Abstract: An odd number of inverting memory blocks are connected in series in a closed ring circuit. Each inverting elememt comprises a P channel field effect transistor and an N channel field effect transistor which are connected in parallel opposition. Control signals of the same phase are applied to the gate electrodes of the P and N channel field effect transistors. An inverter circuit comprising a pair of field effect transistors having gate electrodes is connected to one of two parallel connected, conductive electrodes of a temporary memory switching circuit. Control gate electrodes of the inverting memory block are controlled by control signals having the same phase and at a frequency to be divided for producing a frequency divided output from the output of one of the inverting memory blocks.

Abstract: A processed cheese-like product containing soy cheese as a part of the major ingredient is made by adding both a casein-containing substance derived from animal milk and a cheese emulsifying melting salt to natural soy cheese and agitating this mixture under relatively high shearing conditions, while heating to an elevated temperature of less than about 85.degree. C, for a period sufficient to form the mixture into a softened, flowable consistency. After pasteurization, the melted or softened mixture is introduced into a suitable container and cooled to produce a processed cheese-like product having superior flavor and texture characteristics.

Abstract: A method for producing a cacao butter substitute which comprises cultivating a microorganism capable of producing fats and oils rich in 1,3-disaturated-2-unsaturated-triglycerides belonging to the genus Endomyces, Rhodotorula, Lipomyces or Rhodosporidium, such as Endomyces vernalis, Rhodotorula gracilis, Rhodotorula glutinis, Rhodotorula graminis, Rhodosporidium toruloides, Lipomyces starkeyi and Lipomyecs lipofer, under an aerobic condition, collecting the cells, isolating fats and oils rich in 1,3-disaturated-2-unsaturated-triglycerides from the cells, and optionally subjecting the fats and oils to fractionation.

Abstract: To facilitate acceleration or deceleration of the stepping rate of a time-keeping counter responding to driving pulses from a frequency divider connected to a crystal-controlled oscillator, a succession of such driving pulses is taken from an OR gate with inputs receiving a basic pulse train .phi..sub..gamma. a normally present first ancillary pulse train .phi..sub..beta. spacedly interleaved with pulse train .phi..sub..gamma. and a normally absent second ancillary pulse train .phi..sub..alpha. with pulse positions offset from those of the other two pulse trains. To retard the timepiece, the pulses of train .phi..sub..beta. are blocked for a desired period; to advance it, pulses of train .phi..sub..alpha. are interpolated at a rate depending on the cadence of a series of control pulses selectively synthesized from a combination of low-frequency stage outputs of the frequency divider.

Abstract: A soy cheese spread having excellent spreadability, oral melting and flavor characteristics is made by admixing a soy cheese, prepared by fermenting soy milk with a lactic acid-forming cheese starter culture to form a curd, with an edible oil or fat, a cheese emulsifying melting salt, and water and then vigorously agitating this mixture at an elevated temperature to liquefy and homogeneously emulsify the ingredients thereof and thereby form a product having a paste-like consistency.

Abstract: An electronic timepiece which includes a time reference signal generator, which generates a signal which is used to count time, and is compensated in its frequency in order to have the predetermined frequency value regardless of variations in ambient temperature.

Abstract: A temperature compensated electronic timepiece comprises a time reference signal generator for generating a time reference signal and a temperature compensating device for compensating a change of the oscillating frequency of the time reference signal generator caused by any external temperature change. The temperature compensating device comprises a temperature detector having an element composed of two semiconductors of different respective conductivities (such as a transistor composed of P and N type semiconductors) which are joined to form a junction, or an element composed of a conductor and a semiconductor joined to form a junction. The voltage-current characteristics of the junction are changed when the external temperature exceeds a given temperature to deliver a digital signal whose state is reversed from an initial condition. The output signal from the temperature detector compensates any temperature change of the oscillating frequency of the time reference signal generator.

Abstract: A process for preparing a bean odor-free soy bean product which comprises subjecting a soy milk to lactic fermentation in the presence of a lactic acid bacterium as a starter and subjecting the resultant fermented soy milk to distillation under reduced pressure, the soy bean product being suitable for the manufacture of a nutritional drink or beverage product free from a bean odor due to its high protein concentration and excellent palatability.

Abstract: A soy cheese having superior texture and body characteristics is made without milk solids by coagulating a fermented emulsion containing soy milk and a fat composition with about 0.05 to about 1.0 weight percent of a coagulant selected from the group consisting of aldonic acid lactones, uronic acid lactones, and mixtures thereof. A flavor producing proteolytic enzyme can be added to the soy milk before formation of the emulsion, to the emulsion prior to fermentation, or to the cooked curd without adversely affecting the texture and body of the resultant soy cheese.