-
1.发明授权Process for producing baked confectionery product with at least one green leaf attached thereto 失效用于生产附着有至少一个绿叶的焙烤糖果产品的方法
公开(公告)号：US5238692A
公开(公告)日：1993-08-24
申请号：US905211
申请日：1992-06-29
申请人： Kazumitsu Taga , Akio Sakurai , Yasuhiro Kamata , Yutaka Taneda , Chikako Hioka
发明人： Kazumitsu Taga , Akio Sakurai , Yasuhiro Kamata , Yutaka Taneda , Chikako Hioka
IPC分类号： A21D13/00
CPC分类号： A21D13/0087
摘要： Green plant leaves (herbs) are blanched with an aqueous medium having a pH of 6.5 to 11 and heated at a temperature of 80.degree. to 102.degree. C. The reverse surfaces of the blanched herbs and/or the upper surfaces of dough sheet units are coated with an aqueous coating medium such as an aqueous solution of pullulan or gelatin, followed by attachment of the herbs to the dough sheet units. The dough sheet units-cum-herb(s) are baked to produce baked confectionery products with a bright green herb(s) free from the grassy smell and hardly liable to be discolored. The dough sheet units may be either of a single-layer structure or of a multi-layer structure including a vegetable-containing layer(s). According to the foregoing process, biscuits, pies, crackers, bread, etc. with a healthy touch can be produced.
摘要翻译： 将绿色植物叶（草本植物）用pH为6.5至11的水性介质漂洗并在80至102℃的温度下加热。漂白的草本植物和/或面片单元的上表面的相反表面是 涂覆有水性包衣介质，例如支链淀粉或明胶的水溶液，然后将草药连接到面片单元上。 将面团单元 - 草本植物烘烤以产生具有不含草质气味的明亮绿色植物的焙烤糖果产品，并且几乎不易变色。 面片单元可以是单层结构，也可以是含有植物层的多层结构。 根据上述方法，可以生产具有健康触感的饼干，馅饼，饼干，面包等。
-
公开(公告)号：US5183678A
公开(公告)日：1993-02-02
申请号：US775897
申请日：1991-10-15
CPC分类号： A23L19/09 , A23L11/05 , A23L11/07 , Y10S426/808
摘要： A method for preparing a puff snack comprises the steps of puffing an ingredient essentially consisting of a bean which may or may not have the husk and having a water content of 9 to 20% in an extruder at a die temperature ranging from 90.degree. to 150.degree. C. for the ingredient having a water content of 9 to 11%, 100.degree. to 210.degree. C. for the ingredient having a water content of more than 11% and not more than 15% or 160.degree. to 240.degree. C. for the ingredient having a water content of more than 15% and not more than 20% so that the degree of puffing falls within the range of from 3.0 to 28.0 times the volume of the bean to give a puffed product having a water content of not more than 7% by weight after drying or without carrying out drying and then applying fat and oil to the resulting puffed product. The method makes it possible to provide puff snacks having a satisfactory taste peculiar to bean ingredients and a heavy taste with sufficient toughness, being easily mixed with the saliva in the mouth and leaving a pleasant aftertaste.
摘要翻译： 一种制备泡芙点心的方法包括以下步骤：在90至150℃的模头温度下，在挤出机中膨化基本上由豆制成的成分，该豆可以含有或可以不具有果壳并且具有9-20％的水含量 对于具有大于11％且不大于15％或160至240℃的成分的成分，对于含水量为9至11％，成分为100至210℃的成分，对于 该成分的含水量大于15％且不大于20％，使得膨化程度在豆的体积的3.0至28.0倍的范围内，从而得到含水量不大的膨化产物 干燥后不超过7重量％，或不进行干燥，然后将脂肪和油施加到得到的膨化产品上。 该方法使得可以提供具有令人满意的豆制品味道和具有足够韧性的重味道的口味小吃，容易与口腔中的唾液混合并留下愉快的余味。
-
公开(公告)号：US4622446A
公开(公告)日：1986-11-11
申请号：US559781
申请日：1983-12-09
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。
-
公开(公告)号：US4786516A
公开(公告)日：1988-11-22
申请号：US16246
申请日：1987-02-19
IPC分类号： A23B4/03 , A23B4/037 , A23B4/06 , A23B4/10 , A23L13/00 , A23L3/38 , A23L1/31 , F26B5/06 , F26B5/10
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。
-
公开(公告)号：US4267199A
公开(公告)日：1981-05-12
申请号：US63599
申请日：1979-08-06
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。
-
公开(公告)号：US4645681A
公开(公告)日：1987-02-24
申请号：US706333
申请日：1985-02-27
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。
-
公开(公告)号：US4616954A
公开(公告)日：1986-10-14
申请号：US677679
申请日：1984-11-30
申请人： Kazumitsu Taga
发明人： Kazumitsu Taga
CPC分类号： E01D19/067 , E01C11/165 , Y10T403/7045
摘要： An improved continuous pavement process for a bridge surface comprises the steps of arraying a plurality of bridging metals in a hollow space provided between adjacent floor slabs of a bridge. Each of the plurality of bridging metals comprises a generally U-shaped member, which extends in the direction of a longitudinal bridge axis with its tip end opened and includes pieces being bent 180.degree. and extending outside from the upper edges of the base portions of the respective side pieces thereof so as to form an inverse U-shaped cross-section jointly with the corresponding side piece, in such manner that a side piece of the generally U-shaped member of one of adjacent bridging metals may loosely and movably fit in the inverse U-shaped cross-section of the other bridging metal. Thereafter, the improved process comprises the further steps of fixedly securing base end portions of alternate ones of the arrayed bridging metals to the corresponding one of the adjacent floor slabs, then filling the hollow space with an asphalt mixture, and subsequently depositing an asphalt mixture surface layer over the above-described asphalt mixture and the respective floor slabs so as to be freely slidable.
摘要翻译： 一种用于桥接表面的改进的连续铺路方法包括将多个桥接金属排列在设置在桥的相邻楼板之间的中空空间中的步骤。 多个桥接金属中的每一个包括大致U形的构件，其在纵向桥接轴线的方向上延伸，其顶端打开，并且包括弯曲180度的部件，并且从该基部的上部边缘向外延伸 相应的侧片，以便与相应的侧片一起形成倒U形的横截面，使得相邻桥接金属之一的大致U形构件的侧片可以松动地并可移动地配合在 其他桥接金属的倒U形横截面。 此后，改进的方法包括进一步的步骤，将排列的桥接金属中的替代的桥接金属的基端部固定地固定到相应的一个相邻的楼板中，然后用沥青混合物填充中空空间，随后沉积沥青混合物表面 层叠在上述沥青混合物和相应的楼板上，以便可自由滑动。
-
公开(公告)号：US4585665A
公开(公告)日：1986-04-29
申请号：US662188
申请日：1984-10-18
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。
-
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
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。
-
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
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。
-
-
-
-
-
-
-
-
-
搜索结果
16 条记录 (耗时 0.021 秒)
