公开(公告)号：US4048089A

公开(公告)日：1977-09-13

申请号：US702500

申请日：1976-07-06

申请人： Yoshi Arai ,  Kazuo Kimura ,  Hisato Sato ,  Takasi Yamaki ,  Katsuhiko Morita ,  Masanao Ohzeki ,  Haruyoshi Takatsu ,  Yutaka Fujita ,  Masayuki Tazume

发明人： Yoshi Arai ,  Kazuo Kimura ,  Hisato Sato ,  Takasi Yamaki ,  Katsuhiko Morita ,  Masanao Ohzeki ,  Haruyoshi Takatsu ,  Yutaka Fujita ,  Masayuki Tazume

IPC分类号： C09K19/46 ,  G02F1/13 ,  C09K3/34

CPC分类号： C09K19/46

摘要： A nematic liquid crystal composition comprising (I) 4-n-valeryloxy-4'-cyanobiphenyl, (II) 4-n-caproyloxy-4'-cyanobiphenyl and (III) 4'-cyanophenyl-4-n-heptylbenzoate, and either (IV) 4'-cyanophenyl-4-n-butylbenzoate or (V) 4'-cyanophenyl-4-n-nonylbenzoate, said composition having a crystal-nematic transition temperature of -40.degree. to -20.degree. C and a nematic-isotropic transition temperature of 50.degree. to 65.degree. C.

摘要翻译： 一种向列型液晶组合物，其包含（I）4-正戊氧基-4'-氰基联苯，（II）4-正己基氧基-4'-氰基联苯和（III）4'-氰基苯基-4-正庚基苯甲酸酯，以及 （IV）4'-氰基苯基-4-正丁基苯甲酸酯或（V）4'-氰基苯基-4-正壬基苯甲酸酯，所述组合物的结晶 - 向列态转变温度为-40〜-20℃， 各向同性转变温度为50〜65℃

公开(公告)号：US4569846A

公开(公告)日：1986-02-11

申请号：US400185

申请日：1982-07-20

申请人： Masanao Ohzeki ,  Takashi Murata ,  Hiroshi Kanda

发明人： Masanao Ohzeki ,  Takashi Murata ,  Hiroshi Kanda

IPC分类号： A23C11/02 ,  A23C9/123 ,  A23C9/13 ,  A23C11/10 ,  A23G3/00 ,  A23G3/34 ,  A23J3/00 ,  A23L9/20 ,  A23C9/12

CPC分类号： A23C9/1315 ,  A23C11/106 ,  A23C9/1236

摘要： A new food by lactic fermentation which has a good shape-maintaining property when squeezed from a squeezing tube at normal and lower temperatures is prepared by emulsifying an aqueous solution of non-fat milk solids and/or soybean proteins and fats to form an O/W type emulsion and subjecting said emulsion to lactic fermentation, the protein content of said O/W type emulsion is between 2 and 10% by weight, the fat content is between 20 and 40% by weight and the solid fat index of said fat is characterized as follows:6.about.30 at 5.degree. C., 3.about.20 at 15.degree. C., 1.about.10 at 25.degree. C. and difference between 5.degree. and 15.degree.0 C. being not more than 10, and difference between 15.degree. and 25.degree. C. being not more than 10.

摘要翻译： 通过在正常和较低温度从挤压管挤出时具有良好保形性的乳酸发酵新食品通过乳化无脂乳固体和/或大豆蛋白和脂肪的水溶液形成O / W型乳液，对所述乳液进行乳酸发酵，所述O / W型乳液的蛋白质含量为2〜10重量％，脂肪含量为20〜40重量％，所述脂肪的固体脂肪指数为 其特征如下：在5℃下的6差30，15℃的3差异20，25℃下的1差异10和5℃至15℃之间的差异不大于10， 15°和25°C不超过10°。