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1. 发明申请

US20080260921A1 Process for Producing Ready-to-Eat Chow Mein (Fried Noodle) 审中-公开
标题翻译：生产即食即食（炒面）的过程
公开(公告)号：US20080260921A1
公开(公告)日：2008-10-23
申请号：US10571731
申请日：2005-05-31
申请人： Yoshiyuki Imanishi , Toshiaki Sonoda , Hirotake Yamada
发明人： Yoshiyuki Imanishi , Toshiaki Sonoda , Hirotake Yamada
IPC分类号： A23L1/162 , A23L1/01
CPC分类号： A23L7/113 , A23L5/11 , A23L7/111
摘要： The present invention provides a process for producing ready-to-eat chow mein which can afford such a feeling and fragrant flavor as experienced when we eat the chow mein baked on a hot iron plate. It mixes floor, starch, table salt, water and the like to form a material and kneads the material. The thus kneaded material is extended and rolled to a predetermined thickness to form a noodle blank. This noodle blank is cut to a predetermined width and waved to form lines of noodle. These lines of noodle are converted to α-state with a steamer. A seasoning liquid of a predetermined concentration is sprayed to these lines of noodle and then are molded into a predetermined shape. Thereafter, they are oil fried to produce a mass of seasoned and fried noodles. This seasoned and oil fried mass of noodles is baked until it has its surface heated up to 150 degrees C. to 240 degrees C. so as to brown it.
摘要翻译：本发明提供一种生产即食食物的方法，其可以提供当我们吃在热铁板上烘烤的食物时所经历的这种感觉和香味。将地板，淀粉，餐桌盐，水等混合以形成材料并揉捏材料。将如此捏合的材料延伸并轧制至预定厚度以形成面条坯料。将该面条切成预定宽度并且挥动以形成线条。这些线条用蒸笼转换成alpha状态。将预定浓度的调味液喷射到这些线条上，然后模制成预定形状。此后，他们油炸了大量经验丰富的油炸面条。这种调味油炸的面条被烘烤直到其表面加热到150摄氏度到240摄氏度，以便使其变褐。

2. 发明申请

US20080274255A1 Process for Producing Ready-to-Eat Chow Mein (Fried Noodle) 审中-公开
标题翻译：生产即食即食（炒面）的过程
公开(公告)号：US20080274255A1
公开(公告)日：2008-11-06
申请号：US10571732
申请日：2005-05-31
申请人： Yoshiyuki Imanishi , Toshiaki Sonoda , Hirotake Yamada
发明人： Yoshiyuki Imanishi , Toshiaki Sonoda , Hirotake Yamada
IPC分类号： A23L1/16
CPC分类号： A23L7/113 , A21D13/60
摘要： The present invention provides a process for producing ready-to-eat chow mein, which browns a mass of fried noodles so as to be able to always constantly and reliably afford elastic feeling and fragrant flavor as if it were baked on a hot iron plate. Floor, starch, salt, water and the like are mixed to make a material. The material is kneaded. The thus kneaded material is extended and rolled to a predetermined thickness to form a noodle blank. This noodle blank is cut to a predetermined width and waved to form lines of noodles. These lines of noodle are converted to α-state and then molded to a predetermined shape. Thereafter, they are oil fried to make a mass of noodles. The oil fried mass of noodles is baked to brown its surface until the surface of the mass of noodles has a temperature increased up to 150 degrees C. to 240 degrees C.It bakes a surface of the mass of ready-to-eat oil fried noodles molded into a predetermined shape to brown it until the surface has a temperature increased up to 150 degrees C. to 240 degrees C.
摘要翻译：本发明提供了一种生产即食食物的方法，该方法使大量的炸面条褐色，从而能够始终如一地始终可靠地提供如在铁板上烘烤的弹性和香味。地板，淀粉，盐，水等混合制成材料。材料被捏合。将如此捏合的材料延伸并轧制至预定厚度以形成面条坯料。将该面条切成预定的宽度并且挥动形成线条。这些线条被转换成α态，然后模制成预定的形状。此后，他们油炸了大量的面条。油炸油炸面团的烤面团被烤成棕色表面，直到面条的表面温度升高到150摄氏度到240摄氏度。它烤了一块面包油即食油面将面条模制成预定形状以使其棕色，直到表面的温度升高至150摄氏度至240摄氏度。

3. 发明申请

US20080241330A1 Ready-To-Eat Gelatin Noodle and Process for Producing the Same 审中-公开
标题翻译：即食即食明胶面及其制作方法
公开(公告)号：US20080241330A1
公开(公告)日：2008-10-02
申请号：US10572049
申请日：2005-05-31
申请人： Yoshiyuki Imanishi , Toshiaki Sonoda , Kazuo Nagao , Masafumi Nakano
发明人： Yoshiyuki Imanishi , Toshiaki Sonoda , Kazuo Nagao , Masafumi Nakano
IPC分类号： A23L1/0522
CPC分类号： A23L7/113 , A23L29/212 , A23L29/271
摘要： The present inventions provides a process for producing ready-to-eat gelatin noodle which can inhibit the dissolution during the boiling step as well as the extension and the swell-up after cooking to result in producing ready-to-eat gelatin noodle which makes us feel suitable elasticity and comfortable chewing on eating it and is delicious. This ready-to-eat gelatin noodle is produced from a starting material of mixed starch which consists of potato starch and green-gram starch mixed with each other. A food base material such as carrot powder is kneaded into the mixed starch and 2 to 5 wt % of curdlan is added to the mixed starch containing the food base material. This mixed starch with the food base material contained is kneaded with water and is extruded into boiling water through a die to form lines of noodle. These lines of noodle are boiled with boiling water and then are washed with water to cool them. The thus cooled lines of noodle are frozen in a refrigerator and de-frozen. Thereafter, they are cut to a predetermined length and weighed and then dried with hot air.
摘要翻译：本发明提供了一种生产即食明胶面的方法，其可以在煮沸步骤中抑制溶解以及烹饪后的延伸和膨胀，从而产生即食明胶面条，这使得我们感觉合适的弹性和舒适的咀嚼吃，是美味。这种即食明胶面由混合淀粉的原料制成，其由马铃薯淀粉和绿色淀粉相互混合组成。将胡萝卜粉等食品基料混合到混合淀粉中，在含有食品基料的混合淀粉中加入2〜5重量％的凝胶多糖。将含有食品基料的混合淀粉与水混合，通过模具挤出成沸水，形成线条。这些线条用沸水煮沸，然后用水洗涤以冷却它们。将如此冷却的面条在冰箱中冷冻并冻结。然后将其切割成预定长度并称重，然后用热空气干燥。

4. 发明申请

US20080233259A1 Ready-to-Eat Gelatin Noodle and Process for Producing the Same 审中-公开
标题翻译：即食明胶面及其制作方法
公开(公告)号：US20080233259A1
公开(公告)日：2008-09-25
申请号：US10572047
申请日：2005-05-31
申请人： Yoshiyuki Imanishi , Toshiaki Sonoda , Kazuo Nagao , Masafumi Nakano
发明人： Yoshiyuki Imanishi , Toshiaki Sonoda , Kazuo Nagao , Masafumi Nakano
IPC分类号： A23L1/0522
CPC分类号： A23L7/113
摘要： A process for producing instant bean-starch vermicelli (harusame) that is capable of suppressing not only dissolution during boiling but also elongation and swell after cooking, and that exhibits appropriate elasticity and gives firm palatability. This instant bean-starch vermicelli is produced from a mixed starch consisting of potato starch and mung bean starch as a raw material. In the mixed starch consisting of potato starch and mung bean starch, the content of potato starch is in the range of 30 to 70 wt. %. 0.25 to 5 wt. % of curdlan is added to the mixed starch. The resultant mixed starch is kneaded with water, and extruded into hot water through a die to thereby obtain linear noodles. The linear noodles are boiled with hot water, washed with water, and cooled. The thus cooled linear noodles are frozen in a freezer, thereafter thawed, cut into given lengths, weighed and dried by means of hot air.
摘要翻译：一种能够抑制沸腾期间溶解而且在蒸煮后能够抑制伸长和膨胀并且显示出适当的弹性并提供坚实适口性的速溶豆粉淀粉的方法。这种速溶豆粉淀粉粉由以马铃薯淀粉和绿豆淀粉为原料的混合淀粉制成。在由马铃薯淀粉和绿豆淀粉组成的混合淀粉中，马铃薯淀粉的含量为30〜70重量％。％。 0.25〜5重量％将凝乳糖的百分比加入到混合淀粉中。将得到的混合淀粉与水混合，通过模头挤出成热水，得到线状面。线性面条用热水煮沸，用水洗涤并冷却。将如此冷却的线性面条在冷冻机中冷冻，然后解冻，切成一定长度，称重并通过热空气干燥。

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