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公开(公告)号：US4702927A
公开(公告)日：1987-10-27
申请号：US825266
申请日：1986-02-03
申请人： Motohiko Hirotsuka , Tetsuro Harada , Nobuhiro Ohtsubo , Hiroyuki Kawade , Yoshiyuki Hayakawa , Hitoshi Taniguchi
发明人： Motohiko Hirotsuka , Tetsuro Harada , Nobuhiro Ohtsubo , Hiroyuki Kawade , Yoshiyuki Hayakawa , Hitoshi Taniguchi
CPC分类号： F26B17/102 , A23L11/07 , A23L3/40 , F26B3/12
摘要： A method for drying a water retentive substance such as okara which comprises adjusting the shape of a water retentive substance having a water content of 55 to 95% by weight to particles having a particle size of 1.5 to 13 mm and drying by using a novel improved pneumatic conveying drying apparatus comprising a dryer section, a pulverizer section provided at the lower part of the dryer section and a classifier section at the upper part of the dryer section, the substance to be dried being fed to the dryer section at a site at least 500 mm above the pulverizer section. The novel drying apparatus is also provided.
摘要翻译： 一种用于干燥豆渣等保水性物质的方法，其包括将具有55〜95重量％的水分含量的保水性物质的形状调整为粒径为1.5〜13mm的粒子，并使用改进的 气动输送干燥装置包括干燥部，设在干燥部的下部的粉碎机部和干燥部的上部的分选部，待干燥物至少在至少一个部位供给到干燥部 在粉碎机部分上方500毫米。 还提供了新颖的干燥装置。
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公开(公告)号：US5034232A
公开(公告)日：1991-07-23
申请号：US418329
申请日：1989-10-06
摘要： A flavored imitation meat protein material having a fibrous structure is produced by cooking an aqueous mixture of a protein raw material, a flavor material and optionally egg white with a twin-screw extruder and extruding through a die with the expansion of the extruded material. A fried product obtained from the flavored imitation meat protein material is also disclosed.
摘要翻译： 通过用双螺杆挤出机将蛋白质原料，香料材料和任选的蛋白的水性混合物烹饪，并通过挤出材料的膨胀挤出通过模头来制备具有纤维结构的风味仿制肉蛋白质材料。 还公开了由调味的仿肉蛋白材料获得的油炸产品。
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公开(公告)号：US4911945A
公开(公告)日：1990-03-27
申请号：US253217
申请日：1988-10-03
申请人： Yoichi Kawasaki , Tatsuo Ueda , Nobuhiro Ohtsubo
发明人： Yoichi Kawasaki , Tatsuo Ueda , Nobuhiro Ohtsubo
CPC分类号： A23J3/26
摘要： A process for preparing a food product in the form of a bundle of membranes which comprises subjecting a mixture of oil seed protein, 0.17 to 0.76 part by weight of starch per one part by weight of oil seed protein and water to a heat treatment using a twin-screw extruder under pressure, and extruding the resultant through a die, the content of said oil seed protein in said mixture being 50 to 70% by weight based on the total weight of starting materials other than water.
摘要翻译： 一种用于制备一束膜形式的食品的方法，其包括使油籽蛋白质混合物，每1重量份油籽蛋白质和0.17至0.76重量份的淀粉混合物进行热处理，使用 双螺杆挤出机，并通过模具挤出所得物，所述混合物中所述油籽蛋白的含量为除水以外的原料总重量的50-70％（重量）。
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