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123 条记录 (耗时 0.024 秒)

    Acidic protein food or drink and material thereof
    1.
    发明申请
    Acidic protein food or drink and material thereof 审中-公开
    酸性蛋白质食品或饮料及其材料

    公开(公告)号：US20070092625A1

    公开(公告)日：2007-04-26

    申请号：US10579972

    申请日：2004-12-20

    申请人： Kyoko Ishimoto ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    发明人： Kyoko Ishimoto ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    IPC分类号： A23L2/38

    CPC分类号： A23G9/38 ,  A23L2/66 ,  A23L33/17

    摘要： The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

    摘要翻译： 本发明要解决的问题是提供一种含有酸性蛋白质的食品或饮料，其具有对在酸性条件下溶解的蛋白质具有缓和的涩味特性的良好风味，从而拓宽含蛋白质食品或饮料的风味品种。 上述问题可以通过将水溶性多糖，水溶性碱性盐，有机酸的碱金属盐，碱性单糖，碱性寡糖等添加到含有在酸性溶解的蛋白质的食品或饮料中来解决 从而减轻源于在酸性条件下溶解的蛋白质的涩味。

    Acidic protein food or drink and material thereof
    2.
    发明授权
    Acidic protein food or drink and material thereof 有权
    酸性蛋白质食品或饮料及其材料

    公开(公告)号：US08367145B2

    公开(公告)日：2013-02-05

    申请号：US12965039

    申请日：2010-12-10

    申请人： Kyoko Ishimoto ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    发明人： Kyoko Ishimoto ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    IPC分类号： A23J1/00

    CPC分类号： A23G9/38 ,  A23L2/66 ,  A23L33/17

    摘要： The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

    摘要翻译： 本发明要解决的问题是提供一种含有酸性蛋白质的食品或饮料，其具有对在酸性条件下溶解的蛋白质具有缓和的涩味特性的良好风味，从而拓宽含蛋白质食品或饮料的风味品种。 上述问题可以通过将水溶性多糖，水溶性碱性盐，有机酸的碱金属盐，碱性单糖，碱性寡糖等添加到含有在酸性溶解的蛋白质的食品或饮料中来解决 从而减轻源于在酸性条件下溶解的蛋白质的涩味。

    ACIDIC PROTEIN FOOD OR DRINK AND MATERIAL THEREOF
    3.
    发明申请
    ACIDIC PROTEIN FOOD OR DRINK AND MATERIAL THEREOF 有权
    酸性蛋白质食品或饮料及其材料

    公开(公告)号：US20110076369A1

    公开(公告)日：2011-03-31

    申请号：US12965039

    申请日：2010-12-10

    申请人： Kyoko ISHIMOTO ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    发明人： Kyoko ISHIMOTO ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    IPC分类号： A23J3/16 ,  A23L2/66

    CPC分类号： A23G9/38 ,  A23L2/66 ,  A23L33/17

    摘要： The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

    摘要翻译： 本发明要解决的问题是提供一种含有酸性蛋白质的食品或饮料，其具有对在酸性条件下溶解的蛋白质具有缓和的涩味特性的良好风味，从而拓宽含蛋白质食品或饮料的风味品种。 上述问题可以通过将水溶性多糖，水溶性碱性盐，有机酸的碱金属盐，碱性单糖，碱性寡糖等添加到含有在酸性溶解的蛋白质的食品或饮料中来解决 从而减轻源于在酸性条件下溶解的蛋白质的涩味。

    Soybean protein-containing solution and gel
    5.
    发明申请
    Soybean protein-containing solution and gel 审中-公开
    含大豆蛋白的溶液和凝胶

    公开(公告)号：US20090269456A1

    公开(公告)日：2009-10-29

    申请号：US10585661

    申请日：2005-02-28

    申请人： Toshio Kiriyama ,  Eiji Iwaoka ,  Tsutomu Saito ,  Kyoko Ishimoto

    发明人： Toshio Kiriyama ,  Eiji Iwaoka ,  Tsutomu Saito ,  Kyoko Ishimoto

    IPC分类号： A23J3/16 ,  A23L1/0562

    CPC分类号： C12G3/04 ,  A23G1/54 ,  A23J3/16

    摘要： It is intended to provide an acidic polar solvent containing protein which contains dissolved soybean protein at a high concentration and shows a high stability over a long time without adding a stabilizer or decomposing the protein. It is also intended to provide a protein-containing food of the gel type such as an alcoholic drink or an alcoholic jelly. A polar solvent in the state of a solution or a gel, in which soybean protein is not dispersed by adding a stabilizer or the like but stably dissolved, can be provided by employing acid-soluble soybean protein in a polar solvent in the state of being dissolved therein.

    摘要翻译： 本发明提供一种含有高浓度溶解大豆蛋白质的酸性极性溶剂型蛋白质，长时间稳定性高，不添加稳定剂或分解蛋白质。 还提供一种含有蛋白质的凝胶型食品，例如酒精饮料或酒精果冻。 通过在极性溶剂中使用酸溶性大豆蛋白，可以提供通过添加稳定剂等而稳定溶解大豆蛋白质而不分散大豆蛋白质的溶液或凝胶状态的极性溶剂，其状态为 溶解在其中。

    Starchy Food Material or Starchy Food
    7.
    发明申请
    Starchy Food Material or Starchy Food 审中-公开
    淀粉食品或淀粉食品

    公开(公告)号：US20080138484A1

    公开(公告)日：2008-06-12

    申请号：US11630664

    申请日：2005-07-12

    申请人： Isao Ochi ,  Shigeru Ashida ,  Jiro Kanamori ,  Yukari Nakano ,  Kenji Taguchi ,  Atsushi Ohno ,  Tsutomu Saito ,  Eiji Iwaoka ,  Junichi Noguchi

    发明人： Isao Ochi ,  Shigeru Ashida ,  Jiro Kanamori ,  Yukari Nakano ,  Kenji Taguchi ,  Atsushi Ohno ,  Tsutomu Saito ,  Eiji Iwaoka ,  Junichi Noguchi

    IPC分类号： A23L1/10 ,  A21D10/00 ,  A23L1/16

    CPC分类号： A21D2/266 ,  A21D13/064 ,  A23L7/101 ,  A23L7/109 ,  A23L7/11 ,  A23L7/13 ,  A23L7/157 ,  A23L11/07 ,  A23L29/212 ,  A23V2002/00 ,  A23V2250/5488 ,  A23V2200/20 ,  A23V2250/21

    摘要： The texture of a starchy food (for example, biscuits, cookies, cakes, breads, cream puffs, coated and fried foods, snack foods, wheat noodles, Chinese noodles, etc.) is highly improved by using soybean protein in a smaller amount than in the conventional methods. The effect of improving the food texture somewhat varies depending on the water activity of a food. In the case of a food having a high to moderate water content, it is intended to achieve a soft texture, a favorable feeling on the tongue and a high meltability in the mouth. In the case of a food having a low water activity such as baked goods or toast, on the other hand, it is intended to achieve a crispy and light texture. In the case of wheat noodles and Chinese noodles, it is intended to achieve a flexible texture with an adequate elasticity. By using soybean protein in a smaller amount than in the conventional methods, it is intended to sufficiently relieve troubles (loss in the product volume and worsening in appearance) and poor handling properties (lowering in workability) accompanying the use thereof in a large amount. A starchy food material or a starchy food is obtained by adding acid-soluble soybean protein to a starch material such as wheat flour or starch. The acid-soluble soybean protein can be used in an amount of from 0.05 to 7% by weight based on the starchy material.

    摘要翻译： 通过使用较少量的大豆蛋白，大大提高了淀粉食品（例如饼干，饼干，蛋糕，面包，奶油，油炸食品，小吃，小麦面，中国面等）的质地， 在常规方法中。 根据食物的水分活度，改善食物质地的效果稍有不同。 在具有高至中等含水量的食物的情况下，旨在实现柔软的质地，舌头的良好感觉和口中的高熔化性。 另一方面，在具有低水分活性的食物如烘焙食品或烤面包的情况下，旨在实现酥脆和轻质的结构。 在小麦面条和中国面条的情况下，要达到柔软的质感，具有足够的弹性。 通过使用比常规方法更少量的大豆蛋白质，旨在大量减轻其使用时的麻烦（产品体积的损失和外观恶化）和操作性差（可降低加工性）。 通过向淀粉材料如小麦粉或淀粉中加入酸溶性大豆蛋白，得到淀粉状食物或淀粉食物。 酸溶性大豆蛋白的用量可以基于淀粉物质0.05至7重量％。

    SHEET FORMING MACHINE
    9.
    发明申请
    SHEET FORMING MACHINE 有权
    成型机

    公开(公告)号：US20100300637A1

    公开(公告)日：2010-12-02

    申请号：US12734881

    申请日：2008-11-26

    申请人： Tsutomu Saito

    发明人： Tsutomu Saito

    IPC分类号： D21F7/06 ,  D21F1/00

    CPC分类号： D21F9/02 ,  D21F1/56 ,  D21F11/02

    摘要： [Problem] It provides a sheet forming machine which can make the thickness in the width direction of a sheet forming body be uniform, and also can obtain a sheet forming body which is integrated in stripe shapes by using different raw materials or raw materials of different colors in the width direction of one sheet forming body.[Solution Means] A sheet forming machine for making a sheet forming body by dehydrating a raw material slurry supplied from a raw material supply tank while transporting the raw material slurry by a sheet forming belt, characterized in that the sheet forming belt has a sheet forming zone with ascending inclination, which is configured to be able to transport the raw material slurry while storing the raw material slurry, partition plates each having a shape extending in the transport direction of the raw material from a beginning end of the sheet forming zone are provided above the sheet forming belt at the sheet forming zone so as to partition the sheet forming zone in the width direction, and the length in the extending direction of the partition plate is equal to or greater than ⅙ of the width of the sheet forming belt.

    摘要翻译： 本发明提供一种能够使片材成形体的宽度方向上的厚度均匀的片材成形机，并且还可以通过使用不同的原料或不同的原料获得条形状的片状成形体 在一个片材成形体的宽度方向上的颜色。 [解决方案]一种片材成型机，用于通过使由原料供应罐供应的原料浆料脱水，同时通过片材成型带输送原料浆料来制造片材形成体，其特征在于，片材成形带具有片材成形 具有上升倾角的区域，其被配置为能够在存储原料浆料的同时运送原料浆料，并且从片材形成区域的开始端分别具有沿原料的输送方向延伸的形状的隔板 在片材成形带的上方，以便在片材形成区域沿宽度方向分隔，并且隔板的延伸方向上的长度等于或大于片材成形带的宽度的⅙。

    LOGICAL CAD NAVIGATION FOR DEVICE CHARACTERISTICS EVALUATION SYSTEM
    10.
    发明申请
    LOGICAL CAD NAVIGATION FOR DEVICE CHARACTERISTICS EVALUATION SYSTEM 有权
    用于设备特征评估系统的逻辑CAD导航

    公开(公告)号：US20100177954A1

    公开(公告)日：2010-07-15

    申请号：US12728562

    申请日：2010-03-22

    申请人： Tohru ANDO ,  Tsutomu Saito ,  Yasuhiko Nara ,  Mikio Takagi ,  Koichi Takauchi

    发明人： Tohru ANDO ,  Tsutomu Saito ,  Yasuhiko Nara ,  Mikio Takagi ,  Koichi Takauchi

    IPC分类号： G06K9/00

    CPC分类号： G06T7/001 ,  G06T2200/24 ,  G06T2207/30148 ,  H01J37/222 ,  H01J37/28 ,  H01J2237/2817 ,  Y10S715/964

    摘要： A navigation system for easily determining defective positions is provided. In the case of CAD navigation to defective positions, logical information for indicating defective positions is created in a CAD format, instead of CAD data of physical information indicating circuit design. Specifically, by attaching marks such as rectangles, characters, or lines, to an electron microscope image with software, quick navigation is performed with required minimum information. By using created CAD data, re-navigation with the same equipment and CAD navigation to heterogeneous equipment are performed.

    摘要翻译： 提供了用于容易地确定缺陷位置的导航系统。 在CAD导航到缺陷位置的情况下，代替用于指示电路设计的物理信息的CAD数据，以CAD格式创建用于指示缺陷位置的逻辑信息。 具体地，通过用软件将诸如矩形，字符或线的标记附加到电子显微镜图像上，使用所需的最小信息进行快速导航。 通过使用创建的CAD数据，执行使用相同设备和CAD导航到异构设备的重新导航。