A meat quality improver is disclosed. The meat quality improver makes it possible to produce processed meat food products having a tender, juicy texture, and chewy fleshiness, even when meat such as farm-animal meat and fish meat is subjected to processing such as thermal cooking. The meat quality improver contains flour. A method for improving meat quality is disclosed, which includes a treatment of the meat with the meat quality improver containing flour when manufacturing the processed meat food products to obtain processed meat food products having a tender, juicy texture, and chewy fleshiness, even when meat such as farm-animal meat and fish meat is subjected to processing such as thermal cooking.
A23L 13/72 - Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
A23L 13/77 - Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
[Problem] To provide: a novel road repairing material which can be applied at ambient temperature, and from which substantially no VOC is generated, and which can be used even after time passes after the opening of a package of the material; and a method for producing the road repairing material. [Solution] The present invention relates to: a road repairing material comprising asphalt, an aggregate and a softening agent, wherein the softening gent comprises a fatty acid-based compound; and a method for producing the road repairing material.
C08L 95/00 - Compositions of bituminous materials, e.g. asphalt, tar or pitch
E01C 7/26 - Coherent pavings made in situ made of road-metal and binders of road-metal and bituminous binders mixed with other materials, e.g. cement, rubber, leather, fibre
E01C 23/00 - Auxiliary devices or arrangements for constructing, repairing, reconditioning, or taking-up road or like surfaces
3.
METHOD FOR INTRODUCING SUBSTANCE INTO GENERATIVE CELLS
NATIONAL UNIVERSITY CORPORATION TOKAI NATIONAL HIGHER EDUCATION AND RESEARCH SYSTEM (Japan)
UNIVERSITY OF TSUKUBA (Japan)
Inventor
Minagawa Sachi
Tanaka Saeko
Kurihara Mizuta Yoko
Wada Yusaku
Ezura Hiroshi
Kang Seung Won
Akase Kosuke
Worarad Kanjana
Mitalo Oscar Witere
Abstract
This method for introducing a substance into generative cells comprises a step for combining a cell membrane-penetrating peptide containing an amphipathic amino acid sequence with the substance and introducing the resultant into pollen.
This invention addresses the problem of providing a fried food having a crispy coating texture that does not easily deteriorate when the food is stored, and still exhibiting a crispy coating texture when reheated in a microwave oven. This problem is solved by adding a granular pregelatinized starch starting material gel to a breading.
[Problem] To provide a method for manufacturing an asphalt mixture containing formed asphalt, with which construction for paving is easy even at medium temperature, and a high degree of road rolling can be provided. [Solution] A method for manufacturing an asphalt mixture, the method comprising: a step for adding water to heated asphalt and preparing formed asphalt; and a step for mixing the formed asphalt with an aggregate and a fatty acid compound.
monocytogenes bacterium alone were identified, and preferred particular examples of PCR primer sets, LAMP primer sets, and real-time PCR primer-probe sets were established.
C12Q 1/689 - Nucleic acid products used in the analysis of nucleic acids, e.g. primers or probes for detection or identification of organisms for bacteria
C12Q 1/6853 - Nucleic acid amplification reactions using modified primers or templates
The present invention addresses the problem of providing a processed soy milk food that has a good meltability in mouth without any roughness or coarseness and an elastic texture similar to a processed and cooked meat product and that maintains the good texture even after freezing and thawing. This problem is solved by using a coagulant in addition to a coagulated product of soy milk and a protein material.
The present invention relates to a dust suppression treatment method for suppressing dust from a dust-producing substance, characterized in that a dust suppression treatment agent composition composed of a non-melt-flowable tetrafluoroethylene copolymer aqueous dispersion is used, the redispersion sedimentation rate of the copolymer being 60% or less, and the amount of perfluorooctanoic acid and salts thereof being less than 10 ppb relative to the mass of the aqueous dispersion, the dust suppression treatment agent composition is mixed with a dust-producing substance, and the mixture is subjected to compression-shear action at a temperature of 20-200°C, whereby the tetrafluoroethylene copolymer is fibrillated to suppress the generation of dust by the dust-producing substance. The dust suppression treatment method has an exceptional dust suppression effect, exhibits exceptional redispersibility of the non-melt-flowable tetrafluoroethylene copolymer particles, which are the solids fraction in the dust suppression treatment agent composition, after said composition is allowed to stand for a long period of time, and additionally exhibits exceptional environmental performance.
The present invention addresses the problem of providing a meat-quality improver with which it is possible to produce processed meat food products having a tender, juicy texture and chewy fleshiness, even when meat such as farm-animal meat and fish meat is subjected to processing such as thermal cooking. It is possible to obtain processed meat food products having a tender, juicy texture and chewy fleshiness, even when meat such as farm-animal meat and fish meat is subjected to processing such as thermal cooking, by treating the meat using this meat-quality improver containing flour when manufacturing the processed meat food products.
Provided is an edible oil/fat composition having a bacteriostatic effect in addition to the functions of conventional edible oils and fats. The problem is solved by the edible oil/fat composition characterized by containing 70% by mass or more of an edible oil/fat, 0.002-10% by mass of a lipophilic bacteriostatic agent, and 0.1-10% by mass of an emulsifier.
The present invention addresses the problem of providing a deep-fried product that has a high yield and a non-greasy hearty appearance, has a crispy coating, and comprises a fried material with a soft and juicy texture. The present invention also addresses the problem of providing a frozen or chilled fried food products that, even when fried or re-heated in a microwave, oven, or the like after frozen or chilled storage, has a high yield and a non-greasy hearty appearance, has a crispy coating, and comprises a fried material with a soft and juicy texture. The above problems are solved by, in the manufacture of a fried food product, using a cereal flour composition for deep-frying batter comprising cereal flour containing flour (GA-SX wheat flour) obtained by milling harvested wheat that does not lack GBSSI-A1 enzyme activity, lacks GBSSI-B1 and GBSSI-D1 enzyme activity, and lacks enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, the GA-SX wheat flour being present in an amount of not more than 65% by mass.
Provided are: a wheat flour composition for hard bread for manufacturing hard bread that has a crisp outer skin and a sticky inner layer and that does not easily undergo degradation over time; and an efficient method for manufacturing hard bread with which the fermentation time of bread dough is shortened. The above problem is solved by, in the manufacture of hard bread, using a wheat flour composition for hard bread containing, based on the total quantity of wheat flour, not less than 15% by mass of wheat flour obtained by milling harvested wheat that does not lack GBSSI-A1 enzyme activity, lacks GBSSI-B1 and GBSSI-D1 enzyme activity, and lacks enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1 (hereinafter, may be referred to as "GA-SX wheat flour").
The purpose of the present invention is to provide yeast containing frozen dough from which a bakery product having a gentle and soft texture can be obtained, and a wheat flour composition for yeast containing frozen dough used for obtaining the yeast containing frozen dough. The above problem is solved by a wheat flour composition for yeast containing frozen dough, the composition containing not less than 30% by mass of wheat flour obtained by milling harvested wheat that does not lack GBSSI-A1 enzyme activity, lacks GBSSI-B1 and GBSSI-D1 enzyme activity, and lacks enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, as well as yeast containing frozen dough using the same.
Provided are pancakes and waffles that feel soft and moist and melt smoothly in the mouth. Further provided are pancakes and waffles that can withstand folding and are suited for use in folded confections. This problem is solved by using a wheat flour composition for pancakes and waffles that, relative to the total quantity of wheat flour, contains at least 15% by mass of wheat flour obtained by milling harvested wheat that does not lack GBSSI-A1 enzyme activity, lacks GBSSI-B1 and GBSSI-D1 enzyme activity, and lacks enzyme activity by any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1.
The present invention addresses the problem of providing a method for producing a bakery food having a soft and moist texture that is obtained by heating a batter dough. This problem is solved by a method for producing a bakery food that is obtained by heating a batter dough containing a cereal flour starting material and a liquid starting material, said method comprising (i) a step for mixing wheat flour contained in the cereal flour starting material with at least a part of the liquid starting material to thereby prepare at least a part of a batter dough and then maintaining the batter dough for a preset period of time, (ii) a step for adding the remainders, if any, of the cereal flour starting material and the liquid starting material to the batter dough having been maintained in step (i) to thereby prepare a batter dough, and (iii) a step for heating the batter dough of step (i) or (ii), wherein the wheat flour in step (i) contains a wheat flour (GA-SX wheat flour) obtained by milling a wheat crop that does not lack the enzyme activity of GBSSI-A1 but lacks the enzyme activities of GBSSI-B1 and GBSSI-D1 and lacks the enzyme activities of any two enzymes selected from among SSIIa-A1, SSIIa-B1 and SSIIa-D1.
The present invention addresses the problem of providing: pasta which contains whole wheat flour, has a flavor peculiar to wheat when boiled, is not prone to bran odor and acridity, and has no lumps; or pasta containing flour and wheat bran. The problem is solved by pasta containing at least a mixture containing an endosperm fraction and bran fraction of ground wheat grains, wherein: the endosperm fraction comprises an endosperm fraction derived from a wheat harvest that does not lack an enzyme activity of GBSSI-A1, lacks enzyme activities of GBSSI-B1 and GBSSI-D1, and lacks any two enzyme activities among activities of SSIIa-A1, SSIIa-B1, and SSIIa-D1; the mass of the mixture is 2-50% by mass to the total mass of the flour raw material contained in the pasta; and the mass of the bran fraction is 0.2-20% by mass to the mass of the mixture.
Provided is an edible oil/fat composition having a bacteriostatic effect in addition to the functions of conventional edible oils and fats. The problem is solved by the edible oil/fat composition characterized by containing 70% by mass or more of an edible oil/fat, 0.002-10% by mass of a lipophilic bacteriostatic agent, and 0.1-10% by mass of an emulsifier.
The present invention aims to provide: a flour paste that has reduced powderiness, is smooth and melts in the mouth, has a light texture, and has a bright and glossy color tone; and a flour paste that is smooth and melts in the mouth, has a light texture, and has a bright and glossy color tone, even after being stored in a refrigerator or freezer. The issue is addressed by a flour paste including wheat flour that is obtained by milling harvested wheat that does not lack GBSSI-A1 enzyme activity, lacks GBSSI-B1 and GBSSI-D1 enzyme activity, and lacks the enzyme activity of two out of SSIIa-A1, SSIIa-B1, and SSIIa-D1.
The present invention addresses the problem of providing a dry pasta that, when boiled, has a chewy and crispy texture unique to pasta and also has a soft and springy texture. The present invention also addresses the problem of providing a dry pasta that, even when re-heated in a microwave after being boiled and then stored in a chilled state, maintains a good texture. The problem is solved by a dry pasta containing flour (GA-SX flour) obtained by milling harvested wheat which retains the enzymatic activity of GBSSI-A1 and is deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1 and deficient in the enzymatic activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, the flour being contained in an amount of 2-35% by mass relative to the total amount of raw material flour comprising durum wheat semolina and the flour.
monocytogenes bacterium alone were identified, and preferred particular examples of PCR primer sets, LAMP primer sets, and real-time PCR primer-probe sets were established.
C12Q 1/689 - Nucleic acid products used in the analysis of nucleic acids, e.g. primers or probes for detection or identification of organisms for bacteria
C12Q 1/6853 - Nucleic acid amplification reactions using modified primers or templates
An emergency stop apparatus includes a detecting device for detecting an obstacle intruding into a predetermined area around a working machine, an actuator fixed to a vehicle body of the construction machine or a member attached to the vehicle body, a coupling member for coupling an output shaft of the actuator with a brake pedal, and an electronic control unit. When the obstacle is detected by the detecting device, the electronic control unit actuates the actuator to move the brake pedal in an actuation direction of the service brake.
B60T 7/22 - Brake-action initiating means for automatic initiationBrake-action initiating means for initiation not subject to will of driver or passenger initiated by contact of vehicle, e.g. bumper, with an external object, e.g. another vehicle
An emergency stop apparatus includes a detecting device for detecting an obstacle intruding into a predetermined area around a construction machine, an actuator fixed to a vehicle body of the construction machine or a member attached to the vehicle body, a coupling member for coupling an output shaft of the actuator with a brake pedal, and an electronic control unit. When the obstacle is detected by the detecting device, the electronic control unit actuates the actuator to move the brake pedal in an actuation direction of the service brake.
An emergency stop apparatus includes a detecting device for detecting an obstacle intruding into a predetermined area around a construction machine, an actuator fixed to a vehicle body of the construction machine or a member attached to the vehicle body, a coupling member for coupling an output shaft of the actuator with a brake pedal, and an electronic control unit. When the obstacle is detected by the detecting device, the electronic control unit actuates the actuator to move the brake pedal in an actuation direction of the service brake.
A construction carriage (2) for installing magnetic markers on a road to enable a vehicle-side driver assistance control has boring drills (21), at the front and rear of a carriage body (2B), for drilling accommodating holes (108) on a road surface (100S), the accommodating holes (108) serving as installation positions for the magnetic markers. The construction carriage (2) is capable of drilling the accommodating holes (108) at two locations with a prescribed interval therebetween without moving, in a state in which the construction carriage (2) is stopped at any position. Thus, it is not necessary to perform position alignment or the like of the construction carriage (2) to enhance the precision of the interval between the accommodating holes (108) at the two locations forming the installation positions, and efficient installation work can be carried out.
E01F 9/518 - Road surface markingsKerbs or road edgings, specially adapted for alerting road users characterised by the road surface marking material, e.g. comprising additives for improving friction or reflectivityMethods of forming, installing or applying markings in, on or to road surfaces formed in situ, e.g. by painting, by casting into the road surface or by deforming the road surface
25.
MARKER INSTALLATION METHOD AND MARKER INSTALLATION SYSTEM
An installation system (1) includes: laser range finders (11) that are disposed at reference positions to measure the distances to an object; an installation dolly (2) that performs a task of installing magnetic markers on a road; and an arithmetic unit (15) that specifies the positional relationship of an installation position, at which a magnetic marker is to be installed, with respect to the reference positions. When the task of installing magnetic markers on a road is performed, the arithmetic unit (15) specifies the positional relationship of the installation position with respect to the reference positions on the basis of the distances to the installation dolly (2), which is performing the task of installing magnetic markers on a road and which serves as the object, measured by the laser range finders (11).
Materials for road making and coating roads; binding
materials for road repair; asphalt; road asphalt; asphalt
paving; asphalt paving compositions; asphalt patching
compounds made with a tar base [building materials]; asphalt
for paving and road repair; bitumen-based paving;
asphalt-based paving; bitumen-based materials for road
repair; asphalt-based materials for road repair; asphalt
building and construction materials; cement paving; cement
for paving and road repair.
27.
DEVICE FOR SPREADING AND LEVELING PAVING MATERIAL AND METHOD FOR SPREADING AND LEVELING PAVING MATERIAL
In the present invention, a screed that spreads and levels paving material comprises a plurality of screed plates disposed in series and in a mutually rotatable manner and actuators which shift, in a vertical direction, the outer ends of the screed plates located on the outermost sides in the left and right directions and the coupled portions of the screed plates. In addition, both end faces of each screed plate have a shape that gradually tapers down from a vertex that is a point in the middle in the vertical direction toward the top and the bottom.
E01C 19/48 - Machines, tools, or auxiliary devices for preparing or distributing paving materials, for working the placed materials, or for forming, consolidating, or finishing the paving for laying-down the materials and consolidating them, or finishing the surface
28.
Method for qualitative and quantitative detection of common wheat
Disclosed are: a method for detecting common wheat among from wheat varieties contained in a sample of interest such as a food raw material or a processed food specifically, with high sensitivity, and in a qualitative and/or quantitative manner; a method for discriminating between common wheat and a wheat variety other than common wheat (e.g., durum wheat) contained in a food raw material or a processed food and detecting the common wheat in a qualitative and/or quantitative manner; and a primer set, a nucleic acid probe, and a detection kit, each of which can be used in the methods employing a PCR method. Specifically disclosed are: a method for detecting the occurrence of common wheat in a sample of interest, which comprises carrying out a PCR method using a nucleic acid extracted from the sample as a template and using a primer comprising the nucleotide sequence represented by SEQ ID NO:5 and a primer comprising the nucleotide sequence represented by SEQ ID NO:6 and detecting the occurrence of a PCR amplification product; and a method for detecting the occurrence of common wheat in a sample of interest, which comprises carrying out a quantitative PCR method using a nucleic acid extracted from the sample as a template and using a primer comprising the nucleotide sequence represented by SEQ ID NO:5, a primer comprising the nucleotide sequence represented by SEQ ID NO:6 and a nucleic acid probe comprising the nucleotide sequence represented by SEQ ID NO:11 and detecting the occurrence of common wheat qualitatively and/or quantitatively.
A method of dust suppression disposal for dust generating material, and relevant dust suppression disposal matter from dust generating material, in which the possibility of environmental problems while exhibiting a high dust suppression efficacy equivalent to those of conventional methods can be lowered by the use of a dust suppression disposal agent composition comprised of a water-base dispersion of PTFE ensuring a low possibility of environmental problems. There are provided a method of dust suppression disposal for dust generating material, and relevant dust suppression disposal matter from dust generating material, wherein a dust suppression disposal agent composition comprising a water-base dispersion of polytetrafluoroethylene in which a fluoroemulsifier is contained at a content of ≤ 50 ppm is mixed with a dust generating material and thereafter compression-shear action is applied at about 20˚ to 200˚C to the mixture so that the polytetrafluoroethylene is fibrillated to thereby suppress dusting of the dust generating material.
