Inventor

SUGISAWA KO

44 patents

⚠️ This page may combine multiple inventors who share the name “SUGISAWA KO”. Patents are grouped by organization below to help distinguish them — per-person disambiguation is on the roadmap.

SUGISAWA KO

HOUSE FOOD INDUSTRIAL CO

Method of producing a dehydrated food product

Process for reconstituting dehydrated food

Method of retort packaging broiled fish and product thereof

Container heated by microwave oven

Pressure-controlling method

Microwave drying apparatus and use thereof

Process for drying foods under reduced pressure

Method for preparing porous saccharide granules and foods therefrom

Edible laminar sheet material and method of preparation

Method of frying raw noodles in a perforated container

Process for preparing granular food products

Process for making a packaged dough for a baked confectionery

Decompression oil-frying method for food products

System for cleaning a three-way valve

Noodle soup mix

Method for treating aqueous solution of soybean protein with enzymes

Method of preparing dried noodles

Temperature sensing element

Method of drying meat

Apparatus for producing sterile air

Low pressure microwave drying apparatus

System for feeding liquid substances

Filling apparatus

Process for preparing tofu charged into a container

Process for preparing Tofu

Stable precursor for making an edible gel, and method of making and using the same

Package of convenience food

Method of producing retort packaged fish

Process for preparing sterilized packaged fish and product thereof

Method of manufacturing dried rice

Method of improving quality of wheat flour

Method for preparing instant cooking noodles

Method for producing roux

Continuous sterilizing and packing apparatus

Sterilization apparatus

Novel bacteriolytic enzyme and process for preparing the same

Process for preparing tofu charged into a container

Method of retarding oxidation of edible fat or oil in stored food

Method of producing retort food

Process for preparing pressed tofu

Process for preparing retort tofu

Acidic edible pectin hydrogel containing colloidally dispersed protein and metaphosphate ions for preventing coagulation of the protein

Method for improving a hardly soluble gelling agent

SAKAKIBARA SAKUICHI

Continuous frying method