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公开(公告)号：US20040058047A1
公开(公告)日：2004-03-25
申请号：US10610701
申请日：2003-07-02
发明人： Ryuzo Ueno , Junya Honda , Sho Arai
IPC分类号： A21D010/00
摘要： Baked goods products having crispy texture such as cookies and biscuits with improved moisture resistance are disclosed. The improvement can be achieved by substituting a part of or whole sweeteners contained in a dough for a conventional product with the sugar alcohol composition 70-100 wt % of null-D-glucopyranosyl-1,1-mannitol, and 30-0 wt % of null-D-glucopyranosyl-1,6-sorbitol and/or null-D-glucopyranosyl-1,1-sorbitol. The baked goods product obtained by baking the dough will exhibit an excellent moisture resistance.
摘要翻译： 公开了具有脆性质地的烘烤食品，如具有改善的耐湿性的饼干和饼干。 通过将含有面团中的一部分或全部甜味剂代替常规产品，其中糖醇组合物为70-100重量％的α-D-吡喃葡萄糖基-1,1-甘露糖醇和30重量％ 的α-D-吡喃葡萄糖基-1,6-山梨醇和/或α-D-吡喃葡萄糖基-1,1-山梨糖醇。 通过烘烤面团获得的烘焙食品将显示出优异的耐湿性。
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2.发明申请Aromatic dicarboxylic acid composition and liquid crystalline polyester resin made from the same 有权芳族二羧酸组合物和由其制成的液晶聚酯树脂公开(公告)号：US20020045728A1
公开(公告)日：2002-04-18
申请号：US09917209
申请日：2001-07-30
发明人： Kiichi Kometani , Hiroyuki Kato , Kazunori Ueda
IPC分类号： C08G063/00
CPC分类号： C08G63/605 , C09K19/3809
摘要： An aromatic dicarboxylic acid composition, essentially consisting of (a) at least one aromatic dicarboxylic acid; (b) 1-3000 ppm of at least one compound selected from the group consisting of 6-formyl-2-naphthoic acid, 6-methoxycarbonyl-2-naphthoic acid and trimellitic acid; (c) 1-1000 ppm of at least one alkali metal and (d) 0-3000 ppm of at least one transition metal is provided. By employing the composition in manufacturing liquid crystalline polyester, LPCs with good coloring property and improved heat resistance as well as excellent mechanical property can be obtained. The present invention also provides a liquid crystalline polyester resin prepared by using the composition.
摘要翻译： 芳族二羧酸组合物，主要由（a）至少一种芳族二羧酸组成; （b）1-3000ppm的至少一种选自6-甲酰基-2-萘甲酸，6-甲氧基羰基-2-萘甲酸和偏苯三酸的化合物; （c）提供1-1000ppm的至少一种碱金属和（d）0-3000ppm的至少一种过渡金属。 通过在制造液晶聚酯中使用组合物，可以获得具有良好着色性能和改善的耐热性以及优异的机械性能的LPC。 本发明还提供了使用该组合物制备的液晶聚酯树脂。
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3.发明申请Dough for foam type baked product and method for making the baked product 审中-公开用于泡沫型焙烤产品的面团和用于制造烘焙产品的方法公开(公告)号：US20040067295A1
公开(公告)日：2004-04-08
申请号：US10610702
申请日：2003-07-02
发明人： Ryuzo Ueno , Junya Honda , Sho Arai , Shoko Hasegawa
IPC分类号： A21D010/00
摘要： Aerated dough for foam-type baked product such as sponge cake with improved foam-stability is disclosed. The improvement had been achieved by substituting at least 20 wt % of total sweeteners contained in a conventional dough for a baked product with a sugar alcohol composition comprising 55-100 wt % of null-D-glucopyranosyl-1,6-sorbitol and 45-0 wt % of null-D-glucopyranosyl-1,1-mannitol and/or null-D-glucopyranosyl-1,1-sorbitol and a mixture thereof on a dry weight basis.
摘要翻译： 公开了用于泡沫型烘烤产品的充气面团，例如具有改善的泡沫稳定性的海绵饼。 通过将常规面团中所含的总甜味剂至少20重量％替代为含有55-100重量％的α-D-吡喃葡萄糖基-1,6-山梨糖醇和45重量％的糖醇组合物的糖醇组合物， 0重量％的α-D-吡喃葡萄糖基-1,1-甘露醇和/或α-D-吡喃葡萄糖基-1,1-山梨糖醇及其混合物。
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公开(公告)号：US20040208965A1
公开(公告)日：2004-10-21
申请号：US10759201
申请日：2004-01-20
发明人： Ryuzo Ueno , Junya Honda , Sho Arai , Shoko Hasegawa
IPC分类号： A23B005/00
CPC分类号： A23L15/20 , A21D2/181 , A21D13/50 , A23L29/37 , A23P30/40 , A23V2002/00 , A23V2250/5428 , A23V2200/226 , A23V2250/64
摘要： Provided is a sugar alcohol composition for the use of stabilizing egg form of aerated liquid egg, comprising 55-100 wt % of null-D-glucopyranosyl-1,6-sorbitol on a dry weight basis. The sugar alcohol composition can aid to provide fairly stable egg foam as well as food product manufactured using aerated liquid egg.
摘要翻译： 本发明提供了一种用于稳定充气液体蛋的蛋形式的糖醇组合物，其以干重为基础包含55-100重量％的α-D-吡喃葡萄糖基-1,6-山梨糖醇。 糖醇组合物可以帮助提供相当稳定的蛋泡沫以及使用充气液体蛋制成的食品。
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