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1. 发明授权

US09648893B2 Aerated fat-based confectionery 有权
公开(公告)号：US09648893B2
公开(公告)日：2017-05-16
申请号：US13823900
申请日：2011-09-15
申请人： Hiroyuki Utsunomiya , Masamitsu Tanaka , Yuka Nagashima , Takanori Chiwata
发明人： Hiroyuki Utsunomiya , Masamitsu Tanaka , Yuka Nagashima , Takanori Chiwata
IPC分类号： A23G1/52 , A23G1/00 , A23G1/56 , A23G3/34 , A23G3/40 , A23G7/00 , B26F3/12
CPC分类号： A23G1/005 , A23G1/52 , A23G1/56 , A23G3/346 , A23G3/40 , A23G7/0018 , B26F3/12 , A23G2200/08 , A23G2220/00 , A23G2220/02
摘要： Disclosed is an aerated fat-based confectionery that, unlike a conventional shell-type or tapered shape, has a novel shape, that is, a cubic or rectangular parallelepiped shape having top, bottom, and side surfaces in contact with and perpendicularly to each other, or any shape such as an animal or flower shape having a given thickness, has a light texture and a sharp melt-in-the-mouth sensation, does not require alignment in packaging. The confectionery can be obtained by aerating a fat-based confectionery mass having a fat content of 30 to 60% by weight such as chocolate to a specific gravity of 0.5 to 1.0 and cutting the aerated mass with a heated wire so that the side surface is perpendicularly to the top and bottom surfaces.

2. 发明申请

US20130337146A1 BAKED CONFECTIONERY 审中-公开
标题翻译：烧饼
公开(公告)号：US20130337146A1
公开(公告)日：2013-12-19
申请号：US14003566
申请日：2012-03-08
申请人： Takashi Katagiri , Sayuri Takezoe , Noriyuki HIrota , Hiroyuki Utsunomiya , Saori Toriwa
发明人： Takashi Katagiri , Sayuri Takezoe , Noriyuki HIrota , Hiroyuki Utsunomiya , Saori Toriwa
IPC分类号： A23G3/42
CPC分类号： A23G3/42 , A23G1/0003 , A23G1/40 , A23G1/46 , A23G3/46
摘要： The purpose of the present invention is to provide baked fatty or oily confectionery being crispy to the core but giving no burning feel, and a method for producing the same. The baked confectionery can be produced by preparing a fatty or oily confectionery composition containing a glucide, said glucide being selected from among isomaltulose, mannitol and reduced palatinose, and then baking the composition.
摘要翻译：本发明的目的是提供对核心酥脆但不产生灼烧感的烘烤的脂肪或油性糖果及其制备方法。可以通过制备含有糖浆的脂肪或油性糖食组合物，所述糖果选自异麦芽酮糖，甘露糖醇和还原帕拉金糖，然后烘烤该组合物，从而制备出烘烤的糖果。

3. 发明申请

US20130273229A1 AERATED FAT-BASED CONFECTIONERY 有权
标题翻译：基于FAT的基于FAT的CONFECTIONERY
公开(公告)号：US20130273229A1
公开(公告)日：2013-10-17
申请号：US13823900
申请日：2011-09-15
申请人： Hiroyuki Utsunomiya , Masamitsu Tanaka , Yuka Nagashima , Takanori Chiwata
发明人： Hiroyuki Utsunomiya , Masamitsu Tanaka , Yuka Nagashima , Takanori Chiwata
IPC分类号： A23G1/00 , A23G1/52
CPC分类号： A23G1/005 , A23G1/52 , A23G1/56 , A23G3/346 , A23G3/40 , A23G7/0018 , B26F3/12 , A23G2200/08 , A23G2220/00 , A23G2220/02
摘要： Disclosed is an aerated fat-based confectionery that, unlike a conventional shell-type or tapered shape, has a novel shape, that is, a cubic or rectangular parallelepiped shape having top, bottom, and side surfaces in contact with and perpendicularly to each other, or any shape such as an animal or flower shape having a given thickness, has a light texture and a sharp melt-in-the-mouth sensation, does not require alignment in packaging. The confectionery can be obtained by aerating a fat-based confectionery mass having a fat content of 30 to 60% by weight such as chocolate to a specific gravity of 0.5 to 1.0 and cutting the aerated mass with a heated wire so that the side surface is perpendicularly to the top and bottom surfaces.
摘要翻译：公开了一种充气脂肪糖果，其与常规的壳型或锥形形状不同，具有新颖的形状，即具有彼此接触并垂直于彼此的顶部，底部和侧表面的立方体或长方体形状或具有给定厚度的诸如动物或花形的任何形状具有轻质感和尖锐的熔融口感，不需要在包装中对齐。糖果可以通过将脂肪含量为30至60重量％的脂肪基糖果块（例如巧克力）以0.5至1.0的比重充气，并用加热丝切割充气物料，从而使侧面为垂直于顶面和底面。

4. 发明申请

US20050186743A1 Method for manufacturing semiconductor device 审中-公开
标题翻译：制造半导体器件的方法
公开(公告)号：US20050186743A1
公开(公告)日：2005-08-25
申请号：US11061466
申请日：2005-02-22
申请人： Hiroyuki Utsunomiya
发明人： Hiroyuki Utsunomiya
IPC分类号： H01L27/108 , H01L21/336 , H01L21/8242
CPC分类号： H01L27/10876 , H01L27/10811 , H01L27/10873 , H01L29/66537 , H01L29/66621
摘要： Provided is a method of manufacturing a semiconductor device capable avoiding occurrence of resist residue on a gate opening portion when forming the gate opening portion finely for injecting an impurity to form an asymmetric transistor during patterning of a gate electrode. The method of manufacturing the semiconductor device, in a case of manufacturing a DRAM (Dynamic Random Access Memory) with a memory cell transistor made up of the asymmetric transistor, performs separately a first gate electrode patterning process for forming a high concentration N-type diffusion region to be electrically connected to a capacitive element via a capacitive contact connect, and a gate second electrode patterning process for forming a high concentration N-type diffusion region to be electrically connected to a bit line via a bit contact.
摘要翻译：提供一种制造半导体器件的方法，当在栅电极的图案化期间形成用于注入杂质以形成非对称晶体管的栅极开口部分时，能够避免在栅极开口部分发生抗蚀剂残留。在制造具有由不对称晶体管构成的存储单元晶体管的DRAM（动态随机存取存储器）的情况下，制造半导体器件的方法分别执行用于形成高浓度N型扩散的第一栅极电极图案化工艺区域，经由电容性接触连接电连接到电容元件;以及栅极第二电极图案形成工艺，用于形成通过位接触电连接到位线的高浓度N型扩散区域。

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