Abstract: An end effector connectable to a robot arm includes a camera, a support member that includes a marker and supports a workpiece, and a brush that performs coating on the workpiece. The camera is arranged at a position allowing the camera to capture a brush tip of the brush and the marker simultaneously.

Abstract: A delay circuit acquiring an output signal delayed from an input signal, comprising: a switched capacitor group that includes a plurality of switched capacitor units, wherein each of the plurality of switched capacitor units has a charging MOS transistor and a discharging MOS transistor, and a capacitive element which is connected to sources of the charging and the discharging MOS transistors; and a switching control unit that performs on/off control of the charging and the discharging of the MOS transistors, to cause each of the capacitive elements to be charged in sequence based on the input signal, and that, upon causing the each of the capacitive elements to be charged in sequence based on the input signal, causes the capacitive element charged last time to be discharged, to allow the output signal to be output in sequence.

Abstract: It is intended to provide a soy protein-containing food (a baked food) which can be used in a large amount as a substitute for wheat flour and has an excellent flavor without showing a coarse texture. It is also intended to provide a non-baked food prepared without resorting to baking. Moreover, it is intended to provide a powdery soy protein suitable for these foods. Namely, a powdery soy protein characterized by having an NSI of from 10 to 55, a solubility in 0.22 M trichloroacetic acid (TCA) of from 6 to 30% and a CP of from 50 to 98%; and a soy protein-containing food (a baked food or a non-baked food) prepared by binding this soy protein with a binder and molding.

Abstract: It is intended to provide a soybean protein material which is highly dispersible in hot water and highly miscible with water so as to give a solution showing regulated coarseness. More specifically, it is intended to provide a soybean protein material which is appropriately usable in preparing protein drinks. According to a method comprising the following steps, it becomes possible to produce a soybean protein material which is dispersible in hot water and miscible with water: the step wherein soybean protein is hydrolyzed with a protease in an aqueous system until the 0.22 MTCA solubility attains 15 to 30%; the step wherein an emulsifier having an HLB value of 6 or more but not more than 13 is added to the soybean protein; the step of drying the soybean protein after the hydrolysis; and the step of heating the soybean protein in an aqueous system at 105 to 180° C. for 15 to 180 seconds before the drying.

Abstract: A high-protein soybean snack food which is excellent in moldability and melting in the mouth unlike a conventional expanding snack food mainly composed of starch is obtained. By using not undegraded separated soybean protein but hydrolyzed soybean protein as a main raw material and combining calcium carbonate therewith, adding water thereto, extruding and expanding the mixture by a high-temperature and high-pressure treatment with an extruder, a high-protein soybean snack food which is excellent in moldability and melting in the mouth can be produced.

Abstract: A process for producing a soybean puff comprising the steps of heating under pressure a water-bearing raw material comprising a soybean-derived defatted material and a starchy material and then extruding and expanding the resulting product to give the soybean puff, which process is characterized by the followings: (a) defatted soybean milk is the essential component of the soybean-derived defatted material; (b) the soybean-derived defatted material and the starchy material are used at the fractional ratios of 5 to 80 wt % (dry basis) and 20 to 95 wt % (dry basis), respectively; (c) the water-bearing raw material has a water content of 15 to 40 wt %; and (d) the temperature for the extrusion falls within the range of 130 to 200° C. The puff has an ingenuous taste for soybean and good feeling in the mouth.

Abstract: The present invention aims to provide a process for producing a soybean protein wherein transglutaminase is used to improve both the gel property and the emulsifying property. Namely, it is a process for producing a soybean protein comprising treating a soybean protein solution or soybean protein slurry with transglutaminase, wherein a heat treatment is performed before or after the treatment with transglutaminase.

Abstract: A soybean protein that without any soybean odor and nasty aftertastes, such as acerbity and astringency, is refreshing and ensures excellent flavor, and that when used in a protein beverage, etc., excels in powder dispersion and dissolution at the time of dissolving operation and is free of roughness thereof, realizing excellent throat feeling. There is provided a process for producing a soybean protein, characterized by adding an Mg compound to a soybean protein slurry or solution, heating the thus neutralized solution and adding a protease thereto, thereby carrying out hydrolysis of the protein.

Abstract: A delay circuit acquiring an output signal delayed from an input signal, comprising: a switched capacitor group that includes a plurality of switched capacitor units, wherein each of the plurality of switched capacitor units has a charging MOS transistor and a discharging MOS transistor, and a capacitive element which is connected to sources of the charging and the discharging MOS transistors and which is charged/discharged by turning on/off gates of the charging and the discharging MOS transistors, and wherein the plurality of switched capacitor units are connected such that the input signal is input in common to each of drains of the charging MOS transistors and such that the capacitive elements are charged as well as such that the capacitive elements are discharged to allow the output signal to be output from each of drains of the discharging MOS transistors; and a switching control unit that performs on/off control of each of gates of the charging and the discharging MOS transistors, to cause each of the

Abstract: A neutral particulate soybean protein having an extremely reduced odor called “soybean odor” which is present in a soybean protein and derived from soybeans and also having an excellent flavor without deteriorating the flavor associated naturally with a processed food product when used in such food. Also a method for producing a neutral soybean protein which comprises heating a soybean protein slurry or solution under acidic conditions followed by neutralization (to pH 6.0 to 8.0) preferably followed by heating again.

Abstract: An objective of the invention is to provide a neutral particulate soybean protein having an extremely reduced odor called “soybean odor” which is present in a soybean protein and derived from soybeans and also having an excellent flavor without deteriorating the flavor associated naturally with a processed food product when used in such food. The present invention is a method for producing a neutral soybean protein which comprises heating a soybean protein slurry or solution under acidic conditions followed by neutralization (to pH 6.0 to 8.0) preferably followed by heating again.

Abstract: This invention provides a process for preparing a textured soybean protein (TSP), the process having the steps of pressurizing and heating a raw material containing a soybean protein and water, quickly releasing the pressure to texturize the protein, bringing the obtained TSP into contact with steam while the TSP remains hot and is not completely dried. According to the process of this invention, a TSP having a good flavor can be produced in a simple and economical manner.