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    SUBSTRATE PROCESSING APPARATUS AND SUBSTRATE PROCESSING METHOD
    1.
    发明申请
    SUBSTRATE PROCESSING APPARATUS AND SUBSTRATE PROCESSING METHOD 审中-公开
    基板处理装置和基板处理方法

    公开(公告)号：US20100032410A1

    公开(公告)日：2010-02-11

    申请号：US12535228

    申请日：2009-08-04

    申请人： Hiroshi Ootaguro ,  Yasunori Kihara ,  Yuji Ogino

    发明人： Hiroshi Ootaguro ,  Yasunori Kihara ,  Yuji Ogino

    IPC分类号： B44C1/22 ,  C23C16/54 ,  C23F1/08 ,  C23C16/44 ,  B05D1/18 ,  B08B3/00

    CPC分类号： H01L21/67057 ,  B08B3/102 ,  G02F1/1333 ,  G02F2001/1316 ,  H01L21/67086

    摘要： A substrate processing apparatus includes a bath in which a liquid or a gas is fed, and a mechanism which feeds out a liquid or a gas into the bath. The substrate processing apparatus processes a to-be-processed substrate which is disposed in the bath. The mechanism includes a first feed-out device and a second feed-out device configured to feed out the liquid or gas into the bath, the first feed-in device configured to start/stop the feed-out of the liquid or gas from the first feed-out device, and second feed-in device configured to start/stop the feed-out of the liquid or gas from the second feed-out device.

    摘要翻译： 基板处理装置包括供给液体或气体的槽，以及将液体或气体送入槽内的机构。 基板处理装置处理设置在槽中的待处理基板。 该机构包括第一送出装置和第二送出装置，该第二送出装置构造成将液体或气体送入浴中，第一进料装置被配置为启动/停止从 第一送出装置和配置成启动/停止来自第二送出装置的液体或气体的送出的第二进料装置。

    SERUM CHOLESTROL-LOWERING MATERIAL, PROCESS FOR PRODUCING SAME
    5.
    发明申请
    SERUM CHOLESTROL-LOWERING MATERIAL, PROCESS FOR PRODUCING SAME 审中-公开
    血清降脂材料，其生产方法

    公开(公告)号：US20100129495A1

    公开(公告)日：2010-05-27

    申请号：US11816014

    申请日：2006-02-23

    申请人： Mamoru Kimura ,  Yasunobu Masuda ,  Yuji Ogino

    发明人： Mamoru Kimura ,  Yasunobu Masuda ,  Yuji Ogino

    IPC分类号： A23L1/32

    CPC分类号： A23L15/25 ,  A23L33/17 ,  A23V2002/00 ,  A23V2200/3262 ,  A23V2250/5428

    摘要： The serum cholesterol-lowering material of the invention contains lactic acid-fermented egg white. The food composition having a serum cholesterol-lowering effect of the invention contains a serum cholesterol-lowering material. The pharmaceutical composition having a serum cholesterol-lowering effect of the invention contains a serum cholesterol-lowering material as an active component. The process for producing the serum cholesterol-lowering material of the invention comprises adding lactobacillus to an aqueous solution containing the egg white and fermenting the egg white.

    摘要翻译： 本发明的血清胆固醇降低材料含有乳酸发酵的蛋清。 具有本发明的血清胆固醇降低作用的食品组合物含有血清胆固醇降低材料。 具有本发明的血清胆固醇降低作用的药物组合物含有作为活性成分的血清胆固醇降低材料。 本发明的血清胆固醇降低材料的制造方法包括向含有蛋清的水溶液中加入乳杆菌，并发酵蛋白。

    Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof
    9.
    发明授权
    Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof 有权
    含蛋黄，降胆固醇，水包油乳化食品及其制备方法

    公开(公告)号：US06660312B2

    公开(公告)日：2003-12-09

    申请号：US10127158

    申请日：2002-04-19

    申请人： Masao Tobita ,  Kunihiko Hayashi ,  Masahiro Goto ,  Mari Yamada ,  Yuji Ogino ,  Satoshi Teraoka

    发明人： Masao Tobita ,  Kunihiko Hayashi ,  Masahiro Goto ,  Mari Yamada ,  Yuji Ogino ,  Satoshi Teraoka

    IPC分类号： A23L124

    CPC分类号： A23L33/11 ,  A23L27/60

    摘要： Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from egg yolk of 7×10−4% or more, and a total cholesterol content of less than 6×10−3%. This method comprises the steps of subjecting an egg yolk fluid to enzymatic processing, thereby converting phospholipids contained in the egg yolk into lysophospholipids; subjecting the enzymatically processed egg yolk to processing for reducing cholesterol, thereby obtaining processed dry egg yolk retaining at least 0.1% of cholesterol; and mixing the processed dry egg yolk with other ingredients in an amount of at least 0.7% of all the ingredients used. The product obtained by this method has a significantly reduced cholesterol content although its egg yolk content is high. Further, this product is excellent in emulsion stability and thus scarcely undergoes separation during storage. Furthermore, the product has the characteristic flavor and rich taste of egg yolk. By the addition of egg white in an amount of 6% or more as calculated in terms of raw egg white, or xanthane gum in an amount of 0.03% or more, there can be obtained the oil-in-water emulsified food more excellent in emulsion stability.

    摘要翻译： 本发明公开了一种水包油乳化食品的制造方法，其中，以生蛋黄为2.8％以上，蛋黄含量为7×10 -4％以上的蛋黄含量计算出的蛋黄含量， 更多，总胆固醇含量小于6×10 -3％。 该方法包括使蛋黄液体进行酶处理，由此将蛋黄中含有的磷脂转化为溶血磷脂的步骤; 对经酶处理的蛋黄进行加工以降低胆固醇，从而获得保留至少0.1％胆固醇的加工的干燥蛋黄; 并将加工的干蛋黄与其他成分混合，其量为所用成分的至少0.7％。 通过该方法获得的产品虽然其蛋黄含量高，但胆固醇含量显着降低。 此外，该产品的乳液稳定性优异，因此在储存期间几乎不分离。 此外，该产品具有鸡蛋的特征风味和丰富的味道。 通过加入以生蛋白计算的6％以上的蛋清或0.03％以上的黄原胶，可以得到更优异的水包油乳化食品 乳液稳定性。