Abstract: The present invention relates to a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat. An object of the present invention is to provide a chocolate-like food product with reduced flavor change that occurs with time. As a result of the finding that incorporation of amino acid into a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat significantly reduces the unpleasant odor that occurs with time, the present invention has been accomplished. The amino acid is preferably at least one amino acid selected from glycine, glutamic acid, alanine, proline, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, or asparagine.

Abstract: An object of the present invention is to provide an ascorbic acid formulation that can be prepared by a simple method, and that has a reduced unpleasant taste and coloration. The inventors found that an ascorbic acid formulation that is in the form of a water-in-oil type emulsion, that comprises an aqueous phase with a pH of 4 or more and an average particle size of 300 nm or less, and that has a mass ratio of water/ascorbic acid of 0.05 to 0.40 has a reduced unpleasant taste and coloration; and accomplished the present invention. Additionally, the present invention can be prepared by a simple method.

Abstract: An object of the present invention is to provide a method for more strongly preventing oxidation of unsaturated fatty acids using a simple method. In particular, an object of the present invention is to provide a method for suppressing both an unpleasant odor that appears in an initial stage of storage and an unpleasant odor that appears subsequently. The present invention has been accomplished by finding that an unpleasant odor that appears in an initial stage of storage, as well as an unpleasant odor that appears subsequently, can both be suppressed in an unsaturated-fatty-acid-containing water-in-oil composition comprising an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, an aqueous phase B having a pH adjusted to 0.

Abstract: The problem solved by the present invention is to provide a high-stearic acid sunflower line. This problem is solved by a sunflower seed comprising a sequence insertion mutation on the 3? side from the TATA box and on the 5? side from the start codon of a stearoyl-acyl carrier protein desaturase 17 (SAD17) gene.

Abstract: This invention addresses the problem of suppressing deterioration in the flavor of ice cream containing PUFAs over time. This invention was arrived at by discovering that in ice cream containing DHA and/or EPA, abnormal flavors which arise during low-temperature storage can be effectively suppressed when a water phase containing polyphenols is micro-dispersed at 500 nm or less in an oil or fat containing DHA and/or EPA.

Abstract: An object of the present invention is to provide an ascorbic acid formulation that can be prepared by a simple method, and that has a reduced unpleasant taste and coloration. The inventors found that an ascorbic acid formulation that is in the form of a water-in-oil type emulsion, that comprises an aqueous phase with a pH of 4 or more and an average particle size of 300 nm or less, and that has a mass ratio of water/ascorbic acid of 0.05 to 0.40 has a reduced unpleasant taste and coloration; and accomplished the present invention. Additionally, the present invention can be prepared by a simple method.

Abstract: Oxidation stability is improved and a long chain polyunsaturated fatty acid-containing fat with a good flavor is obtained with a method for manufacturing a long chain polyunsaturated fatty acid-containing fat with a moisture content of 3 weight % or less, the method comprising a step for treatment by contact with rosemary. Consequently, it is possible to limit the generation of reversion flavor, unpleasant odors, and peroxides that have health-harming effects over long periods and to provide a highly healthy long chain polyunsaturated fatty acid-containing fat at less cost than in the past. By adding a relatively small amount of an antioxidant substance, oxidation stability can be further improved.

Abstract: The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil, and the objective of the present invention is to provide such a chocolate-like food that is suppressed in change in the flavor over time. The present invention is able to suppress change in the flavor over time of a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil by adjusting the pH thereof to a value within a predetermined range. It is preferable to use a highly unsaturated fatty acid-containing fat or oil which has been subjected to antioxidation treatment. It is preferable that the antioxidation treatment is carried out by dispersing water phases, in each of which a predetermined amount of a water-soluble antioxidant is dissolved, in the highly unsaturated fatty acid-containing fat or oil such that the water phases have particle diameters of 300 nm or less.

Abstract: An object of the present invention is to provide an oil and fat composition that contains unsaturated fatty acid-containing oil and fat and can prepare nursery formulated milk having a satisfactory taste. The following result is found to complete the present invention, that is, in an oil and fat composition in which an aqueous phase is dispersed in an oil phase containing unsaturated fatty acid-containing oil and fat and lecithins, oxidation of unsaturated fatty acid is suppressed, wherein the aqueous phase has one or more selected from ascorbic acid and salts thereof dissolved therein, has pH adjusted to 3.6 or more, and has a predetermined solid content.

Abstract: An object of the present invention is to provide an oil and fat composition with unprecedentedly strong oxidative stability by using a simple method. The invention has been completed with the findings that an oil and fat composition shows an extremely strong oxidation stabilizing effect, the antioxidant oil and fat composition comprising an aqueous phase containing a water-soluble antioxidant and a carbohydrate and having a certain degree or more of water-soluble solids content, the aqueous phase being dispersed in an oil phase, wherein the antioxidant oil and fat composition contains a certain amount of water.

Abstract: There is provided a white chocolate-like food containing highly unsaturated fatty acid-containing fats and oils, which suppresses change in flavor over time in such a white chocolate-like food. A white chocolate-like food containing highly unsaturated fatty acid-containing fats and oils is implemented by adjusting a pH of the food to 3 to 6.2, or 6.8 to 8 by using an acid or alkaline agent, which makes it possible to suppress change in flavor over time.

Abstract: The present invention relates to a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat. An object of the present invention is to provide a chocolate-like food product with reduced flavor change that occurs with time. As a result of the finding that incorporation of amino acid into a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat significantly reduces the unpleasant odor that occurs with time, the present invention has been accomplished. The amino acid is preferably at least one amino acid selected from glycine, glutamic acid, alanine, proline, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, or asparagine.

Abstract: The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil, and the objective of the present invention is to provide such a chocolate-like food that is suppressed in change in the flavor over time. The present invention is able to suppress change in the flavor over time of a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil by adjusting the pH thereof to a value within a predetermined range. It is preferable to use a highly unsaturated fatty acid-containing fat or oil which has been subjected to antioxidation treatment. It is preferable that the antioxidation treatment is carried out by dispersing water phases, in each of which a predetermined amount of a water-soluble antioxidant is dissolved, in the highly unsaturated fatty acid-containing fat or oil such that the water phases have particle diameters of 300 nm or less.

Abstract: The present invention pertains to a chocolate-like food product containing a highly polyunsaturated fatty acid-containing oil and fat and addresses the problem of providing one in which changes in flavor over time are suppressed. The present invention was accomplished by discovering that changes in flavor over time are suppressed in a chocolate-like food product containing 0.02-10% by mass of a highly polyunsaturated fatty acid and 0.01-1% by mass of a chelating material.

Abstract: The present invention addresses the problem of providing a premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, and an emulsion composition using the same. A premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, can be obtained by mixing a highly unsaturated fatty acid-containing fat or oil with a specific fat or oil and then mixing the resultant mixture with a preset amount of an aqueous solvent to thereby give an oil-in-water type emulsion. By using this premix, foods or drinks, for example, a drink in which an offensive taste derived from a highly unsaturated fatty acid is reduced can be easily prepared.

Abstract: Oxidation stability is improved and a long chain polyunsaturated fatty acid-containing fat with a good flavor is obtained with a method for manufacturing a long chain polyunsaturated fatty acid-containing fat with a moisture content of 3 weight % or less, the method comprising a step for treatment by contact with rosemary. Consequently, it is possible to limit the generation of reversion flavor, unpleasant odors, and peroxides that have health-harming effects over long periods and to provide a highly healthy long chain polyunsaturated fatty acid-containing fat at less cost than in the past. By adding a relatively small amount of an antioxidant substance, oxidation stability can be further improved.

Abstract: The present invention addresses the problem of providing a versatile, flavorful long-chain polyunsaturated fatty-acid-containing fat having exceptional oxidation stability, and a food that utilizes the fat. The problem can be solved by a long-chain polyunsaturated fatty-acid-containing fat having a specific linoleic acid content and a specific tocopherol-tocotrienol content, the fat containing a fatty acid having five or more double bonds.

Abstract: Provided are a highly versatile fat containing a polyunsaturated fatty acid and a foodstuff in which said fat is used, said fat having good flavor and exceptional oxidation stability. A fat containing a polyunsaturated fatty acid, the fat containing water-soluble tea polyphenol added when the fat is dissolved in an aqueous solution.

Abstract: A blade for a windmill disposed around a rotation center (M) in a vertical direction so as to receive wind force, comprising a front surface (26) including; a front nose surface (26F) being disposed at front of a traveling direction, also having a greatest average curvature a low speed airflow passing surface (26L) disposed on a closer side to the rotation center, and formed continuously from the front nose surface to rearward of the traveling direction, and a high speed airflow passing surface (26H) disposed a distant side from the rotation center, formed continuously from the front nose surface to rearward of the traveling direction with a curved surface swollen greater than the low speed airflow passing surface, and having length as viewed from the vertical direction greater than the low speed airflow passing surface.

Abstract: Disclosed is hydroelectric power generating equipment wherein, since the equipment is employed in a mode in which all water turbine vanes are concurrently immersed, the immersed volume of a water turbine as a whole is greatly increased, and a considerable portion of the weight of the actual water turbine and the weight of a generator that is connected to the water turbine can be borne by the total amount of buoyancy acting on the water turbine vanes. This makes it possible to reduce the weight of and space taken up by the support structure section of the water turbine and generator, thereby making it possible to effectively reduce the space and construction costs involved in installing the hydroelectric power generating equipment.