摘要:
An extruded edible material comprising soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein (as dry solids). In the extruded edible material, a peculiar flavor derived from soybean protein is improved.
摘要:
An extruded edible material comprising soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein (as dry solids). In the extruded edible material, a peculiar flavor derived from soybean protein is improved.
摘要:
An extruded edible material having soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein (as dry solids). In the extruded edible material, a peculiar flavor derived from soybean protein is improved.
摘要:
The present invention provides a meat-like food material having a favorable flavor and a meat-like mouthfeel by heating and pressurizing ingredients including a vegetable protein ingredient, a milk whey protein ingredient and water as the main ingredients with an extruder to obtain a swollen product, and a fried meat-like food product by reconstituting said meat-like food material with a seasoning liquid followed by frying, as well as a glazed fried meat-like food product by coating said fried meat-like food product with a glaze.
摘要:
The present invention provides a meat-like food material having a favorable flavor and a meat-like mouthfeel by heating and pressurizing ingredients including a vegetable protein ingredient, a milk whey protein ingredient and water as the main ingredients with an extruder to obtain a swollen product, and a fried meat-like food product by reconstituting said meat-like food material with a seasoning liquid followed by frying, as well as a glazed fried meat-like food product by coating said fried meat-like food product with a glaze.
摘要:
A textured protein comprising as main ingredients soybean protein, casein and water, and a frozen processed food in which the textured protein is mixed are disclosed. The textured protein is produced by heating a mixture of soybean protein, casein and water under pressure, followed by extruding the mixture to the atmosphere to expand. The textured protein has function to give a juicy texture of a freshly cooked food to the frozen processed food, even if the food is re-heated upon eating after being frozen and distributed to the market.
摘要:
Disclosed is a motor-operated flow control valve for internal combustion engines which has a longer useful life and does not cause a drop of torque generated by a motor at the start-up. A rotor shaft (9) is reciprocated with rotating motion of a motor (32), whereupon a valve head (2a) is moved to open and close an orifice for control of a flow rate. Specific frequency of a rotor unit (33) of the motor (32) is set to be higher than the secondary vibration frequency of rotation of a 4-cycle internal combustion engine. The rotor unit (33) comprises an integral magnet (25), a single ball bearing (27) and a resin-made magnet holder (26) for supporting these two members, the magnet, the ball bearing and the magnet holder being formed into an integral structure. The rotor unit is supported such that an outer race (27c) of the ball bearing (27) is held at its one end against an inner peripheral wall of a housing resin (14) and a preload is applied to the other end of the outer race (27c).
摘要:
A high-protein soybean snack food which is excellent in moldability and melting in the mouth unlike a conventional expanding snack food mainly composed of starch is obtained. By using not undegraded separated soybean protein but hydrolyzed soybean protein as a main raw material and combining calcium carbonate therewith, adding water thereto, extruding and expanding the mixture by a high-temperature and high-pressure treatment with an extruder, a high-protein soybean snack food which is excellent in moldability and melting in the mouth can be produced.
摘要:
Disclosed is a motor-operated flow control valve for internal combustion engines which has a longer useful life and does not cause a drop of torque generated by a motor at the start-up. A rotor shaft (9) is reciprocated with rotating motion of a motor (32), whereupon a valve head (2a) is moved to open and close an orifice for control of a flow rate. Specific frequency of a rotor unit (33) of the motor (32) is set to be higher than the secondary vibration frequency of rotation of a 4-cycle internal combustion engine. The rotor unit (33) comprises an integral magnet (25), a single ball bearing (27) and a resin-made magnet holder (26) for supporting these two members, the magnet, the ball bearing and the magnet holder being formed into an integral structure. The rotor unit is supported such that an outer race (27c) of the ball bearing (27) is held at its one end against an inner peripheral wall of a housing resin (14) and a preload is applied to the other end of the outer race (27c).
摘要:
An object of the present invention is to provide an exhaust gas recirculation device with an improved response speed and accuracy of exhaust gas recirculation flow control in an internal combustion engine. A recirculation gas control valve controls a recirculation flow rate in exhaust gas recirculation passages of the internal combustion engine. An air intake control valve controls a flow rate in an intake passage of the internal combustion engine. An intake airflow sensor detects a flow rate in the intake passage. A recirculation flow sensor detects an exhaust gas recirculation flow rate in the exhaust gas recirculation passage. An exhaust gas recirculation controller performs feedback control of the intake air control valve and/or the recirculation gas control valve so that the exhaust gas recirculation ratio obtained based on outputs of the intake airflow sensor and the recirculation flow sensor is a target ratio recirculation ratio.