专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US06599543B1 Process for preparing fermented soybean milk 失效
标题翻译：制备发酵豆浆的方法
公开(公告)号：US06599543B1
公开(公告)日：2003-07-29
申请号：US09009536
申请日：1998-01-21
申请人： Hitoshi Yokoyama , Keiji Miyata , Hideo Sugano , Haruo Tsumura
发明人： Hitoshi Yokoyama , Keiji Miyata , Hideo Sugano , Haruo Tsumura
IPC分类号： A23B928
CPC分类号： A23C11/106 , A23Y2220/17 , A23Y2300/00
摘要： Disclosed is a process for preparing a fermented soybean milk comprising the steps of: inoculating a lactic acid bacterium of the genus Bifidobacterium, Lactobacillus bulgaricus and one strain selected from the group consisting of Lactobacillus acidophilus and Lactobacillus casei into soybean milk, and fermenting the same. According to the process of the present invention, lactic acid bacteria fermented soybean milk with great flavor can be provided.
摘要翻译：公开了一种制备发酵豆浆的方法，包括以下步骤：将接种双歧杆菌属，保加利亚乳杆菌的乳酸菌和选自嗜酸乳杆菌和干酪乳杆菌的一种菌株接种到豆浆中，并将其发酵。根据本发明的方法，可以提供具有高风味的乳酸菌发酵豆浆。

2. 发明授权

US5955134A Process for producing soybean milk and okara 失效
标题翻译：生产豆浆和豆渣的方法
公开(公告)号：US5955134A
公开(公告)日：1999-09-21
申请号：US066667
申请日：1998-04-28
申请人： Takashi Nishimura , Shushi Nagaoka , Hideo Sugano , Haruo Tsumura
发明人： Takashi Nishimura , Shushi Nagaoka , Hideo Sugano , Haruo Tsumura
IPC分类号： A23C11/10 , A23L11/00 , A23L1/28 , A01J1/00 , A23L1/20
CPC分类号： A23C11/103 , A23L11/07
摘要： A process for preparing soybean milk and okara, in particular, relating to improvement in pulverization of impregnated soybeans. The process includes carrying out pulverization of impregnated soybeans by the steps of cutting the impregnated soybeans with a device having rotating blade(s) to provide particles having an average diameter of less than about 100 .mu.m; grinding the obtained soybean particles with a device which exerts frictional shearing stress to provide an aqueous soybean slurry; and separating the water-soluble portion of the slurry from the water-insoluble portion to provide soybean milk and okara. The soybean milk and okara obtained possess a pleasant flavor and mild taste.
摘要翻译：一种制备豆浆和豆渣的方法，特别涉及改善浸渍大豆粉碎的方法。该方法包括通过用具有旋转叶片的装置切割浸渍的大豆以提供平均直径小于约100μm的颗粒的步骤来进行浸渍的大豆的粉碎; 用施加摩擦剪切应力的装置研磨所得大豆颗粒以提供大豆浆料水溶液; 并将浆液的水溶性部分与水不溶部分分离，得到豆浆和豆渣。所获得的豆浆和豆渣具有令人愉快的味道和温和的味道。

3. 发明授权

US4779085A Matrix display panel having alternating scan pulses generated within one frame scan period 失效
标题翻译：矩阵显示面板具有在一个帧扫描周期内产生交替的扫描脉冲
公开(公告)号：US4779085A
公开(公告)日：1988-10-18
申请号：US900612
申请日：1986-08-26
申请人： Atsushi Mizutome , Shinichi Yamashita , Hideo Sugano , Hiroshi Inoue
发明人： Atsushi Mizutome , Shinichi Yamashita , Hideo Sugano , Hiroshi Inoue
IPC分类号： G02F1/133 , G02F1/136 , G02F1/1368 , G09F9/35 , G09G3/20 , G09G3/36 , H04N3/12 , H04N5/66
CPC分类号： H04N3/127 , G09G3/3614 , G09G3/3666
摘要： The specification and drawings relate to liquid crystal matrix display panel which is used to display a television image or the like and disclose the technology in which: the pixels on a matrix are divided into at least two groups of pixels, in particular, two right and left pixel groups; these pixel groups are respectively independently driven within one horizontal scanning interval; thereby widening the width of the vertical scanning signal and allowing the image signal to be sufficiently transferred to the liquid crystal cells; and thereby allowing a high-quality image to be displayed without causing a lack of luminance or a variation in luminance in association with the realization of a large area and a fine pitch of the display panel.
摘要翻译：说明书和附图涉及用于显示电视图像等的液晶矩阵显示面板，并公开了以下技术：矩阵中的像素被划分为至少两组像素，特别是两组像素左像素组; 这些像素组分别在一个水平扫描间隔内单独驱动; 从而扩大垂直扫描信号的宽度，并允许图像信号被充分转移到液晶单元; 并且从而与显示面板的大面积和细微间距的实现相关联地，可以显示高质量图像而不会导致亮度不足或亮度变化。

4. 发明授权

US07134880B2 Connector with self-adjusting vertical alignment feature 有权
标题翻译：连接器具有自调整垂直对齐功能
公开(公告)号：US07134880B2
公开(公告)日：2006-11-14
申请号：US11173918
申请日：2005-06-30
申请人： Atsushi Arai , Hideo Sugano
发明人： Atsushi Arai , Hideo Sugano
IPC分类号： H01R12/00 , H05K1/00
CPC分类号： H01R13/2435 , H01R12/714 , H01R13/432
摘要： A connector has a plurality of holes formed in an insulating layer. Contacts inside these holes have contact parts at the top and bottom. Each contact has a base part, a pair of contact parts which extend up and down from the base part, a lip which is connected to the base part, and a latching part. Inside the holes of the insulation layer, there is a guide groove, which houses and retains the contact by the lip, and a stopper, which prevents the contact from slipping out by interfering with the latching part of the contact. The holes of the insulation layer house and retain the contacts while allowing for vertical movement of the contacts in the thickness direction of the insulation layer. The compression connection type connector can be aligned by a depositing device and also has a stable contact pressure.
摘要翻译：连接器具有形成在绝缘层中的多个孔。这些孔内的触点在顶部和底部都具有接触部分。每个接触件具有基部，一对从基部上下延伸的接触部分，连接到基部的唇缘和闩锁部分。在绝缘层的孔内，存在引导槽，其容纳并保持由唇缘的接触，以及止动器，其阻止接触通过与接触件的闩锁部分的干涉而滑出。绝缘层的孔容纳并保持触点，同时允许触头沿着绝缘层的厚度方向的垂直移动。压缩连接型连接器可以通过沉积装置对准并且还具有稳定的接触压力。

5. 发明授权

US09101158B2 Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage 有权
标题翻译：大豆乳液组合物应用于含大豆原料的食品或饮料
公开(公告)号：US09101158B2
公开(公告)日：2015-08-11
申请号：US14123837
申请日：2012-05-23
申请人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
发明人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
IPC分类号： A01N65/00 , A23L1/20 , A23L2/38 , A61K36/48 , A61K36/00 , A23L2/66 , A23C11/10 , A23C20/02 , A23L1/39 , A23G9/42 , A23L1/187 , A23L1/19 , A23L1/24 , A23G9/38
CPC分类号： A23L1/20 , A23C11/103 , A23C11/106 , A23C20/025 , A23G9/38 , A23G9/42 , A23L2/38 , A23L2/66 , A23L9/12 , A23L9/24 , A23L11/07 , A23L23/00 , A23L27/60 , A23V2002/00 , A23V2200/00 , A61K36/00 , A61K36/48 , A23V2200/122
摘要： The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.
摘要翻译：本发明解决了提供大豆来源的含原料的食品或饮料的问题，其改善了大豆原料引起的大豆原料引起的草质味道和物理性质的问题，并显着提高了产品质量。含原料的食品或饮料，使用常规大豆原料如豆浆或豆腐。提供了一种乳替代组合物和蛋黄替代组合物等，其特征在于包含相对于干材料的蛋白质含量为至少25重量％的大豆乳液组合物，脂肪含量（作为氯仿/甲醇混合溶剂提取物）相对于至少100重量％的蛋白质含量，LCI值至少为55％。还提供了使用这些组合物的各种含大豆衍生的含原料的食品和饮料。

6. 发明申请

US20060040519A1 Connector 有权
标题翻译：连接器
公开(公告)号：US20060040519A1
公开(公告)日：2006-02-23
申请号：US11173918
申请日：2005-06-30
申请人： Atsushi Arai , Hideo Sugano
发明人： Atsushi Arai , Hideo Sugano
IPC分类号： H01R12/00
CPC分类号： H01R13/2435 , H01R12/714 , H01R13/432
摘要： A connector has a plurality of holes formed in an insulating layer. Contacts inside these holes have contact parts at the top and bottom. Each contact has a base part, a pair of contact parts which extend up and down from the base part, a lip which is connected to the base part, and a latching part. Inside the holes of the insulation layer, there is a guide groove, which houses and retains the contact by the lip, and a stopper, which prevents the contact from slipping out by interfering with the latching part of the contact. The holes of the insulation layer house and retain the contacts while allowing for vertical movement of the contacts in the thickness direction of the insulation layer. The compression connection type connector can be aligned by a depositing device and also has a stable contact pressure.
摘要翻译：连接器具有形成在绝缘层中的多个孔。这些孔内的触点在顶部和底部都具有接触部分。每个接触件具有基部，一对从基部上下延伸的接触部分，连接到基部的唇缘和闩锁部分。在绝缘层的孔内，存在引导槽，其容纳并保持由唇缘的接触，以及止动器，其阻止接触通过与接触件的闩锁部分的干涉而滑出。绝缘层的孔容纳并保持触点，同时允许触头沿着绝缘层的厚度方向的垂直移动。压缩连接型连接器可以通过沉积装置对准并且还具有稳定的接触压力。

7. 发明授权

US5571545A Hamburger type food material and process of making it 失效
标题翻译：汉堡型食品及其制作工艺
公开(公告)号：US5571545A
公开(公告)日：1996-11-05
申请号：US590150
申请日：1996-01-23
申请人： Hideaki Yokoyama , Hideo Sugano
发明人： Hideaki Yokoyama , Hideo Sugano
IPC分类号： A23J3/10 , A23J3/16 , A23L13/60 , A23L15/00
CPC分类号： A23J3/16 , A23J3/10 , A23L13/67 , A23L15/20 , Y10S426/802
摘要： A hamburger type food material to be stuffed with an edible stuffing which comprises as a main ingredient granular soybean proteins and 0.5 to 5% by weight of casein as dry weight, 0.5 to 6% by weight of egg white as dry weight, 0.2 to 9% by weight of m-starch as dry weight and 55 to 79% by weight of water based on the total weight of the raw material, and being substantially free from minced meat is disclosed. A hamburger type food containing an edible stuffing therein prepare by using this food material is also disclosed.
摘要翻译：一种汉堡包型食用材料，其中填充有以主要成分为主要成分的大豆蛋白质和0.5至5重量％的酪蛋白作为干重的可食用馅料，0.5至6重量％的干酪重蛋白，0.2至9 公开了以重量计的干米重的m-淀粉和基于原料总重量的55至79重量％的水，并且基本上不含肉末。还公开了通过使用这种食物材料制成的含有可食用馅料的汉堡包型食品。

8. 发明申请

US20140113013A1 NOVEL APPLICATION OF SOYBEAN EMULSION COMPOSITION TO SOYBEAN-DERIVED RAW MATERIAL-CONTAINING FOOD OR BEVERAGE 有权
标题翻译：大豆乳液组合物对大豆衍生的含有原料的食品或饮料的新应用
公开(公告)号：US20140113013A1
公开(公告)日：2014-04-24
申请号：US14123837
申请日：2012-05-23
申请人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
发明人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
IPC分类号： A23L1/20 , A23L2/38 , A61K36/48
CPC分类号： A23L1/20 , A23C11/103 , A23C11/106 , A23C20/025 , A23G9/38 , A23G9/42 , A23L2/38 , A23L2/66 , A23L9/12 , A23L9/24 , A23L11/07 , A23L23/00 , A23L27/60 , A23V2002/00 , A23V2200/00 , A61K36/00 , A61K36/48 , A23V2200/122
摘要： The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.
摘要翻译：本发明解决了提供大豆来源的含原料的食品或饮料的问题，其改善了大豆原料引起的大豆原料引起的草质味道和物理性质的问题，并显着提高了产品质量。含原料的食品或饮料，使用常规大豆原料如豆浆或豆腐。提供了一种乳替代组合物和蛋黄替代组合物等，其特征在于包括相对于干材料的蛋白质含量为至少25重量％的大豆乳液组合物，脂肪含量（作为氯仿/甲醇混合溶剂提取物）相对于至少100重量％的蛋白质含量，LCI值至少为55％。还提供了使用这些组合物的各种含大豆衍生的含原料的食品和饮料。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式