公开(公告)号：US5932271A

公开(公告)日：1999-08-03

申请号：US470410

申请日：1995-06-06

申请人： Kaoru Koide ,  Takashi Fukushima ,  Takao Tomita ,  Tamotsu Kuwata

发明人： Kaoru Koide ,  Takashi Fukushima ,  Takao Tomita ,  Tamotsu Kuwata

IPC分类号： A23J3/08 ,  A23J3/26 ,  A23L1/168 ,  A23L1/05 ,  A21D10/00 ,  A23C17/00 ,  A23J1/02

CPC分类号： A23J3/08 ,  A23J3/26 ,  A23L7/143

摘要： Fabricated rice containing whey protein in the range of 0.1-10% by weight, and optionally sodium alginate and calcium, and a process for preparing the same by mixing starches, whey protein(s), and optionally sodium alginate and a calcium salt with water, followed by heating and shaping.

摘要翻译： 含有0.1-10重量％的乳清蛋白和任选的藻酸钠和钙的制备的米及其制备方法，通过将淀粉，乳清蛋白和任选的藻酸钠和钙盐与水混合来制备 ，然后加热和成型。

公开(公告)号：US5290685A

公开(公告)日：1994-03-01

申请号：US53808

申请日：1993-04-29

申请人： Kaoru Koide ,  Takashi Fukushima ,  Tamotsu Kuwata ,  Koki Itoyama ,  Fumio Miyazawa

发明人： Kaoru Koide ,  Takashi Fukushima ,  Tamotsu Kuwata ,  Koki Itoyama ,  Fumio Miyazawa

IPC分类号： A23J3/34 ,  C07K1/18 ,  C07K14/47 ,  C12P21/00 ,  A61K37/16 ,  C07K3/12

CPC分类号： A23J3/344 ,  C07K1/18 ,  C07K14/4732

摘要： The present invention relates to a method for separating and concentrating acidic peptide, especially phosphopeptide having a phosphoserine residue, from a peptide mixture prepared by digesting casein with protease.

摘要翻译： 本发明涉及从蛋白酶消化酪蛋白制备的肽混合物中分离和浓缩酸性肽，特别是具有磷酸丝氨酸残基的磷酸肽的方法。

公开(公告)号：US07323442B2

公开(公告)日：2008-01-29

申请号：US10073297

申请日：2002-02-13

申请人： Masako Yajima ,  Makiko Nakayama ,  Yumi Tsukamoto ,  Kaoru Koide ,  Tamotsu Kuwata ,  Takaji Yajima

发明人： Masako Yajima ,  Makiko Nakayama ,  Yumi Tsukamoto ,  Kaoru Koide ,  Tamotsu Kuwata ,  Takaji Yajima

IPC分类号： A61K38/16 ,  A61K35/14

CPC分类号： A61K38/40

摘要： The present invention provides agents for alleviating symptoms resulting from inflammation, which have an activity to alleviate inflammatory symptoms caused by bacterial infection, particularly accumulation of body fluid such as bronchocavemous plasma exudation, ascites, etc., at the inflammatory site, or excessive increase of blood neutrophils; symptoms resulting from inflammation caused by bacterial infection, particularly accumulation of body fluid such as bronchocavemous plasma exudation ascites, etc., at the inflammatory site, or excessive increase of blood neutrophils, can be alleviated effectively by ingesting or administering orally or parenterally a composition containing human-type lactoferrin as an effective component.

摘要翻译： 本发明提供减轻由炎症引起的症状的药剂，其具有减轻细菌感染引起的炎性症状的活性，特别是在炎性部位积累体液如支气管血浆渗出物，腹水等，或过度增加 血液中性粒细胞; 通过摄取或口服或非肠道给药可以有效地减轻由细菌感染引起的炎症，特别是炎症部位的支气管血浆渗出性腹水等体积积累或嗜中性粒细胞过度增加引起的炎症症状， 人型乳铁蛋白作为有效成分。

公开(公告)号：US4390560A

公开(公告)日：1983-06-28

申请号：US280852

申请日：1981-07-06

申请人： Kaoru Koide ,  Yoshiki Yoneda ,  Kenkichi Musashi

发明人： Kaoru Koide ,  Yoshiki Yoneda ,  Kenkichi Musashi

IPC分类号： A23C13/12 ,  A23C19/00 ,  A23C19/076 ,  A23C20/00

CPC分类号： A23C20/00

摘要： This invention is relating to a process for producing a cream cheese-like food characterized in that casein, an oil or fat, an emulsifying agent, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein and an orthophosphate are mixed together to obtain a solution, the resulting mixture solution is heated, homogenized, and cooled to obtain a liquid emulsion, then gluconic .delta.-lactone and rennet are added to the emulsion, the whole is maintained at 15.degree.-55.degree. C., preferably 20.degree.-40.degree. C. to regulate the texture and to attain the equilibrium of the emulsion in the pH range of 5.3-5.9, then a stabilizer, gluconic .delta.-lactone and necessary additives are added thereto and the whole is pasteurized, charged into containers and cooled.The method of this invention can continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc. generally used in the dairy industries.

摘要翻译： 本发明涉及一种生产奶油干酪样食品的方法，其特征在于酪蛋白，油或脂肪，乳化剂，钙盐，其量为4-24mg，优选6-15mg（以钙计） 将每克酪蛋白和正磷酸盐混合在一起以获得溶液，将所得混合物溶液加热，均化并冷却以获得液体乳液，然后将葡萄糖酸δ-内酯和凝乳酶加入到乳液中，将整体保持在 15°-55℃，优选20°-40℃以调节织构，并在pH5.5-5.9的pH范围内获得乳液的平衡，然后加入稳定剂，葡萄糖酸δ-内酯和必需的添加剂 将其全部进行巴氏消毒，装入容器中并冷却。 本发明的方法可以通过使用通常用于乳制品行业的搅拌装置，均化器，输送管线等，连续地制成奶油干酪状食品。

公开(公告)号：US07950923B2

公开(公告)日：2011-05-31

申请号：US12230091

申请日：2008-08-22

申请人： Kaoru Koide ,  Iori Saitoh

发明人： Kaoru Koide ,  Iori Saitoh

IPC分类号： A61C11/00

CPC分类号： A61C19/04 ,  A61C11/005 ,  A61C11/022 ,  A61C11/06 ,  A61C11/08 ,  A61C19/052

摘要： An occlusal plane analyzer (5) is composed of an analysis board (7) made of a magnetic material and held above a lower jaw model (2), a magnet (8) which can attract the analysis board (7) with magnetic force and which has a circular support hole (15) going through in an attraction direction of the magnetic force, and a Monson curve imparting tool (9) composed of a spherical body section (17) which is made of a magnetic material with a diameter larger than an inside diameter of the support hole (15) and which can be attracted to the support hole (15), an extended section (18) extending from the spherical body section (17), and a spherical surface regenerating section (19) further extending from a distal end of the extended section (18) for drawing a circular arc concentric with the spherical body section (17).

摘要翻译： 咬合平面分析仪（5）由磁性材料制成的分析板（7）构成并保持在下颚模型（2）上方，磁体（8）可以用磁力吸引分析板（7） 其具有在磁力的吸引方向上穿过的圆形支撑孔（15），以及由球形体部（17）构成的Monson曲线赋予工具（9），该球形体部分由直径大于 所述支撑孔（15）的内径能够被吸引到所述支撑孔（15），从所述球形体部（17）延伸的延伸部（18）和球面再生部（19）进一步延伸 从用于拉伸与球体部分（17）同心的圆弧的延伸部分（18）的远端延伸。

公开(公告)号：US20090053670A1

公开(公告)日：2009-02-26

申请号：US12230091

申请日：2008-08-22

申请人： Kaoru Koide ,  Iori Saitoh

发明人： Kaoru Koide ,  Iori Saitoh

IPC分类号： A61C11/08 ,  A61C19/04

CPC分类号： A61C19/04 ,  A61C11/005 ,  A61C11/022 ,  A61C11/06 ,  A61C11/08 ,  A61C19/052

摘要： An occlusal plane analyzer 5 is composed of an analysis board 7 made of a magnetic material and held above a lower jaw model 2, a magnet 8 which can attract the analysis board 7 with magnetic force and which has a circular support hole 15 going through in an attraction direction of the magnetic force, and a Monson curve imparting tool 9 composed of a spherical body section 17 which is made of a magnetic material with a diameter larger than an inside diameter of the support hole 15 and which can be attracted to the support hole 15, an extended section 18 extending from the spherical body section 17, and a spherical surface regenerating section 19 further extending from a distal end of the extended section 18 and drawing a circular arc concentric with the spherical body section 17.

摘要翻译： 咬合平面分析装置5由磁性材料制成的分析板7构成，保持在下颌模型2的上方，能够以磁力吸引分析板7的磁体8，该磁体8具有通过的圆形支撑孔15 磁力的吸引方向，以及由球形体部17构成的Monson曲线赋予工具9，该球形体部17由直径大于支撑孔15的内径的磁性材料制成，并且能够被吸引到支撑体 孔15，从球形体部17延伸的延伸部18，以及从延伸部18的远端延伸并且与球形体部17同心的圆弧拉伸的球面再生部19。

公开(公告)号：US20060263749A1

公开(公告)日：2006-11-23

申请号：US10555089

申请日：2003-05-01

申请人： Kaoru Koide

发明人： Kaoru Koide

IPC分类号： A61C13/08 ,  A61C13/00

CPC分类号： A61C13/0024 ,  A61C13/097 ,  A61C13/1006 ,  A61C13/1016

摘要： Provided is a dental prosthesis formed as artificial molars designed for a lingualized occlusion, comprising the total of four teeth including a first premolar, a second premolar, a first molar and a second molar in a maxilla or a mandible, which are interconnected in a single prosthesis. An artificial maxillary molar is configured to have a blade form in a lingual cusp thereof, and a protrusion is formed in buccal cusps of a mandibular second premolar and a mandibular second molar so as to define a gap for gliding movement to take place between said artificial mandibular molar and oppositely-located artificial maxillary molars. A groove is formed in a bottom side of the four interconnected artificial molars, said groove extending throughout said four teeth and open at an end of the first premolar and an end of the second molar.

摘要翻译： 提供了一种形成为用于舌化闭塞的人造磨牙的牙科假体，包括总共四个牙齿，包括上颌骨或下颌骨中的第一前磨牙，第二前磨牙，第一磨牙和第二磨牙，其以单个 假体 人造上颌骨摩擦配置成在其舌尖具有叶片形式，并且在下颌第二前磨牙和下颌第二磨牙的颊部尖端形成突出部，以便限定用于在所述人造牙之间发生滑行运动的间隙 下颌磨牙和相对位置的人造上颌磨牙。 在四个相互连接的人造臼齿的底侧形成凹槽，所述凹槽贯穿所述四个牙齿，并且在第一前磨牙末端和第二磨牙的末端处开口。

公开(公告)号：US4397878A

公开(公告)日：1983-08-09

申请号：US270656

申请日：1981-06-04

申请人： Kaoru Koide ,  Yoshiki Yoneda ,  Kenkichi Musashi

发明人： Kaoru Koide ,  Yoshiki Yoneda ,  Kenkichi Musashi

IPC分类号： A23C19/055 ,  A23C19/068 ,  A23C20/00 ,  A23C19/12 ,  A23C9/12

CPC分类号： A23C19/055 ,  A23C20/00

摘要： A process for producing a cream cheese-like food comprising casein, an oil or fat, an emulsifying agent, lactose, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein, and an orthophosphate wherein these ingredients are mixed together to obtain a solution. The resulting mixture solution is pasteurized, homogenized and cooled to 20.degree.-32.degree. C. to obtain an emulsion, then a starter and rennet are added to the emulsion. The whole emulsion mixture is fermented at 20.degree.-32.degree. C., the fermentation process is suspended in the pH range of 5.4-5.9, then glucono .delta.-lactone, a stabilizer and necessary additives are added thereto. The resultant whole mixture is pasteurized, charged into containers and then cooled. This method can be practiced to continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc., which equipment is generally used in the dairy industries.

摘要翻译： 包含酪蛋白，油或脂肪，乳化剂，乳糖，钙盐的奶油干酪样食品的处理方法，每克酪蛋白为4〜24mg，优选为6〜15mg（以钙计） 和正磷酸盐，其中这些成分混合在一起以获得溶液。 将得到的混合溶液巴氏消毒，均化并冷却至20-32℃，得到乳液，然后加入起始物和凝乳酶。 整个乳液混合物在20°-32℃下发酵，发酵过程在5.4-5.9的pH范围内悬浮，然后加入葡萄糖酸δ-内酯，加入稳定剂和必要的添加剂。 将所得的全部混合物巴氏杀菌，加入容器中然后冷却。 该方法可以通过使用该设备通常用于乳品工业中的搅拌装置，均化器，运输线等来连续地制成奶油干酪样食品。