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1. 发明授权

US08669031B2 Electrophotographic photoreceptor and image forming method 有权
标题翻译：电子照相感光体和成像方法
公开(公告)号：US08669031B2
公开(公告)日：2014-03-11
申请号：US13151807
申请日：2011-06-02
申请人： Tomoo Sakimura , Shinchi Hamaguchi , Mayuko Matsusaki , Hisashi Nozaki , Toshiko Nozaki
发明人： Tomoo Sakimura , Shinchi Hamaguchi , Naoki Nozaki , Mayuko Matsusaki
IPC分类号： G03G15/04
CPC分类号： G03G15/0115 , G03G5/04 , G03G15/751
摘要： Reduced are interferential streaks in a halftone image, which are produced when using a cylindrical photoreceptor conductive substrate having been subjected to tool bit cutting processing, and provided are an electrophotographic photoreceptor capable of obtaining high image quality in response to a light printing field or the like and an image forming method employing the electrophotographic photoreceptor. Disclosed is an electrophotographic photoreceptor possessing a cylindrical substrate having been finished via cutting processing and provided thereon, a photosensitive layer, wherein among peaks other than at a lag of 0 in a correlogram of a substrate surface profile in a direction along a central axis of the substrate, a mean value from a maximum peak in height to a third peak in height is 0.3-0.8, each of the peaks in height corresponding to an autocorrelation coefficient.
摘要翻译：在使用已经进行了刀头切割处理的圆柱形感光体导电基板时产生的半色调图像中的干涉条纹减小，并且提供了一种能够响应于光打印场等获得高图像质量的电子照相感光体以及使用电子照相感光体的图像形成方法。公开了一种电子照相感光体，其具有通过切割处理完成的圆柱形基板，并且在其上提供感光层，其中在沿着沿着中心轴的方向的基板表面轮廓的相对图中的滞后0之间的峰中底物，从高度的最大峰值到高度的第三峰值的平均值为0.3-0.8，每个高度峰值对应于自相关系数。

2. 发明申请

US20110217641A1 ELECTROPHOTOGRAPHIC PHOTORECEPTOR AND IMAGE FORMING METHOD 有权
标题翻译：电子照相机和图像形成方法
公开(公告)号：US20110217641A1
公开(公告)日：2011-09-08
申请号：US13033736
申请日：2011-02-24
申请人： Tomoo SAKIMURA , Naoki NOZAKI , Hisashi NOZAKI , Toshiko NOZAKI , Teruo SASAKI , Mayuko USHIRO
发明人： Tomoo SAKIMURA , Naoki NOZAKI , Hisashi NOZAKI , Toshiko NOZAKI , Teruo SASAKI , Mayuko USHIRO
IPC分类号： G03G5/00 , G03G13/00
CPC分类号： G03G5/00 , G03G13/00
摘要： Reduced can be interferential streaks produced in a halftone image when using a photoreceptor support (also called a drawn tube) having been subjected to tool bit cutting processing, and provided can be an electrophotographic photoreceptor capable of obtaining high quality in response to the light printing field or the like and an image forming method employing the electrophotographic photoreceptor. Also disclosed is an electrophotographic photoreceptor possessing a cylindrical support and provided thereon, a photosensitive layer, the cylindrical support possessing a processing profile regularly fanned along a central axis, provided on a circumferential surface of the cylindrical support, wherein the processing profile satisfies Formula 1: Formula 1 ΔL≧10 μm, where ΔL, represents a difference between a processing period width and another processing period width in a central axis direction of the cylindrical support in an image region.
摘要翻译：当使用已经进行了刀头切割处理的感光体支撑体（也称为拉制管））时，在半色调图像中产生的干涉条纹减少，并且可以是能够响应于光打印场而获得高质量的电子照相感光体以及使用电子照相感光体的图像形成方法。还公开了一种电子照相感光体，其具有圆柱形支撑体并且设置在其上，感光层，该圆柱形支架具有设置在圆柱形支撑体的圆周表面上的沿着中心轴定期扇形的加工轮廓，其中处理轮廓满足公式1：公式1＆Dgr;L≥10μm，其中＆Dgr; L表示处理周期宽度与图像区域中的圆柱形支撑件的中心轴方向上的另一处理周期宽度之间的差。

3. 发明授权

US5284673A Process of making konjak-added foodstuffs 失效
标题翻译：制作添加魔芋的食品的过程
公开(公告)号：US5284673A
公开(公告)日：1994-02-08
申请号：US817558
申请日：1992-01-07
申请人： Hisashi Nozaki , Seiya Sakurai
发明人： Hisashi Nozaki , Seiya Sakurai
IPC分类号： A23L13/40 , A23L17/00 , A23L29/244 , A23L1/05
CPC分类号： A23L17/70 , A23L13/422 , A23L29/244
摘要： The present invention relates to foodstuffs which are prepared by adding konjak paste having a pH value of 9.0 to 10.3 and relates to the process for preparing the same.
摘要翻译：本发明涉及通过添加pH值为9.0〜10.3的魔芋糊制备的食品，涉及其制备方法。

4. 发明授权

US4752492A Process for effecting gelation of fish meat material 失效
标题翻译：影响鱼肉材料凝胶化的工艺
公开(公告)号：US4752492A
公开(公告)日：1988-06-21
申请号：US870133
申请日：1986-06-03
申请人： Kiyoe Sato , Hisashi Nozaki
发明人： Kiyoe Sato , Hisashi Nozaki
IPC分类号： A23L17/00 , A23L1/325 , A23P1/00
CPC分类号： A23L17/70
摘要： A fish meat material can undergo gelation by applying pressure thereto without adding any salts such as common salt.
摘要翻译：鱼肉材料可以通过施加压力而进行凝胶化，而不加入任何盐如普通盐。

5. 发明申请

US20110311907A1 ELECTROPHOTOGRAPHIC PHOTORECEPTOR AND IMAGE FORMING METHOD 有权
标题翻译：电子照相机和图像形成方法
公开(公告)号：US20110311907A1
公开(公告)日：2011-12-22
申请号：US13151807
申请日：2011-06-02
申请人： Tomoo SAKIMURA , Naoki NOZAKI , Shinichi HAMAGUCHI , Toshiko Nozaki , Hisashi NOZAKI , Mayuko MATSUSAKI
发明人： Tomoo SAKIMURA , Naoki NOZAKI , Shinichi HAMAGUCHI , Toshiko Nozaki , Hisashi NOZAKI , Mayuko MATSUSAKI
IPC分类号： G03G5/00 , G03G13/04
CPC分类号： G03G15/0115 , G03G5/04 , G03G15/751
摘要： Reduced are interferential streaks in a halftone image, which are produced when using a cylindrical photoreceptor conductive substrate having been subjected to tool bit cutting processing, and provided are an electrophotographic photoreceptor capable of obtaining high image quality in response to a light printing field or the like and an image forming method employing the electrophotographic photoreceptor. Disclosed is an electrophotographic photoreceptor possessing a cylindrical substrate having been finished via cutting processing and provided thereon, a photosensitive layer, wherein among peaks other than at a lag of 0 in a correlogram of a substrate surface profile in a direction along a central axis of the substrate, a mean value from a maximum peak in height to a third peak in height is 0.3-0.8, each of the peaks in height corresponding to an autocorrelation coefficient.
摘要翻译：在使用已经进行了刀头切割处理的圆柱形感光体导电基板时产生的半色调图像中的干涉条纹减小，并且提供了一种能够响应于光打印场等获得高图像质量的电子照相感光体以及使用电子照相感光体的图像形成方法。公开了一种电子照相感光体，其具有通过切割处理完成的圆柱形基板，并且在其上提供感光层，其中在沿着沿着中心轴的方向的基板表面轮廓的相对图中的滞后0之间的峰中底物，从高度的最大峰值到高度的第三峰值的平均值为0.3-0.8，每个高度峰值对应于自相关系数。

6. 发明授权

US4963383A Process for producing konjak jelly 失效
标题翻译：生产魔芋果冻的方法
公开(公告)号：US4963383A
公开(公告)日：1990-10-16
申请号：US229174
申请日：1988-07-13
申请人： Hisashi Nozaki , Seiya Sakurai
发明人： Hisashi Nozaki , Seiya Sakurai
IPC分类号： A23L1/0528 , A23L1/064 , A23L1/22 , A23L1/308
CPC分类号： A23L33/21 , A23L21/12 , A23L27/70 , A23L29/244 , Y10S426/804
摘要： A process for producing a konjak (a substance made from the starch of the corms of the plant Amophorphallus Rivievi) jelly which may be added to various kinds of food is disclosed. The konjak jelly is produced by adding water to konjak flour to cause the latter to swell and dissolve in the former, and mixing the resulting paste with a basic amino acid, a basic salt, or a mixture thereof; or adding to konjak flour water which has been mixed with a basic amino acid, a basic salt, or a mixture thereof in advance; or mixing konjak flour with a basic amino acid, a basic salt, or a mixture thereof in advance, and adding water to the resulting mixture to cause the latter to swell and dissolve in the former; and heating the resulting konjak paste under alkaline conditions and then cooling it. The konjak jelly thus produced may be added to various kinds of food to improve the flavor or the like or may be added to diet food. Thus, it is possible to diversify the use of konjak.
摘要翻译： PCT No.PCT / JP87 / 00881 Sec。 371日期：1988年7月13日 102（e）日期1988年7月13日PCT提交1987年11月13日PCT公布。出版物WO88 / 03760 日期：1988年6月2日。公开了可以添加到各种食品中的魔芋（由植物Amophorphallus Rivievi的球茎的淀粉制成的物质）的制造方法。魔芋果冻是通过向魔芋粉中加入水而使后者在前者中溶胀和溶解而制成的，并将所得糊状物与碱性氨基酸，碱性盐或其混合物混合; 或者预先添加与碱性氨基酸，碱性盐或其混合物混合的魔芋面粉水; 或预先将魔芋粉与碱性氨基酸，碱性盐或其混合物混合，并向所得混合物中加入水以使其熔化并溶解在前者中; 并在碱性条件下加热所得的魔芋膏，然后冷却。可以将如此生产的魔芋果冻加入到各种食物中以改善风味等，或者可以加入到食物中。因此，可以使魔芋的使用多样化。

7. 发明授权

US4950494A Process for producing fish-paste products 失效
标题翻译：生产鱼酱产品的工艺
公开(公告)号：US4950494A
公开(公告)日：1990-08-21
申请号：US220161
申请日：1988-07-18
申请人： Noboru Katoh , Shuzo Sakuma , Shiego Sato , Sachio Wakayama , Hisashi Nozaki
发明人： Noboru Katoh , Shuzo Sakuma , Shiego Sato , Sachio Wakayama , Hisashi Nozaki
IPC分类号： A23L1/00 , A23L1/325 , A23P1/12
CPC分类号： A23L17/70 , A23P30/20
摘要： A process for producing a fish-paste product comprising continuously charging a starting material based on a minced fish flesh (surimi) into a stirring/mixing machine to shear the starting material, forming the minced flesh extruded from the stirring/mixing machine into a specific shape, and then heating the formed minced flesh. A fish-paste product having excellent gel strength can be produced by this process.

8. 发明授权

US4943444A Jelly resembling the flesh of fruit and process for producing the same 失效
标题翻译：果冻类似果实的果肉和生产过程的果冻
公开(公告)号：US4943444A
公开(公告)日：1990-07-24
申请号：US287868
申请日：1988-12-21
申请人： Hisashi Nozaki , Seiya Sakurai
发明人： Hisashi Nozaki , Seiya Sakurai
IPC分类号： A23L21/10 , A23L21/15 , A23L29/244
CPC分类号： A23L21/15 , A23L29/244
摘要： A jelly having flavor and palatability that resemble those of the flesh of fruit, and a process for producing such jelly are disclosed. The jelly has a konjak flour or konjak mannan and fruit juice as main ingredients, and is produced by the steps of heating and cooling an alkaline konjak paste to prepare a konjak jelly, adding the juice of fruit to said konjak jelly, stirring the ingredients to form a mixture, freezing the mixture, and finally thawing the frozen mixture. This jelly has great economic utility, good keeping quality and is anticipated to fully satisfy the various taste preferences of the people of today who have a wide variety of likes and dislikes.
摘要翻译：披露了具有与水果肉类相似的风味和适口性的果冻，以及生产这种果冻的方法。果冻具有魔芋粉或魔芋甘露聚糖和果汁作为主要成分，并且通过加热和冷却碱性魔芋膏以制备魔芋果冻的步骤制备，将果汁加入到魔芋果冻中，搅拌成分形成混合物，冷冻混合物，最后解冻冷冻混合物。这种果冻具有很好的经济实用性，良好的品质保证，预计将充分满足今天人们喜欢和不喜欢的各种口味。

9. 发明授权

US4503081A Method for producing surface-colored fish-paste products and products thus produced 失效
标题翻译：生产表面色的鱼酱产品和产品的方法
公开(公告)号：US4503081A
公开(公告)日：1985-03-05
申请号：US399745
申请日：1982-07-19
申请人： Mitsugi Ikoma , Takeo Shinada , Hisashi Nozaki
发明人： Mitsugi Ikoma , Takeo Shinada , Hisashi Nozaki
IPC分类号： A23L1/00 , A23L1/275 , A23L1/325 , A23L1/27
CPC分类号： A23L17/75 , A23L17/70 , A23L5/48 , A23P20/10
摘要： A fish-paste product colored only on its surface and not in its inner parts is produced by applying a sugar or a sugar-amino acid mixture as a coating onto the surface of a ground fish meat molded product and then heating the molded product thus coated thereby to develop the desired color on the surface thereof.
摘要翻译：通过将糖或糖 - 氨基酸混合物作为涂层施加到地面鱼肉成型产品的表面上，然后加热如此涂覆的模制产品，产生仅在其表面而不是其内部部分着色的鱼糊产品从而在其表面上显现出期望的颜色。

10. 发明授权

US4342790A Method of producing minced fish meat 失效
标题翻译：鱼肉生产方法
公开(公告)号：US4342790A
公开(公告)日：1982-08-03
申请号：US247712
申请日：1981-03-26
申请人： Naboru Katoh , Kazumiya Komatsu , Hisashi Nozaki
发明人： Naboru Katoh , Kazumiya Komatsu , Hisashi Nozaki
IPC分类号： A23L17/00 , A23B4/18 , A22C25/14 , A22C25/16
CPC分类号： A23B4/18
摘要： The present invention relates to a method of separating fish meat from bone with showering water or an aqueous solutions of alkaline salts, saccharide and/or amino acids thereon. Hitherto the fish meat has been separated from bone in the air, so that the freshness of meat has rapidly deteriorated, but the present invention can prevent such a drawback. When the boiled fish paste is produced by use of fish meat which has been prevented from the deterioration of freshness, it is possible to obtain a boiled fish paste of a higher gel strength, in other words, one of a higher quality having good tooth touch.
摘要翻译：本发明涉及一种用淋浴水或其中的碱性盐，糖和/或氨基酸的水溶液分离骨肉的方法。到目前为止，鱼肉已经与空气中的骨分离，使得肉的新鲜度迅速恶化，但是本发明可以防止这种缺点。当通过使用已经防止新鲜度恶化的鱼肉生产煮沸的鱼糊时，可以获得更高凝胶强度的煮沸的鱼酱，换句话说，具有良好牙齿触感的较高质量之一。

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