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    • 94. 发明授权
    • Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof
    • 含蛋黄,降胆固醇,水包油乳化食品及其制备方法
    • US06660312B2
    • 2003-12-09
    • US10127158
    • 2002-04-19
    • Masao TobitaKunihiko HayashiMasahiro GotoMari YamadaYuji OginoSatoshi Teraoka
    • Masao TobitaKunihiko HayashiMasahiro GotoMari YamadaYuji OginoSatoshi Teraoka
    • A23L124
    • A23L33/11A23L27/60
    • Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from egg yolk of 7×10−4% or more, and a total cholesterol content of less than 6×10−3%. This method comprises the steps of subjecting an egg yolk fluid to enzymatic processing, thereby converting phospholipids contained in the egg yolk into lysophospholipids; subjecting the enzymatically processed egg yolk to processing for reducing cholesterol, thereby obtaining processed dry egg yolk retaining at least 0.1% of cholesterol; and mixing the processed dry egg yolk with other ingredients in an amount of at least 0.7% of all the ingredients used. The product obtained by this method has a significantly reduced cholesterol content although its egg yolk content is high. Further, this product is excellent in emulsion stability and thus scarcely undergoes separation during storage. Furthermore, the product has the characteristic flavor and rich taste of egg yolk. By the addition of egg white in an amount of 6% or more as calculated in terms of raw egg white, or xanthane gum in an amount of 0.03% or more, there can be obtained the oil-in-water emulsified food more excellent in emulsion stability.
    • 本发明公开了一种水包油乳化食品的制造方法,其中,以生蛋黄为2.8%以上,蛋黄含量为7×10 -4%以上的蛋黄含量计算出的蛋黄含量, 更多,总胆固醇含量小于6×10 -3%。 该方法包括使蛋黄液体进行酶处理,由此将蛋黄中含有的磷脂转化为溶血磷脂的步骤; 对经酶处理的蛋黄进行加工以降低胆固醇,从而获得保留至少0.1%胆固醇的加工的干燥蛋黄; 并将加工的干蛋黄与其他成分混合,其量为所用成分的至少0.7%。 通过该方法获得的产品虽然其蛋黄含量高,但胆固醇含量显着降低。 此外,该产品的乳液稳定性优异,因此在储存期间几乎不分离。 此外,该产品具有鸡蛋的特征风味和丰富的味道。 通过加入以生蛋白计算的6%以上的蛋清或0.03%以上的黄原胶,可以得到更优异的水包油乳化食品 乳液稳定性。
    • 100. 发明授权
    • Task execution device and method
    • 任务执行装置和方法
    • US08370846B2
    • 2013-02-05
    • US11464864
    • 2006-08-16
    • Kunihiko Hayashi
    • Kunihiko Hayashi
    • G06F9/46
    • G06F9/4887
    • A task execution method for executing a plurality of tasks while switching the tasks from one to another by time-sharing, wherein an allocated time is allocated for each of the plurality of tasks, and the plurality of tasks includes a plurality of first-type tasks and a single second-type task, and the task execution method includes a task selection step which selects a task from among the plurality of tasks according to a predetermined sequence, a correction step which corrects an allocated time for the second-type task so that execution of the plurality of tasks completes within the cycle time, when the task selected is a second-type task, which is the total allocated time for the plurality of tasks, and a task execution control step which causes the selected task to be executed so that the execution of the selected task completes within the allocated time or the corrected allocated time.
    • 一种任务执行方法,用于在通过分时切换任务的同时执行多个任务,其中为所述多个任务中的每个任务分配分配的时间,并且所述多个任务包括多个第一类型任务 以及单个第二类型任务,并且所述任务执行方法包括:任务选择步骤,其根据预定顺序从所述多个任务中选择任务;校正步骤,其对所述第二类型任务的分配时间进行校正,使得 多个任务的执行在循环时间内完成,当所选择的任务是作为多个任务的总分配时间的第二类任务时,以及任务执行控制步骤使所选择的任务被执行 所选择的任务的执行在所分配的时间或修正的分配时间内完成。