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1. 发明申请

US20040126478A1 Method of preparing freeze dried bean paste 审中-公开
标题翻译：冷冻干燥豆浆的制备方法
公开(公告)号：US20040126478A1
公开(公告)日：2004-07-01
申请号：US10734036
申请日：2003-12-11
申请人： Nagatanien Co., LTD.
发明人： Michimasa Kumagai
IPC分类号： A23C001/06
CPC分类号： A23L11/09
摘要： Water-thinned bean paste is chilled and non-fluidized, and the solidified bean paste is loaded into an air-permeable container, where the non-fluidized bean paste is freeze-dried and thus the water content is sublimed or evaporated from the entire surface of the bean paste. With the freeze-dried bean paste manufacturing method, a freeze-dried bean paste can be manufacture without requiring special facilities or an additive, at a low drying cost, and thus manufactured paste has an excellent flavor and taste and a high solubility to hot water even in a coarse block shape after being dried.
摘要翻译：将水稀释的豆浆冷却并且不流化，将固化的豆酱装入透气性容器中，其中非流化豆浆被冷冻干燥，因此水分从整个表面升华或蒸发的豆浆。通过冷冻干燥豆浆的制造方法，可以制造冷冻干燥的豆浆，而不需要特殊的设备或添加剂，以低的干燥成本，因此制造的糊具有优异的风味和味道以及对热水的高溶解度即使是干燥后的粗块形状。

2. 发明申请

US20010055638A1 Sponge cake premix and method of manufacturing sponge cake by using said premix 有权
标题翻译：海绵饼预混料和使用所述预混料制造海绵饼的方法
公开(公告)号：US20010055638A1
公开(公告)日：2001-12-27
申请号：US09851070
申请日：2001-05-08
申请人： Nagatanien Co., Ltd.
发明人： Hiroe Takashima
IPC分类号： A21D006/00
CPC分类号： A21D2/36 , A21D2/186 , A21D2/188 , A21D2/26 , A21D2/261 , A21D8/02 , A21D8/06 , A21D10/00 , A21D13/50
摘要： The present invention is directed to a sponge cake premix that can be cooked easily with a microwave oven to prepare a sponge cake. A batter prepared by adding a thermocoagulation protein to a sponge cake premix containing as a main ingredient a cereal powder consisting of starch and a pregelatinized starch is cooked under heat with a microwave oven to obtain a sponge cake that permits eliminating the gum-like hard texture inherent in conventional sponge cakes of this type and exhibits a light and soft texture. The obtained sponge cake is free from bake shrinkage and exhibits a good-looking voluminous appearance.
摘要翻译：本发明涉及可以用微波炉容易地煮熟以制备海绵饼的海绵饼预混物。将通过将热凝凝蛋白加入到由淀粉和预胶化淀粉组成的谷物粉末作为主要成分的海绵饼预混物中制备的面糊通过微波炉加热烹饪，以获得允许消除牙龈样硬质地纹理的海绵饼传统的这种类型的海绵蛋糕是固有的，并且表现出轻质柔软的质感。所获得的海绵饼没有烘烤收缩，并且表现出良好的体积大小的外观。

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