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    • 7. 发明申请
    • OPTICALLY ACTIVE 2,2'-BIPHENOL DERIVATIVE AND PRODUCTION METHOD OF SAME
    • 具有活性的2,2'-联苯酚衍生物及其制备方法
    • US20100280284A1
    • 2010-11-04
    • US12811805
    • 2009-01-06
    • Yoshikazu ItoYasushi KubotaTsutomu Inoue
    • Yoshikazu ItoYasushi KubotaTsutomu Inoue
    • C07C39/15
    • C07B57/00C07B2200/07C07C37/00C07C37/11C07C37/50C07C39/367C07C39/15
    • An optically active 2,2′-biphenol derivative and a production method that enables simple and efficient production of this compound. More specifically, an optically active biphenol derivative represented by the following formulas (1) and (2), a method for optically resolving a biphenol derivative represented by formula (2′), a production method of an optically active biphenol derivative (1) comprising a step for reacting a Brønsted acid with a biphenol derivative (2), and a production method of an optically active biphenol derivative (3) comprising a step for reacting a Lewis acid with an optically active biphenol derivative (1) or an optically active biphenol derivative (2). In the following formulas, R represents, for example, a primary or secondary alkyl group having 1 to 10 carbon atoms, * represents an axially asymmetric center, X represents a halogen atom, and R2 represents a tertiary alkyl group having 4 to 6 carbon atoms.
    • 一种光学活性的2,2'-联苯酚衍生物和能够简单且有效地生产该化合物的制备方法。 更具体地,由下式(1)和(2)表示的光学活性联苯酚衍生物,用于光学拆分由式(2')表示的联苯酚衍生物的方法,光学活性联苯酚衍生物(1)的制备方法,包括 将布朗斯台德酸与联苯酚衍生物(2)反应的步骤和光学活性联苯酚衍生物(3)的制备方法,其包括使路易斯酸与光学活性联苯酚衍生物(1)或光学活性联苯酚 衍生物(2)。 在下式中,R表示例如碳原子数1〜10的伯或仲烷基,*表示轴向不对称中心,X表示卤素原子,R 2表示碳原子数4〜6的叔烷基 。
    • 10. 发明申请
    • Method Of Producing Milk Drink
    • 生产牛奶饮料的方法
    • US20080063764A1
    • 2008-03-13
    • US11597207
    • 2005-05-27
    • Takashi SugawaraYukinari TakeuchiYasushi Kubota
    • Takashi SugawaraYukinari TakeuchiYasushi Kubota
    • A23C9/156A23L2/38
    • A23C9/1524A23C2240/20A23L2/38A23L2/66
    • It is intended to provide a milk drink obtained by starting with a milk protein-containing powder (skim milk powder, etc.) having a seriously worsened flavor which is free from worsening in the flavor after heating and sustains a flavor comparable to a product obtained by starting with fresh milk or fermented milk alone without using such a starting material as described above. An inert gas such as nitrogen gas is bubbled into a conditioned milk liquor containing a milk protein-containing powder (for example, whole milk powder or defatted milk powder) which is obtained by starting with fresh milk or milk so as to lower the dissolved oxygen concentration in the conditioned milk liquor to 8 ppm or below. Next, the conditioned milk liquor is subjected as such to heat sterilization.
    • 本发明旨在提供一种通过从具有严重恶化味道的含牛奶蛋白质的粉末(脱脂奶粉等)开始获得的饮料,其在加热后不会在风味中变差,并保持与获得的产品相当的风味 通过以新鲜的牛奶或单独的发酵乳开始,而不使用如上所述的起始原料。 将诸如氮气的惰性气体鼓泡到含有含乳蛋白质的粉末(例如,全脂奶粉或脱脂奶粉)的调理乳液中,其通过以新鲜的牛奶或牛奶开始获得,从而降低溶解氧 调理乳液中的浓度为8ppm或更低。 接着,将调理后的乳液进行加热灭菌。