Abstract: The present invention relates to [1] a water-based ink containing an azomethine metal complex pigment (A), an aromatic group-containing polymer (B), an organic solvent (D) and water, in which a mass ratio of the azomethine metal complex pigment (A) to the aromatic group-containing polymer (B) [(A)/(B)] is not less than 1.4 and not more than 4, and the aromatic group-containing polymer (B) is a crosslinked polymer obtained by crosslinking an aromatic group-containing polymer (b) having an acid value of not less than 80 mgKOH/g and not more than 400 mgKOH/g with a water-insoluble polyfunctional epoxy compound (c), said water-based ink being excellent in storage stability and maintenanceability, and [2] a process for producing a pigment water dispersion liquid of particles of the aromatic group-containing polymer (B) containing the azomethine metal complex pigment (A).

Abstract: In a continuous shaping machine for bean curds which is equipped with a pair of endless filter cloth belts that are an upper filter cloth belt and a lower filter cloth belt to circulate outside and a pair of endless conveyors that are an upper conveyor and a lower conveyor to circulate inside, and which compression-shapes curdled soymilk by conveying the curdled soymilk while sandwiching the curdled soymilk between the upper filter cloth belt and conveyor and the lower filter cloth belt and conveyor, the continuous shaping machine includes: heating units which perform heating sterilization in prescribed ranges of a return process that corresponds to regions, from a termination portion of a conveyance passage where the curdled soymilk is sandwiched to a start position of the conveyance passage, of circulation routes of the filter cloth belts.

Abstract: In a continuous shaping machine for bean curds which is equipped with a pair of endless filter cloth belts that are an upper filter cloth belt and a lower filter cloth belt to circulate outside and a pair of endless conveyors that are an upper conveyor and a lower conveyor to circulate inside, and which compression-shapes curdled soymilk by conveying the curdled soymilk while sandwiching the curdled soymilk between the upper filter cloth belt and conveyor and the lower filter cloth belt and conveyor, the continuous shaping machine includes: heating units which perform heating sterilization in prescribed ranges of a return process that corresponds to regions, from a termination portion of a conveyance passage where the curdled soymilk is sandwiched to a start position of the conveyance passage, of circulation routes of the filter cloth belts.

Abstract: The present invention relates to [1] a water-based ink containing an azomethine metal complex pigment (A), an aromatic group-containing polymer (B), an organic solvent (D) and water, in which a mass ratio of the azomethine metal complex pigment (A) to the aromatic group-containing polymer (B) [(A)/(B)] is not less than 1.4 and not more than 4, and the aromatic group-containing polymer (B) is a crosslinked polymer obtained by crosslinking an aromatic group-containing polymer (b) having an acid value of not less than 80 mgKOH/g and not more than 400 mgKOH/g with a water-insoluble polyfunctional epoxy compound (c), said water-based ink being excellent in storage stability and maintenanceability, and [2] a process for producing a pigment water dispersion liquid of particles of the aromatic group-containing polymer (B) containing the azomethine metal complex pigment (A).

Abstract: In a continuous shaping machine for bean curds which is equipped with a pair of endless filter cloth belts that are an upper filter cloth belt and a lower filter cloth belt to circulate outside and a pair of endless conveyors that are an upper conveyor and a lower conveyor to circulate inside, and which compression-shapes curdled soymilk by conveying the curdled soymilk while sandwiching the curdled soymilk between the upper filter cloth belt and conveyor and the lower filter cloth belt and conveyor, the continuous shaping machine includes: heating units which perform heating sterilization in prescribed ranges of a return process that corresponds to regions, from a termination portion of a conveyance passage where the curdled soymilk is sandwiched to a start position of the conveyance passage, of circulation routes of the filter cloth belts.

Abstract: The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.

Abstract: The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.

Abstract: It is therefore an object of the present invention to provide a method for producing a smoked TOFU which allows applying of a desirable brownish color and a smoked flavor to the TOFU in a short time and enables the smoked TOFU to be stored for a long time. The present invention provides a method for producing a smoked TOFU, comprising the steps of: preparing TOFU from soy milk having the brix in a range of 1.5 to 14; soaking said TOFU in a flavoring liquid containing an amino acid; drying said TOFU; and smoking said TOFU for 60 minutes or less.