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    • 3. 发明授权
    • Gas component detector
    • 气体成分检测器
    • US4417228A
    • 1983-11-22
    • US375602
    • 1982-05-06
    • Akio TakamiTsutomu SaitoToshifumi SekiyaKazutoshi Tanaka
    • Akio TakamiTsutomu SaitoToshifumi SekiyaKazutoshi Tanaka
    • G01N27/12H01L7/00
    • G01N27/12
    • A gas component detector having a gas component detecting element made of sintered metal oxide for indicating an electrical resistance according to the components of a gas to be detected. A pair of electrodes transmit the electrical resistance indicated by the gas component detecting element and a ceramic tube has through-holes into which said pair of electrodes are inserted. The ceramic tube has a cylindrical ceramic heater which is prepared by having a piece of wet ceramic sheet on which a print pattern is formed with metal paste for forming a heat generator wound on and bonded to the outer wall of the ceramic tube before sintering. The heater is then sintered to be integral with the ceramic tube.
    • 一种气体成分检测器,具有由烧结金属氧化物制成的气体成分检测元件,用于根据被检测气体的成分表示电阻。 一对电极传输由气体成分检测元件指示的电阻,陶瓷管具有插入所述一对电极的通孔。 陶瓷管具有圆柱形陶瓷加热器,其通过在烧结之前通过具有一块湿陶瓷片而制成印刷图案,其上形成有用于形成在陶瓷管的外壁上缠绕并结合到其上的发热体的金属膏。 然后将加热器烧结成与陶瓷管一体。
    • 6. 发明申请
    • SHEET FORMING MACHINE
    • 成型机
    • US20100300637A1
    • 2010-12-02
    • US12734881
    • 2008-11-26
    • Tsutomu Saito
    • Tsutomu Saito
    • D21F7/06D21F1/00
    • D21F9/02D21F1/56D21F11/02
    • [Problem] It provides a sheet forming machine which can make the thickness in the width direction of a sheet forming body be uniform, and also can obtain a sheet forming body which is integrated in stripe shapes by using different raw materials or raw materials of different colors in the width direction of one sheet forming body.[Solution Means] A sheet forming machine for making a sheet forming body by dehydrating a raw material slurry supplied from a raw material supply tank while transporting the raw material slurry by a sheet forming belt, characterized in that the sheet forming belt has a sheet forming zone with ascending inclination, which is configured to be able to transport the raw material slurry while storing the raw material slurry, partition plates each having a shape extending in the transport direction of the raw material from a beginning end of the sheet forming zone are provided above the sheet forming belt at the sheet forming zone so as to partition the sheet forming zone in the width direction, and the length in the extending direction of the partition plate is equal to or greater than ⅙ of the width of the sheet forming belt.
    • 本发明提供一种能够使片材成形体的宽度方向上的厚度均匀的片材成形机,并且还可以通过使用不同的原料或不同的原料获得条形状的片状成形体 在一个片材成形体的宽度方向上的颜色。 [解决方案]一种片材成型机,用于通过使由原料供应罐供应的原料浆料脱水,同时通过片材成型带输送原料浆料来制造片材形成体,其特征在于,片材成形带具有片材成形 具有上升倾角的区域,其被配置为能够在存储原料浆料的同时运送原料浆料,并且从片材形成区域的开始端分别具有沿原料的输送方向延伸的形状的隔板 在片材成形带的上方,以便在片材形成区域沿宽度方向分隔,并且隔板的延伸方向上的长度等于或大于片材成形带的宽度的⅙。
    • 10. 发明申请
    • Starchy Food Material or Starchy Food
    • 淀粉食品或淀粉食品
    • US20080138484A1
    • 2008-06-12
    • US11630664
    • 2005-07-12
    • Isao OchiShigeru AshidaJiro KanamoriYukari NakanoKenji TaguchiAtsushi OhnoTsutomu SaitoEiji IwaokaJunichi Noguchi
    • Isao OchiShigeru AshidaJiro KanamoriYukari NakanoKenji TaguchiAtsushi OhnoTsutomu SaitoEiji IwaokaJunichi Noguchi
    • A23L1/10A21D10/00A23L1/16
    • A21D2/266A21D13/064A23L7/101A23L7/109A23L7/11A23L7/13A23L7/157A23L11/07A23L29/212A23V2002/00A23V2250/5488A23V2200/20A23V2250/21
    • The texture of a starchy food (for example, biscuits, cookies, cakes, breads, cream puffs, coated and fried foods, snack foods, wheat noodles, Chinese noodles, etc.) is highly improved by using soybean protein in a smaller amount than in the conventional methods. The effect of improving the food texture somewhat varies depending on the water activity of a food. In the case of a food having a high to moderate water content, it is intended to achieve a soft texture, a favorable feeling on the tongue and a high meltability in the mouth. In the case of a food having a low water activity such as baked goods or toast, on the other hand, it is intended to achieve a crispy and light texture. In the case of wheat noodles and Chinese noodles, it is intended to achieve a flexible texture with an adequate elasticity. By using soybean protein in a smaller amount than in the conventional methods, it is intended to sufficiently relieve troubles (loss in the product volume and worsening in appearance) and poor handling properties (lowering in workability) accompanying the use thereof in a large amount. A starchy food material or a starchy food is obtained by adding acid-soluble soybean protein to a starch material such as wheat flour or starch. The acid-soluble soybean protein can be used in an amount of from 0.05 to 7% by weight based on the starchy material.
    • 通过使用较少量的大豆蛋白,大大提高了淀粉食品(例如饼干,饼干,蛋糕,面包,奶油,油炸食品,小吃,小麦面,中国面等)的质地, 在常规方法中。 根据食物的水分活度,改善食物质地的效果稍有不同。 在具有高至中等含水量的食物的情况下,旨在实现柔软的质地,舌头的良好感觉和口中的高熔化性。 另一方面,在具有低水分活性的食物如烘焙食品或烤面包的情况下,旨在实现酥脆和轻质的结构。 在小麦面条和中国面条的情况下,要达到柔软的质感,具有足够的弹性。 通过使用比常规方法更少量的大豆蛋白质,旨在大量减轻其使用时的麻烦(产品体积的损失和外观恶化)和操作性差(可降低加工性)。 通过向淀粉材料如小麦粉或淀粉中加入酸溶性大豆蛋白,得到淀粉状食物或淀粉食物。 酸溶性大豆蛋白的用量可以基于淀粉物质0.05至7重量%。