Abstract: In an ion beam irradiating apparatus, a specified ion beam is first deflected in a deflection direction perpendicular to an ion beam orbit by an ion beam deflector. The deflected ion beam is neutralized by a thermoelectron beam emitted from a filament of an ion neutralizer. An electrode is employed to control the supply of the thermoelectron beam to the deflected ion beam. Both the filament and control electrode elongated along the deflection direction surround the deflected ion beam traveled along the ion beam orbit.

Abstract: 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.

Abstract: 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.

Abstract: A method for producing banana chips which retain the inherent taste of fresh banana, have excellent appearance without quality repairment due to drying and without any browning. This method comprises the steps of (a) cutting bananas into small pieces; (b) subjecting the pieces of bananas to a temperature conditioning treatment; (c) expanding the temperature conditioned pieces to bananas by quickly reducing the pressure from normal pressure to a prescribed reduced pressure; and (d) heating the expanded pieces of bananas under a reduced pressure; the time elapsed from the cutting steps (a) to the completion of reduction of the pressure in the step (c) being not more than 20 minutes.

Abstract: A method for producing fruit chips comprises the steps of: (a) heating a peach or a melon in syrup having a Brix degree ranging from 12 to 30; (b) cutting the heated peach or melon into small pieces; (c) subjecting the pieces to a temperature conditioning treatment; (d) expanding the pieces subjected to the temperature conditioning treatment; and (e) heating the expanded pieces under a reduced pressure. This method makes it possible to provide chips of peach or melon which retain their inherent fresh taste and have excellent appearance without quality impairment to drying. Moreover, the chips are properly expanded and are crisp.

Abstract: 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.

Abstract: 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.

Abstract: An apparatus for swelling and drying foods under reduced pressure in which the apparatus comprises a reduced pressure treating chamber connected to a vacuum pump directly or through a reservoir tank, a drying chamber having a pressure reducing means, a heating means and a conveying means, and an outlet chamber having a pressure reducing means and in which said reduced pressure treating chamber, said drying chamber and said outlet chamber are continuously arranged in this order.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: This invention provides a process for preparing tofu charged into a container, characterized in that homogenizing treatment is conducted within 30 minutes after coagulant is added to soybean milk, and the soybean milk thus prepared is coagulated by heating after the mixture is charged into a packaging container. As 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.

Abstract: A method of producing a dehydrated food product capable of rehydration to produce reconstituted food of good quality which comprises applying microwave radiation to the food received in a container with a lid, or which comprises rotating a container in which the food is received and applying microwave radiation to the food received in the container. The dehydrated food product produced in accordance with the above methods is useful as an ingredient for use in instant food and as snack food.

Abstract: 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.

Abstract: An improved low pressure microwave drying apparatus comprises a drying chamber made of a microwave-permeable and gas-impermeable material and a microwave applying chamber made of a microwave-impermeable material which encloses the drying chamber at a distance therefrom. The drying chamber is provided with a gas exhaust system and the microwave applying chamber with a microwave generator.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: An improved process for preparing retort tofu, wherein the rate of rise in temperature, at the center of a raw material for retort tofu, is adjusted within a desired range during the term from the initiation of the retort treatment to an inflection point. The pressure in the retort apparatus is controlled at the latest at the inflection point whereby retort tofu, having smooth and compact texture and being free from pores and syneresis, is obtained.