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14 条记录 (耗时 0.031 秒)

    Process for preparing a curing agent for myelogenic leukemia
    1.
    发明授权
    Process for preparing a curing agent for myelogenic leukemia 失效
    制备骨髓性白血病固化剂的方法

    公开(公告)号：US4100022A

    公开(公告)日：1978-07-11

    申请号：US727653

    申请日：1976-09-29

    申请人： Katsuhiro Ogasa ,  Morio Kuboyama ,  Minoru Saito ,  Kazuhiro Nagata

    发明人： Katsuhiro Ogasa ,  Morio Kuboyama ,  Minoru Saito ,  Kazuhiro Nagata

    IPC分类号： A61K38/00 ,  A61K35/50 ,  A61P35/02 ,  C12K9/00

    CPC分类号： A61K35/50

    摘要： A process for preparing a therapeutic agent characterized by preculturing human amnion cells isolated from human amnion by trypsinization or human amnion cells obtained by subculturing the isolated cells in a medium containing calf or bovine fetal serum at least one time for 1 to 5 days to form a monolayer, removing the medium, adding a medium containing 0.5 to 20 mg of human serum albumin per 1 ml of medium thereto and culturing it for 3 to 6 days, dialyzing the culture liquid against diluted buffer or water, and filtering the dialyzed culture liquid through a bacterial filter thereby obtaining a germ free liquid agent.

    摘要翻译： 一种治疗剂的制备方法，其特征在于，通过胰蛋白酶消化法分离人羊膜中的人羊膜细胞，或通过将分离的细胞在含有小牛或牛胎儿血清的培养基中传代培养获得的人羊膜细胞，至少一次进行1至5天，形成 单层，除去培养基，每1ml培养基中加入含有0.5〜20mg人血清白蛋白的培养基，培养3〜6天，将培养液用稀释的缓冲液或水透析，并将透析的培养液通过 细菌过滤器，从而获得无菌液体剂。

    Method of manufacturing a packaged soybean curd
    6.
    发明授权
    Method of manufacturing a packaged soybean curd 失效
    包装大豆凝乳的制造方法

    公开(公告)号：US4303678A

    公开(公告)日：1981-12-01

    申请号：US174439

    申请日：1980-08-01

    申请人： Katsuhiro Ogasa ,  Morio Kuboyama ,  Kunisuke Kuwahara ,  Ryo Kato ,  Hiroshi Shimada

    发明人： Katsuhiro Ogasa ,  Morio Kuboyama ,  Kunisuke Kuwahara ,  Ryo Kato ,  Hiroshi Shimada

    IPC分类号： A23C20/02 ,  A23L11/00 ,  A23L1/20 ,  A23J3/00

    CPC分类号： A23C20/025 ,  A23L11/09

    摘要： A method of manufacturing a packaged soybean curd with a long shelf life without the inclusion of any artificial additives such as coagulating agents, germicides and the like; wherein soybean juice is subjected to lactic acid fermentation until its pH is reached to a value equal to or less than a value which is determined from the percentage of the solids content (5-16 wt. %) of soybean juice and then is subjected to heating (60.degree.-95.degree. C., 10-100 minutes) to adjust the curd tension to above 20 g.

    摘要翻译： 一种制造长寿命的包装大豆凝乳的方法，而不包括任何人造添加剂如凝结剂，杀菌剂等; 其中大豆汁进行乳酸发酵，直到其pH达到等于或小于由大豆汁的固体含量（5-16重量％）的百分比确定的值，然后进行 加热（60°-95℃，10-100分钟），将凝乳张力调节至20g以上。

    Method of manufacturing an aseptic soya bean curd
    7.
    发明授权
    Method of manufacturing an aseptic soya bean curd 失效
    生产无菌豆腐的方法

    公开(公告)号：US4000326A

    公开(公告)日：1976-12-28

    申请号：US600789

    申请日：1975-07-31

    申请人： Katsuto Okada ,  Katsuhiro Ogasa ,  Kunisuke Kuwahara

    发明人： Katsuto Okada ,  Katsuhiro Ogasa ,  Kunisuke Kuwahara

    IPC分类号： A23C20/02 ,  A23L3/10 ,  A23L3/00

    CPC分类号： A23L3/10 ,  A23C20/025

    摘要： Packaged aseptic soya bean curd containing no bactericidal agents is manufactured by a method which comprises continuously sterilizing a soya bean juice by maintaining it at a temperature of 128.degree. to 150.degree. C for 1 to 6 seconds and cooling to room temperature; homogeneously mixing said sterilized soya bean juice with a sterilized coagulating agent-containing solution in an aseptic atmosphere continuously or in a pipeline; continuously filling the resulting liquid mixture into a container in an aseptic atmosphere and sealing it; and dipping said sealed container into a water tank heated to 70.degree. to 95.degree. C for 20 to 60 minutes in order to coagulate the mixture.

    摘要翻译： 不含杀菌剂的无菌豆腐包装制造方法包括：将大豆汁在128℃〜150℃的温度下连续灭菌1〜6秒，冷却至室温， 在无菌气氛中连续地或在管道中均匀混合所述灭菌的大豆汁与含灭菌凝固剂的溶液; 将所得液体混合物在无菌气氛中连续填充到容器中并密封; 并将所述密封容器浸入加热至70℃至95℃的水箱中20至60分钟以使混合物凝结。

    Process for preparing a lactulose-containing powder for feed
    8.
    发明授权
    Process for preparing a lactulose-containing powder for feed 失效
    用于制备含有乳果糖的粉末用于饲料的方法

    公开(公告)号：US4057655A

    公开(公告)日：1977-11-08

    申请号：US702680

    申请日：1976-07-06

    申请人： Katsuto Okada ,  Katsuhiro Ogasa ,  Mamoru Tomita

    发明人： Katsuto Okada ,  Katsuhiro Ogasa ,  Mamoru Tomita

    IPC分类号： C13K13/00 ,  A23K1/08

    CPC分类号： C13K13/005 ,  Y10S426/807

    摘要： A process for preparing a free-flowing lactulose-containing powder from a solution containing lactose, by adding calcium hydroxide to the solution to adjust the pH of said solution to from 9.4 to 11.2; heating the resulting solution so that the pH is reduced to from 7.5 to 9.0; the homogenizing, concentrating and drying.

    摘要翻译： 通过向溶液中加入氢氧化钙以将所述溶液的pH调节至9.4至11.2，由含有乳糖的溶液制备含自由流动含乳果糖的粉末的方法; 加热所得溶液使pH降至7.5至9.0; 均质，浓缩和干燥。

    Granular composition for tobacco filter
    9.
    发明授权
    Granular composition for tobacco filter 失效
    烟草滤芯颗粒组成

    公开(公告)号：US4038992A

    公开(公告)日：1977-08-02

    申请号：US617582

    申请日：1975-09-29

    申请人： Katsuhiro Ogasa ,  Joji Ono ,  Tsutomu Kudo ,  Kazuyoshi Doi ,  Katsuichi Noguchi ,  Kazuo Maeda

    发明人： Katsuhiro Ogasa ,  Joji Ono ,  Tsutomu Kudo ,  Kazuyoshi Doi ,  Katsuichi Noguchi ,  Kazuo Maeda

    IPC分类号： A24D3/06 ,  A24B15/02 ,  A24B15/033

    CPC分类号： A24D3/06

    摘要： A granular composition having a grain size of 10 to 50 mesh and a bulk density of 0.5 to 0.7 g/cm.sup.3 suitable for use in a tobacco filter or a tobacco pipe and having the ability to selectively remove carcinogenic and deleterious components from tobacco smoke comprises granules which are composed of bovine milk whey protein power and/or egg white protein powder, and one or more excipients selected from the group consisting of powdered cellulose, wheat flour, starch, rice flour, sugar, glucose, lactose, talc, alumina, zeolite or silica gel; or composite granules which are a blend of said granules and charcoal granules.

    摘要翻译： 适用于烟草过滤嘴或烟草管并具有从烟草烟雾中选择性除去致癌和有害成分的能力的颗粒大小为10至50目，体积密度为0.5至0.7g / cm 3的颗粒组合物包含颗粒 由牛奶乳清蛋白粉和/或蛋白蛋白粉组成的一种或多种赋形剂，以及选自粉状纤维素，小麦粉，淀粉，米粉，糖，葡萄糖，乳糖，滑石，氧化铝，沸石 或硅胶; 或作为所述颗粒和木炭颗粒的混合物的复合颗粒。

    Continuous process for preparing a whipped-cream topping dessert
    10.
    发明授权
    Continuous process for preparing a whipped-cream topping dessert 失效
    连续制作鞭打奶油顶级甜点的过程

    公开(公告)号：US3968267A

    公开(公告)日：1976-07-06

    申请号：US586804

    申请日：1975-06-13

    申请人： Katsuhiro Ogasa ,  Shigeo Okonogi ,  Hiroya Yuguchi ,  Yoshinobu Hayashi ,  Yusuke Miyazaki

    发明人： Katsuhiro Ogasa ,  Shigeo Okonogi ,  Hiroya Yuguchi ,  Yoshinobu Hayashi ,  Yusuke Miyazaki

    IPC分类号： A23L9/10 ,  A23L9/20 ,  A23G3/00

    CPC分类号： A23L9/22 ,  A23L9/12

    摘要： A whipped-cream topping dessert is prepared by a process comprising the steps of: (a) formulating an aqueous mixture containing 10 to 30 percent by weight of fat, 3 to 6 percent by weight of milk protein, 12 to 22 percent by weight of saccharide, 0.3 to 0.8 percent by weight of emulsifier, 0.05 to 0.15 percent by weight of thickening agent and 0.3 to 0.6 percent by weight of gelling agent; (b) homogenizing said mixture; (c) pasteurizing and cooling the mixture to room temperature; (d) thereafter adding an aqueous solution of a calcium salt to said mixture so that the amount of calcium ion in said mixture is 10 to 35 mg. per 1 gram of the milk protein; (e) whipping and heating the resultant mixture at a temperature of 25.degree. to 30.degree.C to prepare a flowable whipped-cream; (f) topping said whipped-cream onto a lower layer dessert base maintained at a temperature of 50.degree. to 70.degree.C which has previously been placed into a container; and (g) solidifying both layers by cooling.

    摘要翻译： 通过包括以下步骤的方法制备鞭打奶油顶部甜点：（a）配制​​含有10〜30重量％脂肪，3〜6重量％乳蛋白质，12〜22重量％ 糖，0.3〜0.8重量％的乳化剂，0.05〜0.15重量％的增稠剂和0.3〜0.6重量％的胶凝剂; （b）均化所述混合物; （c）将混合物巴氏灭菌并冷却至室温; （d）然后向所述混合物中加入钙盐水溶液，使得所述混合物中的钙离子的量为10〜35mg。 每1克乳蛋白; （e）在25-30℃的温度下搅拌和加热所得混合物以制备可流动的搅打奶油; （f）将所述搅打奶油顶部保持在预先放入容器中的温度为50℃至70℃的下层甜点基料上; 和（g）通过冷却固化两层。