼此横向偏移并且与第一构件的底壁相对的相应位置中定位在第一构件的空腔中，并且第二和第三成员与第一成员的方向相同。

5. 发明授权

US4185125A Method of frying raw noodles in a perforated container 失效
标题翻译：在有孔容器中煎生面条的方法
公开(公告)号：US4185125A
公开(公告)日：1980-01-22
申请号：US819284
申请日：1977-07-27
申请人： Sakuichi Sakakibara , Ko Sugisawa , Takashi Kimura , Teruo Yasukawa , Kikuo Matsushima
发明人： Sakuichi Sakakibara , Ko Sugisawa , Takashi Kimura , Teruo Yasukawa , Kikuo Matsushima
IPC分类号： A47J37/12 , A23L5/10 , A23L7/109 , A23L1/16
CPC分类号： A23L7/111 , A23L5/11
摘要： A method for frying noodles in a perforated container having the shape of a cylinder, prism or truncated cone or pyramid and a height of more than 3 cm and being sealed by a perforated cover, the perforations constituting 5 to 30% of the area of the cover. Noodles are fried in such a container after the individual raw noodles have been forced apart and cut, the container is charged with the cut noodles and covered, and the covered container is immersed in hot oil. The noodles are fried in the sealed container in the hot oil at a temperature of 130.degree. C. to 160.degree. C.
摘要翻译：一种用于在具有圆柱体，棱镜或截头圆锥体或金字塔形状并且高于3cm并且被多孔盖子密封的多孔容器中炸面条的方法，所述穿孔占所述面积的5至30％盖。在各个生面条被强制分开切割后，在这样的容器中将面条油炸，将容器装入切面并覆盖，将被覆盖的容器浸入热油中。将面条在热油中的密封容器中在130〜160℃的温度下油炸。

6. 发明授权

US4096286A Stable precursor for making an edible gel, and method of making and using the same 失效
标题翻译：用于制造可食用凝胶的稳定前体及其制备和使用方法
公开(公告)号：US4096286A
公开(公告)日：1978-06-20
申请号：US791012
申请日：1977-04-26
申请人： Sakuichi Sakakibara , Ko Sugisawa , Yasushi Matsumura , Hidefumi Okamoto
发明人： Sakuichi Sakakibara , Ko Sugisawa , Yasushi Matsumura , Hidefumi Okamoto
IPC分类号： A23L29/20 , A23L21/12 , A23L29/231 , A23L1/04
CPC分类号： A23L21/12 , A23L29/231
摘要： A mixture of pectin, an edible mono- or disaccharide, an edible organic acid, an edible salt of an organic acid, and at least one further ingredient of the group consisting of fruit pulp, fruit juice, syrup, flavoring agents, coloring agents, and water, when sterilized and maintained under sterile conditions, has a long storage life and is quickly converted to an edible gel at ambient temperature by mixing with an edible source of calcium ions, such as milk. For a gel of pleasant taste and texture, the initial mixture should contain, per gram of pectin, 2.5 to 30 g of the saccharide, 0.15 to 0.75 g organic acid, 22.3 to 85 g water. It should further contain 1 g to 1.5 g of the organic acid salt per gram of the organic acid, and enough of the acid and salt to make the pH of the mixture 3.0 to 4.3. 25 to 40% of the carboxyl groups in the pectin are to be esterified with methanol.
摘要翻译：果胶，可食用单糖或二糖，可食用有机酸，有机酸的食用盐和至少一种由果肉，果汁，糖浆，调味剂，着色剂，和水，当在无菌条件下灭菌并保持时，具有长的储存寿命，并且通过与可食用的钙离子源（例如牛奶）混合，在环境温度下快速转化为可食用的凝胶。对于令人愉快的味道和质感的凝胶，初始混合物应含有每克果胶2.5至30克的糖，0.15至0.75克有机酸，22.3至85克水。每克有机酸应进一步含有1g至1.5g有机酸盐，足够的酸和盐使混合物的pH为3.0至4.3。果胶中25〜40％的羧基用甲醇酯化。

7. 发明授权

US4234612A Continuous frying method 失效
标题翻译：连续煎炸法
公开(公告)号：US4234612A
公开(公告)日：1980-11-18
申请号：US963274
申请日：1978-11-24
申请人： Sakuichi Sakakibara , Ko Sugisawa , Junji Majima , Ryusuke Nakanaga
发明人： Sakuichi Sakakibara , Ko Sugisawa , Junji Majima , Ryusuke Nakanaga
IPC分类号： A23L5/10 , A23L7/109 , A47J37/12 , A23L1/16
CPC分类号： A47J37/1214 , A23L5/11 , A23L7/111 , A47J2027/006
摘要： A frying method in which hot oil is discharged upward from nozzles at the bottom of a frying tank at high pressure while a perforated container holding tightly packed noodles is conveyed in a horizontally extending path through the oil. The pressure of the hot oil forces the noodles apart so that they are fried uniformly. The frying of the noodles dehydrates them to the desired degree.
摘要翻译：一种油炸方法，其中热油从油炸罐底部的喷嘴在高压下向上排出，而容纳紧密包装的面条的穿孔容器在水平延伸的路径中通过油输送。热油的压力迫使面条分开，使其均匀地油炸。面条的煎炸使它们达到所需的程度。

8. 发明授权

US4056566A Acidic edible pectin hydrogel containing colloidally dispersed protein and metaphosphate ions for preventing coagulation of the protein 失效
标题翻译：酸性可食用果胶水凝胶含有胶体分散的蛋白质和偏磷酸盐离子，用于防止蛋白质凝结
公开(公告)号：US4056566A
公开(公告)日：1977-11-01
申请号：US791015
申请日：1977-04-26
申请人： Sakuichi Sakakibara , Ko Sugisawa , Yukio Kitamura
发明人： Sakuichi Sakakibara , Ko Sugisawa , Yukio Kitamura
IPC分类号： A23C9/154 , A23L29/231 , A23L1/04
CPC分类号： A23C9/1542 , A23L29/231
摘要： An edible pectin hydrogel containing a colloidally dispersed protein for improved texture, and enough of an edible acid as a taste improving agent to cause coagulation of the protein, is stabilized by a content of sodium metaphosphate.
摘要翻译：含有胶体分散蛋白质以改善质感的可食用果胶水凝胶和足够的可食用酸作为味道改善剂引起蛋白质凝结，通过偏磷酸钠的含量来稳定。

9. 发明授权

US4279932A Edible laminar sheet material and method of preparation 失效
标题翻译：食用层状片材及其制备方法
公开(公告)号：US4279932A
公开(公告)日：1981-07-21
申请号：US32705
申请日：1979-04-23
申请人： Daikichi Koshida , Ko Sugisawa , Takashi Kimura , Setsuo Nakajima
发明人： Daikichi Koshida , Ko Sugisawa , Takashi Kimura , Setsuo Nakajima
IPC分类号： A23L1/00 , A23P1/08
CPC分类号： A23P20/20
摘要： A food product comprising a laminar sheet material comprising two edible sheets of different swelling properties, the two edible sheets being bonded together along at least a portion of the surfaces of the sheets. At least one of the sheets is capable of swelling and being deformed in water, and the laminar sheet material is so deformed.
摘要翻译：一种食品，其包含层状片材料，其包含两种不同溶胀特性的可食用片材，所述两种可食用片材沿片材的至少一部分表面结合在一起。至少一个片材能够在水中膨胀并变形，并且片状片材变形。

10. 发明授权

US4382967A Method for preparing porous saccharide granules and foods therefrom 失效
标题翻译：制备多孔糖颗粒和食物的方法
公开(公告)号：US4382967A
公开(公告)日：1983-05-10
申请号：US229017
申请日：1978-01-27
申请人： Daikichi Koshida , Ko Sugisawa , Yasushi Matsumura , Takashi Kimura , Kazumitsu Taga
发明人： Daikichi Koshida , Ko Sugisawa , Yasushi Matsumura , Takashi Kimura , Kazumitsu Taga
IPC分类号： A21D2/02 , A21D2/18 , A21D2/26 , A21D10/00 , A21D13/08 , A23G3/02 , A23G3/34 , A23L1/00 , A23L1/40 , C07H3/00 , C08L3/02 , A23G3/00
CPC分类号： C08L3/02 , A21D10/002 , A21D2/02 , A21D2/18 , A21D2/181 , A21D2/263 , A23G3/0226 , A23G3/0231 , A23G3/346 , A23L23/10 , A23P10/20 , C07H3/00 , A23G2200/06
摘要： Porous saccharide granules prepared by moistening saccharide granules and heating to crystallize the granules said porous granules having oil adsorbed therein and cake mixes and soups prepared with the use of said porous granules.
摘要翻译：通过润湿糖颗粒并加热以使颗粒结晶的所述多孔糖颗粒，其中吸收有油的多孔颗粒和饼混合物以及使用所述多孔颗粒制备的汤。

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