利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

41 条记录 (耗时 0.028 秒)

    Apparatus for manufacturing instant noodles
    4.
    发明授权
    Apparatus for manufacturing instant noodles 失效
    用于制作方便面的装置

    公开(公告)号：US5042369A

    公开(公告)日：1991-08-27

    申请号：US581278

    申请日：1990-09-12

    申请人： Yoshio Tomoda

    发明人： Yoshio Tomoda

    IPC分类号： A21C11/00 ,  A21C11/24 ,  A23L7/109 ,  A23L7/113

    CPC分类号： A21C11/24 ,  A23L7/109

    摘要： Instant noodles which are formed in a block of a plurality of noodles having a plurality of indented portions in the longitudinal direction and separate at the indented portions into short noodles upon cooking in a cooking pot containing boiling water.

    摘要翻译： 方便面形成在多个面条的块体中，在具有多个凹凸部分的纵向方向上，并且在包含沸水的烹饪锅中烹饪时将其在缩进部分分离成短面。

    Method for manufacturing quickly cookable dry and porous noodles
    5.
    发明授权
    Method for manufacturing quickly cookable dry and porous noodles 失效
    快速煮熟的干多孔面条的制造方法

    公开(公告)号：US4271205A

    公开(公告)日：1981-06-02

    申请号：US48008

    申请日：1979-06-13

    申请人： Yoshio Kaneko

    发明人： Yoshio Kaneko

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

    CPC分类号： A23L7/109

    摘要： A method for manufacturing dry and porous noodles used as a quickly cookable food, which comprises blowing circulatingly superheated water vapor, i.e. superheated steam, at 105.degree. C. to 180.degree. C. for several minutes through masses of steamed wet noodles which are continuously brought into a substantially sealed drying chamber, said superheated water vapor having been evolved from the interior of the steamed wet noodles in a boiling state, and heated by a heating means built in said drying chamber; and cooling the masses of dried noodles discharged from the drying chamber by an atmospheric air.

    摘要翻译： 一种用作快速可食用食品的干燥多孔面条的制造方法，其特征在于，将105℃〜180℃的循环过热水蒸气（即过热蒸汽）吹入数分钟，通过大量连续浸湿的湿面条 进入基本上密封的干燥室中，所述过热水蒸气从煮沸状态的蒸湿面条的内部放出，并由内置在所述干燥室中的加热装置加热; 并通过大气冷却从干燥室排出的干燥面的质量。

    Method of preparing instant wontons containing a filler
    6.
    发明授权
    Method of preparing instant wontons containing a filler 失效
    制备含有填料的速溶馄饨的方法

    公开(公告)号：US4009288A

    公开(公告)日：1977-02-22

    申请号：US674180

    申请日：1976-04-06

    申请人： Kiyoshi Fukagawa

    发明人： Kiyoshi Fukagawa

    IPC分类号： A21D13/00 ,  A23L5/10 ,  A23L7/109

    CPC分类号： A21D13/0022 ,  A21D13/0096 ,  A23L5/11 ,  A23L7/11

    摘要： Preparation of instant wontons containing a filler by preliminarily frying raw wontons formed of a filler wrapped in a skin containing 28 to 33% by weight of water in oil heated to 105.degree. to 120.degree. C to reduce the water content of the skin to 16 to 20% and then finally frying the preliminarily fried wontons in oil heated to 125.degree. to 140.degree. C to decrease the water content of the skin to 4 to 8%.

    摘要翻译： 通过预先煎炸由包装在含有28〜33重量％的加入到105℃至120℃的油中的水的皮肤中形成的填料，预先炸制含有填料的速溶香料，以将皮肤的水分降至16至 20％，然后最终在加热至125〜140℃的油中煎炸预炒油，将皮肤含水量降低至4〜8％。

    Calcium preparation and method of production thereof
    7.
    发明授权
    Calcium preparation and method of production thereof 有权
    钙制剂及其制备方法

    公开(公告)号：US08911805B2

    公开(公告)日：2014-12-16

    申请号：US13629286

    申请日：2012-09-27

    申请人： Tsutomu Yoshida ,  Toshitaka Yasuda ,  Manabu Shimojoh ,  Kazuyoshi Masaki

    发明人： Tsutomu Yoshida ,  Toshitaka Yasuda ,  Manabu Shimojoh ,  Kazuyoshi Masaki

    IPC分类号： A23L1/304 ,  A61K31/19 ,  A61K33/06 ,  A61K9/00 ,  A61K33/42 ,  A23L2/52

    CPC分类号： A23L2/52 ,  A23L33/16 ,  A61K9/0095 ,  A61K31/19 ,  A61K33/06 ,  A61K33/42 ,  A61K2300/00

    摘要： A stable Ca preparation in solution form even at high concentration is provided. The aqueous preparation of Ca includes water, Ca, compounds of Formula I and Formula II. Most of Ca is in non-ionic form and forms a complex. In the complex, Ca binds to the compound(s) of Formula I and/or Formula II in a state that basic structures of them are kept. At least partially, the complex forms colloidal particles. The aqueous preparation is transparent. pH is equal to or higher than that of slightly acid; [A1, A2, A3, A4, A5 and A6 are independently O− or OX. X represents a monovalent or polyvalent cation].

    摘要翻译： 提供甚至高浓度溶液形式的稳定的Ca制剂。 Ca的水性制剂包括水，Ca，式I和式II的化合物。 大多数Ca是非离子形式并形成复合物。 在络合物中，Ca以其基本结构保持的状态与式I和/或式II的化合物结合。 至少部分地，复合物形成胶体颗粒。 水性制剂是透明的。 pH等于或高于微酸; [A1，A2，A3，A4，A5和A6独立地为O-或OX。 X表示一价或多价阳离子]。

    Method of decreasing acrylamide in food cooked under heat
    10.
    发明申请
    Method of decreasing acrylamide in food cooked under heat 审中-公开
    在加热烹饪的食物中降低丙烯酰胺的方法

    公开(公告)号：US20040131737A1

    公开(公告)日：2004-07-08

    申请号：US10742666

    申请日：2003-12-18

    申请人： TOYO SUISAN KAISHA, LTD.

    发明人： Yoshio Tomoda ,  Akihiro Hanaoka ,  Toshitaka Yasuda ,  Tomo Takayama ,  Ado Hiwatashi

    IPC分类号： A23L001/00

    CPC分类号： A23L19/18 ,  A21D13/60 ,  A23L5/27 ,  A23L7/11 ,  A23L7/111

    摘要： A method of preparing food to be cooked under heat or food cooked under heat, which is capable of decreasing acrylamide contained in the food after the cooking, wherein the method comprises adding to the food at least one aldonic acid or a salt thereof. The aldonic acid or the salt thereof is preferably selected from the group consisting of gluconic acid, galactonic acid, mannonic acid, allonic acid, altronic acid, gulonic acid, idonic acid, talonic acid lyxonic acid, xylonic acid, arabinonic acid, ribonic acid threonic acid, erythronic acid and salts thereof.

    摘要翻译： 一种制备在加热下烹饪的食物的方法或在烹调后能够减少食品中含有的丙烯酰胺的热加工食品，其中该方法包括向食品中加入至少一种醛糖酸或其盐。 醛糖酸或其盐优选选自葡萄糖酸，半乳糖酸，甘露糖酸，高碘酸，阿替膦酸，古洛糖酸，吉他酸，托法酸赖克逊酸，木糖酸，阿拉伯糖酸，核糖酸苏糖 酸，赤藓红酸及其盐。