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    • 24. 发明专利
    • HEATING AND COOLING METHOD
    • JPS60223928A
    • 1985-11-08
    • JP7909684
    • 1984-04-19
    • TANAKA MAKOTO
    • TANAKA MAKOTO
    • F24F3/00F24F5/00
    • PURPOSE:To provide a proper room temperature automatically by a method wherein vacant drum cans are connected by metallic pipes so as to communicate to flow air therein, they are buried in the ground and both ends of the metallic pipes are projected out of the indoor above the ground. CONSTITUTION:A plurality of drum cans are buried in the ground, each of the drum cans is connected to each other by metallic pipes so as to cause the air to flow. The depth of the buried cans is sufficiently several meters. The drum cans buried in the ground and the metallic pipes accept the underground energy and this energy is automatically discharged through the metallic pipes above the ground. The temperature in the ground is about 10 deg.C and an energy is continued to be supplied into the house which is always to be used. When the indoor temperature is high such as found in the house, the temperature is stored in the metallic pipes and around the drum cans. The air in the house and the drum cans is always circulated. When the metallic pipes and the drum cans are buried, it is suitable for bricks, blocks and the like having a better thermal accumulation characteristic to be arranged below the metallic pipes are drum cans.
    • 25. 发明专利
    • PREPARATION OF NATTO BEAN CURD
    • JPS60145061A
    • 1985-07-31
    • JP227584
    • 1984-01-09
    • TANAKA MAKOTO
    • TANAKA MAKOTO
    • A23L11/00
    • PURPOSE:To prepare a NATTO (fermented soybean) bean curd having soft texture and delicious taste, and suitable as a food for aged men and infants, by proliferating Bacillus natto in bean curd. CONSTITUTION:The objective NATTO bean curd can be prepared by applying an aqueous dispersion of Bacillus natto to a bean curd, putting the bean curd in a vessel, and heating for about a whole day and night in a NATTO-preparation machine at a temperature similar to that of the NATTO-preparation process to effect the proliferation of Bacillus NATTO. The obtained NATTO bean curd has light-brown color, similar smell to NATTO, and delicious taste caused by glutamic acid. The NATTO can be taken as it is as a food, or used as a medical material. A novel health drink can be prepared by using the NATTO bean curd as a base. The NATTO bean curd can be preserved for a long period at a low temperature without degradation.