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1. 发明授权

US4253123A Control device for a recording and reproducing apparatus 失效
标题翻译：用于记录和再现装置的控制装置
公开(公告)号：US4253123A
公开(公告)日：1981-02-24
申请号：US2994
申请日：1979-01-12
申请人： Yoshinobu Hayashi , Yoshinori Yamamoto , Tadao Fujita
发明人： Yoshinobu Hayashi , Yoshinori Yamamoto , Tadao Fujita
IPC分类号： G11B15/10 , G11B15/18 , G11B19/02
CPC分类号： G11B15/10
摘要： Mode changing in a tape recorder/reproducer is effected by means of the tape drive motor and a cam driven linkage under the control of a solenoid, and the timing of the energization of the solenoid within the control cycle determines the mode of the recorder/reproducer which is established.
摘要翻译：在磁带录像机/再现器中的模式改变是通过磁带驱动电机和在螺线管的控制下的凸轮驱动连杆进行的，并且控制周期内的螺线管通电时间决定了记录器/再现器的模式这是建立的。

2. 发明授权

US4501763A Process for preparing a sarcocarp-containing jelly 失效
标题翻译：制备含有果糖的果冻的方法
公开(公告)号：US4501763A
公开(公告)日：1985-02-26
申请号：US524740
申请日：1983-08-19
申请人： Hiroya Yuguchi , Yoshinobu Hayashi , Yusuke Miyazaki
发明人： Hiroya Yuguchi , Yoshinobu Hayashi , Yusuke Miyazaki
IPC分类号： A23L21/10 , A23L21/12 , A23L1/06
CPC分类号： A23L21/12
摘要： A process for preparing a sarcocarp containing jelly having homogeneously dispersed sarcocarps by (a) dissolving starting materials for the manufacture of a jelly, other than gelling agents and sarcocarps, in water to prepare a syrup; (b) preparing an isotonized mixture (B) comprising isotonized sarcocarps and the syrup, by adding sarcocarps to the syrup to form a mixture (B) and heating the mixture (B) to pasteurize said mixture; (c) preparing a solution (A), with a specific gravity and in an amount necessary for the preparation of a liquid portion having a specific gravity substantially equal to that of the isotonized sarcocarps contained in the isotonized mixture (B), of a compounded mixture prepared by mixing the solution (A) with the isotonized mixture (B), wherein said solution (A) is prepared by heating an aqueous solution of starting materials containing gelling agents but not acidic constituents or the sarcocarps, and wherein the aqueous solution of starting materials has approximately a neutral pH for pasteurization; and (d) mixing the solution (A) with the isotonized mixture (B) at a temperature of not lower than the gelling temperature of the compounded mixture of the solution (A) and the isotonized mixture (B), and rapidly cooling the compounded mixture to solidify said mixture before reisotonizing the sarcocarps contained therein to the osmotic pressure of the liquid portion of the compounded mixture.
摘要翻译：一种制备含有均匀分散的唾液酸果糖的含有果冻的方法，该方法包括（a）将用于制造除胶凝剂和唾液之外的果冻的原料溶解在水中以制备糖浆; （b）通过将糖浆添加到糖浆中以形成混合物（B）并加热混合物（B）以使所述混合物巴氏杀菌，制备包含等渗唾液酸和糖浆的等渗混合物（B）（c）制备溶液（A），其具有比重和制备与等渗混合物（B）中包含的等渗唾液的比重基本相等的液体部分所需的量，所述液体部分的配比通过将溶液（A）与等渗混合物（B）混合制备的混合物，其中所述溶液（A）通过加热含有胶凝剂但不含酸性成分或唾液酸的原料水溶液来制备，其中，起始原料具有大约中和的巴氏灭菌pH值; 和（d）在不低于溶液（A）和等渗混合物（B）的配混混合物的凝胶化温度的温度下，将溶液（A）与等渗混合物（B）混合，并迅速冷却配混的混合物以使所述混合物固化，然后将其中包含的唾液酸酶重新电渗化为混合混合物的液体部分的渗透压。

3. 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。

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