| Patent application number | Description | Published |
|---|
| 20090052936 | Image forming unit and image forming apparatus - An image forming unit includes a first image forming member; a second image forming member; a first unit for supporting the first image forming member to be freely rotatable; a second unit for supporting the second image forming member to be freely rotatable; and an image forming member urging member attached to one of the first unit and the second unit for urging the second image forming member toward the first image forming member when the first unit is connected to the second unit. | 02-26-2009 |
| 20090053381 | METHOD OF PRODUCING CHLOROGENIC ACID COMPOSITION - The present invention provides a method for obtaining a chlorogenic acid composition which contains high concentration of chlorogenic acids and a reduced amount of caffeine at a high yield. | 02-26-2009 |
| 20090145489 | TEMPERATURE REGULATION METHOD AND SYSTEM FOR LOW FLOW RATE LIQUID - ABSTRACT A method and a system for controlling temperature of a liquid in small flow amount, for supplying a liquid whose temperature is highly accurately controlled, as a flow of a small flow amount or an intermittent flow. A liquid supplied from a supply path is pressurized and introduced into a circulation path, and is temperature-controlled by a temperature control device in the circulation path, while being circulated in the circulation path by a pump in the pressurized condition. The liquid is supplied to an exterior device through a discharge path caused to branch from the circulation path, as a consecutive flow in a small amount or an intermittent flow in a small amount in a flow amount less than at least ½ times the flow amount in the circulation path, by adjusting a discharge valve provided in the discharge path. | 06-11-2009 |
| 20090191311 | BEVERAGE PACKED IN FOAM CONTAINER - Provided is a packaged effervescent beverage having a high concentration of catechins, having both reduced bitterness and adequate sweetness, and not undergoing a substantial reduction in the catechin content even after long storage albeit containing a sweetener. | 07-30-2009 |
| 20090311383 | GREEN TEA DRINK PACKED IN CONTAINER - A packaged green tea beverage, wherein
| 12-17-2009 |
| 20100015288 | PACKED DRINK - By mixing an amino acid in a packed beverage containing non-polymer catechins in high concentration, the physiological effects of the catechins are manifested and the intake of the amino acid is facilitated. A packaged beverage containing:
| 01-21-2010 |
| 20100054801 | Image forming apparatus having a single device for detecting when covers of the apparatus are all closed - An image forming apparatus employs a device that detects the opening and closing of covers. Two covers are pivotally mounted to a body of the image forming apparatus, each of the two covers being movable either to its opening position to open with respect to the image forming apparatus or to its closing position to close with respect to the image forming apparatus. A movable member is positioned at a first position when both the two covers are at their opening positions. A micro switch detects whether the two covers are closed or opened with respect to the image forming apparatus. When one of the two covers has moved to its closing position causing the movable member to move to a second position and the other of the two covers is at its closing position, the detector detects that the two covers are closed. | 03-04-2010 |
| 20100068344 | BEVERAGE PACKED IN CONTAINER - To reduce the bitterness of a packaged beverage which contains a high concentration of non-polymer catechins, without deteriorating the flavor of the beverage, provided is a packaged beverage including 0.05 to 0.5% by mass of (A) non-polymer catechins and (B) a sweetening agent selected from the following sweetening agents (B1), (B2), (B3), and (B4): (B1) 0.0001 to 0.5% by mass of glycyrrhizin; (B2) 0.00001 to 0.005% by mass of thaumatin; (B3) 0.01 to 5% by mass of (b31) sorbitol and 0.001 to 5% by mass of (b32) a sweetening agent other than sorbitol, in which a ratio of (b32)/(b31) (mass ratio) is 0.01 to 100; and (B4) 0.01 to 5% by mass of (b41) erythritol and 0.01 to 5% by mass of (b42) one or more kinds selected from glucose, fructose, a glucose-fructose syrup, and a fructose-glucose syrup. | 03-18-2010 |
| 20100105184 | METHOD OF MANUFACTURING A SEMICONDUCTOR DEVICE - A method of manufacturing a semiconductor device which includes forming a gate insulating film and a gate electrode over a semiconductor substrate, forming a first recess in the first semiconductor substrate on both sides of the gate electrode by dry etching, forming a second recess by removing a bottom and sidewalls of the first recess by wet etching, and forming a semiconductor layer in the second recess. | 04-29-2010 |
| 20100143554 | CONCENTRATE COMPOSITION FOR DRINK FROM CONCENTRATE - A concentrated beverage composition for reconstitution is reduced in bitterness and astringency, adequate in both sweetness and sourness and improved in storage stability despite the inclusion of a high concentration of non-polymer catechins. The concentrated beverage composition for reconstitution contains (A) from 0.5 to 25.0 wt % of non-polymer catechins, (B) a carbohydrate, and (C) a hydroxycarboxylic acid, and meets the following conditions (D) and (E) as well as at least one condition selected from the following conditions (F1), (F2) and (F3):
| 06-10-2010 |
| 20100209585 | INSTANT POWDER DRINK - An instant beverage powder with non-polymer catechins contained at high concentration has improved flavor and taste owing to reductions in bitterness and astringency, and also provides improved flavor and taste and improved stability in external appearance after reconstituted into a beverage. The instant beverage powder contains the following ingredients (A) and (B):
| 08-19-2010 |
| 20100233322 | METHOD FOR PRODUCTION OF PROCESSED TEA - Produced is a processed tea, which enables to elute non-polymer catechins at high concentration with water, and moreover, is suppressed in bitterness and astringent taste and is good in taste and flavor. | 09-16-2010 |
| 20110086159 | METHOD OF REMOVING CAFFEINE FROM A CAFFEINE-CONTAINING CATECHIN COMPOUND COMPOSITION - A process for selectively removing caffeine from a caffeine-containing catechin composition, which comprises dissolving the caffeine-containing catechin composition in a 9/1 to 1/9 by weight mixed solution of an organic solvent and water, and then bringing the resultant solution into contact with activated carbon alone or with activated carbon and also acid clay or activated clay; and a packaged beverage containing such a decaffeinated composition. | 04-14-2011 |
