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1. 发明授权

US4732774A Process for preparing tofu charged into a container 失效
标题翻译：制备装入容器的豆腐的方法
公开(公告)号：US4732774A
公开(公告)日：1988-03-22
申请号：US014083
申请日：1987-02-03
申请人： Ko Sugisawa , Yasushi Matsumura , Koji Sengoku , Yoshiaki Nagatome
发明人： Ko Sugisawa , Yasushi Matsumura , Koji Sengoku , Yoshiaki Nagatome
IPC分类号： A23L11/00 , A23C20/00 , A23L1/20 , A23J3/00
CPC分类号： A23C20/005
摘要： This invention provides a process for preparing tofu charged into a container, characterized in that polyphosphate and casein are added to soybean milk, and the soybean milk thus prepared is coagulated by heat in a packaging container after homogenation thereof. As an effective delayed coagulation effect can be achieved according to such process, the process can be easily applied industrially. The tofu thus prepared is of good texture, has a good taste and is high in quality.
摘要翻译：本发明提供了一种制备装入容器中的豆腐的方法，其特征在于将多磷酸盐和酪蛋白加入到豆浆中，由此制备的豆浆在其均化后在包装容器中通过加热凝结。由于可以根据这种方法实现有效的延迟凝结效果，该工艺可以方便地在工业上应用。这样制备的豆腐质地好，味道好，品质好。

2. 发明授权

US4678677A Process for preparing tofu charged into a container 失效
标题翻译：制备装入容器的豆腐的方法
公开(公告)号：US4678677A
公开(公告)日：1987-07-07
申请号：US740414
申请日：1985-06-03
申请人： Ko Sugisawa , Yasushi Matsumura , Koji Sengoku , Yoshiaki Nagatome
发明人： Ko Sugisawa , Yasushi Matsumura , Koji Sengoku , Yoshiaki Nagatome
IPC分类号： A23L11/00 , A23C20/02 , A23L1/20 , A23J3/00
CPC分类号： A23C20/025
摘要： This invention provides a process for preparing tofu charged into a container, characterized in that homogenizing treatment is conducted within 30 minutes after coagulant is added to soybean milk, and the soybean milk thus prepared is coagulated by heating after the mixture is charged into a packaging container. As effective delayed coagulation effect can be achieved according to such process, the process can be easily applied industrially. The tofu thus prepared is of good texture, has a good taste and is high in quality.
摘要翻译：本发明提供了一种制备装入容器中的豆腐的方法，其特征在于，在将豆浆加入絮凝剂后30分钟内进行均化处理，将这样制备的豆浆在加入到包装容器中之后通过加热而凝结。由于可以根据这种工艺实现有效的延迟凝固效果，因此该工艺可以容易地在工业上应用。这样制备的豆腐质地好，味道好，质量好。

3. 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。

4. 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。

5. 发明授权

US4537789A Process for preparing retort tofu 失效
标题翻译：蒸煮豆腐的制备方法
公开(公告)号：US4537789A
公开(公告)日：1985-08-27
申请号：US554863
申请日：1983-11-23
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： A23L11/00 , A23C20/02 , A23L3/00 , A23J3/00 , A23L1/20
CPC分类号： A23C20/025
摘要： An improved process for preparing retort tofu, wherein the rate of rise in temperature, at the center of a raw material for retort tofu, is adjusted within a desired range during the term from the initiation of the retort treatment to an inflection point. The pressure in the retort apparatus is controlled at the latest at the inflection point whereby retort tofu, having smooth and compact texture and being free from pores and syneresis, is obtained.
摘要翻译：一种制备蒸馏豆腐的改进方法，其中在从蒸煮处理开始到拐点的期间将蒸馏豆腐原料中心的温度升高速率调节到期望的范围内。最终在拐点处控制蒸煮装置中的压力，由此获得具有光滑紧凑的质地并且没有孔和脱水收缩的蒸馏豆腐。

6. 发明授权

US4871565A Method of producing retort packaged fish 失效
标题翻译：生产蒸馏包装鱼的方法
公开(公告)号：US4871565A
公开(公告)日：1989-10-03
申请号：US91870
申请日：1987-09-01
申请人： Ko Sugisawa , Yasushi Matsumura , Hidefumi Okamoto , Kumiko Abe
发明人： Ko Sugisawa , Yasushi Matsumura , Hidefumi Okamoto , Kumiko Abe
IPC分类号： A23L3/00 , A23B4/00 , A23B4/005 , A23B4/03
CPC分类号： A23B4/00 , A23B4/0056 , A23B4/03
摘要： A method of producing retort food comprises the steps of subjecting broiled fish to hot-water processing in hot water at a temperature of 65.degree. to 98.degree. C. for 10 to 150 seconds; enclosing the resulting broiled fish in a packaging container in a sealing manner; and subjecting the broiled fish to retort sterilization processing. According to the method, there is provided a retort food comprising broiled fish capable of minimizing the generation of drips from broiled fish at the time of retort sterilization processing and maintaining a good appearance.
摘要翻译：一种生产蒸煮食品的方法包括以下步骤：在65至98℃的温水中对烤鱼进行热水处理10至150秒; 将所生成的烤鱼以密封方式包装在包装容器中; 并对烤鱼进行蒸煮灭菌处理。根据该方法，提供了一种蒸煮食品，其包括能够在蒸煮灭菌处理时使来自烤鱼的滴水产生最小化并保持良好外观的烤鱼。

7. 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。

8. 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。

9. 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。

10. 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。

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