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    • 5. 发明公开
    • DEVICE FOR LOCAL HEATING AND STEREORESONATOR FOR LOCAL HEATING
    • ANORDNUNG ZUR LOKALEN HEIZUNG UND STEREORONONOROR DAZU。
    • EP0386246A1
    • 1990-09-12
    • EP89902542.3
    • 1989-02-17
    • OMRON CORPORATIONSaitoh, YoshiakiMATSUDA, JinichiKATO, Kazuo
    • MATSUDA, JinichiKATO, Kazuo
    • A61N5/02
    • A61N5/02
    • A local heating device used for the thermotherapy by applying high-frequency energy to areas to be heated such as an affected part of a human body to heat it, and a stereoresonator for such heating. The stereoresonator is constituted of a conductor having a cavity with a recess which forms an internal electrode for generating concentrated electric field for heating. Such an electrode may alternatively be made of a separate conductor. High-frequency energy is supplied to the stereoresonator from a high-frequency power supply. The provision of the internal electrode helps generation of an electric field having a high degree of concentration. Therefore, the body can be sufficiently heated to the depths and a desired part is heated in a concentrated manner, thus improving the therapeutic effect.
    • 用于通过将高频能量施加到人体的受影响部分以加热的区域来加热热疗的局部加热装置,以及用于这种加热的立体感应器。 立体振荡器由具有凹部的空腔的导体构成,该凹部形成用于产生用于加热的集中电场的内部电极。 这样的电极可以替代地由单独的导体制成。 从高频电源将高频能量提供给立体声再生器。 内部电极的设置有助于产生高浓度的电场。 因此,可以将身体充分地加热至深度,并且以集中的方式加热所需的部分,从而改善治疗效果。
    • 10. 发明专利
    • PASTY FOOD
    • JPH10127261A
    • 1998-05-19
    • JP32208396
    • 1996-10-27
    • MATSUDA JINICHI
    • MATSUDA JINICHIMATSUDA KAZUE
    • A23L23/10A23L1/40
    • PROBLEM TO BE SOLVED: To obtain a pasty food maintaining functions as cooked curry roux, etc., capable of being preserved, not requiring to again heat and cook the food, enabling to always enjoy the taste without relating to high temperature, ordinary temperature and low temperature, capable of being easily coated on all foods without deteriorating the beautiful appearances of the foods, capable of being easily adhered to the foods, and having many balanced functions. SOLUTION: This pasty food is obtained by adding a thickening agent to a curry roux, etc., after or while the carry roux, etc., are cooked, coating the mixture with an edible fat or oil, further adding the edible fat or oil, and subsequently cutting the mixture into fine particles. The thickening agent acts so as not to emulsify the coated particulate fat or oil, and so as to suitably mix, disperse and float the fat or oil and prevent the reseparation and reconnection of the particulate fat or oil to maintain the shape.