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1. 发明授权

US5266202A Reverse osmosis treatment process 失效
标题翻译：反渗透处理工艺
公开(公告)号：US5266202A
公开(公告)日：1993-11-30
申请号：US655199
申请日：1991-02-14
申请人： Shigeo Okonogi , Mamoru Tomita , Yasuo Fukuwatari , Koichi Matsumoto , Yoshitaka Tamura , Teruhiko Mizota , Atsushi Nakajima , Haruo Endo , Norio Sato , Koji Inagaki
发明人： Shigeo Okonogi , Mamoru Tomita , Yasuo Fukuwatari , Koichi Matsumoto , Yoshitaka Tamura , Teruhiko Mizota , Atsushi Nakajima , Haruo Endo , Norio Sato , Koji Inagaki
IPC分类号： A23C9/142 , B01D61/02 , B01D61/12 , B21D61/12
CPC分类号： B01D61/12 , A23C9/1427 , B01D61/022
摘要： This invention relates to a reverse osmosis treatment process, particularly a stable reverse osmosis treatment process which prevents a lowering in throughput capacity by carrying out treatment while keeping the permeate flux of a reverse osmosis membrane constant through the time of use of a module. The process of this invention can keep the throughput capacity constant, can prevent adhesion and pollution onto membrane surfaces and fouling thereon, and moreover can maintain stable operation in a continuous run.
摘要翻译：本发明涉及一种反渗透处理方法，特别是一种稳定的反渗透处理方法，其通过在使用模块时保持反渗透膜的渗透通量不变的同时进行处理，防止通过量下降。本发明的方法可以保持生产能力恒定，可以防止膜表面的粘附和污染，并在其上污染，而且可以在连续运行中保持稳定的操作。

2. 发明授权

US4791193A Process for producing bovine lactoferrin in high purity 失效
标题翻译：制备高纯度牛乳铁蛋白的方法
公开(公告)号：US4791193A
公开(公告)日：1988-12-13
申请号：US74034
申请日：1987-07-16
申请人： Shigeo Okonogi , Mamoru Tomita , Toshio Tomimura , Yoshitaka Tamura , Teruhiko Mizota
发明人： Shigeo Okonogi , Mamoru Tomita , Toshio Tomimura , Yoshitaka Tamura , Teruhiko Mizota
IPC分类号： C07K14/00 , A23J1/20
CPC分类号： A23J1/20 , Y10S530/832 , Y10S530/833
摘要： A process for producing bovine lactoferrin in high purity form raw milk-materials containing skim milk or whey originated form cow's milk which comprises: adsoption step wherein said raw materials are contacted, at a temperature between 0.degree.-60.degree. C., with weakly acidic cation-exchanger which includes carboxymethyl groups as ion exchanging groups and has haemoglobin adsorption property more than 3.5 g/100 ml; rinsing step wherein said exchanger is washed with water to remove substances other than those adsorbed to said exchanger; and desorption step wherein the substances adsorbed to said exchanger are desorbed therefrom with a solution of one or more of salts to thereby yield highly purified bovine lactoferrin without deterirating raw milk materials. Said desorption step can be carried out in a single stage to produce lactoferrin more than 80% purity to total proteins recovered, and in two stage to attain more than 98% purity.

3. 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。

4. 发明授权

US4985246A Composition of feedstuff 失效
标题翻译：饲料组成
公开(公告)号：US4985246A
公开(公告)日：1991-01-15
申请号：US924763
申请日：1986-10-30
申请人： Shigeo Okonogi , Mamoru Tomita , Seiichi Shimamura , Toshio Tomimura , Norio Ishibashi , Hiroshi Miyakawa , Koichi Sugawara
发明人： Shigeo Okonogi , Mamoru Tomita , Seiichi Shimamura , Toshio Tomimura , Norio Ishibashi , Hiroshi Miyakawa , Koichi Sugawara
IPC分类号： A23K1/16 , A23K1/00 , A61K35/74
CPC分类号： A23K10/10
摘要： A composition of feedstuff containing at least 0.5 wt. %, in solid content, of residual liquid of incubated culture broth of Bifido-bacteria and/or lactic acid bacteria which residual liquid is obtainable as the waste by-product of mass production of living or viable cell mass of the microorganisms by substantially excluding microbial cell mass from the incubated culture broth thereof.
摘要翻译：饲料的组合物含有至少0.5wt。％的固体含量的双歧杆菌和/或乳酸菌的培养培养液的残留液体，残留的液体作为大量生产微生物的活细胞或活细胞块的废弃副产物，通过基本排除微生物来自其培养的培养液的细胞质量。

5. 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。

6. 发明授权

US3968267A Continuous process for preparing a whipped-cream topping dessert 失效
标题翻译：连续制作鞭打奶油顶级甜点的过程
公开(公告)号：US3968267A
公开(公告)日：1976-07-06
申请号：US586804
申请日：1975-06-13
申请人： Katsuhiro Ogasa , Shigeo Okonogi , Hiroya Yuguchi , Yoshinobu Hayashi , Yusuke Miyazaki
发明人： Katsuhiro Ogasa , Shigeo Okonogi , Hiroya Yuguchi , Yoshinobu Hayashi , Yusuke Miyazaki
IPC分类号： A23L9/10 , A23L9/20 , A23G3/00
CPC分类号： A23L9/22 , A23L9/12
摘要： A whipped-cream topping dessert is prepared by a process comprising the steps of: (a) formulating an aqueous mixture containing 10 to 30 percent by weight of fat, 3 to 6 percent by weight of milk protein, 12 to 22 percent by weight of saccharide, 0.3 to 0.8 percent by weight of emulsifier, 0.05 to 0.15 percent by weight of thickening agent and 0.3 to 0.6 percent by weight of gelling agent; (b) homogenizing said mixture; (c) pasteurizing and cooling the mixture to room temperature; (d) thereafter adding an aqueous solution of a calcium salt to said mixture so that the amount of calcium ion in said mixture is 10 to 35 mg. per 1 gram of the milk protein; (e) whipping and heating the resultant mixture at a temperature of 25.degree. to 30.degree.C to prepare a flowable whipped-cream; (f) topping said whipped-cream onto a lower layer dessert base maintained at a temperature of 50.degree. to 70.degree.C which has previously been placed into a container; and (g) solidifying both layers by cooling.
摘要翻译：通过包括以下步骤的方法制备鞭打奶油顶部甜点：（a）配制含有10〜30重量％脂肪，3〜6重量％乳蛋白质，12〜22重量％糖，0.3〜0.8重量％的乳化剂，0.05〜0.15重量％的增稠剂和0.3〜0.6重量％的胶凝剂; （b）均化所述混合物; （c）将混合物巴氏灭菌并冷却至室温; （d）然后向所述混合物中加入钙盐水溶液，使得所述混合物中的钙离子的量为10〜35mg。每1克乳蛋白; （e）在25-30℃的温度下搅拌和加热所得混合物以制备可流动的搅打奶油; （f）将所述搅打奶油顶部保持在预先放入容器中的温度为50℃至70℃的下层甜点基料上; 和（g）通过冷却固化两层。

7. 发明授权

US4957764A Method of manufacturing jelly products having fibrous texture 失效
标题翻译：制造具有纤维织构的果冻制品的方法
公开(公告)号：US4957764A
公开(公告)日：1990-09-18
申请号：US292341
申请日：1988-12-30
申请人： Shigeo Okonogi , Hiroya Yuguchi , Sumio Tanai , Keiji Morimoto
发明人： Shigeo Okonogi , Hiroya Yuguchi , Sumio Tanai , Keiji Morimoto
IPC分类号： A23C9/154 , A23L21/10 , A23L21/15 , A23L29/20
CPC分类号： A23C9/1542 , A23L21/15 , A23L29/20
摘要： A method of manufacturing jelly products having fibrous texture resembling fruit pulp, wherein at least a first liquid material adjusted to pH 4.0 or less and containing at least a kind of proteinous material selected from the group consisting of those originating from eggs, milk and soya beans, and a second liquid material containing at least a kind of gum selected from the group consisting of xanthan gum, gum arabic and pullulane and at least a kind of gelling agent selected from the group consisting of agar, furcellaran, and carrageenan are separately prepared, then they are mixed at a temperature higher than the gelling temperature of the gelling agents used, and cooled for gelling. An additional liquid material including material derived from fruit and/or vegetable, for example fruit or vegetable juice, can be added to the mixture of said first and second liquid materials in such a manner that said first and second liquid materials are mixed and after fibrous textures are actually formed in the resultant mixture, the additional liquid materials are added to the mixture while it maintains its flowability.

8. 发明授权

US4668520A Method of manufacturing a whipped dessert 失效
标题翻译：制作鞭打甜点的方法
公开(公告)号：US4668520A
公开(公告)日：1987-05-26
申请号：US817036
申请日：1986-01-08
申请人： Shigeo Okonogi , Hiroya Yuguchi , Yusuke Miyazaki , Sumio Tanai , Minoru Ohta
发明人： Shigeo Okonogi , Hiroya Yuguchi , Yusuke Miyazaki , Sumio Tanai , Minoru Ohta
IPC分类号： A23L21/10 , A23C13/12 , A23L9/20 , A23L1/04
CPC分类号： A23C13/12 , A23L9/20
摘要： A method of manufacturing a whipped dessert; wherein a gelling agent comprising two components which may form a gel when they are mixed with each other is utilized, wherein one of two components is included in a first liquid material containing at least a whipping ingredient of an aimed dessert, the other of two components of the gelling agent is included in a second liquid material containing the remaining ingredients of the aimed dessert product; and wherein the first liquid material is whipped, the second liquid material is mixed with the whipped material for gelling.
摘要翻译：制作鞭打甜点的方法其中使用包含彼此混合时可形成凝胶的两种组分的胶凝剂，其中两种组分之一包含在至少含有目标甜点的搅打成分的第一种液体材料中，两种组分中的另一种组分的胶凝剂包含在含有目标甜点产品的其余成分的第二液体材料中; 并且其中第一液体材料被搅打，第二液体材料与用于胶凝的搅打材料混合。

9. 发明授权

US5279847A Methods for producing emulsions, low-fat spread and oil-in-water-in-oil type spread 失效
标题翻译：生产乳液，低脂肪散布和油包水型散布的方法
公开(公告)号：US5279847A
公开(公告)日：1994-01-18
申请号：US683182
申请日：1991-04-11
申请人： Shigeo Okonogi , Ryo Kato , Yuzo Asano , Hiroya Yuguchi , Renzo Kumazawa , Kazuyoshi Sotoyama , Kiyotaka Takahashi , Masahisa Fujimoto
发明人： Shigeo Okonogi , Ryo Kato , Yuzo Asano , Hiroya Yuguchi , Renzo Kumazawa , Kazuyoshi Sotoyama , Kiyotaka Takahashi , Masahisa Fujimoto
IPC分类号： A23D7/00 , A23D7/015 , A23D7/02 , A23D7/04 , B01F3/08 , A23C15/02
CPC分类号： B01F5/0476 , A23D7/001 , A23D7/015 , A23D7/02 , A23D7/04 , B01F3/0811 , B01F2003/0838 , B01F2215/0014 , B01F2215/0031
摘要： A method for producing an emulsion by dispersing a liquid to form a dispersed phase into a liquid to form a continuous phase through a microporous membrane, in which:(a) a W/O type emulsion is produced by dispersing an aqueous phase at low pressure into a fatty phase through a hydrophilic microporous membrane previously treated with the fatty phase;(b) an 01/W/02 type emulsion is produced by dispersing an O/W type emulsion at low pressure into the fatty phase (02) through the same microporous membrane as (a) above;(c) an O/W type emulsion is produced by dispersing a fatty phase containing a hydrophobic emulsifying agent into an aqueous phase through a hydrophilic microporous membrane. Furthermore, methods for producing a low-fat spread and an oil-in-water-in-oil type spread by rapidly cooling a emulsion to plasticize and kneading, in which:(d) a W/O type emulsion for low-fat spread is prepared by dispersing an aqueous phase into a fatty phase through a microporous membrane:(e) an 01/W/02 type emulsion for an oil-in-water-in-oil type spread is prepared by dispersing an 01/W type emulsion into a fatty phase (02) through the same membrane as (d) above.
摘要翻译：一种通过将液体分散形成液体以通过微孔膜形成连续相来制备乳液的方法，其中：（a）通过在低压下分散水相制备W / O型乳液通过预先用脂肪相处理的亲水性微孔膜进入脂肪相; （b）通过与上述（a）相同的微孔膜将O / W型乳液低压分散到脂肪相（O 2）中来制备01 / W / 02型乳液; （c）通过将含有疏水性乳化剂的脂肪相通过亲水性微孔膜向水相中分散而制造O / W型乳液。此外，通过快速冷却乳液进行塑化和捏合，生产低脂肪铺展和油包水包油型的方法，其中：（d）用于低脂肪铺展的W / O型乳液通过微孔膜将水相分散在脂肪相中制备：（e）通过将01 / W型乳液分散在油/油包水型撒布中，制备01 / W / 02型乳液通过与上述（d）相同的膜进入脂肪相（02）。

10. 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。

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