公开(公告)号：US4370352A

公开(公告)日：1983-01-25

申请号：US221514

申请日：1980-12-30

申请人： Sanpei Murakami ,  Sadao Kokeguchi ,  Hiroshi Takahashi ,  Ken Okada

发明人： Sanpei Murakami ,  Sadao Kokeguchi ,  Hiroshi Takahashi ,  Ken Okada

IPC分类号： A23L7/109 ,  A23L1/16

CPC分类号： A23L7/109

摘要： Non-fried, oil-free instant cooking dry noodles which, when immersed in hot water, are easily transformed to an edible cooked state during a short period of time and give good sense, feel and taste. The noodles have a water content of 13% or less by weight and consist essentially of at least one starch-containing component comprised mainly of wheat flour, wherein the starch in the starch-containing component has an .alpha.-conversion degree of at least about 85% as measured by diastase enzyme process. These noodles have a fine porous texture providing communication between the external surfaces and the internal portions thereof by a network of fine pores, and have smooth surfaces devoid of blister-like bubble formations or mutually sticking portions. Further, the noodles can be stored stably for at least one year without developing substantial change in quality.

摘要翻译： 不油炸，无油的即食烹饪干面，当浸泡在热水中时，在短时间内很容易转变成食用的熟化状态，具有良好的感觉和感觉。 面条的含水量为13重量％以下，基本上由至少一种以小麦粉为主成分的含淀粉成分组成，其中淀粉成分中的淀粉具有至少约85的α-转化度 ％通过淀粉酶过程测量。 这些面条具有细小的多孔结构，通过细孔网络在外表面和其内部之间形成连通，并且具有没有起泡状气泡形成或相互粘贴部分的光滑表面。 此外，面条可以稳定地存储至少一年，而不会发生显着的质量变化。

公开(公告)号：US4368210A

公开(公告)日：1983-01-11

申请号：US201192

申请日：1980-10-27

申请人： Sanpei Murakami ,  Sadao Kokeguchi ,  Hiroshi Takahashi ,  Ken Okada

发明人： Sanpei Murakami ,  Sadao Kokeguchi ,  Hiroshi Takahashi ,  Ken Okada

IPC分类号： A23L7/113 ,  A23L7/109 ,  A23L1/16

CPC分类号： A23L7/109

摘要： Instant-cooking dry macaroni-type food products are disclosed composed of wheat flour and substantially pre-cooked such that at least 85% of the starch contained in the product is converted to the .alpha.-phase, as measured by the diastase enzyme process. The products are characterized by numerous large diameter interconnected pores that provide communication between the external surfaces and the internal portions of the pieces and allow rapid hydration and conversion of the product from the dry to the cooked and edible state.

摘要翻译： 公开的即食烹饪干通心粉型食品由小麦粉组成，并基本上预先烹调，使得通过淀粉酶过程测量，产物中含有的至少85％的淀粉转化为α-相。 产品的特征在于许多大直径的互连孔，其提供外表面和片的内部之间的连通性，并允许产品从干燥到烹饪和食用状态的快速水合和转化。

公开(公告)号：US4098906A

公开(公告)日：1978-07-04

申请号：US751659

申请日：1976-12-17

申请人： Shigeru Hisaki ,  Ken Okada ,  Sanpei Murakami

发明人： Shigeru Hisaki ,  Ken Okada ,  Sanpei Murakami

IPC分类号： A23L7/109 ,  A23L1/16

CPC分类号： A23L7/109

摘要： Non-fried dry instant cooking noodles capable of obtaining the cooked state within 3 minutes when immersed in hot water at 85.degree. C are produced by coating the surfaces of raw noodles consisting mainly of a starch component which mainly is wheat flour and containing 1-6% by weight, based on the absolute dry weight of the noodles, of sodium chloride, with an aqueous emulsion of an edible oil so that 0.2-5% by weight, based on the absolute dry weight of the noodles, of an edible oil and 0.01-5% by weight, based on the absolute dry weight of the noodles, of an emulsifier for said oil are applied on the noodle surfaces, heating such raw noodles with steam having a pressure of 0.5-1.5 kg/cm.sup.2 until the .alpha. conversion degree of the starch component measured by the enzyme process becomes at least 93%, drying the thus treated noodles at a temperature of not lower than 60.degree. C to expand the noodle surfaces and to make said surfaces porous and to form very fine pores connecting to the inner portions of the noodles.

公开(公告)号：US4855146A

公开(公告)日：1989-08-08

申请号：US171703

申请日：1988-03-22

申请人： Sanpei Murakami ,  Tohru Miyaaki ,  Tokio Imahori ,  Koichi Ogata ,  Hidenari Hagita

发明人： Sanpei Murakami ,  Tohru Miyaaki ,  Tokio Imahori ,  Koichi Ogata ,  Hidenari Hagita

IPC分类号： A23G3/02 ,  A23G3/20 ,  A23G4/00 ,  A23G4/04 ,  A23P1/12

CPC分类号： A23G4/043 ,  A23G3/2015

摘要： This invention relates to a method of producing a chewing gum having a sectional motif pattern. A pattern-forming confectionery material and a chewing gum are each fed through a cylindrical passageway having an expanded intermediate portion so as to absorb the variation in the rate of feed by said expanded portion, thus enabling continuous manufacture of a chewing gum product in the shape of a bar which presents the same motif pattern in sectional area throughout its whole length.

摘要翻译： 本发明涉及一种生产具有断面图案的口香糖的方法。 图案形成糖食材料和口香糖各自通过具有发泡的中间部分的圆柱形通道进给，以便吸收所述膨胀部分的进料速率的变化，从而能够连续制造形状的口香糖产品 在其整个长度上在截面积中呈现相同基序图案的棒。

公开(公告)号：US4243690A

公开(公告)日：1981-01-06

申请号：US3934

申请日：1979-01-16

申请人： Sanpei Murakami ,  Sadao Kokeguchi ,  Hiroshi Takahashi ,  Ken Okada

发明人： Sanpei Murakami ,  Sadao Kokeguchi ,  Hiroshi Takahashi ,  Ken Okada

IPC分类号： A23L7/113 ,  A23L7/109 ,  A23L1/16

CPC分类号： A23L7/109

摘要： Instant-cooking dry macaroni products are manufactured by preparing a raw macaroni or like macaroni type food material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then subjecting this mixture to a preliminary steaming at a gauge pressure of 0.5-1.5 kg/cm.sup.2 for 2-5 minutes till an .alpha.-conversion degree of from 60% to 80% is reached; then shaping the resulting material into individual molded pieces of a desired configuration; thereafter, with or without application of water to the surfaces of the molded pieces so that these surfaces carry water in an amount not exceeding 100% by weight relative to the weight of the molded pieces; then subjecting the molded pieces to a further steaming step at similar pressure and time till an .alpha.-conversion degree of at least 90% is attained; and thereafter drying them till the water content of the molded pieces is reduced to at most 10% by weight relative to the weight of the molded pieces thus dried. These dry macaroni products have no portions sticking to each other, have smooth surfaces and have fine porous texture, and are easily transformed to an edible cooked state by immersion in hot water for a short time, and give good sense, feel and taste. Also, these dry foods are stable and have good durability without change in quality during storage for an extended period of time.

摘要翻译： 即食烹饪干通心粉产品是通过混合原料通心粉或通心粉型食用材料制成的，其中含有至少25％（重量）的水，基本上没有捏合，主要由小麦粉和水或添加剂组成的组分; 然后将该混合物在表压为0.5-1.5kg / cm2的条件下预备蒸2-5分钟，直到达到80％至80％的α-转化度; 然后将所得材料成形为具有所需构造的各个模制件; 此后，有或没有向模塑件表面施加水，使得这些表面相对于模制件的重量携带不超过100重量％的水; 然后在相似的压力和时间下对成型件进行进一步的蒸汽步骤，直至达到至少90％的α-转化度; 然后干燥，直到成型片的含水量相对于干燥后的成型片的重量减少到10重量％以下。 这些干通心粉产品没有彼此粘附的部分，具有光滑的表面并且具有细小的多孔织构，并且通过在短时间内浸入热水中容易地转变成可食用的烹饪状态，并且具有良好的感觉和感觉和味道。 此外，这些干燥食品在长时间储存​​期间是稳定的并且具有良好的耐久性而不改变质量。

公开(公告)号：US4243689A

公开(公告)日：1981-01-06

申请号：US1352

申请日：1979-01-04

申请人： Sadao Kokeguchi ,  Hiroshi Takahashi ,  Ken Okada ,  Sanpei Murakami

发明人： Sadao Kokeguchi ,  Hiroshi Takahashi ,  Ken Okada ,  Sanpei Murakami

IPC分类号： A23L7/113 ,  A23L7/109 ,  A23L1/16

CPC分类号： A23L7/109

摘要： Non-fried oil free instant cooking dry noodles are manufactured by preparing a mixture of raw noodle material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then rolling the mixture into a web form; thereafter with or without external application of water onto the surfaces of the web, steaming the web at gauge pressure of 0.5-1.5 kg/cm.sup.2 for 2-5 minutes until the starch therein has an .alpha.-conversion degree of at least 98%; followed by preliminary heating preferably at 80.degree.-110.degree. C. for 2-5 minutes to adjust the water content to 15-35% by weight; then shaping the web into individual noodles; and then further drying these noddles at 55.degree.-145.degree. C. until the water content becomes 10% or smaller by weight. These dry noodles are not sticking to each other, have smooth surfaces and have fine porous texture, and are easily transformed to cooked state by immersion in hot water for a short time, giving good sense, feel and taste. Also, these dry noodles are stable and have good durability during storage of an extended period of time.

摘要翻译： 非油炸无油即食烹饪干面是通过混合制备含有至少25重量％水的生面条材料混合制成的，基本上没有捏合，主要由小麦粉和水或添加剂组成的组分; 然后将混合物卷成网状; 此后有或没有外部施加水到网的表面上，在0.5-1.5kg / cm 2的表压下将网蒸汽2-5分钟，直到其中的淀粉具有至少98％的α-转化度; 然后预加热优选在80℃-110℃2-5分钟以将水含量调节至15-35重量％; 然后将网成型为单面; 然后在55℃-145℃下进一步干燥这些点，直到含水量成为10重量％以下。 这些干面不粘着，表面光滑，多孔质地细小，容易在短时间内浸入热水中而变成煮熟状态，具有良好的感觉和感觉。 此外，这些干面在长时间的保存期间是稳定的并且具有良好的耐久性。