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1. 发明授权

US5711982A De-lactose milk and de-lactose milk powder, and foodstuffs containing the same and process therefor 失效
标题翻译：脱乳乳和脱乳糖奶粉，以及含有该乳糖和脱脂乳粉的食品
公开(公告)号：US5711982A
公开(公告)日：1998-01-27
申请号：US785763
申请日：1997-01-21
申请人： Toshio Takemori , Masahiro Takagi , Masanori Ito , Tatsuya Kamiwaki , Kiyoyasu Tsukada , Ryohei Yamabe
发明人： Toshio Takemori , Masahiro Takagi , Masanori Ito , Tatsuya Kamiwaki , Kiyoyasu Tsukada , Ryohei Yamabe
IPC分类号： A23C9/20 , A21D2/34 , A23C9/15 , A23C9/152 , A23C9/18 , A23C13/14 , A23F5/14 , A23F5/24 , A23G1/00 , A23G1/10 , A23G1/30 , A23G1/56 , A23G3/34 , A23G9/32 , A23G9/44 , A23G9/52 , A23L1/015 , A23L1/236 , A23L1/308 , A23L2/38 , A23C15/00 , A23C9/00 , A23D7/00 , C12C7/28
CPC分类号： A23G1/56 , A23C13/14 , A23C9/1512 , A23F5/243 , A23G3/346 , A23G2200/12
摘要： Major components of the de-lactose milk and the de-lactose milk powder according to the present invention may comprise a protein essentially consisting of milk protein and fats essentially consisting of milk fat but not include lactose of more than 2%. The de-lactose milk and the de-lactose milk powder are characterized by having a structure where the fat is emulsified with the protein.
摘要翻译：根据本发明的脱乳糖乳和脱乳糖奶粉的主要组分可以包含基本上由乳蛋白质和基本由乳脂组成的脂肪组成的蛋白质，但不包括大于2％的乳糖。脱乳糖乳和脱乳糖奶粉的特征在于具有脂肪与蛋白质乳化的结构。

2. 发明授权

US5629040A Low calorie chocolate 失效
标题翻译：低热量巧克力
公开(公告)号：US5629040A
公开(公告)日：1997-05-13
申请号：US339270
申请日：1994-11-10
申请人： Toshio Takemori , Toshinobu Tsurumi , Masanori Ito , Tatsuya Kamiwaki
发明人： Toshio Takemori , Toshinobu Tsurumi , Masanori Ito , Tatsuya Kamiwaki
IPC分类号： A23G1/30 , A23D9/00 , A23G1/00 , A23G1/32 , A23G1/40
CPC分类号： A23G1/40 , A23G1/325
摘要： A chocolate includes a glucide that comprises a hydrogenated isomaltulose and a sugar showing a hygroscopic property and an emulsifying agent that comprises a lecithin and any of lipophilic emulsifying agents except for the lecithin. The chocolate may further includes at least one selected from the group consisting of calcium salts, calcium containing materials, magnesium salts and magnesium containing materials.
摘要翻译：巧克力包括含有氢化异麦芽酮糖的糖和显示吸湿性的糖和包含卵磷脂和除了卵磷脂之外的任何亲脂性乳化剂的乳化剂。巧克力还可以包括选自钙盐，含钙材料，镁盐和含镁材料中的至少一种。

3. 发明授权

US5635183A Chocolate with improved and enriched aroma, and a process of its production 失效
标题翻译：具有改善和丰富香气的巧克力及其生产过程
公开(公告)号：US5635183A
公开(公告)日：1997-06-03
申请号：US220224
申请日：1994-03-30
申请人： Toshio Takemori , Toshinobu Tsurumi , Masanori Ito , Tatsuya Kamiwaki
发明人： Toshio Takemori , Toshinobu Tsurumi , Masanori Ito , Tatsuya Kamiwaki
IPC分类号： A23G1/00 , A23G1/02 , A23G1/42 , A23G1/50 , A61K35/78
CPC分类号： A23G1/426 , A23G1/02 , A23G1/50
摘要： A raw material cacao for chocolate may be improved and enriched in its aroma, thereby providing a chocolate whose consumption results in increased mental concentration, and which has an improved cacao aroma and reduced sweetness. The chocolate of the invention is produced by using the improved and enriched cacao nibs produced by an alkali-treatment of cacao beans. The process for producing the chocolate using cacao nibs of improved and enriched aroma comprises removing shells and germs from raw or semi-roasted cacao beans to prepare cacao nibs, adding an alkali thereto and stirring for reaction thereof with the alkali, subsequently drying and roasting the same and finally grinding and pulverizing the alkali-treated cacao nibs to prepare a cacao mass to be used for producing the chocolate in the conventional way. The alkali is preferably calcium hydroxide.
摘要翻译：巧克力的原料可可可以改善并丰富其香气，从而提供一种巧克力，其消耗导致精神浓度增加，并且具有改善的可可香气和降低的甜度。本发明的巧克力是通过使用由可可豆的碱处理生产的改进和富集的可可可可制成的。使用可口可乐的香气生产巧克力的方法包括从原料或半烤可可豆中除去壳和细菌，制备可可可可，向其中加入碱并搅拌其与碱的反应，随后干燥和焙烧相同，最后研磨和粉碎碱处理的可可可可，以制备用于以常规方式生产巧克力的可可块。碱优选为氢氧化钙。

4. 发明授权

US5453288A Process of preparing mineral-enriched cacao-nibs 失效
标题翻译：制备富含矿物质的可可龙的工艺
公开(公告)号：US5453288A
公开(公告)日：1995-09-26
申请号：US103560
申请日：1993-08-09
申请人： Toshio Takemori , Toshinobu Tsurumi , Masanori Ito , Tatsuya Kamiwaki
发明人： Toshio Takemori , Toshinobu Tsurumi , Masanori Ito , Tatsuya Kamiwaki
IPC分类号： A23G1/06 , A23G1/00 , A23G1/02 , A23G1/30 , A23G1/32
CPC分类号： A23G1/325 , A23G1/02
摘要： A process of preparing mineral-enriched cacao-nibs for improving the utilization of mineral, by adding an aqueous solution containing at least one mineral to cacao-nibs obtained by treating raw or semi-roasted cacao beans with a winnower to remove shells and germs, reacting the cacao-nibs with the added mineral under heat and pressure conditions, followed by drying and roasting the resulting cacao-nibs.
摘要翻译：通过加入含有至少一种矿物质的水溶液来制备富含矿物质的可可籽，以通过用绞肉机处理生的或半烤的可可豆来除去壳和细菌而获得的可可果粒的方法，在加热和压力条件下使可可籽与添加的矿物质反应，然后干燥和焙烧所得到的可可籽。

5. 发明授权

US5232734A Heat resistant chocolate and production method thereof 失效
标题翻译：耐热巧克力及其制造方法
公开(公告)号：US5232734A
公开(公告)日：1993-08-03
申请号：US647056
申请日：1991-01-29
申请人： Toshio Takemori , Toshinobu Tsurumi , Masahiro Takagi , Masanori Ito
发明人： Toshio Takemori , Toshinobu Tsurumi , Masahiro Takagi , Masanori Ito
IPC分类号： A23G1/30 , A23G1/00 , A23G1/04 , A23G1/32 , A23G1/36
CPC分类号： A23G1/36 , A23G1/042 , A23G1/325
摘要： A heat-resistant chocolate is obtained by adding an O/W type emulsion which is an emulsion of fine particles of oils and fats in water as the continuous phase, to a chocolate, thereby to impart heat resistance to the chocolate while maintaining good taste and a good property of dissolving in the mouth. The O/W type emulsion contains 20-70% water, and is used in an amount from 1 to 10% of the final chocolate.
摘要翻译：通过将作为连续相的作为连续相的水中的油脂的乳液的O / W型乳液添加到巧克力中而获得耐热巧克力，从而赋予巧克力耐热性，同时保持良好的味道，溶解在口中的好的性质。 O / W型乳液含有20-70％的水，其用量为最终巧克力的1至10％。

6. 发明授权

US6099886A Molded filamentary mesh-structured chocolate and method of producing the same 失效
标题翻译：成型丝状网状结构巧克力及其制造方法
公开(公告)号：US6099886A
公开(公告)日：2000-08-08
申请号：US201144
申请日：1998-11-30
申请人： Toshio Takemori , Masahiro Takaga , Masanori Ito , Takayuki Manako
发明人： Toshio Takemori , Masahiro Takaga , Masanori Ito , Takayuki Manako
IPC分类号： A23G1/30 , A23G1/00 , A23G1/20 , A23G1/21 , A23G1/50 , A23P1/12
CPC分类号： A23G1/50 , A23G1/202
摘要： A novel filamentary mesh-structured chocolate comprises multilevel parallel-extending multi-filament structured layers, each of which further comprises a plurality of chocolate material straight filaments extending in parallel to each other to form a parallel-extending multi-filament structured layer, wherein adjacent two different level layers of the multilevel filament-structured layers are different from each other in the direction along which the chocolate material straight filaments extend so that each of the chocolate material straight filaments of the upper level one of the adjacent two different level layers is point-contacted with and crosses each of the chocolate material straight filaments of the lower level one of the adjacent two different level layers, thereby forming a three-dimensional internal space defined by the chocolate straight material filaments, wherein the chocolate material straight filaments are made of a chocolate material including an emulsifier.
摘要翻译：一种新颖的丝状网状结构巧克力包括多层平行延伸的多丝结构层，每层均包括多个彼此平行延伸的巧克力材料直丝，以形成平行延伸的多丝结构层，其中相邻多层细丝结构层的两个不同层次层在巧克力材料直线细丝延伸的方向上彼此不同，使得相邻两个不同层次中的上层的一个巧克力材料直线是点与相邻的两个不同层次的下一级的每个巧克力材料直线细丝接触并交叉，从而形成由巧克力直线材料长丝限定的三维内部空间，其中巧克力材料直线丝由包括乳化剂的巧克力材料。

7. 发明授权

US09556302B2 Graft copolymer, thermoplastic resin composition, molded article, and method for producing graft copolymer 有权
标题翻译：接枝共聚物，热塑性树脂组合物，成型品和接枝共聚物的制造方法
公开(公告)号：US09556302B2
公开(公告)日：2017-01-31
申请号：US14232116
申请日：2012-07-11
申请人： Takumi Miyahiro , Masanori Ito , Seiji Tamai , Fumitoshi Takeda , Kazunori Takahashi , Tomoyoshi Akiyama , Hajime Tomita , Haruki Okuno , Shunsaku Kubota , Masaaki Okada , Atsushi Hashimoto , Yoshiaki Takada , Nobuyuki Nakashima , Jiichiro Yoshida , Takayoshi Fujiwara , Shouta Kosaka
发明人： Takumi Miyahiro , Masanori Ito , Seiji Tamai , Fumitoshi Takeda , Kazunori Takahashi , Tomoyoshi Akiyama , Hajime Tomita , Haruki Okuno , Shunsaku Kubota , Masaaki Okada , Atsushi Hashimoto , Yoshiaki Takada , Nobuyuki Nakashima , Jiichiro Yoshida , Takayoshi Fujiwara , Shouta Kosaka
IPC分类号： C08L69/00 , C08L77/00 , C08L25/12 , C08F212/08 , C08F285/00 , C08L51/04 , C08F265/04 , C08F297/02
CPC分类号： C08F285/00 , C08F212/08 , C08F220/44 , C08F265/04 , C08F297/02 , C08L25/12 , C08L51/04 , C08L69/00 , C08L77/00 , Y10T428/254 , C08L51/003
摘要： Provided is a thermoplastic resin composition having excellent weather resistance, impact resistance, and fluidity and also excellent color developing properties and residence heat stability. A graft copolymer (A) prepared by graft polymerization of a certain amount of a specific monomer (a2)onto a certain amount of composite rubber (a1) composed of a conjugated diene rubber polymer and a cross-linked acrylic ester polymer. The tetrahydrofuran-soluble portion of the composite rubber (a1) has a weight-average molecular weight of 50000 or more in terms of polystyrene and a degree of swelling in toluene of 7.0 or more, or in the composite rubber contained in the graft copolymer, the number of particles having an equivalent-circle diameter of 150 nm or less is 50% or less of the total number of the composite rubber particles.
摘要翻译：本发明提供耐候性，耐冲击性，流动性优异，显色性和停留热稳定性优异的热塑性树脂组合物。通过将一定量的特定单体（a2）接枝聚合到由共轭二烯橡胶聚合物和交联丙烯酸酯聚合物构成的一定量的复合橡胶（a1）上制备的接枝共聚物（A）。复合橡胶（a1）的四氢呋喃可溶部分的聚苯乙烯换算的重均分子量为50000以上，甲苯的溶胀度为7.0以上，或接枝共聚物中所含的复合橡胶中，当量圆直径为150nm以下的粒子数为复合橡胶粒子总数的50％以下。

8. 发明授权

US08252357B2 Cup shaped baked confectionary and manufacturing method thereof 失效
标题翻译：杯形烧烤糖果及其制造方法
公开(公告)号：US08252357B2
公开(公告)日：2012-08-28
申请号：US12457077
申请日：2009-06-01
申请人： Katsuma Sasaki , Yoko Usami , Masanori Ito
发明人： Katsuma Sasaki , Yoko Usami , Masanori Ito
IPC分类号： A21D8/06
CPC分类号： A21B3/13 , A21B5/02
摘要： A cup shaped baked confectionary has light texture, uniform thickness and easy to release from the die. The cup shaped baked confectionary may be produced by mounting a dough of a cup shaped baked confectionary having desired contour shape on a top of a metallic three-dimensional baking die having desired shape of outer peripheral surface, in a condition extending horizontally with placing outer periphery thereof outside of the three dimensional baking die and heating the dough for softening the dough of the cup shaped baked confectionary to contact on the outer peripheral surface of the three-dimensional baking die and baking.
摘要翻译：杯形烧烤糖果具有质感轻盈，厚度均匀，易于从模具中释放出来。杯形烧烤糖果可以通过将具有期望轮廓形状的杯形烘焙糖果的面团安装在具有所需外形表面形状的金属三维烘烤模具的顶部上，在水平延伸的状态下放置外周边在三维烘烤模具外面加热面团，以使杯状烘烤糖果的面团软化，以在三维烘烤模具的外周表面上接触并烘烤。

9. 发明授权

US07980731B2 Light-emitting element mounting substrate, light source, lighting device, display device, traffic signal, and method of manufacturing light-emitting element mounting substrate 有权
标题翻译：发光元件安装基板，光源，照明装置，显示装置，交通信号灯以及发光元件安装基板的制造方法
公开(公告)号：US07980731B2
公开(公告)日：2011-07-19
申请号：US12325085
申请日：2008-11-28
申请人： Masakazu Ohashi , Ken-ichi Uruga , Masanori Ito
发明人： Masakazu Ohashi , Ken-ichi Uruga , Masanori Ito
IPC分类号： F21V7/00
CPC分类号： H01L33/483 , F21W2111/00 , F21Y2115/10 , H01L33/52 , H01L33/641 , H01L2224/45144 , H01L2224/48091 , H05K1/053 , H05K1/183 , Y10T29/49124 , H01L2924/00014 , H01L2924/00
摘要： A light-emitting element mounting substrate (20) in which a surface of a core metal (21) is coated with an enamel layer (22), and a reflective concave portion (23) for mounting a light-emitting element is provided, wherein a groove (24) is provided around the reflective concave portion.
摘要翻译：提供一种其中芯金属（21）的表面涂覆有搪瓷层（22）的发光元件安装基板（20）和用于安装发光元件的反射凹部（23），其中在反射凹部周围设置有槽（24）。

10. 发明申请

US20100242011A1 METHOD FOR VERIFICATION OF MASK LAYOUT OF SEMICONDUCTOR INTEGRATED CIRCUIT 审中-公开
标题翻译：用于验证半导体集成电路掩模布局的方法
公开(公告)号：US20100242011A1
公开(公告)日：2010-09-23
申请号：US12594271
申请日：2009-02-17
申请人： Kiyohito Mukai , Masanori Ito , Yoshinaga Okamoto , Seijiro Kojima
发明人： Kiyohito Mukai , Masanori Ito , Yoshinaga Okamoto , Seijiro Kojima
IPC分类号： G06F17/50
CPC分类号： G06F17/5068 , G03F1/36 , H01L27/0207
摘要： In a semiconductor integrated circuit mask layout verification method, a layout pattern division condition 108, according to which a plurality of specific layout patterns that need to have identical circuit characteristics are included, is input in a condition input step 109. In a data division step 103, input mask layout design data is divided into a plurality of layout pattern groups according to the layout pattern division condition. In a standard pattern selection step 105, a standard pattern serving as a standard in pattern matching is selected for each of the divided layout pattern groups. In a pattern matching step 106, for each of the layout pattern groups, layout patterns included in that layout pattern group are compared with the standard pattern.
摘要翻译：在半导体集成电路掩模布局验证方法中，在条件输入步骤109中输入需要包含具有相同电路特性的多个特定布局图案的布局图案划分条件108.在数据分割步骤如图103所示，输入掩模布局设计数据根据布局图案划分条件被划分为多个布局图案组。在标准图案选择步骤105中，为每个划分的布局图案组选择用作图案匹配中的标准的标准图案。在图案匹配步骤106中，对于每个布局图案组，将包括在该布局图案组中的布局图案与标准图案进行比较。

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