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    Fermented food or drink product, and method for producing the same
    1.
    发明授权
    Fermented food or drink product, and method for producing the same 失效
    发酵食品或饮品，及其制造方法

    公开(公告)号：US08192771B2

    公开(公告)日：2012-06-05

    申请号：US12451721

    申请日：2008-05-16

    申请人： Takamitsu Okamoto ,  Masahiko Takeda ,  Shigekazu Imayoshi ,  Nobuhiro Yajima

    发明人： Takamitsu Okamoto ,  Masahiko Takeda ,  Shigekazu Imayoshi ,  Nobuhiro Yajima

    IPC分类号： A23K1/00

    CPC分类号： A23K10/18 ,  A23L2/02 ,  A23L2/38 ,  A23L2/52 ,  A23L33/135 ,  A23Y2220/13

    摘要： The present invention relates to a method for producing a fermented food or drink product, including: adding a strain of lactic acid bacteria which belongs to Lactobacillus brevis to a medium containing 50% or more by mass of a vegetative raw material, and either 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, the medium having a pH of 5.0 to 7.0, and the content of the vegetative raw material being expressed by a content thereof in its natural state; and performing fermentation at least until the termination of a logarithmic growth phase of the strain of lactic acid bacteria, wherein an acid or a strain of lactic acid-producing bacteria is additionally added to the medium at any point in time from the initiation of the fermentation until the termination of the logarithmic growth phase, so as to perform the fermentation with a rate of pH reduction of the medium being 0.01 to 0.3 (1/hour) during a time from the initiation of the fermentation until the termination of the logarithmic growth phase, and with a pH of the medium being 3.3 to 4.6 at the time the fermentation is completed.

    摘要翻译： 本发明涉及一种发酵食品或饮品的制造方法，其特征在于，将属于短乳杆菌的乳酸菌菌株加入到营养原料的50质量％以上的培养基中，将0.2〜 2.0质量％的苹果酸或2.0〜20.0质量％的果糖，所述培养基的pH为5.0〜7.0，营养原料的含量以其天然状态表示; 并进行发酵，至少直到乳酸菌菌株的对数生长期终止，其中在发酵开始的任何时间点，在培养基中另外添加酸或乳酸菌菌株 直到对数生长期结束为止，从发酵开始到发酵开始直至终止对数生长期为止，以培养基pH降低率为0.01〜0.3（1 /小时）进行发酵 并且在发酵完成时介质的pH为3.3至4.6。

    FERMENTED FOOD OR DRINK PROCDUCT, AND METHOD FOR PRODUCING THE SAME
    2.
    发明申请
    FERMENTED FOOD OR DRINK PROCDUCT, AND METHOD FOR PRODUCING THE SAME 失效
    发酵食品或饮料制剂及其生产方法

    公开(公告)号：US20100143541A1

    公开(公告)日：2010-06-10

    申请号：US12451721

    申请日：2008-05-16

    申请人： Takamitsu Okamoto ,  Masahiko Takeda ,  Shigekazu Imayoshi ,  Nabuhiro Yajima

    发明人： Takamitsu Okamoto ,  Masahiko Takeda ,  Shigekazu Imayoshi ,  Nabuhiro Yajima

    IPC分类号： A23K1/00 ,  A23L2/00

    CPC分类号： A23K10/18 ,  A23L2/02 ,  A23L2/38 ,  A23L2/52 ,  A23L33/135 ,  A23Y2220/13

    摘要： The present invention relates to a method for producing a fermented food or drink product, including: adding a strain of lactic acid bacteria which belongs to Lactobacillus brevis to a medium containing 50% or more by mass of a vegetative raw material, and either 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, the medium having a pH of 5.0 to 7.0, and the content of the vegetative raw material being expressed by a content thereof in its natural state; and performing fermentation at least until the termination of a logarithmic growth phase of the strain of lactic acid bacteria, wherein an acid or a strain of lactic acid-producing bacteria is additionally added to the medium at any point in time from the initiation of the fermentation until the termination of the logarithmic growth phase, so as to perform the fermentation with a rate of pH reduction of the medium being 0.01 to 0.3 (1/hour) during a time from the initiation of the fermentation until the termination of the logarithmic growth phase, and with a pH of the medium being 3.3 to 4.6 at the time the fermentation is completed.

    摘要翻译： 本发明涉及一种发酵食品或饮品的制造方法，其特征在于，将属于短乳杆菌的乳酸菌菌株加入到营养原料的50质量％以上的培养基中，将0.2〜 2.0质量％的苹果酸或2.0〜20.0质量％的果糖，所述培养基的pH为5.0〜7.0，营养原料的含量以其天然状态表示; 并进行发酵，至少直到乳酸菌菌株的对数生长期终止，其中在发酵开始的任何时间点，在培养基中另外添加酸或乳酸菌菌株 直到对数生长期结束为止，从发酵开始到发酵开始直至终止对数生长期为止，以培养基pH降低率为0.01〜0.3（1 /小时）进行发酵 并且在发酵完成时介质的pH为3.3至4.6。

    Optical module
    4.
    发明授权
    Optical module 有权
    光模块

    公开(公告)号：US08328436B2

    公开(公告)日：2012-12-11

    申请号：US12727369

    申请日：2010-03-19

    申请人： Kazuhiro Mitamura ,  Shigeru Moribayashi ,  Junichi Shimizu ,  Hideyuki Yamada ,  Shunsuke Okamoto ,  Masahiko Takeda ,  Shigeki Asahi ,  Hiroki Itakura

    发明人： Kazuhiro Mitamura ,  Shigeru Moribayashi ,  Junichi Shimizu ,  Hideyuki Yamada ,  Shunsuke Okamoto ,  Masahiko Takeda ,  Shigeki Asahi ,  Hiroki Itakura

    IPC分类号： G02B6/36

    CPC分类号： G02B6/4207 ,  G02B6/4206

    摘要： An optical module includes a receptacle for receiving an optical connector attached to a distal end of an optical fiber, and a lens body having a contact surface coming into contact with the distal end of the optical fiber when the receptacle receives the optical connector. The lens body has the contact surface and an opposing surface opposing the contact surface, and further has a columnar base held by the receptacle, a lens portion formed on the opposing surface integrally with the base, and a flat portion. The lens portion is surrounded by the flat portion and is off-centered with respect to the base.

    摘要翻译： 光学模块包括用于接收附接到光纤远端的光学连接器的插座和当插座接收光学连接器时具有与光纤的远端接触的接触表面的透镜主体。 透镜体具有接触表面和与接触表面相对的相对表面，并且还具有由插座保持的柱状基部，与基部一体形成在相对表面上的透镜部分和平坦部分。 透镜部分被平坦部分包围，并且相对于基部偏心。