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9 条记录 (耗时 0.019 秒)

    Process for preparing mayonnaise-like foods
    1.
    发明授权
    Process for preparing mayonnaise-like foods 失效
    制备蛋黄酱样食品的过程

    公开(公告)号：US4293574A

    公开(公告)日：1981-10-06

    申请号：US123250

    申请日：1980-02-21

    申请人： Yasuo Mikami ,  Hiroshi Kanda ,  Akio Uno

    发明人： Yasuo Mikami ,  Hiroshi Kanda ,  Akio Uno

    IPC分类号： A23L27/60 ,  B01F17/30 ,  A23L1/24

    CPC分类号： A23L27/60

    摘要： Mayonnaise-like foods not containing eggs are obtained by solubilizing an alcohol-denatured soybean protein with protease, separating insoluble materials to refine the soybean protein and emulsifying the refined soybean protein together with edible oils, vinegars, seasonings and others.

    摘要翻译： 通过用蛋白酶溶解酒精变性大豆蛋白质可以获得不含蛋的蛋黄酱样食品，分离不溶物质以精制大豆蛋白质，并与食用油，醋，调味料等一起乳化精制大豆蛋白质。

    Method of measuring directional properties of surface of shafts
    2.
    发明授权
    Method of measuring directional properties of surface of shafts 失效
    测量轴表面方向性能的方法

    公开(公告)号：US4175332A

    公开(公告)日：1979-11-27

    申请号：US884167

    申请日：1978-03-07

    申请人： Yasuo Mikami

    发明人： Yasuo Mikami

    IPC分类号： G01B5/28

    CPC分类号： G01B5/285

    摘要： Disclosed is a method of measuring the directional properties of the surface of shafts by pressing a measuring contact terminal against the surface of an objective shaft which is horizontally and rotatably supported, to thereby measure the amount of movement in the axial direction of the contact terminal caused by the rotation of the object shaft.

    摘要翻译： 公开了一种通过将测量接触端子压靠在水平和可旋转地支撑的物镜的表面上来测量轴的表面的方向性的方法，从而测量接触端子的轴向方向上的移动量 通过物体轴的旋转。

    Method of manufacturing electronic apparatus and electronic apparatus
    3.
    发明授权
    Method of manufacturing electronic apparatus and electronic apparatus 有权
    制造电子设备和电子设备的方法

    公开(公告)号：US07838402B2

    公开(公告)日：2010-11-23

    申请号：US12275448

    申请日：2008-11-21

    申请人： Koichi Nagasawa ,  Takashi Yamaguchi ,  Nobutaka Ozaki ,  Yasuhiro Kanaya ,  Hirohisa Takeda ,  Yasuo Mikami ,  Yoshifumi Mutoh

    发明人： Koichi Nagasawa ,  Takashi Yamaguchi ,  Nobutaka Ozaki ,  Yasuhiro Kanaya ,  Hirohisa Takeda ,  Yasuo Mikami ,  Yoshifumi Mutoh

    IPC分类号： H01L21/26 ,  H01L21/42

    CPC分类号： H01L29/78633 ,  G02F1/133555 ,  G02F1/13394 ,  G02F1/136227 ,  H01L27/1248

    摘要： A method of manufacturing an electronic apparatus having a resist pattern provided over a substrate provided with a thin film transistor, the method includes the steps of forming by application a resist film over the substrate in the state of covering the thin film transistor, forming a resist pattern by subjecting the resist film to exposure to light and a developing treatment, and irradiating the resist pattern with at least one of ultraviolet light and visible light in a dry atmosphere in the condition where a channel part of the thin film transistor is prevented from being irradiated with light having a wavelength of shorter than 260 nm, wherein a step of heat curing the resist pattern is conducted after the irradiation with at least one of ultraviolet light and visible light.

    摘要翻译： 一种制造具有设置在设置有薄膜晶体管的基板上的抗蚀剂图案的电子设备的方法，该方法包括以下步骤：在覆盖薄膜晶体管的状态下在基板上施加抗蚀剂膜，形成抗蚀剂 通过使抗蚀剂膜曝光并进行显影处理，并且在防止薄膜晶体管的沟道部分被阻止的条件下，在干燥气氛中用紫外光和可见光中的至少一种照射抗蚀剂图案 用波长短于260nm的光照射，其中在用紫外光和可见光中的至少一种照射之后进行热固化抗蚀图案的步骤。

    Process for preparing mayonnaise-like foods
    6.
    发明授权
    Process for preparing mayonnaise-like foods 失效
    制备蛋黄酱样食品的过程

    公开(公告)号：US4302474A

    公开(公告)日：1981-11-24

    申请号：US177556

    申请日：1980-08-13

    申请人： Yasuo Mikami ,  Hiroshi Kanda ,  Akio Uno

    发明人： Yasuo Mikami ,  Hiroshi Kanda ,  Akio Uno

    IPC分类号： A23L27/60 ,  A23L1/24

    CPC分类号： A23L27/60 ,  Y10S426/804

    摘要： Refined soybean proteins are prepared by solubilizing an alcohol-denatured soybean protein with protease and separating insoluble materials. The refined soybean protein thus obtained is used as an emulsifier instead of eggs in mayonnaise-like foods.The squeezing property of the mayonnaise-like food upon extruding from a plastic tubular container is improved by effecting a partial hydrolysis of the protein till a specific degree and limiting the content of the refined soybean protein to a specific range.

    摘要翻译： 精制大豆蛋白质通过用蛋白酶溶解醇变性大豆蛋白质并分离不溶性物质来制备。 由此获得的精制大豆蛋白质用作蛋黄酱样食品中的蛋白质代替乳化剂。 通过将蛋白质的部分水解直到特定程度并且将精制大豆蛋白质的含量限制在特定范围内，从塑料管状容器挤出的蛋黄酱样食品的挤压性能得到改善。

    METHOD OF MANUFACTURING ELECTRONIC APPARATUS AND ELECTRONIC APPARATUS
    8.
    发明申请
    METHOD OF MANUFACTURING ELECTRONIC APPARATUS AND ELECTRONIC APPARATUS 有权
    制造电子设备和电子设备的方法

    公开(公告)号：US20090134461A1

    公开(公告)日：2009-05-28

    申请号：US12275448

    申请日：2008-11-21

    申请人： Koichi Nagasawa ,  Takashi Yamaguchi ,  Nobutaka Ozaki ,  Yasuhiro Kanaya ,  Hirohisa Takeda ,  Yasuo Mikami ,  Yoshifumi Mutoh

    发明人： Koichi Nagasawa ,  Takashi Yamaguchi ,  Nobutaka Ozaki ,  Yasuhiro Kanaya ,  Hirohisa Takeda ,  Yasuo Mikami ,  Yoshifumi Mutoh

    IPC分类号： H01L27/12 ,  H01L21/84

    CPC分类号： H01L29/78633 ,  G02F1/133555 ,  G02F1/13394 ,  G02F1/136227 ,  H01L27/1248

    摘要： A method of manufacturing an electronic apparatus having a resist pattern provided over a substrate provided with a thin film transistor, the method includes the steps of forming by application a resist film over the substrate in the state of covering the thin film transistor, forming a resist pattern by subjecting the resist film to exposure to light and a developing treatment, and irradiating the resist pattern with at least one of ultraviolet light and visible light in a dry atmosphere in the condition where a channel part of the thin film transistor is prevented from being irradiated with light having a wavelength of shorter than 260 nm, wherein a step of heat curing the resist pattern is conducted after the irradiation with at least one of ultraviolet light and visible light.

    摘要翻译： 一种制造具有设置在设置有薄膜晶体管的基板上的抗蚀剂图案的电子设备的方法，该方法包括以下步骤：在覆盖薄膜晶体管的状态下在基板上施加抗蚀剂膜，形成抗蚀剂 通过使抗蚀剂膜曝光并进行显影处理，并且在防止薄膜晶体管的沟道部分被阻止的条件下，在干燥气氛中用紫外光和可见光中的至少一种照射抗蚀剂图案 用波长短于260nm的光照射，其中在用紫外光和可见光中的至少一种照射之后进行热固化抗蚀图案的步骤。

    Process for manufacturing soybean proteins
    9.
    发明授权
    Process for manufacturing soybean proteins 失效
    制造大豆蛋白的方法

    公开(公告)号：US4302473A

    公开(公告)日：1981-11-24

    申请号：US151708

    申请日：1980-05-20

    申请人： Yasuo Mikami ,  Hiroshi Kanda ,  Akio Uno

    发明人： Yasuo Mikami ,  Hiroshi Kanda ,  Akio Uno

    IPC分类号： A23J1/14 ,  A23J3/34 ,  A23J3/00

    CPC分类号： A23J3/346

    摘要： Soybean proteins are manufactured from soybean protein concentrates. The soybean protein concentrates may be prepared by washing defatted soybean with an alcoholic aqueous solution. The soybean protein concentrates are dispersed in water and then adjusted to a neutral to slightly alkaline pH range or dispersed in an aqueous solution which was previously adjusted with ammonia to be in an alkaline pH range, thus providing a neutral to slightly alkaline aqueous dispersion. The afore-mentioned soybean proteins in this aqueous dispersion are solubilized by the action of a neutral protease. The insolubles in the aqueous dispersion thus prepared are then removed to produce an aqueous solution containing solubilized proteins from which solid proteins are recovered.

    摘要翻译： 大豆蛋白质由大豆蛋白浓缩物制成。 大豆蛋白浓缩物可以通过用醇水溶液洗涤脱脂大豆来制备。 将大豆蛋白浓缩物分散在水中，然后调节至中性至微碱性pH范围，或分散在预先用氨调节至碱性pH范围的水溶液中，从而提供中性至微碱性水性分散体。 这种水性分散体中的上述大豆蛋白质通过中性蛋白酶的作用而溶解。 然后除去如此制备的水分散体中的不溶物，以产生含有溶解的蛋白质的水溶液，从中回收固体蛋白质。