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    Bag for packing powder, method of producing the same and method of producing film having holes constituting the bag
    5.
    发明授权
    Bag for packing powder, method of producing the same and method of producing film having holes constituting the bag 失效
    用于包装粉的袋，其制造方法和制造具有构成袋的孔的膜的方法

    公开(公告)号：US06375603B1

    公开(公告)日：2002-04-23

    申请号：US09545680

    申请日：2000-04-07

    申请人： Haruo Yuasa ,  Isao Hata ,  Motoyuki Esaki ,  Hiroshi Suizu ,  Tatsuo Yamazaki

    发明人： Haruo Yuasa ,  Isao Hata ,  Motoyuki Esaki ,  Hiroshi Suizu ,  Tatsuo Yamazaki

    IPC分类号： B31B180

    CPC分类号： B26F1/26 ,  B65B47/10 ,  B65D33/00

    摘要： A bag for packing powder, permeable for gases and comprising a plurality of inwards protrudent hole-forming portions. Preferably, the bag comprises a film having holes (B) of predetermined thickness (d) furnished with protrudent hole-forming portions of predetermined height (h), the height (h) of the protrudent hole-forming portions being in the range of 2 to 200, still preferably 5 to 100, times the thickness (d) of the film having holes (B). By virtue of this structure, the soaring of powder at the time of powder filling can be prevented to thereby facilitate the filling operation. Furthermore, not only is the sticking of powder to seal portion reduced at the time of sealing the mouth of the bag to thereby ensure obtaining satisfactory seal strength but also the environmental pollution by the soaring of powder can be avoided.

    摘要翻译： 一种用于包装粉末的袋，其可渗透气体并且包括多个向内突出的孔形成部分。 优选地，袋包括具有预定厚度（d）的孔（B）的膜，其具有预定高度（h）的突出孔形成部分，突出孔形成部分的高度（h）在2 至200，更优选为5〜100倍，具有孔（B）的膜的厚度（d）。 由于这种结构，可以防止粉末填充时粉末的飞涨，从而便于填充操作。 此外，不仅在密封袋的口部时，密封部分的粉末粘附减少，从而确保获得令人满意的密封强度，而且可以避免粉末飙升引起的环境污染。

    Delay time measuring method and system of echo request/response in network, and station and program used in the same system
    7.
    发明授权
    Delay time measuring method and system of echo request/response in network, and station and program used in the same system 有权
    网络中的回波请求/响应的延迟时间测量方法和系统，以及在同一系统中使用的站和程序

    公开(公告)号：US07936700B2

    公开(公告)日：2011-05-03

    申请号：US12343816

    申请日：2008-12-24

    申请人： Tatsuo Yamazaki ,  Koya Yasuda

    发明人： Tatsuo Yamazaki ,  Koya Yasuda

    IPC分类号： H04L12/26

    CPC分类号： H04L43/50 ,  H04L43/0864 ,  H04L43/106

    摘要： There is provided a unit capable of performing calculation of delay time between a measuring station and a station to be measured by using an echo request/response frame in any block and at any time in a manner being independent from time-synchronization. To a payload portion of an OAM (Operations, Administration and Maintenance) echo request/response frame to be used for an OAM testing are added “request transmitting time” being the time at which an OAM echo request has been transmitted from the measuring station and “response receiving time” being the time at which the measuring station has received an OAM response from the station to be measured. After termination of the testing, the OAM echo request/response frame stored in a data buffer is read at arbitrary time and the request transmitting time added to the frame and response receiving time are extracted to calculate delay time between the measuring station and the station to be measured.

    摘要翻译： 提供了一种能够通过在任何块中使用回波请求/响应帧并且以与时间同步无关的方式在任何时间执行测量站和待测站之间的延迟时间的计算的单元。 对于要用于OAM测试的OAM（操作，管理和维护）回应请求/响应帧的有效载荷部分添加了作为从测量站发送OAM回应请求的时间的“请求发送时间”，以及 “响应接收时间”是测量站从被测站接收到OAM响应的时间。 在测试结束后，在任意时间读取存储在数据缓冲器中的OAM回应请求/响应帧，并且提取添加到帧的请求发送时间和响应接收时间，以计算测量站和站之间的延迟时间 被测量。

    Process for producing rich-flavor soy sauce
    8.
    发明授权
    Process for producing rich-flavor soy sauce 有权
    生产浓味酱油的方法

    公开(公告)号：US07790208B2

    公开(公告)日：2010-09-07

    申请号：US11049652

    申请日：2005-02-04

    申请人： Yoshikazu Orimo ,  Tatsuo Yamazaki

    发明人： Yoshikazu Orimo ,  Tatsuo Yamazaki

    IPC分类号： A23L1/20

    CPC分类号： A23L27/50

    摘要： A process of producing a rich-flavor soy sauce, including mixing soy sauce koji and salt water in a tank for preparing moromi mash, adding soy sauce and soy sauce koji at an appropriate point in time during the period of fermentation and aging, and subsequently effecting further aging. The process does not require any special treatment, and is quite convenient, in that it employs conventional process steps for producing a soy sauce. The resultant soy sauce has a light color and yet gives a rich flavor comparable to that of regular soy sauce, has a rich taste comparable to that of saishikomi-shoyu having a total nitrogen content of not less than 2% (W/V), and is mild in terms of saltiness.

    摘要翻译： 一种生产浓稠酱油的方法，包括将酱油曲和咸水混合在罐中制备醪液，在发酵和老化期间适当的时候加入酱油和酱油曲，然后 进一步老化。 该方法不需要任何特殊处理，并且非常方便，因为它采用常规方法步骤来生产酱油。 所得酱油具有浅色，并且具有与普通酱油相当的丰富风味，具有与总氮含量不低于2％（W ​​/ V）的味道相当的丰富口味， 在盐度方面温和。

    DELAY TIME MEASURING METHOD AND SYSTEM OF ECHO REQUEST/RESPONSE IN NETWORK, AND STATION AND PROGRAM USED IN THE SAME SYSTEM
    9.
    发明申请
    DELAY TIME MEASURING METHOD AND SYSTEM OF ECHO REQUEST/RESPONSE IN NETWORK, AND STATION AND PROGRAM USED IN THE SAME SYSTEM 有权
    网络中ECHO请求/响应的延迟时间测量方法和系统，以及在同一系统中使用的站点和程序

    公开(公告)号：US20090168655A1

    公开(公告)日：2009-07-02

    申请号：US12343816

    申请日：2008-12-24

    申请人： Tatsuo Yamazaki ,  Koya Yasuda

    发明人： Tatsuo Yamazaki ,  Koya Yasuda

    IPC分类号： H04L12/26

    CPC分类号： H04L43/50 ,  H04L43/0864 ,  H04L43/106

    摘要： There is provided a unit capable of performing calculation of delay time between a measuring station and a station to be measured by using an echo request/response frame in any block and at any time in a manner being independent from time-synchronization. To a payload portion of an OAM (Operations, Administration and Maintenance) echo request/response frame to be used for an OAM testing are added “request transmitting time” being the time at which an OAM echo request has been transmitted from the measuring station and “response receiving time” being the time at which the measuring station has received an OAM response from the station to be measured. After termination of the testing, the OAM echo request/response frame stored in a data buffer is read at arbitrary time and the request transmitting time added to the frame and response receiving time are extracted to calculate delay time between the measuring station and the station to be measured.

    摘要翻译： 提供了一种能够通过在任何块中使用回波请求/响应帧并且以与时间同步无关的方式在任何时间执行测量站和待测站之间的延迟时间的计算的单元。 对于要用于OAM测试的OAM（操作，管理和维护）回应请求/响应帧的有效载荷部分添加了作为从测量站发送OAM回应请求的时间的“请求发送时间”，以及 “响应接收时间”是测量站从被测站接收到OAM响应的时间。 在测试结束后，在任意时间读取存储在数据缓冲器中的OAM回应请求/响应帧，并且提取添加到帧的请求发送时间和响应接收时间，以计算测量站和站之间的延迟时间 被测量。

    Process for producing rich-flavor soy sauce
    10.
    发明申请
    Process for producing rich-flavor soy sauce 有权
    生产浓味酱油的方法

    公开(公告)号：US20050170046A1

    公开(公告)日：2005-08-04

    申请号：US11049652

    申请日：2005-02-04

    申请人： Yoshikazu Orimo ,  Tatsuo Yamazaki

    发明人： Yoshikazu Orimo ,  Tatsuo Yamazaki

    IPC分类号： A23L11/00 ,  A23L27/50 ,  A23L1/20

    CPC分类号： A23L27/50

    摘要： A process of producing a rich-flavor soy sauce, including mixing soy sauce koji and salt water in a tank for preparing moromi mash, adding soy sauce and soy sauce koji at an appropriate point in time during the period of fermentation and aging, and subsequently effecting further aging. The process does not require any special treatment, and is quite convenient, in that it employs conventional process steps for producing a soy sauce. The resultant soy sauce has a light color and yet gives a rich flavor comparable to that of regular soy sauce, has a rich taste comparable to that of saishikomi-shoyu having a total nitrogen content of not less than 2% (W/V), and is mild in terms of saltiness.

    摘要翻译： 一种生产浓稠酱油的方法，包括将酱油曲和咸水混合在罐中制备醪液，在发酵和老化期间适当的时候加入酱油和酱油曲，然后 进一步老化。 该方法不需要任何特殊处理，并且非常方便，因为它采用常规方法步骤来生产酱油。 所得酱油具有浅色，并且具有与普通酱油相当的丰富风味，具有与总氮含量不低于2％（W ​​/ V）的味道相当的丰富口味， 在盐度方面温和。