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1.发明申请公开(公告)号：US20120148722A1
公开(公告)日：2012-06-14
申请号：US13390906
申请日：2010-08-10
CPC分类号： A23L35/00 , A23L27/60 , A23L29/219
摘要： Provided an acidic oil-in-water type emulsified seasoning comprising a cross-linked starch, the content of oils and fats is 10 to 70 mass %, the viscosity is 20,000 to 1,000,000 mPa·s, a first peak is present in the range of 0.5 to 5 micrometers and a second peak is present in the range of 20 to 80 micrometers in a particle size distribution of the acidic oil-in-water type emulsified seasoning measured by using a laser diffraction particle size analyzer, and the cross-linked starch has the following characteristics: the viscosity of a mixture of the cross-linked starch and water prepared under the following condition is 120 to 20,000 mPa·s; and the average particle diameter of the cross-linked starch being present in the mixture is 20 to 40 micrometers. Condition: a mixture of the cross-linked starch and water comprising 8 mass % of the cross-linked starch is heated up to 90° C., and then is maintained at 90° C. for 5 minutes, and then is cooled to 20° C., and then is stirred with a homomixer at 10,000 rpm for 5 minutes.
摘要翻译： 提供含有交联淀粉的酸性水包油型乳化调料，油脂含量为10〜70质量％，粘度为20,000〜1,000,000mPa·s，第1峰存在于 在使用激光衍射式粒度分析仪测定的酸性水包油型乳化调味品的粒径分布中，第二峰存在于20〜80微米的范围内，交联淀粉 具有以下特征：在以下条件下制备的交联淀粉和水的混合物的粘度为120〜20,000mPa·s; 混合物中存在的交联淀粉的平均粒径为20〜40微米。 条件：将含有8质量％交联淀粉的交联淀粉和水的混合物加热至90℃，然后在90℃下保持5分钟，然后冷却至20℃ ℃，然后用均质混合器以10,000rpm搅拌5分钟。
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公开(公告)号：US20120183669A1
公开(公告)日：2012-07-19
申请号：US13391001
申请日：2010-08-10
IPC分类号： A23L1/24
CPC分类号： A23L27/60
摘要： Provided an acidic oil-in-water type emulsified seasoning comprising egg yolk, the content of oils and fats is 10 to 40 mass %, and the oscillating strain and the loss elastic modulus (G″), which are indicative of dynamic viscoelasticity measured by the following condition with a rheometer, have the following relationship. Condition: At a temperature of 25 to 35° C. and at an angular frequency of 6.2 rad/s Relationship: A peak of the loss elastic modulus (G″) is present in the range of 1 to 100% of the oscillating strain, and the loss elastic modulus at the peak (G″d) is larger than the maximum value of the loss elastic modulus (G″s) in the range of 0.1 to 1% of the oscillating strain.
摘要翻译： 提供包含蛋黄的酸性水包油型乳化调味料，油和脂肪的含量为10〜40质量％，振动应变和损耗弹性模量（G“）表示动态粘弹性，由 以下条件与流变仪有如下关系。 条件：温度为25〜35℃，角频率为6.2rad / s关系：损耗弹性模量（G“）的峰值存在于振荡应变的1〜100％的范围内， 并且峰值处的损耗弹性模量（G“d）大于振荡应变的0.1〜1％范围内的损耗弹性模量（G”s）的最大值。
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3.发明申请公开(公告)号：US20050123655A1
公开(公告)日：2005-06-09
申请号：US10505147
申请日：2003-03-18
申请人： Hideaki Kobayashi , Masahiro Ariizumi , Yasuhiko Shigematsu , Mitsuru Takamiya , Hajime Matsuda , Nobuhisa Sakabe
发明人： Hideaki Kobayashi , Masahiro Ariizumi , Yasuhiko Shigematsu , Mitsuru Takamiya , Hajime Matsuda , Nobuhisa Sakabe
IPC分类号： A23L27/60 , A23L3/3418 , A23L23/00 , C12C1/027
CPC分类号： A23L3/3418 , A23L27/60
摘要： In the container-packed, oil-in-water type emulsified food product in accordance with the present invention, an oil-in-water type emulsified food comprises edible oils and fats, vinegar and egg yolk, and is packed and sealed in a container with an oxygen barrier property and has a dissolved oxygen concentration immediately after manufacturing is 0.8 to 8.1% O2. This container-packed, oil-in-water type emulsified food product demonstrates excellent flavor balance and small degradation of quality caused by oxidation during storage.
摘要翻译： 在根据本发明的容器包装的水包油型乳化食品中，水包油型乳化食品包括食用油和脂肪，醋和蛋黄，并且被包装并密封在容器中 具有氧阻隔性，并且制造后立即溶解氧浓度为0.8〜8.1％O 2。 这种容器包装的水包油型乳化食品表现出优异的风味平衡和由储存期间氧化引起的质量降低。
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4.发明授权公开(公告)号：US07662421B2
公开(公告)日：2010-02-16
申请号：US10505147
申请日：2003-03-18
申请人： Hideaki Kobayashi , Masahiro Ariizumi , Yasuhiko Shigematsu , Mitsuru Takamiya , Hajime Matsuda , Nobuhisa Sakabe
发明人： Hideaki Kobayashi , Masahiro Ariizumi , Yasuhiko Shigematsu , Mitsuru Takamiya , Hajime Matsuda , Nobuhisa Sakabe
IPC分类号： A23L1/24
CPC分类号： A23L3/3418 , A23L27/60
摘要： In the container-packed, oil-in-water type emulsified food product in accordance with the present invention, an oil-in-water type emulsified food comprises edible oils and fats, vinegar and egg yolk, and is packed and sealed in a container with an oxygen barrier property and has a dissolved oxygen concentration immediately after manufacturing is 0.8 to 8.1% O2. This container-packed, oil-in-water type emulsified food product demonstrates excellent flavor balance and small degradation of quality caused by oxidation during storage.
摘要翻译： 在根据本发明的容器包装的水包油型乳化食品中，水包油型乳化食品包括食用油和脂肪，醋和蛋黄，并且被包装并密封在容器中 具有氧阻隔性，制造后立即溶解氧浓度为0.8〜8.1％O 2。 这种容器包装的水包油型乳化食品表现出优异的风味平衡和由储存期间氧化引起的质量降低。
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公开(公告)号：US5529755A
公开(公告)日：1996-06-25
申请号：US389910
申请日：1995-02-16
CPC分类号： A61B5/1455 , A61B5/14532 , A61B5/6816 , A61B5/6826 , A61B5/6838 , G01N21/314 , A61B5/6824 , Y10T436/144444
摘要： A non-invasive glucose concentration measurement apparatus includes: a light source which projects at the sample radiation of a wavelength range including a wavelength at which absorption greatly changes with glucose concentration but does not greatly vary with temperature; a photosensor which receives the radiation which have been projected by the light source, and transmitted through or reflected by the sample, and generates an electrical signal corresponding to a through-transmitted or reflected level of the radiation of the wavelength; and a calculator which calculates a glucose concentration based on the electrical signal. A more accurate glucose concentration can be obtained without the influence of temperature.
摘要翻译： 非侵入性葡萄糖浓度测量装置包括：光源，其以包含吸收随葡萄糖浓度大大变化但不随温度变化的波长的波长范围投射， 光传感器，其接收已经被光源投影并被样品透射或反射的辐射，并产生对应于波长的辐射的透射或反射水平的电信号; 以及基于电信号计算葡萄糖浓度的计算器。 在不受温度影响的情况下可以获得更准确的葡萄糖浓度。
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公开(公告)号：US20080171127A1
公开(公告)日：2008-07-17
申请号：US11720456
申请日：2005-11-29
CPC分类号： A23L3/3418 , A23B7/0056 , A23L5/17 , A23L19/12 , A23L19/13
摘要： A process for producing a potato product includes hermetically enclosing potatoes in a container having an average oxygen permeability of 5 cc/m2·day·atm or less, and heating the potatoes at 60 to 95° C., the potatoes being heated under conditions where dissolved oxygen content in the container becomes 5% O2 or less at least when heating is completed.
摘要翻译： 马铃薯产品的制造方法包括在平均氧气渗透率为5cc / m 2·天以上的容器中密封包裹土豆，并将马铃薯加热至60〜95℃。 至少在加热完成时，马铃薯在容器中的溶解氧含量变成5％O 2以下的条件下被加热。
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公开(公告)号：US06798527B2
公开(公告)日：2004-09-28
申请号：US10128523
申请日：2002-04-24
IPC分类号： G01B1124
CPC分类号： G01B11/245 , G01B11/2518
摘要： An object of the present invention is to provide a method for accurately measuring a three-dimensional shape of a measuring subject independent of the surface shape of the measuring subject, and another object thereof is to shorten the time from the measurements of the measuring subject until three-dimensional shape data is obtained so as to carry out efficient measuring operations. In a three-dimensional measuring system 1 that measures a three-dimensional shape of a measuring subject, two three-dimensional measuring devices 10, 20 are placed. The three-dimensional measuring device 10 measures a measuring subject placed in a measuring space 3 by allowing a laser slit light L1 in a longitudinal direction to scan in a lateral direction. Moreover, the three-dimensional measuring device 20 measures the measuring subject placed in a measuring space 3 by allowing the laser slit light L1 in a lateral direction to scan in a longitudinal direction.
摘要翻译： 本发明的一个目的是提供一种用于与测量对象的表面形状无关地精确地测量测量对象的三维形状的方法，并且其另一个目的是缩短从测量对象的测量开始的时间，直到 获得三维形状数据，以便执行有效的测量操作。 在测量测量对象的三维形状的三维测量系统1中，放置两个三维测量装置10,20。 三维测量装置10通过允许沿纵向的激光狭缝光L1沿横向扫描来测量放置在测量空间3中的测量对象。 此外，三维测量装置20通过使激光狭缝光L1在横向上沿纵向扫描来测量放置在测量空间3中的测量对象。
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