摘要:
An apparatus and method for manufacturing molded processed food are provided which can manufacture planar molded processed food having both non-dense and dense states and heterogeneous eating texture. The apparatus comprises a mold mechanism 5 comprising an upper mold 3 and a lower mold 5, a rotation mechanism 4 for rotating at least one of the upper mold 3 and lower mold 5 around a rotation shaft 2 which is perpendicular to a mounting surface 11 of the lower mold 5, and a first moving mechanism 6 for moving the upper mold 3 in closer and separated directions to/from the lower mold 5.
摘要:
A bifunctional phenylene ether oligomer of the formula (1), obtained by oxidation polymerization of a bivalent phenol of the formula (2) and a monovalent phenol of the formula (3), (wherein —X— is represented by the formula (2′), and Y—O— is represented by the formula (3), R2, R3, R4, R8, R9, R10 and R11 in the formula (2′) and the formula (3′) being required not to be a hydrogen atom, and its use.
摘要:
A process for producing noodles, which includes using (1) a transglutaminase and (2) a carbonate and/or a reducing agent, and optionally, a protein partial hydrolyzate, in addition to starting materials such as cereal flour as the main starting material, whereby noodles of which the texture is improved by imparting a good balance between firmness and glutinousness to ordinary noodles of which functions such as convenience, restorability, shelf stability and the like are required, are provided.
摘要:
The present invention provides a bifunctional phenylene ether oligomer compound having a thermosetting functional group at each terminal, an epoxy resin containing the above oligomer compound and a use thereof. That is, it provides a sealing epoxy resin composition for sealing an electric part, an epoxy resin composition for laminates, a laminate, a printed wiring board, a curable resin composition and a photosensitive resin composition. The resins and resin compositions of the present invention are used in electronics fields in which a low dielectric constant, a low dielectric loss tangent and high toughness are required and also used for various uses such as coating, bonding and molding.
摘要:
A bifunctional phenylene ether oligomer of the formula (1), obtained by oxidation polymerization of a bivalent phenol of the formula (2) and a monovalent phenol of the formula (3), HO—YaO—X—OY—ObH (1) HO—X—OH (2) Y—OH (3) wherein —X— is represented by the formula (2′), and Y—O— is represented by the formula (3), R2, R3, R4, R8, R9, R10 and R11 in the formula (2′) and the formula (3′) being required not to be a hydrogen atom, and its use.
摘要:
A bifunctional phenylene ether oligomer containing monophenylene and biphenylene moieties can be rendered thermosetting by reacting the terminal phenolic hydroxyl groups with a) a cyanogen halide to introduce terminal cyanate groups, b) a halogenated glycidyl to form terminal epoxy groups, or c) an allyl halide to produce allylic terminal groups. The epoxy-terminated phenylene ether oligomer can be further reacted acrylic and/or methacrylic acid to yield an epoxy di(meth)acrylate which can be further modified with a carboxylic acid or anhydride to obtain and acid-modified epoxy di(meth)acrylate.
摘要:
A method for producing elastic and glutinous noodles is provided that includes adding transglutaminase and either gliadin or glutenin to cereal. The noodles keep their original elasticity and glutinosity for a long period of time, even after having been boiled and acid-processed or retorted. A composition and a dough mixture that include transglutaminase and gliadin or glutenin are also described.
摘要:
A process is described in which a solution of milk whey protein is reacted with a transglutaminase, heated, and then dried. The resulting milk whey protein composition, and food products containing the resulting milk whey protein composition are also described. The milk whey protein composition has an excellent taste and imparts a smooth and pleasant feel on the palate.
摘要:
A tube or tubeless tire, which can be punctured and still allow a vehicle to continue running, includes a plurality of spherical members formed of foamed rubber or foamed urethane. The spherical members are contained inside an air chamber of the tire and occupy 50% to 80% of the volume of the air chamber of an inflated tire.
摘要:
An enzyme preparation for bound-formed food use which comprises transglutaminase, a casein and an edible surface active agent. The enzyme preparation strongly binds raw food materials, and the resulting bound-formed foods have an excellent taste and savor.