Abstract: A puffed snack is prepared from chlorophyll-containing plant grains by pulverizing the grains under completely light shielding conditions, storing the resulting pulverized grains under complete light shielding conditions or light shielding conditions applied within 24 hours after pulverization and puffing the grains in a screw extruder having a die wherein the temperature of the die ranges from 90.degree. to 150.degree. C. for the resulting pulverized grains having a water content of 9-11%, the temperature of the die ranging from 100.degree. to 210.degree. for the resulting pulverized grains having a water content of from 11 to 15%, and the temperature of the die ranging from 160.degree. to 240.degree. C. for the resulting pulverized grains having a water content from 15 to 20%, so that the degree of puffing falls within a range of from 3.0 to 28.

Abstract: A method for manufacturing a snack food comprises the steps of preparing a paste of a ground or pulverized vegetable and/or fruit, the paste having a moisture content ranging from 50 to 85% by weight and a saccharide content ranging from 5 to 35% by weight, and then drying the paste to give a snack food having a moisture content ranging from 1 to 6% by weight and a bulk density ranging from 0.3 to 0.8 g/ml. The method can provide snack foods exhibiting palatability which has never been attained, mainly comprising vegetables and/or fruits, having a moisture content ranging from 1 to 6% and a bulk density ranging from 0.3 to 0.8 g/ml. The snack foods manufactured according to this method can be used as health confectionery after independently packaging or incorporating into a container.

Abstract: 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.

Abstract: 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.

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: 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: 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.

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.

Abstract: 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.

Abstract: Porous saccharide granules prepared by moistening saccharide granules and heating to crystallize the granules said porous granules having oil adsorbed therein and cake mixes and soups prepared with the use of said porous granules.

Abstract: 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.