Other

Daihen Corporation

Satoshi Nii

Michio Taniguchi

Masashi Kamitani

Takenori Wakabayashi

A conveying device in which a conveying arm assembly can be quickly set in a conveying position and can be rapidly stabilized in the conveying position includes a conveying arm assembly, a fixed shaft, at least one set of hollow operating shafts which are necessary for controlling an operation of the conveying arm assembly, and a motor provided between the fixed shaft and each of the operating shafts. The one set of operating shafts are attached to the fixed shaft such that they can be rotated coaxially with respect to the fixed shaft outside fixed shaft and are arranged in an axial direction of the fixed shaft. The conveying arm assembly is attached to an end portion of the operating shaft close to the ended of the fixed shaft. The motor comprises a stator provided on the fixed shaft and a rotor provided on each of the operating shafts such that it is opposed to the stator on an outer peripheral side of the stator. The stator is accommodated in a concave portion formed on an outer peripheral face of the fixed shaft.

Conveying device

A conveying device in which a conveying arm assembly can be quickly set in a conveying position and can be rapidly stabilized in the conveying position is disclosed. The conveying device comprises a conveying arm assembly, a fixed shaft, at least one set of hollow operating shafts which are necessary for controlling an operation of the conveying arm assembly, and a motor provided between the fixed shaft and each of the operating shafts. The one set of operating shafts are attached to the fixed shaft such that they can be rotated coaxially with respect to the fixed shaft outside fixed shaft and are arranged in an axial direction of the fixed shaft. The motor comprises a stator provided on the fixed shaft and a rotor provided on each of the operating shafts such that it is opposed to the stator on an outer peripheral side of the stator.

A natural-type emulsified composition of oil and fat which does not employ any synthetic compound. The emulsified composition of oil and fat is made by mixing a natural edible oil and fat, 3% to 97% by weight, with a fermented uncooked soybean paste, 3% to 97% by weight. The soybean paste is obtained by breaking the soybean to provide roughly broken soybean, feeding the roughly broken soybean into a sealed vessel, treating the soybean with steam under up to 1 kg/cm.sup.2, rapidly discharging the soybean from the sealed vessel into the outside atmospheric pressure so that the soybean is puffed, powderizing it, and then fermenting the powder after adding malt and salt. Also provided is a food, such as bread, made by using the emulsified composition of oil and fat instead of a yeast food and/or shortening which include a synthetic emulsifier.

Emulsified composition of oil and fat, and bread made by using same

Fermented soybean food without cooking is produced by roughly breaking soybean into about 1/2-1/8 in size, taking off the coat and germ, feeding the roughly broken soybean into a sealed vessel, and after introducing steam at or under 1 Kg/cm.sup.2 for 3-20 minutes to avoid cooking the broken soybean, rapidly discharging the broken soybean from the sealed vessel to the outside normal atmospheric pressure and making puff, and by grinding it into powder, sprinkling hot water of 80.degree.-95.degree. C. onto the powder to avoid cooking the powder, and inducing fermentation by adding malt and salt.

Growing community of inventors

Hyogo, Japan

Satoshi Nii