Abstract: The present invention relates to a method of producing a cheese-like emulsified food having a superior body and texture. The method consists in forming a mixture composed of tofu containing soybean solids of 10 to 50%, oils and fats, heat-coagulable materials and stabilizers; and blending and heating the mixture.

Abstract: A method for producing a simulated ground meat analog from tofu is disclosed. The analog is produced by adjusting the pH value of a soy milk to range between 5.6 and 6.2; coagulating the pH adjusted soy milk to form tofu; pressing and dehydrating the tofu to obtain a solids content range between 35 and 50%; shaping the pressed tofu into a form similar to ground meat; and thereafter heating the shaped pressed tofu.

Abstract: Clutch means for changing inductance of a push-button tuner which is compact in size and adapted for use with a tape recorder. The mechanism includes flat slidable cam plates provided with cam portions at the front portions thereof, which are arranged horizontally and slidably through holes of side walls and a push-button assembly slidably arranged in front and rear walls, which is equipped with a channeling plate pivotably mounted thereon, the position of which may be set at a desired angle by means of the operation of a manual shaft when a clutch mechanism is engaged.