公开(公告)号：US20110076369A1

公开(公告)日：2011-03-31

申请号：US12965039

申请日：2010-12-10

申请人： Kyoko ISHIMOTO ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

发明人： Kyoko ISHIMOTO ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

IPC分类号： A23J3/16 ,  A23L2/66

CPC分类号： A23G9/38 ,  A23L2/66 ,  A23L33/17

摘要： The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

摘要翻译： 本发明要解决的问题是提供一种含有酸性蛋白质的食品或饮料，其具有对在酸性条件下溶解的蛋白质具有缓和的涩味特性的良好风味，从而拓宽含蛋白质食品或饮料的风味品种。 上述问题可以通过将水溶性多糖，水溶性碱性盐，有机酸的碱金属盐，碱性单糖，碱性寡糖等添加到含有在酸性溶解的蛋白质的食品或饮料中来解决 从而减轻源于在酸性条件下溶解的蛋白质的涩味。

公开(公告)号：US20110038777A1

公开(公告)日：2011-02-17

申请号：US12736324

申请日：2009-04-03

申请人： Jiro Kondo ,  Nobuyuki Ono ,  Hiroshi Onodera ,  Tsutomu Saito

发明人： Jiro Kondo ,  Nobuyuki Ono ,  Hiroshi Onodera ,  Tsutomu Saito

IPC分类号： C01B33/32

CPC分类号： C01B3/06 ,  C01B33/32 ,  Y02E60/36

摘要： The present invention relates to a production method, of water glass, comprising dissolving a sodium-based byproduct which is by-produced in the process of enhancing the purity of silicone and not only contains silicon but also contains sodium silicate as a main component, in water to produce crude water glass, at the same time, dissolving the silicon to generate a hydrogen gas, and then filtering the crude water glass to produce water glass.An object of the present invention is to provide a production method of water glass, ensuring that in utilizing, as water glass, a sodium-based byproduct which is by-produced in the process of enhancing the purity of silicon and not only contains silicon but also contains sodium silicate as a main component, the problem of hydrogen gas generation attributable to silicon contained in the byproduct can be solved, a safe and stable operation is possible, and effective utilization as transparent water glass can be achieved.

摘要翻译： 水玻璃的制造方法技术领域本发明涉及一种水玻璃的制造方法，其特征在于，在提高硅氧烷的纯度的方法中，将含有副产物的钠系副产物溶解，不仅含有硅，而且还含有硅酸钠作为主要成分 水生产原水玻璃，同时溶解硅产生氢气，然后过滤粗水玻璃制成水玻璃。 本发明的一个目的是提供一种水玻璃的制造方法，其确保在水玻璃中使用在提高硅纯度的过程中副产生的钠基副产物，而不仅含有硅， 也含有硅酸钠作为主要成分，可以解决副产物中含有的硅的氢气产生问题，可以实现安全稳定的操作，可以实现透明水玻璃的有效利用。

公开(公告)号：US07875156B2

公开(公告)日：2011-01-25

申请号：US12027644

申请日：2008-02-07

申请人： Masanori Gunji ,  Katsunori Nakajima ,  Yasuhiko Nara ,  Tsutomu Saito ,  Shigeru Izawa

发明人： Masanori Gunji ,  Katsunori Nakajima ,  Yasuhiko Nara ,  Tsutomu Saito ,  Shigeru Izawa

IPC分类号： C23C14/34

CPC分类号： G01R1/06705 ,  Y10T29/49826

摘要： A probe storage container can supply a probe in a prober apparatus without being exposed to an atmospheric air. Preferably, the probe is stored in the probe storage container by removing an oxide film in a leading end portion of the probe in accordance with a dry treatment using an ion source, for example, without being exposed to the atmospheric air. It is thus possible to replace and attach the probe with respect to the prober apparatus without being exposed to the atmospheric air, avoiding formation of an oxide film on a surface of the probe. Further, a worker attaching the probe to the prober apparatus can work without being directly in contact with the probe, and it is possible to prevent the leading end portion of the probe from being broken. Accordingly, it is possible to stably measure an electric characteristic of a semiconductor device or the like on the wafer.

摘要翻译： 探头存储容器可以在探测设备中提供探针而不暴露于大气中。 优选地，通过根据例如使用离子源的干燥处理而不暴露于大气中，通过除去探针的前端部分中的氧化膜来将探针存储在探针存储容器中。 因此，可以相对于探针装置替换和附接探针而不暴露于大气中，避免在探针的表面上形成氧化膜。 此外，将探头附接到探测器装置的工作者可以在不直接与探针接触的情况下工作，并且可以防止探针的前端部分破裂。 因此，可以稳定地测量晶片上的半导体器件等的电特性。

公开(公告)号：US07709044B2

公开(公告)日：2010-05-04

申请号：US10525981

申请日：2003-08-28

申请人： Kyoko Ishimoto ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka ,  Masako Yoshida

发明人： Kyoko Ishimoto ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka ,  Masako Yoshida

IPC分类号： A23L1/20

CPC分类号： A23J3/16 ,  A23G3/44 ,  A23J1/14 ,  A23L21/10 ,  A23L33/185 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2200/238 ,  A23V2250/5488 ,  A23V2250/5058 ,  A23V2250/606 ,  A23V2250/61 ,  A23V2250/507

摘要： The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. Then an acid having 2 or more acid groups per molecule or its salt or a salt of another acid is added thereto and the mixture is heated to form a gel. Thus, acidic gel foods including a jelly-like food favorable as a food can be obtained.

摘要翻译： 本发明旨在提供含有大豆蛋白质的酸性凝胶食品，以使大豆蛋白质在日常饮食习惯中多样化。 使用说明书中指定的酸溶性大豆蛋白，将该蛋白质的水溶液或含醇水溶液调节至pH3至4.5。 然后向其中加入每分子具有2个或更多个酸基团的酸或其盐或另一种酸的盐，并将该混合物加热以形成凝胶。 因此，可以获得含有作为食品有利的果冻状食品的酸性凝胶食品。

公开(公告)号：US20100087629A1

公开(公告)日：2010-04-08

申请号：US12451076

申请日：2008-04-23

申请人： Tsutomu Saito ,  Mitsuru Katase

发明人： Tsutomu Saito ,  Mitsuru Katase

IPC分类号： C07K14/415

CPC分类号： A23J3/16 ,  A23J3/346

摘要： It is intended to provide a soybean protein material which has an excellent taste without showing astringency or bitterness and satisfies physicochemical characteristics required for acidic foods and drinks, for example, low viscosity, high solubility and high stability. In the process for producing an acidic-soluble soybean protein, an additional step, wherein a soybean protein-containing solution is digested with protease at a pH value higher than the isoelectric point of soybean protein and then the pH value is adjusted to a level lower than the isoelectric point of soybean protein, is conducted. Thus, astringency can be significantly reduced while preventing the generation of undesirable bitterness. The TCA (0.22 M) solubilization rate of the acidic-soluble soybean protein thus obtained is preferably 10% or more, while the phytic acid content of the acidic-soluble soybean protein thus obtained is preferably 0.5% by weight or less.

摘要翻译： 本发明提供一种具有优异味道而不显示涩味或苦味并且满足酸性食品和饮料所需的物理化学特性的大豆蛋白材料，例如低粘度，高溶解度和高稳定性。 在酸性可溶性大豆蛋白质的制造方法中，在大豆蛋白质的等电点的pH值下，用蛋白酶消化含大豆蛋白的溶液的附加步骤，然后将pH值调整到较低的水平 比大豆蛋白的等电点进行。 因此，可以显着降低涩味，同时防止产生不期望的苦味。 由此获得的酸性可溶性大豆蛋白质的TCA（0.22M）溶解率优选为10％以上，所得酸性可溶性大豆蛋白质的植酸含量优选为0.5重量％以下。

公开(公告)号：US20070148321A1

公开(公告)日：2007-06-28

申请号：US10598604

申请日：2005-03-08

申请人： Shigeru Ashida ,  Tsutomu Saito ,  Toshio Kiriyama ,  Masako Yoshida

发明人： Shigeru Ashida ,  Tsutomu Saito ,  Toshio Kiriyama ,  Masako Yoshida

IPC分类号： A23L1/20

CPC分类号： A23J1/14 ,  A23C11/103 ,  A23C11/106 ,  A23G9/38 ,  A23J3/16 ,  A23L2/66 ,  A23L2/68 ,  A23L11/07 ,  A23L21/10 ,  A23L33/16 ,  A23L33/185 ,  A23V2002/00 ,  A23V2250/5488 ,  A23V2200/30 ,  A23V2250/262 ,  A23V2250/636 ,  A23V2250/6402 ,  A23V2250/606 ,  A23V2250/1592 ,  A23V2250/70 ,  A23V2250/5114 ,  A23V2250/1578

摘要： It is intended to provide a food or a drink with a favorable flavor which has an acidic nature, contains protein and minerals, and has been stabilized in dispersion without showing any protein aggregation or the like even in the absence of a stabilizer. It is also intended to provide such an acidic protein food or drink which shows no protein aggregation even in the case of using not only minerals hardly soluble in aqueous media but also highly soluble minerals. By using an acid-soluble soybean protein, it is possible to provide an acidic mineral-containing food or drink which has a high stability without resort to a stabilizer as an essential component. Owing to the acidic nature, moreover, a product having a refreshing flavor, which is never achieved by neutral foods or drinks, can be prepared.

摘要翻译： 旨在提供具有酸性的有益味道的食品或饮料，含有蛋白质和矿物质，并且即使在没有稳定剂的情况下也已经稳定分散而不显示任何蛋白质聚集等。 也可以提供这样的酸性蛋白质食品或饮料，即使在不仅使用难溶于含水介质的矿物质的情况下也不显示蛋白质聚集，而且也是高度可溶的矿物质。 通过使用酸溶性大豆蛋白质，可以提供具有高稳定性的酸性矿物质食品或饮料，而不需要以稳定剂为基本成分。 此外，由于酸性，可以制备出由中性食品或饮料所不能实现的清爽味道的产品。

公开(公告)号：US20070128323A1

公开(公告)日：2007-06-07

申请号：US10584622

申请日：2004-12-27

申请人： Setsuo Tsujii ,  Yuko Kiyohara ,  Tsutomu Saito

发明人： Setsuo Tsujii ,  Yuko Kiyohara ,  Tsutomu Saito

IPC分类号： A23G9/00

CPC分类号： A23G9/52 ,  A23G9/42 ,  A23G2200/14 ,  A23L9/24 ,  A23P30/40

摘要： It is intended mainly to provide creams not restricted in flavor which are excellent in whipping properties under acidic conditions (in particular, in a pH region shifting toward the acidic side from the isoelectric point but not being extremely acidic) and free from any problems in physical properties (i.e., capable of giving whipped products which have smooth texture and excellent shape-retention) and can fully utilize the refreshing flavor of fruit acids, etc. Secondarily, it becomes possible to provide vegetable plants obtained from vegetable materials alone, whipped products thereof or dry powders thereof. Namely, creams obtained by using acid-soluble soybean protein without resort to nonfat solid milk, acid-soluble milk whey protein or stabilizer in solidifying milk.

摘要翻译： 主要是为了提供在酸性条件下（特别是在从等电点向酸性侧转移而不是极酸性的pH区域）中具有优良搅拌性能的不受限制的奶油，并且没有物理上的任何问题 性质（即能够赋予具有光滑质地和良好保形性的鞭打产品），并且可以充分利用果酸的清爽味道等。其次，可以提供从植物材料单独获得的植物植物，其制品 或其干粉。 即，通过使用酸溶性大豆蛋白而不使用非脂肪固体乳，酸溶性乳清蛋白或固化乳中的稳定剂获得的乳膏。

公开(公告)号：US07129727B2

公开(公告)日：2006-10-31

申请号：US11258041

申请日：2005-10-26

申请人： Tsutomu Saito ,  Osamu Yamada ,  Eiichi Hazaki ,  Yasuhiko Nara ,  Hirofumi Sato ,  Yoshikazu Inada ,  Yoshinori Numata

发明人： Tsutomu Saito ,  Osamu Yamada ,  Eiichi Hazaki ,  Yasuhiko Nara ,  Hirofumi Sato ,  Yoshikazu Inada ,  Yoshinori Numata

IPC分类号： G01R31/02 ,  G01R31/00

CPC分类号： G01R31/307 ,  G01R31/2891

摘要： A defect inspecting apparatus in which a plurality of probes to measure electric characteristics of a sample including a fine wiring pattern are combined with a charged-particle beam unit includes graphic user interfaces (GUI) to simply control the plural probes. The apparatus includes a probe image processing unit to display the plural probes on a display; a selecting unit to select, from the probes displayed on the display, a probe to be operated; and a display unit to simultaneously display the probe selecting unit and information indicating that the selected probe is an operable probe, or the probe is in a non-selected state.

摘要翻译： 用于测量包括精细布线图案的样品的电特性的多个探针与带电粒子束单元组合的缺陷检查装置包括简单地控制多个探针的图形用户界面（GUI）。 该装置包括：探针图像处理单元，用于在显示器上显示多个探针; 选择单元，从显示器上显示的探针中选择要被操作的探针; 以及显示单元，用于同时显示探针选择单元和指示所选择的探针是可操作探针的信息，或探针处于未选择状态。

公开(公告)号：US20060099303A1

公开(公告)日：2006-05-11

申请号：US11266527

申请日：2005-11-03

申请人： Yuichiro Kamiya ,  Kiro Hayakawa ,  Tsutomu Saito

发明人： Yuichiro Kamiya ,  Kiro Hayakawa ,  Tsutomu Saito

IPC分类号： A23L2/02

CPC分类号： A23L2/02 ,  A23L2/84

摘要： The present invention provides a method of manufacturing a mixed beverage that offers an excellent flavor and superior preservation stability, and that contains vegetable juice etc. and soybean protein, and a mixed beverage that can be obtained by the manufacturing method. The method of the present invention for manufacturing a mixed beverage includes the following steps. (1) A first step for treating vegetable juice and/or fruit juice with pectin lyase, and then deactivating the pectin lyase. (2) A second step for pH adjusting the pectin lyase treated liquid obtained in the first step so that the final pH of the mixed beverage becomes 3.0 to 4.5. (3) A third step for adding low phytate soybean protein to the pH-adjusted liquid obtained in the second step.

摘要翻译： 本发明提供了一种混合饮料的制造方法，其具有优异的风味和优异的保存稳定性，并且含有蔬菜汁等和大豆蛋白，以及可以通过制造方法获得的混合饮料。 本发明的制造混合饮料的方法包括以下步骤。 （1）用果胶裂解酶处理蔬菜汁和/或果汁，然后使果胶裂解酶失活的第一步。 （2）第一步中得到的果胶裂解酶处理液的pH调节第二步，使混合饮料的最终pH为3.0〜4.5。 （3）将第2步骤得到的pH调节液加入低肌醇六磷酸酯大豆蛋白的第3工序。

公开(公告)号：US06897576B2

公开(公告)日：2005-05-24

申请号：US10311045

申请日：2001-06-11

申请人： Sakae Ishikawa ,  Tsutomu Saito ,  Kenji Sato ,  Shigeyuki Kato

发明人： Sakae Ishikawa ,  Tsutomu Saito ,  Kenji Sato ,  Shigeyuki Kato

IPC分类号： B61H11/00 ,  B60L7/10 ,  H02K49/00 ,  H02P9/00

CPC分类号： B60L7/10 ,  B60L2200/26

摘要： A lightweight regenerative brake having a large braking force is provided. A regenerative brake 1 comprises a brake disc (10) and a pair of stators (20) to perform regenerative braking. This regenerative brake (1) reduces the heat generated in the brake disc (10), because a part of the kinetic energy of a railway car is regenerated by generation of electricity in a tertiary circuit of the power source side when the brake is applied, and consequently the amount of energy converted into heat energy is decreased. Compared to a conventional regenerative brake, this regenerative brake (1) enables the disc (10) to be made thinner and dispenses with a cooling device such as a fan. Accordingly, a small-sizes and lightweight brake having a large braking force can be constituted using this regenerative brake (1).

摘要翻译： 提供了具有大制动力的轻型再生制动器。 再生制动器1包括制动盘（10）和一对执行再生制动的定子（20）。 这种再生制动器（1）减少制动盘（10）中产生的热量，因为当施加制动器时，通过在电源侧的三次回路中产生电力来再生铁路车辆的动能的一部分， 因此能量转换成热能的能量减少。 与传统的再生制动器相比，该再生制动器（1）使得盘（10）能够制造得更薄并且分配诸如风扇的冷却装置。 因此，可以使用该再生制动器（1）构成具有大制动力的小型轻型制动器。