Abstract: When a stepping motor is de-energized, a valve shaft is turned in a direction to open a valve body under the resilient forces stored in a fully opening spring through a receptacle and a driven plate. At this time, a drive plate is turned in unison with the driven plate. When the valve body reaches a fully open position, a positioning finger on the drive plate abuts against a stopper pin, thus stopping the turning movement of the drive plate.

Abstract: When a stepping motor is de-energized, a valve shaft is turned in a direction to open a valve body under the resilient forces stored in a fully opening spring through a receptacle and a driven plate. At this time, a drive plate is turned in unison with the driven plate. When the valve body reaches a fully open position, a positioning finger on the drive plate abuts against a stopper pin, thus stopping the turning movement of the drive plate.

Abstract: An improved process for preparing pressed tofu is provided, the improvement comprising the two steps of;(1) subjecting tofu curd to a dividing operation with syneresis which water of 4 to 46% by the weight of water included in the curd is removed by, and;(2) Pressing the divided curd by gradually increasing the pressure from an initial pressure of 0.04-0.6 kg/cm.sup.2 to a final pressure of 0.8-3.2 kg/cm.sup.2 to reduce the water content to at most 80%. The pressed tofu thus prepared is of compact texture, having good springiness, good taste and excellent long term storability.

Abstract: An improved process for preparing retort tofu, wherein the rate of rise in temperature, at the center of a raw material for retort tofu, is adjusted within a desired range during the term from the initiation of the retort treatment to an inflection point. The pressure in the retort apparatus is controlled at the latest at the inflection point whereby retort tofu, having smooth and compact texture and being free from pores and syneresis, is obtained.

Abstract: A novel method for improving the quality of wheat flour, wherein the novelty resides in bringing the wheat flour into contact with a non-equilibrium plasma. The dough prepared from the wheat flour processed by this method exhibits an improved viscoelasticity, and the starch in this wheat flour shows a greater water holding capacity. Appearance and texture of the secondary products from this wheat are also improved remarkably.