Abstract: Provided is an electronic device that can be operated without contact. The electronic device includes a display portion, a processing portion, and a memory portion. The display portion includes a display apparatus including a light-emitting device and a light-receiving device. The display portion has a function of displaying an image using the light-emitting device and a function of capturing an image using the light-receiving device. The memory portion has a machine learning model using a neural network. The processing portion has a function of inferring position data of an object not in contact with the electronic device using the machine learning model from image capturing data captured by the display portion.

Abstract: A display device having a photosensing function is provided. A display device having a biometric authentication function typified by fingerprint authentication is provided. A display device having a touch panel function and a biometric authentication function is provided. The display device includes a first substrate, a light guide plate, a first light-emitting element, a second light-emitting element, and a light-receiving element. The first substrate and the light guide plate are provided to face each other. The first light-emitting element and the light-receiving element are provided between the first substrate and the light guide plate. The first light-emitting element has a function of emitting first light through the light guide plate. The second light-emitting element has a function of emitting second light to a side surface of the light guide plate.

Abstract: The present invention provides a novel raw material that can improve the texture of food products and also can impart a new function to food products. The present invention relates to a starch composition for food products, the starch composition having a type-B viscometer viscosity (Pa·s) of 2-100 Pa·s, the viscosity being determined when a slurry that is obtained at 20° C., by mixing into the starch composition for food products an edible oil/fat in the amount of two times greater than the starch composition in terms of mass and water in the amount of seven times greater than the starch composition in terms of mass, in this order and without heating, is subjected to a viscosity measurement under the condition of 30 rpm for 30 seconds. The starch composition also has a type-B viscometer viscosity (Pa·s) that satisfies the condition of “the type-B viscometer viscosity at 0° C. is 2-30 times greater than the type-B viscometer viscosity at 90° C.

Abstract: A method for producing a composition for food including: one kind or two kinds selected from the group consisting of a component (A): component (A1): a specific powdery granular material and component (A2): pregelatinized starch; water; edible oil and fat; and an emulsifying material, the method including a step of obtaining an emulsion by mixing the component (A), the water, the edible oil and fat, and the emulsifying material, in which the emulsifying material is at least one kind selected from the group consisting of an emulsifier, a protein, and an oil and fat-processed starch, a content of oil and fat in the emulsion is equal to or more than 0.1 and equal to or less than 120 in terms of mass ratio with respect to the component (A), and a total amount of the component (A), the water, the edible oil and fat, and the emulsifying material in the emulsion is equal to or more than 50% by mass and equal to or less than 100% by mass with respect to the entirety of the emulsion.

Abstract: Provided is a method for producing a food including: a step of mixing a component (A) below, which is one or two selected from the group consisting of a component (A1) and a component (A2), with a food material to obtain a mixture for an outer layer; a step of mixing a food material to obtain a mixture for an inner layer; and a step of wrapping the mixture for an inner layer with the mixture for an outer layer to obtain a food composition. The component (A1) is a starch composition satisfying conditions of (1) to (3): (1) a starch content is equal to or more than 75% by mass; (2) molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×103 and equal to or less than 5×104; and (3) a degree of swelling in cold water at 25° C.

Abstract: A blowout suppressing agent for a deep fried food includes a component A satisfying conditions of (1) to (4) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104, (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and (4) a content on a sieve having a mesh size of 0.075 mm and under a sieve having a mesh size of 0.5 mm is equal to or more than 30% by mass and equal to or less than 100% by mass.

Abstract: Provided is a powdery breader including a starch at a proportion of 75% by mass or more and 100% by mass or less, in which the powdery breader includes, as the starch, a lowered molecular weight starch having an amylose content of 5% by mass or more and a peak molecular weight of 3×103 or more and 5×104 or less, at a proportion of 3% by mass or more and 45% by mass or less with respect to the total amount of the powdery breader, in which a content of oversized particles retained on a sieve with openings of 0.1 mm in the powdery breader is 20% by mass or more and 100% by mass or less, and in which the powdery breader is used for one or two or more deep-fried (-like) food products selected from the group consisting of hot showcase storage, room temperature storage, chilled storage, frozen storage, and microwave cooking.

Abstract: A composition containing a starch at a content of equal to or higher than 75% by mass, wherein the composition contains a low molecular weight starch as the starch at a content of equal to or higher than 3% by mass and equal to or lower than 45% by mass, the low molecular weight starch being obtainable from a starch containing amylose at a content of equal to or higher than 5% by mass as a raw material, wherein a peak molecular weight of the low molecular weight starch is equal to or higher than 3×103 and equal to or lower than 5×104, wherein a degree of swelling in cold water of the composition at 25 degrees C. is equal to or higher than 7 and equal to or lower than 20, and wherein a content of an oversieve fraction of a granulated material in the composition on 0.5 mm mesh is equal to or lower than 50% by mass.

Abstract: A method for producing a granular material, comprising treating unprocessed starch(es) with acid treatment, oxidation treatment and/or enzymatic treatment to obtain partially degraded starch(es), the unprocessed starch including 5% by weight or more of amylose relative to the unprocessed starch; obtaining a raw material comprising 45% by weight or more of a starch relative to a total amount of the granular material, the starch comprising 7% by weight or more of the partially degraded starches relative to the total amount of the granular material; and granulating the raw material by heating and compressing with an extruder, wherein a water absorption rate is 250-700% by weight, a compressive syneresis rate is 7% by weight or more, and a content of particles over a sieve of 0.5 mm aperture in the granular material is 40-100% by weight.

Abstract: A composition containing a starch at a content of equal to or higher than 75% by mass, wherein the composition contains a low molecular weight starch as the starch at a content of equal to or higher than 3% by mass and equal to or lower than 45% by mass, the low molecular weight starch being obtainable from a starch containing amylose at a content of equal to or higher than 5% by mass as a raw material, wherein a peak molecular weight of the low molecular weight starch is equal to or higher than 3×103 and equal to or lower than 5×104, wherein a degree of swelling in cold water of the composition at 25 degrees C. is equal to or higher than 7 and equal to or lower than 20, and wherein a content of an oversieve fraction of a granulated material in the composition on 0.5 mm mesh is equal to or lower than 50% by mass.

Abstract: A granular material including equal to or larger than 45% by weight of a starch, the starch including a starch composed of one, two or more types of partially degraded starch(es) produced by treating a starch containing amylose at a content of equal to or larger than 5% by weight with any one, two or more of an acid treatment, an oxidation treatment and an enzymatic treatment, at equal to or larger than 7% by weight in the granular material, wherein a water absorption rate, in which the granular material absorbs water for 1 hour at 30 degrees C. by adding 40 g of water to 5 g of the granular material, is equal to or larger than 250% by weight and equal to or smaller than 700% by weight, wherein a compressive syneresis rate, in which a water-absorbed dough that absorbs water for 1 hour at 30 degrees C. by adding 40 g of water to 5 g of the granular material is compressed at a pressure of 141.5 g/cm2 at 30 degrees C.