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1. 发明授权

US4622446A Microwave drying apparatus and use thereof 失效
标题翻译：微波干燥装置及其用途
公开(公告)号：US4622446A
公开(公告)日：1986-11-11
申请号：US559781
申请日：1983-12-09
申请人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga , Ryuichi Hattori
发明人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga , Ryuichi Hattori
IPC分类号： F26B3/347 , F26B3/34 , F26B5/04 , F26B25/12 , H05B6/80 , H05B6/64
CPC分类号： H05B6/80 , F26B3/343 , F26B5/048 , H05B2206/046
摘要： An improved microwave drying apparatus comprising a drying chamber provided with a microwave generator and a layer of a weak dielectric substance laminated on at least a part of the inner surface of the wall of the chamber is provided, whereby the occurrence of moisture condensation on the inner wall of the chamber during the drying procedure can be prevented.
摘要翻译：提供了一种改进的微波干燥装置，其包括设置有微波发生器的干燥室和层叠在室的壁的内表面的至少一部分上的弱电介质层，由此在内部可以防止干燥过程中室的壁。

2. 发明授权

US4786516A Method of drying meat 失效
标题翻译：干肉的方法
公开(公告)号：US4786516A
公开(公告)日：1988-11-22
申请号：US16246
申请日：1987-02-19
申请人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga , Ryuichi Hattori
发明人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga , Ryuichi Hattori
IPC分类号： A23B4/03 , A23B4/037 , A23B4/06 , A23B4/10 , A23L13/00 , A23L3/38 , A23L1/31 , F26B5/06 , F26B5/10
CPC分类号： A23B4/037 , A23B4/03 , A23L13/00
摘要： A method of drying raw meat is disclosed wherein the meat is predried by a deep frying treatment under a vacuum and is then vacuum freeze-dried.
摘要翻译：公开了一种干燥生肉的方法，其中通过在真空下进行深度油炸处理来预干肉，然后将其真空冷冻干燥。

3. 发明授权

US4664924A Method of producing a dehydrated food product 失效
标题翻译：脱水食品的制造方法
公开(公告)号：US4664924A
公开(公告)日：1987-05-12
申请号：US765702
申请日：1985-08-13
申请人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga , Ryuichi Hattori
发明人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga , Ryuichi Hattori
IPC分类号： A23L3/01 , A23L3/40 , A23L5/30 , A23L19/00 , F26B5/04 , A23B7/02 , H05B6/64
CPC分类号： F26B5/048 , A23L19/09 , A23L3/01 , A23L3/40 , A23L5/34
摘要： A method of producing a dehydrated food product capable of rehydration to produce reconstituted food of good quality which comprises applying microwave radiation to the food received in a container with a lid, or which comprises rotating a container in which the food is received and applying microwave radiation to the food received in the container. The dehydrated food product produced in accordance with the above methods is useful as an ingredient for use in instant food and as snack food.
摘要翻译：一种生产脱水食品的方法，其能够进行再水合以产生质量好的重构食品，其包括向容纳在具有盖子的容器中的食物施加微波辐射，或者包括旋转容纳食物的容器并施加微波辐射到容器中收到的食物。根据上述方法生产的脱水食品可用作即食食品和小吃食品中的成分。

4. 发明授权

US4637145A Low pressure microwave drying apparatus 失效
标题翻译：低压微波干燥设备
公开(公告)号：US4637145A
公开(公告)日：1987-01-20
申请号：US554861
申请日：1983-11-23
申请人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga , Ryuichi Hattori
发明人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga , Ryuichi Hattori
IPC分类号： F26B3/347 , F26B5/04 , H05B6/80 , F26B23/08
CPC分类号： H05B6/80 , F26B5/048 , H05B2206/046
摘要： An improved low pressure microwave drying apparatus comprises a drying chamber made of a microwave-permeable and gas-impermeable material and a microwave applying chamber made of a microwave-impermeable material which encloses the drying chamber at a distance therefrom. The drying chamber is provided with a gas exhaust system and the microwave applying chamber with a microwave generator.
摘要翻译：一种改进的低压微波干燥装置包括由微波可渗透和不透气材料制成的干燥室和由微波不可渗透材料制成的微波施加室，该微波加热室将干燥室与其隔开一段距离。干燥室设有排气系统和具有微波发生器的微波加热室。

5. 发明授权

US4645681A Process for preparing Tofu 失效
标题翻译：制作豆腐的过程
公开(公告)号：US4645681A
公开(公告)日：1987-02-24
申请号：US706333
申请日：1985-02-27
申请人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga , Koji Sengoku , Yoshiaki Nagatome
发明人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga , Koji Sengoku , Yoshiaki Nagatome
IPC分类号： A23L11/00 , A23C20/02 , A23J3/16 , A23L1/20
CPC分类号： A23C20/025 , A23J3/16
摘要： An improved process for preparing Tofu is provided using two steps. The steps involve (1) subjecting the curd to a crushing treatment that is carried out in the presence of a solution selected from the group consisting of soybean milk and an aqueous solution of isolated soybean protein, adding a coagulant to the solution containing the crushed curd before, during or after the crushing treatment; and (2) coagulating the solution containing the crushed curd and the coagulant by heating. The Tofu thus produced is of good texture, having good taste and good springiness.
摘要翻译：通过两个步骤提供了一个改进的制备豆腐的方法。所述步骤包括：（1）对所述凝乳进行破碎处理，所述粉碎处理是在选自豆浆和分离的大豆蛋白水溶液的溶液的存在下进行的，在含有破碎凝乳的溶液中加入凝结剂在破碎处理之前，期间或之后; 和（2）通过加热凝结含有破碎的凝乳和凝结剂的溶液。这样生产的豆腐质地好，味道好，弹性好。

6. 发明授权

US4585665A Process for preparing pressed tofu 失效
标题翻译：制备压豆腐的方法
公开(公告)号：US4585665A
公开(公告)日：1986-04-29
申请号：US662188
申请日：1984-10-18
申请人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga , Kouji Sengoku , Yoshiaki Nagatome
发明人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga , Kouji Sengoku , Yoshiaki Nagatome
IPC分类号： A23C20/02 , A23J3/00 , A23L1/20
CPC分类号： A23C20/025
摘要： An improved process for preparing pressed tofu is provided, the improvement comprising the two steps of;(1) subjecting tofu curd to a dividing operation with syneresis which water of 4 to 46% by the weight of water included in the curd is removed by, and;(2) Pressing the divided curd by gradually increasing the pressure from an initial pressure of 0.04-0.6 kg/cm.sup.2 to a final pressure of 0.8-3.2 kg/cm.sup.2 to reduce the water content to at most 80%. The pressed tofu thus prepared is of compact texture, having good springiness, good taste and excellent long term storability.
摘要翻译：提供了制备压豆腐的改进方法，改进包括两步：（1）用脱水收缩豆腐去分离操作，除去包含在凝乳中的水的重量为4〜46％的水，（2）通过从0.04-0.6kg / cm2的初始压力逐渐增加压力至0.8-3.2kg / cm 2的最终压力来压制分割凝乳，以将水分降至至多80％。由此制备的按压豆腐具有紧凑的质感，具有良好的弹性，良好的味道和优异的长期保存性。

7. 发明授权

US4585660A Decompression oil-frying method for food products 失效
标题翻译：食品减压油炸方法
公开(公告)号：US4585660A
公开(公告)日：1986-04-29
申请号：US773841
申请日：1985-09-06
申请人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga
发明人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga
IPC分类号： A23L3/40 , A23L5/10 , A23L1/212
CPC分类号： A23L5/11
摘要： A quick decompression oil-frying method for producing food products. The method comprises uniformly heating a food material to a suitable temperature in an atmosphere of a pressure which ranges between normal pressure and a raised pressure, rapidly decompressing the atmosphere to such a low pressure that the water contained in the food material is evaporated at a temperature below the temperature of the food material and at such a rate as to permit the expansion of the food material, drying the food material in an oil of a temperature substantially equal to the temperature of the food material and restoring the normal pressure.
摘要翻译：一种生产食品的快速减压油炸方法。该方法包括将食品材料均匀地加热到在正常压力和升高的压力之间的压力的气氛中适当的温度，将气氛快速减压至如此低的压力，使得食品中所含的水在温度下蒸发低于食品材料的温度，并且以允许食品材料膨胀的速率，将食品材料干燥在基本上等于食品材料的温度的温度的油中并恢复常压。

8. 发明授权

US4520574A Process for drying foods under reduced pressure 失效
标题翻译：在减压下干燥食物的方法
公开(公告)号：US4520574A
公开(公告)日：1985-06-04
申请号：US554862
申请日：1983-11-23
申请人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga
发明人： Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga
IPC分类号： A23L3/015 , A23L3/44 , A23L7/196 , F26B5/04 , F26B5/06 , F25B19/00
CPC分类号： F26B5/06 , A23L3/0155 , A23L3/44 , A23L7/196 , F26B5/04
摘要： A process for drying a food under a reduced pressure is provided for the preparation of a dried food which may be rehydrated to the original condition in a very short time to have pleasant taste and texture substantially comparable to an untreated food. The process is characterized by the step of placing the food to be dried in an environment of reduced pressure low enough to vaporize a portion of the water contained in the food and to freeze the balance of water by the radiation of heat by the vaporization, and the step of heating to dry the food at relatively low temperature under the reduced pressure. A further characteristic feature of the process of the invention is the sudden or abrupt drop of the pressure surrounding the food at the initial stage, whereby the food is puffed somewhat by the action of the vigorously vaporizing water to a dried state with a substantially hollow core portion and a denser surface layer.
摘要翻译：提供了一种在减压下干燥食物的方法，用于制备可在非常短的时间内再水合至原始状态的干燥食品，以使其具有与未经处理的食物基本相当的令人愉快的味道和质地。该方法的特征在于将待干燥的食物放置在足够低的压力的环境中以蒸发食物中包含的一部分水并通过蒸发而通过热辐射来冷冻水的平衡，在减压下在相对较低的温度下加热干燥食物的步骤。本发明方法的进一步特征是初始阶段食物周围压力突然或突然下降，由此大部分空心核心处于干燥状态下，通过剧烈蒸发水的作用使食物膨胀。部分和更致密的表面层。

9. 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。

10. 发明授权

US4267199A Noodle soup mix 失效
标题翻译：面条汤混合
公开(公告)号：US4267199A
公开(公告)日：1981-05-12
申请号：US63599
申请日：1979-08-06
申请人： Daikichi Koshida , Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga
发明人： Daikichi Koshida , Ko Sugisawa , Yasushi Matsumura , Kazumitsu Taga
IPC分类号： A23L7/109 , A23L7/113 , A23L23/10 , A23L1/40 , A23L1/16
CPC分类号： A23L23/10 , A23L7/109
摘要： A convenience food composed of dehydrated noodles and two packages of soup, the first soup being capable of maintaining the pH value of the liquid obtained after boiling the noodles with the soup at more than 7, and a second soup having an acidity sufficient to reduce the pH of the liquid to 5.0 to 7.0 by adding said second soup to the liquid obtained from boiling the noodles with the first soup. The convenience food provides excellent texture in the cooked noodles as well as uniform flavoring throughout.
摘要翻译：由脱水面条和两包汤组成的方便食品，第一汤能够保持用汤煮沸面条后得到的液体的pH值超过7，第二汤的酸度足以降低通过将第二汤加入到用第一汤煮沸的面上获得的液体中，将液体的pH调节至5.0至7.0。方便食品在煮熟的面条中提供优异的质感，以及整个味道均匀。

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