摘要:
A method of drying and shaping a clothing primarily formed of vegetable fiber or blended with vegetable fiber and synthetic fiber, which has the steps of forming a body-shaped bag formed of grey of hard air permeability, mounting the clothing, and pressing the hem of the clothing, then blowing hot air into the bag, thereby drying and shaping the clothing with the surface heat and the hot air slightly exhausted from the texture of the bag. Thus, the clothing can be advantageously finished via the body-shaped bag formed to provide the surface heat and hot air hardly exhausted through the surface.
摘要:
Soybean milk from which grassy-smell and trypsin inhibitor have substantially been eliminated is prepared by crushing soybean at a temperature of 85.degree. C. or higher, maintaining the resulting crushed slurry at an elevated temperature, grinding the slurry, removing bean-curd (tofu) refuse from the slurry, and sterilizing the resulting soybean milk in a plate-type sterilizer.
摘要:
A method for finishing clothes, that improves the wearing sensation and feeling of the clothes on the body, consisting of arranging one or more articles of clothing by hanging from a rod in a sealed chamber after dry cleaning or washing the clothes, then spraying hydrophilic finishing agent which is water soluble or diluted with water by emulsifying in a predetermined quantity adapted for the clothes to be finished to moisten the entire front and back surfaces of the clothes to be finished by adhering the agent thereto, thereafter or simultaneously therewith the clothes are fully steamed. Then blowing hot air upon the clothes to dry them. This method can (1) use any finishing agent which is water soluble or that can be diluted with water by emulsifying, (2) uniformly adhere or impregnate finishing agent to all outer and inner surfaces of clothes, (3) perform spraying of a predetermined quantity of finishing agent in a short working time span of seconds and (4) reduce facility costs.
摘要:
This invention is a process of producing soy bean milk in which soy beans are crushed in an aqueous hot medium and then the crushed soy beans are maintained at a high temperature in the aqueous hot medium.Since crushing soy beans were performed in the aqueous hot medium instead of grinding, the decrease in the protein extraction rate caused by subsequent high temperature-maintaining was able to be prevented, with lipoxidase or both lipoxidase and trypsin inhibitor being substantially deactivated.