Abstract: An object of the invention is to provide a mung bean protein material having desired water dispersibilty and gel physical property. A mung bean protein material obtained by adding calcium salt to a solution containing mung bean protein, in an amount of 0.04 to 0.5% by weight as calcium based on the solid content, and then drying has excellent water dispersibility and excellent gel physical property.

Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

Abstract: A connector has a plurality of holes formed in an insulating layer. Contacts inside these holes have contact parts at the top and bottom. Each contact has a base part, a pair of contact parts which extend up and down from the base part, a lip which is connected to the base part, and a latching part. Inside the holes of the insulation layer, there is a guide groove, which houses and retains the contact by the lip, and a stopper, which prevents the contact from slipping out by interfering with the latching part of the contact. The holes of the insulation layer house and retain the contacts while allowing for vertical movement of the contacts in the thickness direction of the insulation layer. The compression connection type connector can be aligned by a depositing device and also has a stable contact pressure.

Abstract: A connector has a plurality of holes formed in an insulating layer. Contacts inside these holes have contact parts at the top and bottom. Each contact has a base part, a pair of contact parts which extend up and down from the base part, a lip which is connected to the base part, and a latching part. Inside the holes of the insulation layer, there is a guide groove, which houses and retains the contact by the lip, and a stopper, which prevents the contact from slipping out by interfering with the latching part of the contact. The holes of the insulation layer house and retain the contacts while allowing for vertical movement of the contacts in the thickness direction of the insulation layer. The compression connection type connector can be aligned by a depositing device and also has a stable contact pressure.

Abstract: Disclosed is a process for preparing a fermented soybean milk comprising the steps of: inoculating a lactic acid bacterium of the genus Bifidobacterium, Lactobacillus bulgaricus and one strain selected from the group consisting of Lactobacillus acidophilus and Lactobacillus casei into soybean milk, and fermenting the same. According to the process of the present invention, lactic acid bacteria fermented soybean milk with great flavor can be provided.

Abstract: A process for preparing soybean milk and okara, in particular, relating to improvement in pulverization of impregnated soybeans. The process includes carrying out pulverization of impregnated soybeans by the steps of cutting the impregnated soybeans with a device having rotating blade(s) to provide particles having an average diameter of less than about 100 .mu.m; grinding the obtained soybean particles with a device which exerts frictional shearing stress to provide an aqueous soybean slurry; and separating the water-soluble portion of the slurry from the water-insoluble portion to provide soybean milk and okara. The soybean milk and okara obtained possess a pleasant flavor and mild taste.

Abstract: A hamburger type food material to be stuffed with an edible stuffing which comprises as a main ingredient granular soybean proteins and 0.5 to 5% by weight of casein as dry weight, 0.5 to 6% by weight of egg white as dry weight, 0.2 to 9% by weight of m-starch as dry weight and 55 to 79% by weight of water based on the total weight of the raw material, and being substantially free from minced meat is disclosed. A hamburger type food containing an edible stuffing therein prepare by using this food material is also disclosed.

Abstract: The specification and drawings relate to liquid crystal matrix display panel which is used to display a television image or the like and disclose the technology in which: the pixels on a matrix are divided into at least two groups of pixels, in particular, two right and left pixel groups; these pixel groups are respectively independently driven within one horizontal scanning interval; thereby widening the width of the vertical scanning signal and allowing the image signal to be sufficiently transferred to the liquid crystal cells; and thereby allowing a high-quality image to be displayed without causing a lack of luminance or a variation in luminance in association with the realization of a large area and a fine pitch of the display panel.