Abstract: A problem to be solved by the present invention is to produce Satsuma-age, namely deep-fried minced fish and vegetables, and batter liquid, rich in vegetables. The above problem has been solved by the present invention by substituting vegetables for all, most, or part of the water used in the production of the Satsuma-age as well as the batter liquid. The Satsuma-age provided by the present invention and fried food produced with the batter liquid provided by the present invention are excellent because they are rich in vegetable-derived nutrients. The Satsuma-age and the fried food produced are also excellent in flavor, taste, and mouth feel.

Abstract: The present invention is related to a fish meat paste product that is soft and highly preferable like the meat of eel in terms of mouth feel and flavor, and a method for making the fish meat paste product. In some embodiments, provided are a spitchcock-like fish meat paste product, comprising: an upper layer, the upper layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, and spitchcock sauce; and a lower layer, the lower layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, spitchcock sauce, and squid ink, as well as a method for making the same.

Abstract: A method of producing a polyamide includes (i) polycondensating a polyamide precursor containing a salt made from a dicarboxylic acid and a diamine under pressure in a pre-polymerization tank to obtain a prepolymer, and (ii) highly polymerizing the prepolymer with an extruder, wherein when the prepolymer in a molten state which is obtained in the step (i) is fed, by a pump, to the low-pressure extruder from the pre-polymerization tank through a discharge side pipe disposed downstream of the pump, the prepolymer is fed such that the length L [cm] of the discharge side pipe and the linear velocity of discharge v [cm/s] of the prepolymer by the pump satisfy the relationship expressed by the equation, 0.1 [s]?L/v<10 [s].

Abstract: A ligament fixture to be inserted and fixed into a fitting hole formed in an in-vivo bone is provided, and includes an in-vivo degradable and absorbable material which is a polymer-bioceramic composite material. The ligament fixture has at least one pair of opposed surfaces which are inclined faces gradually getting closer to each other toward to a front-end side of the ligament fixture and which form a wedge shape having a resistance imparting parts on each of the inclined faces. The ligament fixture includes a front-end part having a cross-sectional profile smaller than a cross-sectional profile of the fitting hole, and a main body part continuing from the front-end part, the main body part including a section having a cross-sectional profile larger than the cross-sectional profile of the fitting hole.

Abstract: A method of producing a polyamide includes (i) polycondensating a polyamide precursor containing a salt made from a dicarboxylic acid and a diamine under pressure in a pre-polymerization tank to obtain a prepolymer, and (ii) highly polymerizing the prepolymer with an extruder, wherein when the prepolymer in a molten state which is obtained in the step (i) is fed, by a pump, to the low-pressure extruder from the pre-polymerization tank through a discharge side pipe disposed downstream of the pump, the prepolymer is fed such that the length L [cm] of the discharge side pipe and the linear velocity of discharge v [cm/s] of the prepolymer by the pump satisfy the relationship expressed by the equation, 0.1 [s]?L/v<10 [s].

Abstract: The present invention is related to a fish meat paste product that is soft and highly preferable like the meat of eel in terms of mouth feel and flavor, and a method for making the fish meat paste product. In some embodiments, provided are a spitchcock-like fish meat paste product, comprising: an upper layer, the upper layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, and spitchcock sauce; and a lower layer, the lower layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, spitchcock sauce, and squid ink, as well as a method for making the same.

Abstract: A method for producing a fish product according to the present invention includes: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.

Abstract: A method for producing a fish-slice-like paste product according to the present invention comprises: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.

Abstract: A brushless motor of a variable valve mechanism varies a actuation parameter of an intake valve of an engine. A position sensor outputs a pulse signal when the brushless motor rotates. A position counter calculates a counter value by counting edges of the pulse signal. A motor control device obtains a detection value of a motor rotational angle based on the counter value when the motor control device is in a powered state. An engine control device determines that the detection value of the motor rotational angle is displaced from the actual value when the engine control device detects that the engine is operating and the motor control device portion is in a non-powered state.

Abstract: A method to prepare seaweed degradation product comprising contacting a bacterium having 16S rRNA sequence consisting of the nucleic acid sequence as recited in SEQ ID NO: 1 with a seaweed is provided.

Abstract: To an electronic control unit is connected a shaft position detection sensor that outputs, as a shaft position detection value, a signal whose magnitude changes stepwise by a predetermined amount in correspondence with the position of a control shaft of a valve characteristics change mechanism. The electronic control unit stores in advance, as a determination reference value, the drive amount of an actuator at the time when the magnitude of the shaft position detection value changes.

Abstract: A method of producing seaweed paste including the steps of: placing seaweed, a chelating agent and water in a tank; and stirring the resulting composition at 0-20° C. to cut the seaweed, wherein the interior of the tank is in a vacuum state. A method of producing seaweed paste having good texture, smell and flavor and seaweed paste obtained by such a method are provided. A method of producing seaweed paste having good quality, which does not require treatment at a high temperature and thus can give a color and smell inherent to seaweeds and seaweed paste obtained by such a method are provided. A method of producing seaweed paste which requires a short treatment time, has good productivity and can reduce production costs, and seaweed paste obtained by such a method are provided.

Abstract: A method for preparing processed vegetable foodstuffs according to the present invention includes a step of finely cutting vegetables by physical processing in the presence of enzymes, in which the enzymes are a plant tissue separating enzyme containing substance and a plant tissue degrading enzyme containing substance, and the vegetables are physically processed under a reduced pressure atmosphere of 100 Torr or less.

Abstract: A brushless motor of a variable valve mechanism varies a actuation parameter of an intake valve of an engine. A position sensor outputs a pulse signal when the brushless motor rotates. A position counter calculates a counter value by counting edges of the pulse signal. A motor control device obtains a detection value of a motor rotational angle based on the counter value when the motor control device is in a powered state. An engine control device determines that the detection value of the motor rotational angle is displaced from the actual value when the engine control device detects that the engine is operating and the motor control device portion is in a non-powered state.

Abstract: To an electronic control unit is connected a shaft position detection sensor that outputs, as a shaft position detection value, a signal whose magnitude changes stepwise by a predetermined amount in correspondence with the position of a control shaft of a valve characteristics change mechanism. The electronic control unit stores in advance, as a determination reference value, the drive amount of an actuator at the time when the magnitude of the shaft position detection value changes.

Abstract: A method of producing seaweed paste including the steps of: placing seaweed, a chelating agent and water in a tank; and stirring the resulting composition at 0-20° C. to cut the seaweed, wherein the interior of the tank is in a vacuum state. A method of producing seaweed paste having good texture, smell and flavor and seaweed paste obtained by such a method are provided. A method of producing seaweed paste having good quality, which does not require treatment at a high temperature and thus can give a color and smell inherent to seaweeds and seaweed paste obtained by such a method are provided. A method of producing seaweed paste which requires a short treatment time, has good productivity and can reduce production costs, and seaweed paste obtained by such a method are provided.

Abstract: A method to prepare seaweed degradation product comprising contacting a bacterium having 16S rRNA sequence consisting of the nucleic acid sequence as recited in SEQ ID NO: 1 with a seaweed is provided.

Abstract: A method for producing a polyamide prepolymer including heating an aqueous solution of caprolactam having a water content of from 2 to 20% by weight, under pressure at a temperature of from 200 to 330° C. for 1 to 30 minutes, to produce polyamide prepolymer having an amino end group content of at least 0.1 mmol/g and a cyclic oligomer content of at most 0.6% by weight, and a conversion at most 40% by weight.

Abstract: The purpose of the present invention is to provide a method for producing a frozen Oden, which has a good taste after heating, and which is not required to be constantly boiled, such as, at a convenience store, and can be subsequently heated quickly in response to an order to provide one having good taste. The means for solution of the present invention is a method for producing a frozen Oden, wherein at least one type of protein selected from the group consisting of animal proteins and vegetable proteins is used as a main raw material, and the method comprises the steps of: adding processed starch and saccharide to the main raw material to be kneaded; heating the obtained kneaded mixture to obtain a kneaded product; heating the kneaded product in an Oden soup; and subjecting the flavored kneaded product to a high-voltage electric-field brine-freezing treatment.

Abstract: The purpose of the present invention is to provide a method for producing a frozen food having a texture, which is similar to that in a state before freezing, even after defrosting. The means for solution of the present invention is a method for producing a frozen food comprising the steps of: immersing at least one food material selected from the group consisting of vegetables, fruits, seafoods and eggs, in an aqueous solution containing salt, saccharide and calcium salts; and freezing the food material immersed in the aqueous solution by being passed through a temperature range of 0 to ?50° C. within 15 minutes to reach a temperature range of ?20° C. or less. The aqueous solution contains 1 to 5 wt % of salt, 2 to 10 wt % of saccharide and 0.1 to 0.5 wt % of calcium salts.