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1. 发明授权

US4632832A Instant creaming powder 失效
标题翻译：即时奶油粉
公开(公告)号：US4632832A
公开(公告)日：1986-12-30
申请号：US765786
申请日：1985-08-15
申请人： Shigeo Okonogi , Kunisuke Kuwahara , Mamoru Tomita , Tsutomu Kudo , Takashi Suzuki , Toshio Tomimura , Kaichiro Takahashi , Tomokazu Obayashi
发明人： Shigeo Okonogi , Kunisuke Kuwahara , Mamoru Tomita , Tsutomu Kudo , Takashi Suzuki , Toshio Tomimura , Kaichiro Takahashi , Tomokazu Obayashi
IPC分类号： A23C11/00 , A23L5/40 , A23L9/20 , A23L27/00 , A23L1/19
CPC分类号： A23C11/00 , A23L27/70 , A23L9/20
摘要： This invention relates to instant creaming powder enriched with flavor and/or color which contains at least 0.2% by weight of fine particles prepared by locking a small amount of flavor in a mixture of a saccharide dehydrate and a saccharide, or coloring the mixture, or subjecting the mixture to both of these treatments, to obtain suitable solubility, creaminess and whitening effect equal to those of the conventional instant creaming powder in spite of incorporating thereinto the fine particles for enrichment with flavor, and has a novel appearance in which fine particles having crystalline brilliance are uniformly dispersed in the instant creaming powder.
摘要翻译：本发明涉及富含风味和/或颜色的速溶奶油粉末，其含有至少0.2重量％的通过将糖类脱水糖和糖类的混合物中的少量风味物质锁定或使混合物着色而制备的微粒，或使混合物进行这两种处理，以获得与常规即时奶油粉末相当的溶解度，奶油和美白效果，尽管其中加入用于富集风味的细颗粒，并且具有新颖的外观，其中具有结晶亮度均匀地分散在即时奶油粉末中。

2. 发明授权

US4888171A Granular product of dried microorganism cells and manufacturing method therefor 失效
标题翻译：干燥微生物细胞的颗粒产物及其制备方法
公开(公告)号：US4888171A
公开(公告)日：1989-12-19
申请号：US722106
申请日：1985-04-11
申请人： Shigeo Okonogi , Mamoru Tomita , Seiichi Shimamura , Norio Ishibashi , Tsutomu Kudo
发明人： Shigeo Okonogi , Mamoru Tomita , Seiichi Shimamura , Norio Ishibashi , Tsutomu Kudo
IPC分类号： A23L1/28 , A23K1/00 , A23K1/16 , A61K9/50 , A61K35/66 , A61K35/74 , C12N1/04 , C12N1/06 , C12N1/20
CPC分类号： A61K9/5078 , A61K35/744 , A61K35/745 , C12N1/04
摘要： A grandular product is prepared by fluidizing core material such as saccharide in a granulating chamber, spraying melted binding material such as fat to the fluidized core material and concurrently feeding dried viable microorganism cells such as bifidobacterium towards the fluidized core material to form a granular product having stratified structure by adhering microorganism cells on the periphery of the core material. Since the product is prevented from permeation of atmospheric oxygen and environmental moisture, the cell survival rate of the product is higher than that of the conventional product during prolonged storage periods.
摘要翻译：通过在造粒室中使诸如糖类之类的芯材料流化，将熔融的结合物质如脂肪喷洒到流化芯材料中并同时将干燥的活的微生物细胞如双歧杆菌送入流化核心材料以形成颗粒状产品，通过将微生物细胞粘附在芯材的周边上来分层结构。由于防止产品渗透大气中的氧气和环境水分，因此在长时间保存期间，产品的细胞存活率高于常规产品。

3. 发明授权

US4601985A Microorganism belonging to streptococcus thermophilus and a composition containing said microorganism 失效
标题翻译：属于嗜热链球菌的微生物和含有所述微生物的组合物
公开(公告)号：US4601985A
公开(公告)日：1986-07-22
申请号：US547825
申请日：1983-11-02
申请人： Shigeo Okonogi , Jyoji Ono , Tsutomu Kudo , Akinori Hiramatsu , Susumu Teraguchi , Tomoko Yaeshima
发明人： Shigeo Okonogi , Jyoji Ono , Tsutomu Kudo , Akinori Hiramatsu , Susumu Teraguchi , Tomoko Yaeshima
IPC分类号： A23C9/123 , A23C9/127 , A61K35/74 , A61P1/12 , C12N1/04 , C12N1/20 , C12P39/00
CPC分类号： C12R1/46 , A23C9/1234 , A23C9/1238 , C12N1/04 , C12N1/20 , C12P39/00 , Y10S435/822 , Y10S435/885
摘要： This invention relates to a new microorganism belonging to Streptococcus thermophilus having an oxygen uptake ability of at least 30 nano moles per milligram of dried cell of said microorganism per minute which is defined by the quantity of oxygen consumption as determined by Warburg's manometric method, and to a microbial composition which comprises as main ingredients viable cell mass of (a) said microorganism and (b) bifidobacteria.
摘要翻译：本发明涉及属于嗜热链球菌的新微生物，其具有每分钟至少30纳摩尔每毫克所述微生物干燥细胞的氧吸收能力，其由通过Warburg's测量方法确定的耗氧量定义，以及一种微生物组合物，其包含（a）所述微生物和（b）双歧杆菌的主要成分活细胞块。

4. 发明授权

US4588595A Culture containing a viable cell mass of Bifidobacteria and lactic acid bacteria 失效
标题翻译：含有双歧杆菌和乳酸菌的活细胞块的培养物
公开(公告)号：US4588595A
公开(公告)日：1986-05-13
申请号：US547827
申请日：1983-11-02
申请人： Shigeo Okonogi , Takuji Kawashima , Tsutomu Kudo , Hiroya Yuguchi , Akinori Hiramatsu , Susumu Teraguchi , Tomoko Yaeshima
发明人： Shigeo Okonogi , Takuji Kawashima , Tsutomu Kudo , Hiroya Yuguchi , Akinori Hiramatsu , Susumu Teraguchi , Tomoko Yaeshima
IPC分类号： A23C9/12 , A23C9/123 , C12N1/20 , C12R1/01 , C12R1/225 , C12R1/46 , A23C9/127 , A23C23/00
CPC分类号： A23C9/1234 , A23C9/1238 , C12N1/20 , Y10S435/885
摘要： A culture containing a viable mass of Bifodobacteria and lactic acid bacteria is obtained by incubating separately or together microorganisms of the genus Bifidobacterium and Lactobacillus, and the species Streptococcus thermophilus in a medium containing milk as the main ingredient. The Streptococcus thermophilus is a strain having high oxygen uptake. When incubated separately, the microorganisms are mixed together after incubating. In the presence of the high oxygen uptake Streptococcus thermophilus, a high survival fraction of the Bifidobacteria is obtained when the culture is stored under aerobic conditions. The culture is useful in preparing food, medicine or feed.
摘要翻译：通过将含有双歧杆菌属和乳杆菌属的微生物和嗜热链球菌属物种在含有乳作为主要成分的培养基中分别或一起孵育来获得含有双歧杆菌和乳酸菌的活体的培养物。嗜热链球菌是具有高氧摄取的菌株。孵育后，将微生物混合在一起。在高吸氧链嗜热链球菌的存在下，当培养物在有氧条件下储存时，获得双歧杆菌的高存活率。该文化对于准备食物，药物或饲料是有用的。

5. 发明授权

US06319895B1 Lactoferrin tablets 有权
标题翻译：乳铁蛋白片
公开(公告)号：US06319895B1
公开(公告)日：2001-11-20
申请号：US09341316
申请日：1999-09-02
申请人： Mamoru Tomita , Ryo Kato , Yuzo Asano , Kenji Nishi , Yuriko Iiyama , Tsutomu Kudo
发明人： Mamoru Tomita , Ryo Kato , Yuzo Asano , Kenji Nishi , Yuriko Iiyama , Tsutomu Kudo
IPC分类号： A61K3840
CPC分类号： A61K9/2018 , A61K35/741 , A61K38/40 , Y10S435/822 , Y10S435/853 , Y10S435/885 , A61K2300/00
摘要： Lactoferrin tablets comprising as the active ingredients lactoferrin and lactulose and having a horizontal hardness of at least 4 kg and a vertical hardness of at least 3 kg; and lactoferrin tablets comprising as the active ingredients a microbial cell powder of at least one microorganism selected from among lactic acid bacteria, lactoferrin and lactulose and having a horizontal hardness of at least 4 kg and a vertical hardness of at least 3 kg. These tablets can be produced by using the conventional tableting apparatuses and yet have high hardness. Thus, they do not adhere to the inner wall of the oral cavity and have a favorable taste. Since no excessive tableting pressure is needed in the production process, moreover, these tablets can contain much viable cells of lactic acid bacteria, though they are in the form of rigid tablet.
摘要翻译：乳铁蛋白片剂包含作为活性成分的乳铁蛋白和乳果糖，并且具有至少4kg的水平硬度和至少3kg的垂直硬度; 以及乳铁蛋白片，其包含至少一种选自乳酸菌，乳铁蛋白和乳果糖中的微生物的微生物细胞粉末作为活性成分，并且具有至少4kg的水平硬度和至少3kg的垂直硬度。这些片剂可以通过使用常规的压片装置制造，但是具有高的硬度。因此，它们不粘附到口腔的内壁并具有良好的味道。由于在生产过程中不需要过量的压片压力，所以这些片剂可以含有很多活细胞的乳酸菌，尽管它们是刚性片剂的形式。

6. 发明授权

US5403611A Ice cream and process for producing the ice cream 失效
标题翻译：冰淇淋和生产冰淇淋的过程
公开(公告)号：US5403611A
公开(公告)日：1995-04-04
申请号：US6533
申请日：1993-01-21
申请人： Mamoru Tomita , Sadayuki Kokubo , Kazumi Sakurai , Michio Ikeda , Mizuo Tsuda , Tsutomu Kudo
发明人： Mamoru Tomita , Sadayuki Kokubo , Kazumi Sakurai , Michio Ikeda , Mizuo Tsuda , Tsutomu Kudo
IPC分类号： A23G9/20 , A23G9/32 , A23G9/46 , A23G9/02
CPC分类号： A23G9/327 , A23G9/20 , A23G9/46
摘要： An ice cream having a property of excellent meltdown in the mouth, a fat content of 5 to 18% by weight and an overrun of 10 to 150% by weight, containing air cells of 60 .mu.m or more in diameter at a ratio of at least 80% of the total air cells, is disclosed. Further, a process for producing an ice cream having a property of excellent softness even at a freezing temperature, which comprises incorporating air into an ice cream mix in a first cylinder of the cylinders of two linked continuous freezers to give an overrun, transferring the mix to a second cylinder at a specific temperature, and then mixing and kneading the mix in the second cylinder without giving any additional overrun. In the process for production, an apparatus characterized by having a pipeline linking an apparatus for supplying the rest of an ice cream mix to a pipeline linking the first cylinder and the second cylinder of the cylinders of 2 linked continuous freezers is used.
摘要翻译：一种具有口腔崩溃性好的冰淇淋，脂肪含量为5〜18重量％，超过10〜150重量％，含有直径为60μm以上的空气细胞，比例为公开了至少80％的总空气泡。此外，即使在冷冻温度下也具有柔软性优异的冰淇淋的制造方法，其特征在于，在两个连续冷冻器的圆筒的第一圆筒中，将空气并入冰淇淋混合物中，从而产生超越，转移混合物到特定温度的第二气缸，然后在第二气缸中混合和捏合混合物，而不产生任何额外的超限。在生产过程中，使用一种装置，其特征在于具有将连接冰淇淋混合物的其余部分的装置连接到连接2个连接的冷冻机的气缸的第一气缸和第二气缸的管道的管道。

7. 外观设计

USD568245S1 Electrical contact 有权
标题翻译：电接触
公开(公告)号：USD568245S1
公开(公告)日：2008-05-06
申请号：US29258742
申请日：2006-04-26
申请人： Tsutomu Kudo
设计人： Tsutomu Kudo

8. 外观设计

USD537788S1 Electrical connector 有权
公开(公告)号：USD537788S1
公开(公告)日：2007-03-06
申请号：US29244739
申请日：2005-12-14
申请人： Tsutomu Kudo
设计人： Tsutomu Kudo

9. 外观设计

USD525941S1 Electrical connector housing 有权
公开(公告)号：USD525941S1
公开(公告)日：2006-08-01
申请号：US29232038
申请日：2005-06-14
申请人： Tsutomu Kudo
设计人： Tsutomu Kudo

10. 外观设计

USD524755S1 Electrical connector housing 有权
公开(公告)号：USD524755S1
公开(公告)日：2006-07-11
申请号：US29232091
申请日：2005-06-14
申请人： Tsutomu Kudo
设计人： Tsutomu Kudo

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