Abstract: A method for producing roux comprises heating and kneading a starting material comprised of fats and oils and farinaceous materials in a twin-screw extruder at a temperature of 60.degree. to 220.degree. C. for 25 seconds to 25 minutes. This method makes it possible to obtain roux having high quality within a short period of time by a very simple process.

Abstract: A novel pyrimine-producing strain belonging to genus Pseudomonas exhibits the following bacteriological properties: denitrification reaction: negative; assimilation of carbon sources:D-arabinose: positiveL-lysine: negativeand a novel pyrimine-producing strain belonging to genus Pseudomonas exhibits the following bacteriological properties: denitrification reaction: negative, assimilation of carbon sources:D-arabinose: positiveL-lysine: positiveThese novel strains produce pyrimine in high yield and if the strains are cultured in a proper culture medium in the presence of an iron salt, a natural red dye, ferropyrimine, can be easily produced and directly be recovered from the culture medium.

Abstract: In a facsimile apparatus, a recording section unit has a clamshell structure in which an upper portion can be opened upwardly with respect to a lower portion. The recording section unit is disposed on a reading section unit and an image processing section unit arranged horizontally which are provided adjacently to one another, and the upper portion of the recording section unit can be opened and closed independently of the lower portion, the reading section unit, and the image processing section unit.

Abstract: A microwave oven comprises a high frequency generator which is formed by a magnetron 5, a high-voltage transformer 6 and a high-voltage capacitor 7, and a cooling device 8 for cooling these components. The heating power of the high frequency generator is reinforced as compared with the cooling power of the cooling device, and there is such a possibility that the magnetron and the like are subjected to abnormal temperature rise if the high frequency generator is continuously driven at the maximum high frequency output. Therefore, if the user sets a heating time for quick heating at the maximum high frequency output in excess of a prescribed maximum allowable heating time of five minutes, driving of the magnetron is inhibited. If quick heating is repetitively performed, the prescribed maximum allowable heating time is corrected in time relation with preceding heating.

Abstract: A novel pyrimine-producing strain belonging to genus Pseudomonas exhibits the following bacteriological properties: denitrification reaction: negative; assimilation of carbon sources:D-arabinose: positiveL-lysine: negativeand a novel pyrimine-producing strain belonging to genus Pseudomonas exhibits the following bacteriological properties: dentrification reaction: negative; assimilation of carbon sources:D-arabinose: positiveL-lysine: positiveThese novel strains produce pyrimine in high yield and if the strains are cultured in a proper culture medium in the presence of an iron salt, a natural red dye, ferropyrimine, can be easily produced and directly be recovered from the culture medium.

Abstract: A novel premix for cooking by a microwave oven comprising flour, sugar, baking powder and emulsifier, characterized in that the moisture content of the flour ranges from 1.0 to 9.5 weight %. The premix has good storage property. Namely, deterioration of oils, color and taste are not observed and caking and gas generation do not occur.

Abstract: A facsimile device, which receives picture data of an original document, which is constituted by a plurality of data lines, through a telephone line and records the received picture data onto a record sheet, has a counting device for counting the number of the received data lines, an operation device for comparing the number of the data lines with a predetermined value and evaluating the number of data lines exceeding the predetermined value as an excess number, a determination device for determining whether each of the received data lines is valid or invalid picture data, a data processing device for removing the data lines that are invalid picture data, the number of which corresponds to the excess number, out of the received data lines in accordance with the determination by the determination device, and a recording device for recording the remaining received data lines processed by the data processing device onto the record sheet. A processing method is also disclosed and claimed.

Abstract: An image processing apparatus comprising a recording member transport path, and an original transport path, a first path connecting the recording member transport path to the original transport path, and a second path connecting the original transport path to the recording member transport path. In the image processing apparatus having this construction, the recording member having an image recorded on a first surface thereof is sent from the recording member transport path into the original transport path through the first connecting path, and is further sent from the original transport path into the recording member transport path through the second connecting path for recording the image on a second surface thereof while being turned upside down by the switchback movement in the original transport path.

Abstract: The present invention relates to a container packed with instant food to be cooked by a microwave oven which allows a solid instant food such as instant chow mein and instant macaroni to be reconstituted to its original cooked state with good texture in a short period of time when the food is cooked in a microwave oven without the need to drain water after it is cooked.The container packed with instant food comprises: a container composed of a container body and a lid which is capable of tightly or substantially tightly sealing said container; and a solid instant food accommodated in said container, wherein said food is to be reconstituted and made ready for eating on absorbing water when said container packed with said food is heated in a microwave oven after water is added thereto in an amount equivalent to between 100 and 155 wt % of the water absorption capacity of said food.

Abstract: A container with a sealable band characterized by a container in which the upper and bottom surfaces are of a polyhedral form and a pair of corresponding sides on the upper and bottom surfaces respectively are not parallel with each other; and a sealable band comprising an upper surface portion in which opposite sides form each edge portion, two lateral side portions which are integrally provided extending with the same inclination from each corresponding edge portion of the upper surface portion, and a bottom surface portion extending between the two lateral sides in which the opposite sides form each edge portion.

Abstract: An erectable container having a polygonal bottom plate is formed in the center of a foldable board member and side plates which are integrally provided extending from each edge of the bottom plate, at least one of the side plates being made in a pentagonal form. The pentagonal side plate is provided with two fold lines connecting between the vertexes at each end of the edge corresponding to the bottom plate and the vertex which is not adjacent thereto. An adhesive tab is provided on either one of each pair of lateral edges of the side plates which are adjacent to each other when the sides of the bottom plate are folded, so that, when each of the side plates is erected, the adhesive tab may join the side plates.

Abstract: A process for preparing a bacteriolytic enzyme comprising the steps of cultivating a Polysphondylium genus bacteria in a culture medium containing a carbon source, a nitrogen source, an inorganic salt and other nutritious ingredients, and then extracting an enzyme having a function of dissolving cell walls of microorganisms from the cultivated product.

Abstract: An erectable container formed by folding a single base board, in which a bottom surface is made in a polygonal form having more than six sides of an even number, first and second side plates are alternately integrally provided extending from each side of the bottom surface provided with a concave fold line, a lid plate is integrally provided at the edge of the first side plate, a tab is integrally provided at the edge of the second side plate, the second side plate being provided with two first convex fold lines extending till upper ends from each vertex at the lower end thereof and the tab being provided with two second convex fold lines extending till upper ends from each end of the first convex fold lines and approaching toward each other with an inclination greater than that of the first convex fold lines, and the boundary line between the second side plate and the tab is made a concave fold at the portion between each end of the first convex fold.

Abstract: This invention provides a container for use in heating by a microwave oven, which is capable of preventing locally occurring over-heating, and of allowing its contents to be uniformly and effectively heated. Referring to FIG. 1, the container of the present invention comprises a container proper 13; a lig 16; and a microwave shielding layer 15, characterized in that the shielding layer 15 is disposed at least on the position 14, through the intermediary of an air layer, where the upper surface of a material 12 contacts the side surface of the container proper 13, i.e., is disposed on the portion 17 of the lid which ovehangs the side wall of the container proper 13.

Abstract: There is provided a method for treating an aqueous solution of soybean protein to provide a calcium abundant bean soup drink. The method comprises the steps of adding endpeptidase to an aqueous solution of soybean protein the protein of which has been thermally or alkali denatured, causing the components of the mixture to react with each other under intense agitation, adding calcium salt to the reaction product and optionally adding oil and emulsifying agents to the resulting mixture and homogenizing the mixture.

Abstract: The present invention concerns a method for improving the solubility of gelling agents hardly soluble in water such as agar-agar, gelatin and carrageenan. Said method includes the step of contacting said gelling agent with a non-equilibrium plasma formed by applying a high frequency wave to a low pressure gaseous atmosphere, such as air, oxygen, carbon dioxide or nitrogen, and thereby obtaining a gelling agent readily soluble in water.

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.

Abstract: The oxidation of fat or oil in stored food and the resulting rancid taste of the stored food are inhibited by the presence of small amounts of young leaves and shoots of Coriandrum sativum L., or of the juice or extract obtained from such plant parts.