1. A method for inspecting a progressive addition lens in a process of manufacturing the same, the lens designed so that at least one of an average power distribution and an astigmatism distribution is bilaterally asymmetrical in the horizontal direction with a design principal meridian curve as a boundary, the method comprising:
taking into consideration of an error caused by smoothing the average power distribution or the astigmatism distribution within a measurement range of a lens meter between an amount of inward movement, as a target value, at a position corresponding to a front near vision and an inspected value of the lens meter, correcting an error of an inspection position where the amount of inward movement is to be inspected by the lens meter, and evaluating the amount of inward movement at the corrected inspection position.
2. The method for inspecting the progressive addition lens according to claim 1, wherein either one of a peak position of the average power distribution smoothed within the measurement range of the lens meter and a peak position of the astigmatism distribution smoothed within the measurement range of the lens meter is selected as the corrected inspection position.
3. The method for evaluating the progressive addition lens according to claim 1, comprising:
setting an amount of inward movement MH of the measurement position and an amount of inward movement of line-of-sight OI,
wherein an expression
MH<OI
is satisfied in a case where a pupil diameter E is greater than an opening diameter of the lens meter,
an expression
MH=OI
is satisfied in a case where the pupil diameter E is equal to the opening diameter of the lens meter, and
an expression
MH>OI
is satisfied in a case where the pupil diameter E is equal to the opening diameter of the lens meter,
when:
an intersecting line of a line-of-sight of a wearer of the progressive addition lens from a distance vision to a near vision and a refractive surface of the progressive addition lens is defined as a principal line of vision L;
in the principal line of vision, a position corresponding to a front distance vision and a position corresponding to the front near vision of the wearer of the progressive addition lens are respectively defined as a point F and a point ON;
a displacement of the point ON from the point F toward the nose side in the horizontal direction is defined as an amount of inward movement of line-of-sight OI;
an intersection of a profile curve in horizontal direction H and the design principal meridian curve M on the refractive surface of the progressive addition lens is defined as a point DN, in which the profile curve in horizontal direction H passes through the point ON in the principal line of vision, and the design principal meridian curve M passes through the point F of the front distance vision and has an interval where the power progressively changes from an upper portion toward a lower portion of the progressive addition lens;
a displacement of the point DN of the design principal meridian curve M from the point F of the front distance vision toward the nose side in the horizontal direction is defined as an amount of design inward movement DH;
a position in the profile curve in horizontal direction H at which a smoothed distribution reaches the maximum value is defined as a point VN, in which the smoothed distribution is calculated by smoothing the average power distribution or the astigmatism distribution along the profile curve in horizontal direction H, which passes through the point ON, within a range of the pupil diameter E of the wearer of the progressive addition lens;
the progressive addition lens is designed by selecting the amount of design inward movement DH so that a displacement VH of the point VN from the point F toward the nose side in the horizontal direction becomes close to the amount of inward movement of line-of-sight OI;
the measurement position of the lens meter for measuring the amount of inward movement of the progressive addition lens is defined as a point MN in the profile curve in horizontal direction H; and
a displacement of the point MN from the point F of the front distance vision toward the nose side in the horizontal direction is defined as an amount of inward movement MH of the measurement position.
4. The method for inspecting the progressive addition lens according to claim 1, wherein the method is performed after processing of the lens in the process of manufacturing the lens.
5. The method for inspecting the progressive addition lens according to claim 1, wherein the method is performed in designing the lens after processing of the lens in the process of manufacturing the lens.
6. A method for inspecting a progressive addition lens in a process of manufacturing the same, the lens designed so that at least one of an average power distribution and an astigmatism distribution is bilaterally asymmetrical in the horizontal direction with a design principal meridian curve as a boundary, the method comprising:
taking into consideration of an error caused by smoothing the average power distribution or the astigmatism distribution within a measurement range of a lens meter between an amount of inward movement, as a target value, at a position corresponding to a front near vision and an inspected value of the amount of inward movement obtained by the lens meter, correcting an error of the inspected value of the amount of inward movement obtained by the lens meter, and evaluating the amount of inward movement based on the corrected inspected value.
7. The method for inspecting the progressive addition lens according to claim 6, wherein the method is performed after processing of the lens in the process of manufacturing the lens.
8. The method for inspecting the progressive addition lens according to claim 6, wherein the method is performed in designing the lens after processing of the lens in the process of manufacturing the lens.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A method of producing a soya bean product, the method including the step of exposing soya beans to an acidic aqueous solution.
2. A method as claimed in claim 1, in which the acidic aqueous solution has a pH of between about 2.0 and 5.5.
3. A method as claimed in claim 1, in which the soya beans are whole beans.
4. A method as claimed in claim 1, which includes the prior step of dissolving an organic acid in water to produce the aqueous acidic solution.
5. A method as claimed in claim 4, in which the organic acid is citric acid.
6. A method as claimed in claim 4, which includes the step of dissolving a sugar in the water.
7. A method as claimed in claim 6, which includes the prior step of combining the organic acid and the sugar to form an additive and dissolving the additive in the water.
8. A method as claimed in claim 6, in which the sugar is selected from dextrose, glucose and sucrose.
9. A method as claimed in claim 1, in which the soya beans are exposed to the acidic aqueous solution by soaking the beans in the acidic aqueous solution for a period of between about 4 and 12 hours.
10. A method as claimed in claim 1, in which the soya beans are exposed to the acidic aqueous solution by soaking the beans in the acidic aqueous solution at a temperature of between about 2 and 16\xb0 C.
11. A method as claimed in claim 6, in which the mass ratio of the organic acid to the sugar in the acidic aqueous solution is between about 100:0 and 1:1.
12. A method as claimed in claim 11, in which the mass ratio is about 1:1.
13. A method as claimed in claim 9, in which the mass ratio of the combined organic acid and sugar to the soya beans is between about 0.1:100 and 2:100.
14. A method as claimed in claim 9, which includes the further step of separating the soya beans from the aqueous solution and then blanching the separated beans.
15. A method as claimed in claim 14, in which the blanching step is conducted at a temperature of between about 95 and 100\xb0 C.
16. A method as claimed in claim 14, in which the blanching step is conducted for a period of between about 2 and 6 minutes.
17. A method as claimed in claim 14, which includes the step of milling the blanched soya beans to produce a slurry comprising a soya milk fraction and a soya solids fraction and separating the soya milk fraction from the soya solids fraction.
18. A method as claimed in claim 17, in which the milling step is a wet milling step.
19. A method as claimed in claim 18, in which the wet milling step is conducted at a temperature of between about 65 and 98\xb0 C.
20. A method as claimed in claim 17, in which the time interval between each of the successive steps of soaking, separating, blanching and milling is between about 15 and 30 minutes.
21. A method of producing a soya bean product by processing soya beans, the method including the step of at least partially decreasing the biological activity of oxidizing enzymes in the soya beans.
22. A method as claimed in claim 21, in which the soya beans have hulls and in which the oxidising enzymes are largely contained in the hulls.
23. A method as claimed in claim 21, in which the enzymes are lipoxygenase enzymes.
24. A method as claimed in claim 21, in which the biological activity of the oxidizing enzymes is at least partially decreased by exposing the soya beans to an acidic aqueous solution.
25. A method as claimed in claim 24, in which the acidic aqueous solution has a pH of between about 2.0 and 5.5.
26. A method as claimed in claim 24, which includes the prior step of dissolving an organic acid in water to produce the aqueous acidic solution.
27. A method as claimed in claim 26, in which the organic acid is citric acid.
28. A method as claimed in claim 26, which includes the step of dissolving a sugar in the water.
29. A method as claimed in claim 28, which includes the prior step of combining the organic acid and the sugar to form an additive and dissolving the additive in the water.
30. A method as claimed in claim 28, in which the sugar is selected from dextrose, glucose and sucrose.
31. A method as claimed in claim 24, in which the soya beans are exposed to the acidic aqueous solution by soaking the beans in the acidic aqueous solution for a period of between about 4 and 12 hours.
32. A method as claimed in claim 24, in which the soya beans are exposed to the acidic aqueous solution by soaking the beans in the acidic aqueous solution at a temperature of between about 2 and 16\xb0 C.
33. A method as claimed in claim 28, in which the mass ratio of the organic acid to the sugar in the acidic aqueous solution is between about 100:0 and 1:1.
34. A method as claimed in claim 33, in which the mass ratio is about 1:1.
35. A method as claimed in claim 28, in which the mass ratio of the combined organic acid and sugar to the soya beans is between about 0.1:100 and 2:100.
36. A method as claimed in claim 31, which includes the further step of separating the soya beans from the aqueous solution and then blanching the separated beans.
37. A method as claimed in claim 36, in which the blanching step is conducted at a temperature of between about 95 and 100\xb0 C.
38. A method as claimed in claim 36, in which the blanching step is conducted for a period of between about 2 and 6 minutes.
39. A method as claimed in claim 36, which includes the step of milling the blanched soya beans to produce a slurry comprising a soya milk fraction and a soya solids fraction and separating the soya milk fraction from the soya solids fraction.
40. A method as claimed in claim 39, in which the milling step is a wet milling step.
41. A method as claimed in claim 40, in which the wet milling step is conducted at a temperature of between about 65 and 98\xb0 C.
42. A method as claimed in claim 39, in which the time interval between each of the successive steps of soaking, separating, blanching and milling is between about 15 and 30 minutes.
43. A method as claimed in claim 17, which includes spray-drying the soya milk to produce a spray-dried powder.
44. A method as claimed in claim 39 which includes spray-drying the soya milk to produce a spray-dried powder.
45. A soya bean product produced in accordance with a method as claimed in claim 1.
46. A soya bean product produced in accordance with a method as claimed in claim 21.
47. An additive comprising an organic acid and a sugar for use in a method as claimed in claim 7.
48. An additive comprising an organic acid and a sugar for use in a method as claimed in claim 29.