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1. 发明授权

US08824926B2 Fixing device including belt guide member and image forming apparatus including the same 有权
标题翻译：固定装置，包括皮带引导构件和包括其的图像形成装置
公开(公告)号：US08824926B2
公开(公告)日：2014-09-02
申请号：US13326650
申请日：2011-12-15
申请人： Makoto Egi
发明人： Makoto Egi
IPC分类号： G03G15/20 , G03G15/16
CPC分类号： H05B6/145 , G03G15/2053 , G03G2215/0132
摘要： A fixing device includes a fixing rotator unit and an induction heating portion. The fixing rotator unit includes a heating rotary belt, a pressing member being in contact with the inner surface of the heating rotary belt, a pressurizing rotator forming a fixing nip between the pressurizing rotator and the pressing member, a belt guide member including a guide portion and an extending portion, positioning the heating rotary belt, and guiding rotation. The induction heating portion includes a magnetic-flux generating portion, a magnetic core portion, and a support member supporting the magnetic-flux generating portion. The support member includes a positioning portion that positions the belt guide member by coming into contact with or engaging the extending portion to control a distance between the magnetic-flux generating portion and the outer surface of the heating rotary belt.
摘要翻译：定影装置包括固定旋转单元和感应加热部分。固定旋转单元包括加热旋转带，与加热旋转带的内表面接触的加压构件，在加压旋转体和加压构件之间形成定影夹持部的加压旋转体，包括引导部和延伸部分，定位加热旋转带，并引导旋转。感应加热部分包括磁通量产生部分，磁芯部分和支撑磁通量产生部分的支撑部件。支撑构件包括定位部，其通过与延伸部接触或接合延伸部来定位带引导构件，以控制磁通量产生部和加热旋转带的外表面之间的距离。

2. 发明授权

US4847108A Dough improver 失效
标题翻译：面团改良剂
公开(公告)号：US4847108A
公开(公告)日：1989-07-11
申请号：US129358
申请日：1987-11-30
申请人： Seijiro Inoue , Shigenori Ohta , Makoto Egi
发明人： Seijiro Inoue , Shigenori Ohta , Makoto Egi
IPC分类号： A21D2/00 , A21D2/16 , A21D2/26
CPC分类号： A21D2/16 , A21D2/265
摘要： A dough improver composition for improving the quality of bread, cake and the like baked products, contains a vital gluten, and emulsifier and complex of the vital gluten and an emulsifier. The proportion of emulsifier in the complex to the dough improver composition is 1 to 20%, and the complex is obtained by mixing a vital gluten with a hydrated emulsifier in such a proportion that the water content in the mixture is in the range of from 10 to 35%, and allowing the mixture to stand.
摘要翻译：用于提高面包，蛋糕等烘焙食品质量的面团改良剂组合物含有重要的面筋，以及重要的面筋和乳化剂的乳化剂和络合物。复合物中的乳化剂与面团改性剂组合物的比例为1〜20％，通过将重要的麸质与水合乳化剂混合，混合物中的水分含量为10 至35％，并使混合物静置。

3. 发明申请

US20120155918A1 FIXING DEVICE INCLUDING BELT GUIDE MEMBER AND IMAGE FORMING APPARATUS INCLUDING THE SAME 有权
标题翻译：包括皮带导向部件的固定装置和包括它们的图像形成装置
公开(公告)号：US20120155918A1
公开(公告)日：2012-06-21
申请号：US13326650
申请日：2011-12-15
申请人： Makoto Egi
发明人： Makoto Egi
IPC分类号： G03G15/20
CPC分类号： H05B6/145 , G03G15/2053 , G03G2215/0132
摘要： A fixing device includes a fixing rotator unit and an induction heating portion. The fixing rotator unit includes a heating rotary belt, a pressing member being in contact with the inner surface of the heating rotary belt, a pressurizing rotator forming a fixing nip between the pressurizing rotator and the pressing member, a belt guide member including a guide portion and an extending portion, positioning the heating rotary belt, and guiding rotation. The induction heating portion includes a magnetic-flux generating portion, a magnetic core portion, and a support member supporting the magnetic-flux generating portion. The support member includes a positioning portion that positions the belt guide member by coming into contact with or engaging the extending portion to control a distance between the magnetic-flux generating portion and the outer surface of the heating rotary belt.
摘要翻译：定影装置包括固定旋转单元和感应加热部分。固定旋转单元包括加热旋转带，与加热旋转带的内表面接触的加压构件，在加压旋转体和加压构件之间形成定影夹持部的加压旋转体，包括引导部和延伸部分，定位加热旋转带，并引导旋转。感应加热部分包括磁通量产生部分，磁芯部分和支撑磁通量产生部分的支撑部件。支撑构件包括定位部，其通过与延伸部接触或接合延伸部来定位带引导构件，以控制磁通量产生部和加热旋转带的外表面之间的距离。

4. 发明授权

US07125575B2 Method of removing off-flavor from foods and deodorizer 失效
标题翻译：从食物和除臭剂中除去异味的方法
公开(公告)号：US07125575B2
公开(公告)日：2006-10-24
申请号：US10837784
申请日：2004-05-04
申请人： Kazutaka Uno , Chiaki Saitoh , Makoto Egi , Shoji Ago
发明人： Kazutaka Uno , Chiaki Saitoh , Makoto Egi , Shoji Ago
IPC分类号： C12C3/12 , A23L1/22
CPC分类号： C12H1/14 , A23L17/00 , A23L27/204 , A23L27/24 , A23L27/82 , C11B9/0061 , C12P7/42
摘要： The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an oxidation reaction of the phenol compounds having a styrene structure in the presence of oxygen to be present in the food. Also provided is a deodorizer comprising a polymer of phenol compounds having a styrene structure.
摘要翻译：本发明提供一种从海产品，肉制品和蔬菜等食品中除去异味的有效方法，其包括使具有苯乙烯结构的酚化合物的聚合物和/或通过进行苯酚的氧化反应而产生的反应混合物在氧气存在下存在于食品中的具有苯乙烯结构的化合物。还提供了包含具有苯乙烯结构的酚化合物的聚合物的除臭剂。

5. 发明授权

US5792636A Process for producing a stable carboxylesterase in dry form 失效
标题翻译：制备干燥形式的稳定羧酸酯酶的方法
公开(公告)号：US5792636A
公开(公告)日：1998-08-11
申请号：US765913
申请日：1997-01-14
申请人： Kazutaka Uno , Makoto Egi , Nobuko Egi , Nobuo Ogata
发明人： Kazutaka Uno , Makoto Egi , Nobuko Egi , Nobuo Ogata
IPC分类号： C12N9/18 , C12N9/96
CPC分类号： C12N9/18
摘要： A process is presented for producing a stable carboxylesterase in dry form wherein a saccharide selected from maltose, maltotriose, maltotetrose, maltopentaose, maltohexaose, maltoheptaose and maltitol is added to the solution of carboxylesterase to be spray dried. The dry enzyme composition is added to food and drink (e.g., bread, brewed seasonings, liquors, processed meat products) during the production process to thereby impart thereto a good aroma (ester aromas).
摘要翻译： PCT No.PCT / JP95 / 01431 Sec。 371日期1997年1月14日 102（e）1997年1月14日PCT PCT 1995年7月19日PCT公布。公开号WO96 / 02631 日期1996年2月1日提出了一种制备干燥形式的稳定的羧酸酯酶的方法，其中将选自麦芽糖，麦芽三糖，麦芽糖糖，麦芽三糖，麦芽六糖，麦芽七糖和麦芽糖醇的糖加入待喷雾干燥的羧酸酯酶溶液中。在制备过程中将干燥的酶组合物加入到食品和饮料（例如面包，酿造调味料，液体，加工肉制品）中，从而赋予其良好的香味（酯香味）。

6. 发明授权

US5379996A Paper feeding device and paper curling correcting device 失效
标题翻译：送纸装置和纸张卷曲校正装置
公开(公告)号：US5379996A
公开(公告)日：1995-01-10
申请号：US165346
申请日：1993-12-13
申请人： Makoto Egi , Masao Otsuka , Hiroki Morishita , Masanobu Maeshima , Junya Sasabe , Kazushiro Taguchi
发明人： Makoto Egi , Masao Otsuka , Hiroki Morishita , Masanobu Maeshima , Junya Sasabe , Kazushiro Taguchi
IPC分类号： B65H5/06 , B65H3/52 , B65H5/36 , B65H29/70 , G03G15/00
CPC分类号： B65H3/5261 , B65H2557/35 , B65H2601/25
摘要： In a time period from the time point where the forward end of a paper sheet fed from a pair of paper separation rollers reaches a registration roller to the time point, where the registration roller is driven, when the load torque exerted on a forward roller is not less than second regulated torque, the transmission of power to the forward roller is released by a torque limiter provided for the forward roller. In this case, therefore, the force of paper feeding produced by the pair of paper separation rollers is regulated. Consequently, a suitable force of paper feeding can be applied to the paper sheet, thereby to make it possible to regulate the paper sheet straight in the direction of paper feeding as well as to prevent the paper sheet from continuing to be fed even if the amount of deflection of the paper sheet is saturated between the pair of paper separation rollers and the registration roller to prevent the paper sheet from being wrinkled.
摘要翻译：在从一对纸分离辊供给的纸张的前端到达定位辊到达定位辊驱动的时间点的时间段，当施加在前辊上的负载转矩为不小于第二调节扭矩，通过为前进辊设置的扭矩限制器释放向前滚筒的动力传递。因此，在这种情况下，限制了由一对分纸辊产生的纸张供给力。因此，可以将合适的纸张供给力施加到纸张上，从而可以在纸张供给方向上直接调节纸张，并且即使在纸张的数量纸张的偏转在一对分纸辊和定位辊之间饱和，以防止纸张起皱。

7. 发明授权

US07725064B2 Fixing device and image forming apparatus 有权
标题翻译：固定装置和成像装置
公开(公告)号：US07725064B2
公开(公告)日：2010-05-25
申请号：US11953511
申请日：2007-12-10
申请人： Makoto Egi
发明人： Makoto Egi
IPC分类号： G03G15/20
CPC分类号： G03G15/2028
摘要： A fixing device has a heating rotary (30) with a nonconductive surface that contacts a press (33) to form a nip (N). A sheet passes through the nip (N) to fix a toner image on the sheet. An electrically conductive base (50) is positioned near the heating rotary. A separator (51) has a separating portion (67) for separating the sheet from the surface of the heating rotary. The separating portion faces the surface of the heating rotary at a first clearance (G1). A charge-remover (52) is retained by the base (50) for removing electric charge from the surface of the heating rotary. The charge-remover (52) has a charge-removing portion arranged along the circumferential surface of the heating rotary downstream along a rotational direction of the heating rotary (30) than the separating portion (67), and faces the surface of the heating rotary at a second clearance (G2).
摘要翻译：定影装置具有加热旋转体（30），其具有与压力机（33）接触以形成压区（N）的非导电表面。片材通过辊隙（N）以将调色剂图像定影在片材上。导电基座（50）位于加热旋转体附近。分离器（51）具有用于将片材与加热旋转体的表面分离的分离部分（67）。分离部分以第一间隙（G1）面向加热旋转体的表面。电荷去除器（52）由基座（50）保持，用于从加热旋转体的表面去除电荷。电荷去除器（52）具有沿着加热旋转体的下游侧的周面配置的除电部，沿着加热旋转体（30）的旋转方向比分离部（67）高，并且面对加热旋转体在第二间隙（G2）处。

8. 发明授权

US06893669B2 Method of removing off-flavor from foods and deodorizer 失效
标题翻译：从食物和除臭剂中除去异味的方法
公开(公告)号：US06893669B2
公开(公告)日：2005-05-17
申请号：US09826954
申请日：2001-04-06
申请人： Kazutaka Uno , Chiaki Saitoh , Makoto Egi , Shoji Ago
发明人： Kazutaka Uno , Chiaki Saitoh , Makoto Egi , Shoji Ago
IPC分类号： A23L5/20 , A23L17/00 , A23L27/00 , A23L27/20 , A23L27/24 , C11B9/00 , C12P7/42 , C12P17/04 , C12C3/12 , A23L1/22
CPC分类号： C12H1/14 , A23L17/00 , A23L27/204 , A23L27/24 , A23L27/82 , C11B9/0061 , C12P7/42
摘要： The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an oxidation reaction of the phenol compounds having a styrene structure in the presence of oxygen to be present in the food. Also provided is a deodorizer comprising a polymer of phenol compounds having a styrene structure.
摘要翻译：本发明提供一种从海产品，肉制品和蔬菜等食品中除去异味的有效方法，其包括使具有苯乙烯结构的酚化合物的聚合物和/或通过进行苯酚的氧化反应而产生的反应混合物在氧气存在下存在于食品中的具有苯乙烯结构的化合物。还提供了包含具有苯乙烯结构的酚化合物的聚合物的除臭剂。

9. 发明授权

US06242015B1 Process for producing a fruity flavoring agent 失效
标题翻译：生产水果调味剂的方法
公开(公告)号：US06242015B1
公开(公告)日：2001-06-05
申请号：US08973517
申请日：1997-12-05
申请人： Makoto Egi , Atsuko Hazama , Nobuo Ogata , Shigenori Ohta
发明人： Makoto Egi , Atsuko Hazama , Nobuo Ogata , Shigenori Ohta
IPC分类号： A23C912
CPC分类号： C12Y301/01001 , A23C9/1216 , A23C13/16 , A23L27/2028 , A23L27/24 , A23L27/25 , A23L27/29 , C11B9/0003 , C12Y301/01003
摘要： The present invention relates to a process for producing a flavoring agent, which includes treating milk or milk products with lipase, and in the presence of an alcohol, with an animal-derived enzyme which has the activity of forming an ester from an organic acid and an alcohol (hereinafter referred to as an ester-synthesizing enzyme). A flavoring agent having a rich fruity flavor can be produced by using, as the ester-synthesizing enzyme, an enzyme which has the ethyl butyrate-synthesizing activity of 0.1 unit/mg protein or above when 0.5% (w/w) ethanol and 2.6% (w/w) butyric acid are used as substrates. The flavoring agent according to the present invention is useful in processing not only milk products but also various foods.
摘要翻译：本发明涉及一种生产调味剂的方法，其包括用脂肪酶处理乳或乳制品，并且在醇的存在下与具有从有机酸形成酯的活性的动物来源的酶，以及醇（以下称为酯合成酶）。通过使用0.5％（w / w）乙醇和2.6份具有0.1单位/ mg蛋白质或以上的丁酸乙酯合成活性的酶作为酯合成酶，可以制备具有丰富果味风味的调味剂％（w / w）丁酸用作底物。根据本发明的调味剂不仅可用于加工奶制品，还可用于各种食品。

10. 发明授权

US5520933A Method for the production of foods and beverages 失效
标题翻译：生产食品和饮料的方法
公开(公告)号：US5520933A
公开(公告)日：1996-05-28
申请号：US84274
申请日：1993-07-08
申请人： Nobuko Yoshida , Nobuo Ogata , Makoto Egi , Hideo Muromachi , Yoichi Koiwa , Shigenori Ohta
发明人： Nobuko Yoshida , Nobuo Ogata , Makoto Egi , Hideo Muromachi , Yoichi Koiwa , Shigenori Ohta
IPC分类号： A23L27/24 , A23B4/00 , A23L1/00
CPC分类号： A23L27/24
摘要： The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the conditions that ethyl butyrate is formed by reacting 0.5% (w/w) ethanol with 2.6% (w/w) butyric acid, or a substance containing the enzyme into contact with the foods and beverages during their production process.
摘要翻译： PCT No.PCT / JP92 / 01481 Sec。 371日期：1993年7月8日 102（e）日期1993年7月8日PCT提交1992年11月12日PCT公布。公开号WO93 / 09681 日期：1993年5月27日本发明涉及一种具有理想风味的食品和饮料的制造方法，其特征在于，将动力源乙酸丁酯合成酶的效价范围为0.1单位/ mg蛋白质以上通过使0.5％（w / w）乙醇与2.6％（w / w）丁酸或含有酶的物质在其生产过程中与食品和饮料接触而形成丁酸乙酯的条件。

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