摘要:
Instant-cooking dry macaroni products are manufactured by preparing a raw macaroni or like macaroni type food material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then subjecting this mixture to a preliminary steaming at a gauge pressure of 0.5-1.5 kg/cm.sup.2 for 2-5 minutes till an .alpha.-conversion degree of from 60% to 80% is reached; then shaping the resulting material into individual molded pieces of a desired configuration; thereafter, with or without application of water to the surfaces of the molded pieces so that these surfaces carry water in an amount not exceeding 100% by weight relative to the weight of the molded pieces; then subjecting the molded pieces to a further steaming step at similar pressure and time till an .alpha.-conversion degree of at least 90% is attained; and thereafter drying them till the water content of the molded pieces is reduced to at most 10% by weight relative to the weight of the molded pieces thus dried. These dry macaroni products have no portions sticking to each other, have smooth surfaces and have fine porous texture, and are easily transformed to an edible cooked state by immersion in hot water for a short time, and give good sense, feel and taste. Also, these dry foods are stable and have good durability without change in quality during storage for an extended period of time.
摘要:
Non-fried oil free instant cooking dry noodles are manufactured by preparing a mixture of raw noodle material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then rolling the mixture into a web form; thereafter with or without external application of water onto the surfaces of the web, steaming the web at gauge pressure of 0.5-1.5 kg/cm.sup.2 for 2-5 minutes until the starch therein has an .alpha.-conversion degree of at least 98%; followed by preliminary heating preferably at 80.degree.-110.degree. C. for 2-5 minutes to adjust the water content to 15-35% by weight; then shaping the web into individual noodles; and then further drying these noddles at 55.degree.-145.degree. C. until the water content becomes 10% or smaller by weight. These dry noodles are not sticking to each other, have smooth surfaces and have fine porous texture, and are easily transformed to cooked state by immersion in hot water for a short time, giving good sense, feel and taste. Also, these dry noodles are stable and have good durability during storage of an extended period of time.
摘要:
Non-fried, oil-free instant cooking dry noodles which, when immersed in hot water, are easily transformed to an edible cooked state during a short period of time and give good sense, feel and taste. The noodles have a water content of 13% or less by weight and consist essentially of at least one starch-containing component comprised mainly of wheat flour, wherein the starch in the starch-containing component has an .alpha.-conversion degree of at least about 85% as measured by diastase enzyme process. These noodles have a fine porous texture providing communication between the external surfaces and the internal portions thereof by a network of fine pores, and have smooth surfaces devoid of blister-like bubble formations or mutually sticking portions. Further, the noodles can be stored stably for at least one year without developing substantial change in quality.
摘要:
Instant-cooking dry macaroni-type food products are disclosed composed of wheat flour and substantially pre-cooked such that at least 85% of the starch contained in the product is converted to the .alpha.-phase, as measured by the diastase enzyme process. The products are characterized by numerous large diameter interconnected pores that provide communication between the external surfaces and the internal portions of the pieces and allow rapid hydration and conversion of the product from the dry to the cooked and edible state.
摘要:
Disclosed is a spatial switching apparatus having a plurality of input terminals, an input optical signal of a single wavelength being input to each of the plurality of the input terminals, and a plurality of output terminals an output optical signal of a single wavelength being output from each of the plurality of the output terminals. The apparatus includes a signal wavelength converting portion having an electric signal converting element converting the input optical signal into an electric signal and a variable wavelength laser, the signal wavelength converting portion using the variable wavelength laser to convert an electric signal converted by the electric signal converting element into an optical signal of an arbitrary wavelength; and a spatial switching portion having a plurality of first cyclic AWGs performing output from a plurality of output ports corresponding to wavelengths of a plurality of input signals input from the variable wavelength laser.
摘要:
A high pressure discharge lamp with auxiliary lamp comprises: a high pressure discharge lamp having an arc tube and at least one sealing portion, a pair of main electrodes, and a pair of feeders supplying power to the main electrodes; an auxiliary lamp having an airtight case, an inner electrode, and an outer electrode, wherein the inner electrode is arranged at a position so as to part the inner space to large and small spaces, the outer electrode is arranged at a position so as to face the large space, the auxiliary lamp as arranged as the large space faces the sealing portion.
摘要:
In an automatic screw tightening apparatus, a feed head unit is movable to and from close contact with a driver bit portion. The driver bit portion contacts the screw and sucks the head portion of the screw in close contact. The feed head unit includes a longitudinal groove opened to the outside and connected to a vertically extending screw feed hole. Only a thread portion of the screw is capable of horizontally advancing and retreating in the longitudinal groove.
摘要:
A focal plane shutter includes: first, second, and third boards respectively including openings through which light enters an image pickup element from an object side, and arranged in this order from the object side toward the image pickup element side; a blade arranged between the first and second boards and capable of opening and closing the openings; and a holding member arranged between the second and third boards, not coupled to the blade, and holding the second board from the image pickup element side.
摘要:
A semiconductor device having a first semiconductor section including a first wiring layer at one side thereof; a second semiconductor section including a second wiring layer at one side thereof, the first and second semiconductor sections being secured together with the respective first and second wiring layer sides of the first and second semiconductor sections facing each other; a conductive material extending through the first semiconductor section to the second wiring layer of the second semiconductor section and by means of which the first and second wiring layers are in electrical communication; and an opening, other than the opening for the conductive material, which extends through the first semiconductor section to the second wiring layer.
摘要:
There are provided a light source device and a display device which do not generate a wrinkle on an optical sheet even if the optical sheet is held on an LED substrate. A reflection sheet is disposed between each of head portions possessed by a rivet, a positioning rivet and a support rivet and one surface of an LED substrate where an LED is mounted, and a gap in a direction of a sheet thickness is provided between the head portion of each of the rivets and the reflection sheet. In the case in which a sudden thermal change is caused, therefore, the reflection sheet expands or contracts between the head portion of each of the rivets and the reflection sheet so that the wrinkle can be prevented from being generated over the reflection sheet.