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    • 31. 发明授权
    • Permanent connection management method in exchange network
    • 交换网络中的永久连接管理方法
    • US5896496A
    • 1999-04-20
    • US872344
    • 1997-06-10
    • Yuko Suzuki
    • Yuko Suzuki
    • H04L12/24H04L12/26H04L12/70G06F13/00H04G15/00
    • H04L41/0677H04L12/2602H04L43/00H04L43/10
    • A polling is executed periodically among each of nodes connected by a transmission path mutually. The node recognizes that a defect occurred in a connection state of the transmission path, when it detects a lack of a periodic polling from an adjacent node three times. Then, the node registers that all of permanent connections which are set up so as to pass through the transmission path are invalid in its Permanent Virtual Circuit (PVC) management table, and notifies the invalidity of the permanent connection to the node of the next step in the permanent connection. The node of the next step which received the notification registers that the notified permanent connection is invalid in its PVC table and notifies the invalidity of the notified permanent connection to the node of the further next step.
    • 在由传输路径相互连接的每个节点之间周期性执行轮询。 当从相邻节点检测到缺少周期轮询三次时,节点识别出在传输路径的连接状态中发生缺陷。 然后,节点注册在永久虚拟电路(PVC)管理表中,设置为通过传输路径的所有永久连接都是无效的,并且将永久连接的无效通知给下一步骤的节点 在永久连接。 接收到通知的下一步骤的节点在其PVC表中注册所通知的永久连接无效,并通知下一步节点通知的永久连接的无效。
    • 34. 发明申请
    • XMB submenu preview
    • XMB子菜单预览
    • US20100241996A1
    • 2010-09-23
    • US12383034
    • 2009-03-19
    • Tracy Wai HoYuko NishikawaYuko SuzukiHyehoon Yi
    • Tracy Wai HoYuko NishikawaYuko SuzukiHyehoon Yi
    • G06F3/048
    • G06F3/0482
    • A television menu system. A cross-media bar menu displays on a display upon actuation of a menu command. The cross-media bar menu displays a plurality of menu selections arranged in a crossing pattern. One of the menu selections serves as a focused menu selection either by default when the menu command is actuated or when focused upon by virtue of navigation to an icon by the user via the television interface device. A display window situated outside the cross-media bar display, displays a preview list of menu actions that can be taken by the user if the currently focused menu selection is selected by the user. The preview list is not a functional menu and does not form a part of the menu system. This abstract is not to be considered limiting, since other embodiments may deviate from the features described in this abstract.
    • 电视菜单系统。 菜单命令启动时,显示屏上会显示跨媒体栏菜单。 跨媒体栏菜单显示以交叉图案排列的多个菜单选择。 其中一个菜单选择在菜单命令被启动时或默认情况下用作通过电视接口设备由用户导航到图标的集中的聚焦菜单选择。 位于跨媒体栏显示器外部的显示窗口如果用户选择当前聚焦的菜单选择,则显示用户可以采取的菜单动作的预览列表。 预览列表不是功能菜单,并不构成菜单系统的一部分。 该摘要不被认为是限制性的,因为其他实施例可能偏离本摘要中描述的特征。
    • 38. 发明授权
    • Manufacturing process of carrot juice
    • 胡萝卜汁的制造工艺
    • US06340489B1
    • 2002-01-22
    • US09449530
    • 1999-11-29
    • Yuko SuzukiAkio SugimotoTakami KakudaYasuhiko Ikegawa
    • Yuko SuzukiAkio SugimotoTakami KakudaYasuhiko Ikegawa
    • A23L202
    • A23L2/46A23L2/02A23L2/70A23V2002/00A23V2250/032A23V2250/11
    • It is an object of the present invention to provide a manufacturing process of carrot juice capable of obtaining, with high yield, carrot juice having a high-quality and stable characteristic free from occurrence of cohesion with less fishiness. To this end, the present invention comprises, first, peeling washed raw carrot, carrying out enzyme deactivation processing within one day, preferably, within 12 hours after peeling, and second, completely deactivating pectin esterase activity of carrot and carrying out enzyme deactivation processing so that a residual rate of pectinase activity is less than 60%. Such an enzyme deactivation processing may be done by blanching carrot till an internal temperature reaches 70 to 80° C. in water at 70 to 80° C., or blanching carrot till an internal temperature reaches 60 to 70° C. in 0.02M to 0.05M citric acid solution at 60 to 70° C., or processing carrot with supercritical carbonic acid gas by a microbubble SC—CO2 method. The carrot subjected to the enzyme deactivation processing was crushed similarly to normal vegetable juice or fruit juice and squeezed, and the obtained squeezed juice is adjusted to an acid region or to about pH 4.2, for example, such as citric acid solution, after which it is sterilized and filled into a container to serve as the carrot juice.
    • 本发明的目的是提供一种胡萝卜汁的制造方法,其能够以高产率获得具有高质量且稳定的特征的胡萝卜汁,而不会发生内聚性较差的腥味。 为此,本发明首先包括洗涤的生胡萝卜,在一天内,优选在剥离后12小时内进行酶失活处理,其次,完全失活胡萝卜素的果胶酯酶活性并进行酶失活处理 果胶酶活性的残留率小于60%。 这样的酶失活处理可以通过将胡萝卜漂洗直到内部温度在70〜80℃的水中达到70〜80℃,或者将胡萝卜漂白至内部温度达到60〜70℃,在0.02M〜 在60〜70℃下加入0.05M柠檬酸溶液,或用微泡SC-CO2法加工具有超临界碳酸气体的胡萝卜。 将进行酶失活处理的胡萝卜与普通蔬菜汁或果汁类似地粉碎并挤压,将得到的榨汁调节至酸性区域或约pH 4.2,例如柠檬酸溶液,之后将其 将其灭菌并装入容器中作为胡萝卜汁。