公开(公告)号：US4490127A

公开(公告)日：1984-12-25

申请号：US380894

申请日：1982-05-21

申请人： Hirofumi Matsumoto ,  Masakatu Fujiwara ,  Yasuyuki Tsuchida ,  Yoshifumi Miyazaki

发明人： Hirofumi Matsumoto ,  Masakatu Fujiwara ,  Yasuyuki Tsuchida ,  Yoshifumi Miyazaki

IPC分类号： B62M25/08 ,  F16H7/22

CPC分类号： B62M9/122 ,  B62M25/08 ,  B62M9/132

摘要： An electrically operated transmission gear system for a bicycle includes a plurality of transmission gears selectively drivable by an endless chain trained around a pedal-driven crank gear, a reversible motor, a takeup reel drivable thereby, and a wire connected at one end to the takeup reel and at the other end to a chain guide for shifting the endless chain into driving mesh with one of the transmission gears at a time. The transmission gear system also includes means for measuring the speed of travel of the bicycle and/or the speed of rotation of the crank gear, means for detecting a transmission ear with which the endless chain is in driving mesh, and an arithmetic unit for deriving a proper speed range from one of the measuring and detecting means and for comparing an output from the other means with the proper speed range as derived to determine whether the transmission gear held in mesh wish the endless chain is proper or not, whereby gear-shifting for the bicycle can properly controlled.

摘要翻译： 一种用于自行车的电动传动齿轮系统包括多个传动齿轮，所述多个传动齿轮通过围绕踏板驱动的曲柄齿轮训练的环形链条可选择地驱动，可逆电动机，可驱动的卷绕卷轴，以及一端连接到卷绕装置 卷轴，另一端连接到链条导轨，用于将环形链条一次移动到与传动齿轮中的一个的驱动网中。 传动齿轮系统还包括用于测量自行车的行驶速度和/或曲柄齿轮的转速的装置，用于检测环形链处于驱动网中的传动耳的装置，以及用于导出 来自测量和检测装置之一的适当的速度范围，并且用于将来自其他装置的输出与正确的速度范围进行比较，以确定保持在啮合中的传动齿轮是否适合，否则齿轮换档 为自行车可以妥善控制。

公开(公告)号：US20120207897A1

公开(公告)日：2012-08-16

申请号：US13502919

申请日：2010-03-03

申请人： Yuji Ishii ,  Kunihiko Yoshida ,  Rintaro Takahashi ,  Takeshi Asahina ,  Yoshifumi Miyazaki ,  Mitsuru Tanaka

发明人： Yuji Ishii ,  Kunihiko Yoshida ,  Rintaro Takahashi ,  Takeshi Asahina ,  Yoshifumi Miyazaki ,  Mitsuru Tanaka

IPC分类号： A23L1/162

CPC分类号： A23L7/113 ,  A23L7/109 ,  A23P30/10

摘要： The present invention provides a method for producing instant noodles which have an excellent reconstitution property and excellent taste and texture and can be reconstituted by pouring boiling water even if the noodles are thicker than before. In the method for producing the instant noodles, a noodle belt is extremely strongly rolled out once or more at a rolling rate of 60% or higher in a noodle belt rolling step, raw noodle strings are obtained from the noodle belt, superheated steam is sprayed to the obtained raw noodle strings, moisture is supplied or not supplied to the noodle strings, the noodle strings are steamed by saturated steam or superheated steam or are boiled to realize gelatinization, and the noodle strings are dried after the gelatinization.

摘要翻译： 本发明提供一种制备方便面的方法，其具有优异的重构性和优良的味道和质地，并且即使面条比以前更厚，也可以通过倒入沸水来重构。 在方便面的制造方法中，在面条带轧制工序中，以60％以上的轧制速度极其强烈地卷出一条或多条面条，从面条带获得生面条，喷过热蒸汽 对于所获得的生面条，向面条供应或不供应水分，用饱和蒸汽或过热蒸汽蒸煮面条或煮沸以实现糊化，并且在糊化之后干燥面条。

公开(公告)号：US08236363B2

公开(公告)日：2012-08-07

申请号：US13000979

申请日：2009-11-09

申请人： Yoshifumi Miyazaki ,  Kunihiko Yoshida ,  Rintaro Takahashi ,  Yusuke Wada ,  Shinji Matsuo ,  Mitsuru Tanaka

发明人： Yoshifumi Miyazaki ,  Kunihiko Yoshida ,  Rintaro Takahashi ,  Yusuke Wada ,  Shinji Matsuo ,  Mitsuru Tanaka

IPC分类号： A23L1/16

CPC分类号： A23L7/113

摘要： The present invention provides a method for producing instant noodles having fresh noodle-like texture and flavor and having an excellent reconstitution property even if the noodles are thick. In the present invention, superheated steam flow is directly sprayed to raw noodle strings for 5 to 50 seconds such that a temperature of superheated steam to which surfaces of the noodle strings are exposed becomes 125 to 220° C., the noodle strings are supplied with moisture using water or hot water, the noodle strings are further steamed by directly spraying the superheated steam flow to the noodle strings for 5 to 50 seconds and/or steamed by using non-superheated steam, and the noodle strings are dried to produce the instant noodles.

摘要翻译： 本发明提供一种具有新鲜的面条状和风味的方便面的制造方法，即使面条较厚也具有优异的重构性。 在本发明中，将过热蒸汽流直接喷洒到生面条上5〜50秒，使面条的表面露出的过热蒸汽的温度为125〜220℃，向面条供给 使用水或热水进行潮湿处理，通过将过热蒸汽流直接喷洒到面条5至50秒和/或通过使用非过热蒸汽蒸煮，进一步蒸煮面条，并将面条干燥以产生即时 面条。

公开(公告)号：US20110138979A1

公开(公告)日：2011-06-16

申请号：US13058089

申请日：2009-10-29

申请人： Kunihiko Yoshida ,  Yoshifumi Miyazaki ,  Tatsuo Yamaya ,  Mitsuru Tanaka

发明人： Kunihiko Yoshida ,  Yoshifumi Miyazaki ,  Tatsuo Yamaya ,  Mitsuru Tanaka

IPC分类号： A21C11/24

CPC分类号： A21C11/24 ,  B26D1/245 ,  B26D7/1818 ,  Y10S83/932 ,  Y10T83/21 ,  Y10T83/212 ,  Y10T83/783

摘要： An apparatus for cutting out noodle is provided, which can prevent damage to scraping teeth of a scraper and prevent noodle threads from being caught at a fixing position of the scraper. The apparatus includes a housing, a first roller having a first receiving portion, a second roller having a second receiving portion, a first scraper secured at a first fixing position and having first scraping teeth inserted in the first receiving portion, a second scraper having second scraping teeth, a third scraper secured at a second secured position and having third scraping teeth, and a fourth scraper having fourth scraping teeth. The first and third scrapers include first and second transfer holes, respectively. The first fixing position is located more outwardly in HX direction than a second tooth tip, and the third fixing position is located more outwardly in HX direction than a fourth tooth tip.

摘要翻译： 提供了一种用于切割面条的装置，其可以防止刮刀刮擦齿的损坏，并防止面线被抓到刮刀的固定位置。 该装置包括壳体，具有第一容纳部分的第一辊子，具有第二容纳部分的第二辊子，固定在第一固定位置处的第一刮刀和插入在第一容纳部分中的第一刮刀，第二刮刀具有第二刮刀 刮擦齿，固定在第二固定位置并具有第三刮削齿的第三刮刀和具有第四刮刀的第四刮刀。 第一和第三刮刀分别包括第一和第二传送孔。 第一固定位置在HX方向上比第二齿顶更向外定位，并且第三固定位置在HX方向上比第四齿尖更向外定位。

公开(公告)号：US5543168A

公开(公告)日：1996-08-06

申请号：US302830

申请日：1994-12-01

申请人： Masahiro Yamasaki ,  Koichiro Housai ,  Hiromi Shirahase ,  Nobuyuki Akamatsu ,  Michiyuki Tabuchi ,  Toshinari Hirata ,  Yoshifumi Miyazaki

发明人： Masahiro Yamasaki ,  Koichiro Housai ,  Hiromi Shirahase ,  Nobuyuki Akamatsu ,  Michiyuki Tabuchi ,  Toshinari Hirata ,  Yoshifumi Miyazaki

IPC分类号： A23L7/109 ,  A23L1/0532 ,  A23B4/12

CPC分类号： A23L7/11

摘要： A process for producing fresh three-layered noodles by: preparing an outer-layer dough by kneading grain flour with water; preparing an inner-layer dough by adding, to grain flour, (a) at least one alkaline agent and (b) an alginic acid compound selected from the group consisting of an alginic acid, an alginic acid salt, and mixtures thereof, and kneading with water; preparing dough sheets from each of the inner-layer and the outer-layer dough through rolling of said inner- and outer-layer dough, and rolling the obtained dough sheets to make a layered dough sheet of an outer-layer/inner-layer/outer-layer structure; preparing noodle strands by cutting the layered dough sheet having such three-layer structure, and gelatinizing the noodle strands; and treating the gelatinized noodle strands with a solution of one or more acids to acidify the noodle strands.

摘要翻译： PCT No.PCT / JP93 / 00364 Sec。 371 1994年12月1日第 102（e）日期1994年12月1日PCT 1993年3月25日PCT公布。 WO94 / 15485 PCT公开号 日期1994年7月21日通过以下方式制备新鲜的三层面的方法：通过将谷物粉与水捏合来制备外层面团; 通过向谷物粉中加入（a）至少一种碱性试剂和（b）藻酸，藻酸，海藻酸盐及其混合物中的藻酸化合物和捏合物来制备内层面团; 与水; 通过所述内层和外层面团的滚动，从每个内层和外层面团制备面片，并且轧制所获得的面片以制成外层/内层/ 外层结构; 通过切割具有这种三层结构的层状面片制备面条，并使面条糊化; 并用一种或多种酸的溶液处理糊化的面条以酸化面条。