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1.发明授权Stable precursor for making an edible gel, and method of making and using the same 失效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
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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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
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。
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公开(公告)号：US4842872A
公开(公告)日：1989-06-27
申请号：US91878
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
CPC分类号： A23B4/0056 , A23B4/005 , A23L27/50 , A23L33/185
摘要： A method of producing retort food comprises the steps of enclosing and sealing in a packaging container meat such as animal meat or fish meat broiled with a flavoring liquid containing a soy component in such a manner that the content of amino nitrogen originating from said soy component within the flavoring liquid is 0.08 to 0.25% by weight and also containing 4.8 to 8.0% by weight of salt, and subjecting the meat to retort sterilization processing at a temperature of 115.degree. to 130.degree. C. under a gauge pressure of 0.8 to 1.7 kg/cm.sup.2 for 5 to 60 minutes.This method is applicable to the production of retort foods from various soy-broiled meats and is capable of eliminating browning and generation of any unpleasant taste.
摘要翻译： 一种生产蒸馏食品的方法包括以下步骤：将含有大豆成分的调味液的动物肉或鱼肉包装在包装容器肉类或鱼肉中，使来自所述大豆成分的氨基氮含量在 调味液为0.08〜0.25重量％，还含有4.8〜8.0重量％的盐，在表压为0.8〜1.7千克的条件下，在115℃〜130℃的温度下对肉进行蒸煮灭菌处理 / cm2，持续5〜60分钟。 该方法适用于生产各种大豆肉肉的蒸煮食品，能够消除任何令人不快的味道的褐变和产生。
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公开(公告)号：US4777057A
公开(公告)日：1988-10-11
申请号：US772902
申请日：1985-09-05
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。
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公开(公告)号：US4874580A
公开(公告)日：1989-10-17
申请号：US97401
申请日：1987-09-14
CPC分类号： B65B55/027
摘要： Air-containing packages are subjected to heat sterilizing under pressure in a sterilization treatment tank. A pressure controlling method comprises changing the rate-of-rise of the temperature in the treatment tank in the vicinity of a point-of-change in a pressure rise in a pressure pattern in the package and delaying the timing of lowering the pressure in the treatment tank after the start of cooling treatment to avoid any deformation of the packages.
摘要翻译： 含空气包装在灭菌处理槽中进行加压灭菌。 一种压力控制方法，包括改变处理槽内的温度在包装中的压力图形中的压力升高点附近的升温速率，并延迟降低压力的时间 处理罐开始冷却处理后，避免包装件发生任何变形。
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公开(公告)号：US4840805A
公开(公告)日：1989-06-20
申请号：US35190
申请日：1987-04-07
申请人： Ko Sugisawa , Yasushi Matsumura , Hidefumi Okamoto , Kumiko Abe
发明人： Ko Sugisawa , Yasushi Matsumura , Hidefumi Okamoto , Kumiko Abe
CPC分类号： A23B4/0056 , A23B4/005 , A23L17/70
摘要： The present invention relates to a container containing broiled fish in which the generation of drips from the fish and softening of the tissues thereof are prevented during a heat sterilizing treatment, and which has excellent qualities with respect to appearance and taste. The invention provides a container containing broiled fish, which comprises hermetically packaging in a container broiled fish which is obtained by broiling dried fish, then subjecting the container to a heat sterilizing treatment.
摘要翻译： 本发明涉及一种含有烤鱼的容器，其特征在于，在热灭菌处理中，能够防止来自鱼类的滴液的产生和组织的软化，并且在外观和味道上具有优异的品质。 本发明提供一种含有烤鱼的容器，其特征在于，将通过烧制干鱼获得的容器烤鱼气密地包装，然后对容器进行热灭菌处理。
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公开(公告)号：US4798728A
公开(公告)日：1989-01-17
申请号：US30348
申请日：1987-03-26
申请人： Ko Sugisawa , Yasushi Matsumura , Hidefumi Okamoto , Kumiko Abe
发明人： Ko Sugisawa , Yasushi Matsumura , Hidefumi Okamoto , Kumiko Abe
CPC分类号： A23B4/0056 , A23B4/16 , A23L17/70 , B65D81/2023 , B65D81/34
摘要： The present invention relates to a retort vessel containing fish which is excellent in quality and impact resistance strength. The vessel containing broiled fish of the present invention comprises broiled fish the meat of which has a hardness of 85 g to 1500 g and a retort vessel made of a flexible material in which said broiled fish is received, said broiled fish being vacuum-packaged so that air content becomes 25% or less and then subjected to retort sterilization processing.
摘要翻译： 本发明涉及一种具有优良品质和抗冲击强度的鱼类的蒸煮罐。 含有本发明鱼肉的容器包括肉类的硬度为85g至1500g的肉鱼，以及容纳所述烤鱼的柔性材料制成的蒸煮容器，所述烤鱼被真空包装 空气含量变为25％以下，然后进行蒸煮灭菌处理。
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公开(公告)号：US4732774A
公开(公告)日：1988-03-22
申请号：US014083
申请日：1987-02-03
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。
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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。
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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。
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