Abstract: A lighting optical system is electrically (instead of mechanically) controlled in terms of light distribution, while miniaturization of the optical system can be achieved with suppressed production costs. The lighting optical system can include a light source which emits light beams, a holographic liquid crystal element which converts the light beams from the light source to regeneration light beams forming a prescribed light distribution pattern or alternatively which allows the light beams to pass therethrough as they are, in accordance with a voltage applied thereto, a phosphor plate which can be excited by the regeneration light beams from the holographic liquid crystal element and emit visible light beams, and a lens which projects the visible light beams from the phosphor plate.

Abstract: A light access can be integrally formed with a light guide on at least one end of the light guide. A printed circuit board with an LED lamp mounted thereon can be press-fitted in the light access for transient arrangement, and can be fixed by a cover. The position of the printed circuit board can be determined in relation to the light guide. For example, engagement hooks of the light access can be fitted with recesses in the printed circuit board for positioning the circuit board in a plane normal to the longitudinal direction of the light guide. Similarly, positioning ribs of the light guide can be employed for positioning in the longitudinal direction of the light guide. The light guide can be formed in an almost rod shape having four sides in section normal to the longitudinal direction of the light guide. A light guide lens can be formed in one surface and a diffuser cut can be formed in the opposite surface of the light guide.

Abstract: A light access can be integrally formed with a light guide on at least one end of the light guide. A printed circuit board with an LED lamp mounted thereon can be press-fitted in the light access for transient arrangement, and can be fixed by a cover. The position of the printed circuit board can be determined in relation to the light guide. For example, engagement hooks of the light access can be fitted with recesses in the printed circuit board for positioning the circuit board in a plane normal to the longitudinal direction of the light guide. Similarly, positioning ribs of the light guide can be employed for positioning in the longitudinal direction of the light guide. The light guide can be formed in an almost rod shape having four sides in section normal to the longitudinal direction of the light guide. A light guide lens can be formed in one surface and a diffuser cut can be formed in the opposite surface of the light guide.

Abstract: A method for preparing retort Tofu comprises the steps of adding a coagulating agent to soy milk obtained by removing bean-curd refuse from Go, charging the mixture in a heat-resistant container, closely sealing the container and then subjecting the sealed container to a retort treatment, wherein the content of insoluble solids present in the soy milk is controlled to not more than 3% by weight on the basis of the total weight of the soy milk. The Tofu obtained according to the foregoing method can be stored for a long time period since it is subjected to the retort treatment. In addition, the Tofu thus obtained has resiliency almost comparable to that for the usual Tofu and good taste, although it is retort-treated.

Abstract: A method for sealing a retort container comprises the steps of heat-sealing an opening of a retort container after charging contents into the container so that a line-seal having a width ranging from 0.5 to 2.5 mm is formed to thus seal the container and then performing knurled sealing at a portion including the line-seal. The sealing method can provide a container having sufficient seal strength and does not spoil the beautiful appearance of the flange portion of the container even if contents thereof remain in the flanged portion or the like. Moreover, the method does not cause foaming in the sealed regions at all and it is not necessary to perform the sealing treatment under substantially severe conditions to prevent the occurrence of the foaming and, therefore, the method can provide containers having a sealed portion easily peelable.

Abstract: Air-containing packages are subjected to heat sterilizing under pressure in a sterilization treatment tank. A pressure controlling method comprises changing the rate-of-rise of the temperature in the treatment tank in the vicinity of a point-of-change in a pressure rise in a pressure pattern in the package and delaying the timing of lowering the pressure in the treatment tank after the start of cooling treatment to avoid any deformation of the packages.

Abstract: A method of producing retort food comprises the steps of subjecting broiled fish to hot-water processing in hot water at a temperature of 65.degree. to 98.degree. C. for 10 to 150 seconds; enclosing the resulting broiled fish in a packaging container in a sealing manner; and subjecting the broiled fish to retort sterilization processing. According to the method, there is provided a retort food comprising broiled fish capable of minimizing the generation of drips from broiled fish at the time of retort sterilization processing and maintaining a good appearance.

Abstract: A method of producing retort food comprises the steps of enclosing and sealing in a packaging container meat such as animal meat or fish meat broiled with a flavoring liquid containing a soy component in such a manner that the content of amino nitrogen originating from said soy component within the flavoring liquid is 0.08 to 0.25% by weight and also containing 4.8 to 8.0% by weight of salt, and subjecting the meat to retort sterilization processing at a temperature of 115.degree. to 130.degree. C. under a gauge pressure of 0.8 to 1.7 kg/cm.sup.2 for 5 to 60 minutes.This method is applicable to the production of retort foods from various soy-broiled meats and is capable of eliminating browning and generation of any unpleasant taste.

Abstract: The present invention relates to a container containing broiled fish in which the generation of drips from the fish and softening of the tissues thereof are prevented during a heat sterilizing treatment, and which has excellent qualities with respect to appearance and taste. The invention provides a container containing broiled fish, which comprises hermetically packaging in a container broiled fish which is obtained by broiling dried fish, then subjecting the container to a heat sterilizing treatment.

Abstract: The present invention relates to a retort vessel containing fish which is excellent in quality and impact resistance strength. The vessel containing broiled fish of the present invention comprises broiled fish the meat of which has a hardness of 85 g to 1500 g and a retort vessel made of a flexible material in which said broiled fish is received, said broiled fish being vacuum-packaged so that air content becomes 25% or less and then subjected to retort sterilization processing.

Abstract: This invention provides a packed semi-prepared dough for baked confectionery having good taste and pleasing texture, which can be easily prepared in households without special skill and can be stored over long periods.The semi-prepared dough is prepared by charging a dough having a dough hardness of 18 to 470 BU into a heat-resistant packaging container and then preliminary heat-treating it after the container is sealed.

Abstract: A mixture of pectin, an edible mono- or disaccharide, an edible organic acid, an edible salt of an organic acid, and at least one further ingredient of the group consisting of fruit pulp, fruit juice, syrup, flavoring agents, coloring agents, and water, when sterilized and maintained under sterile conditions, has a long storage life and is quickly converted to an edible gel at ambient temperature by mixing with an edible source of calcium ions, such as milk. For a gel of pleasant taste and texture, the initial mixture should contain, per gram of pectin, 2.5 to 30 g of the saccharide, 0.15 to 0.75 g organic acid, 22.3 to 85 g water. It should further contain 1 g to 1.5 g of the organic acid salt per gram of the organic acid, and enough of the acid and salt to make the pH of the mixture 3.0 to 4.3. 25 to 40% of the carboxyl groups in the pectin are to be esterified with methanol.