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    • 7. 发明授权
    • Recording apparatus with detection of manually inserted recording sheet
    • 检测手动记录纸的记录装置
    • US5557369A
    • 1996-09-17
    • US195191
    • 1994-02-14
    • Mikio ShigaTamaki Hashimoto
    • Mikio ShigaTamaki Hashimoto
    • B41J13/00B41J29/38B41J29/48B65H11/00G03G15/00G03G21/00
    • G03G15/6514G03G2215/00392G03G2215/00603
    • In a recording apparatus, a recording operation is controlled by being connected to a host computer. The apparatus includes a sheet supporting unit for supporting a plurality of sheets, a feeding unit for feeding a sheet supported by the sheet supporting unit, a manual insertion port for manually inserting a sheet into the main body of the apparatus, a conveying unit for conveying the sheet fed from the sheet supporting unit or the sheet inserted from the manual insertion port, a recording unit for performing a recording operation on the sheet fed by the conveying unit, a sheet detection unit for detecting the sheet inserted from the manual insertion port, and a control unit for causing the apparatus to execute a recording operation in a manual insertion mode based on the detection of the manually inserted sheet by the sheet detection unit, and for temporarily providing an off-line state with respect to the host computer after the recording operation has been completed.
    • 在记录装置中,通过连接到主计算机来控制记录操作。 该装置包括用于支撑多个片材的片材支撑单元,用于供给由片材支撑单元支撑的片材的进给单元,用于将片材手动地插入到装置的主体中的手动插入口,用于输送 从纸张支撑单元馈送​​的纸张或从手动插入口插入的纸张,用于对由输送单元馈送的纸张执行记录操作的记录单元,用于检测从手动插入口插入的纸张的纸张检测单元, 以及控制单元,用于使得所述装置基于所述纸张检测单元的所述手动插入的纸张的检测,以手动插入模式执行记录操作,并且用于在所述主机计算机之后暂时提供关于所述主机的离线状态 录音操作已经完成。
    • 10. 发明授权
    • Process for imparting a coumarin-like aroma and flavor to tobacco, foods
and drinks
    • 向烟草,食品和饮料赋予香豆素样芳香和香味的方法
    • US3944679A
    • 1976-03-16
    • US458686
    • 1974-04-08
    • Hiroyasu TakaharaIsao MorishitaMikio ShigaToshikatsu Uchijima
    • Hiroyasu TakaharaIsao MorishitaMikio ShigaToshikatsu Uchijima
    • A23L27/20A24B15/30A23L1/226
    • A24B15/30A23L27/204A23L27/2052
    • A coumarin-like aroma and flavor is imparted to tobacco, foods and drinks by adding the 2- and/or 3-alkyl-substituted indanone compound, such as, 3,4-dimethyl-7-methoxyindan-1-one and 2,4-dimethyl-7-ethoxyindan-1-one. Such a aroma and flavor is further imparted by adding an aromatic composition comprizing said indanone compound, heliotropin and the alkyllactone, such as .gamma.-hexalactone and .beta.,.delta.-dimethyl-.delta.-valerolactone. The favourable examples of foods and drinks in this process are oil and fat product such as margarin and shortening; dairy product such as butter, cheese and yoghurt; meat product such as ham, sausage and bacon; confectionary such as cake and candy, fermentation product such as wine and brandy; drink such as cocoa, coffee, cocacola and soft drinks.
    • 通过加入2-和/或3-烷基取代的茚满酮化合物,例如3,4-二甲基-7-甲氧基茚满-1-酮和2,向烟草,食品和饮料中赋予香豆素样香气和风味, 4-二甲基-7-乙氧基茚满-1-酮。 通过加入包含所述茚满酮化合物,直链球蛋白和烷基内酯的芳族组合物,例如γ-己内酯和β,δ-二甲基-Δ-戊内酯,进一步赋予这样的香气和风味。 食品和饮料在这个过程中有利的例子是油和脂肪产品,如玛格丽特和起酥油; 乳制品如黄油,奶酪和酸奶; 肉制品如火腿,香肠和培根; 糕点如蛋糕和糖果,发酵产品如酒和白兰地; 饮料,如可可,咖啡,可可可可和软饮料。