Abstract: In a radio system performing scheduled transmission to a plurality of receiving stations from a transmitting station having a plurality of antennas, a transmitting station obtains reception quality information estimated from feedback information obtained from the plurality of receiving stations, determines a transmission system whether to perform beamforming, which transmits data of an identical stream by weighting each of the plurality of antennas based on the obtained reception quality information, or to perform MIMO multiplexing, which transmits data of different streams respectively from the plurality of antennas, and transmits information to identify the determined transmission system by adding to a scheduler management channel.

Abstract: A multicarrier communication apparatus includes: a scheduler operable to schedule transmission opportunities of the plurality of series of transmission data in accordance with predetermined scheduling information; a peak evaluator to evaluate whether or not the peak of the multicarrier signal exceeds a predetermined threshold value; and a peak suppressing unit operable to halt transmission of at least some of the plurality of series of transmission data based on the scheduling information upon decision by said peak evaluator that the result of the evaluation exceeds the threshold value. This construction makes it possible to accomplish peak suppression with ease without increasing the arithmetic scale, like in the previous art, while maintaining communication of users high in scheduling precedence.

Abstract: It is intended to provide a bread-improving agent which shows a highly excellent preservative effect of imparting antifungal properties while sustaining effects of improving the physical properties and taste of bread products. A fermented soybean protein material having been treated with a microorganism belonging to the genus Bifidobacterium is prepared and used in bread products. As a result, it is found out that the above material shows not only an effect of inhibiting the growth of bacteria but also an effect of remarkably inhibiting the growth of fungi which seriously affect the bread qualities. It is furthermore found out that hits fermented soybean protein material has effects of imparting excellent physical properties and taste to bread products in addition to the function as a fungal growth inhibitor.

Abstract: A radio communication system that uses multiple antennas to transmit signals to a plurality of mobile terminals, and that measures the reception quality of each signal that is transmitted from each antenna on a transmitting side and received by the mobile terminal, determines a main antenna based on that reception quality for real-time communication, calculates multi-dimension correlation between the main antenna and other antennas, selects resources where the multi-dimension correlation is lower than a set value, feeds back data to the transmitting side indicating the main antenna, low correlation resources and reception qualities, designates antennas having resources of low correlation as diversity antennas, and performs diversity transmission from the transmitting side of signals to the mobile station using those diversity antennas and the main antenna.

Abstract: In a communication terminal that performs bidirectional communication using different frequencies for transmission and reception, a receiving unit receives reception signals transmitted from the base station, a detecting unit detects the timing of DL when the receiving unit receives the reception signals, an adjusting unit adjusts the timing of UL to transmit the transmission signals so as to synchronize the timing of the DL 101 and the timing of the UL, and a transmitting unit transmits transmission signals to the base station based on the timing of UL adjusted.

Abstract: There is provided a radio communication device having a high quality and accuracy regardless of fluctuation degree of the transmission path characteristic. The radio communication device estimates the fluctuation speed of the transmission path characteristic from the time correlation of the reception signal, judges the diversity technique used between the communication devices from the estimated value, and feeds back the judgment information so as to switch the diversity between the communication devices, thereby increasing the diversity gain. The feedback information is minimized by defining a correspondence table. Moreover, diversity switching is performed at a timing considering a control delay and a propagation path delay so as to prevent an instantaneous disconnection of the communication.

Abstract: A communication device enables transmitting remaining packets to a terminal during a handover, with reduced inter-cell interference and with improved throughput. The communication device allocates a plurality of frequency bands each to different terminals for wireless communication. A power booster increases transmission power of one of the frequency bands, and a frequency band allocator allocates the frequency band with the increased transmission power to a terminal that is performing a handover. Thus, the communication device can transmit the remaining packets to the terminal with the increased transmission power.

Abstract: A wireless base station that performs data communication using a plurality of sub carriers, and repeatedly generates frame patterns comprising one combination or more of at least two types of frames in which the number of common pilots in each is different, and transmits data for mobile terminals having poor receiving quality in a frame having a large number of common pilots, and transmits data for mobile terminals having good receiving quality in a frame having a small number of common pilots.

Abstract: It is intended to provide a bread improving agent with which bread having an improved fermented flavor and an improved texture can be produced within a short period of time, and a process for producing breads by using the same. It is found out that by adding fermented soybean protein, which is obtained by preliminarily fermenting soybean protein such as soybean milk with the use of a yeast, to a bread dough, the resulting baked bread has an extremely favorable fermented flavor and a preferable and soft texture maintained over a long period of time without taking a long time for the fermentation.

Abstract: In a beam forming adaptive control method, a signal of each mobile station is separated from a set of signals received at a sector antenna from multiple mobile stations. The signals are transmitted in a code division multiple access scheme. The direction of arrival and the received power level of each path of the separated signals is calculated for each of the mobile stations. Then, spatial signal power level immediately before the signal is received at the antennas is estimated from the received power levels, based on the respective direction of arrival and sector antenna gain. Finally, the direction of the beam to be transmitted is determined based on the estimated spatial signal power level.

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 method of producing cheese by ripening the cheese under high pressure, e.g. between 100 to 2500 kg/cm.sup.2. Ripening the cheese under high pressure significantly shortens the period of time required for ripening, while having no adverse effect on the flavor and testure of the cheese as compared to cheese ripened in the conventional manner. Ripening the cheese also reduces the proliferation of contaminant microorganisms.

Abstract: Cheese comprisng cellulose ether having a methoxy group content of 26 to 33% by weight, conventional cheese and optionally a water-soluble alginate and a calcium salt.

Abstract: A process for producing dried cheese which comprises stirring a water-containing raw material mixture which contains emulsified cheese at a temperature lower than its melting temperature, and drying the mixture in a shaped state. Preferably, the mixture contains a heat coagulable substance.

Abstract: A cheese product having properties similar to those of heated mozzarella type cheese at room temperature which comprises a cheese ingredient and a mucous material of a yam.

Abstract: A process for preparing a paste product which comprises mixing a heat gellable protein paste with an acidic paste in a low degree of homogeneity and heating to gelatinize the resulting mixture. A mixing-molding apparatus used for the preparation of the paste product is also disclosed.

Abstract: A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic bacteria assimilable saccharide and water. To the emulsion there is added a lipolytic enzyme and a proteolytic enzyme and lactic bacteria followed by subjecting the resulting mixture to aging for a time sufficient to produce said flavor concentrate.