Abstract: Addition of a large amount of a food additive such as an emulsifier to a food is undesirable, since it is feared that not only the flavor of the food is damaged but also the secure sense for the qualities of the product and consumers' buying intention are worsened thereby. It is intended to provide a process for conveniently producing a hydrated oily base food such as a chocolate drink powder while reducing the content of an emulsifier. Namely, an oily base food having a high hydration nature can be produced even by using a small amount of an emulsifier by densely mixing a small amount of a hydrophilic material, which contains a hydrophilic emulsifier as the essential component, with an oil-containing material, or shaping an oil-containing material into flakes or a powder as the final product by roll refining.

Abstract: An object of the invention is to develop an oily food which has low viscosity relative to the oil content, (that is, if the viscosity is comparable, the food has a lower oil content and thus has a lower calorie, and if the oil content is comparable, the food has a lower viscosity), excellent taste, physical property and coating aptitude by an inexpensive and simple method and a method for producing the same. The present inventors made intensive studies for achieving the above object.

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: Addition of a large amount of a food additive such as an emulsifier to a food is undesirable, since it is feared that not only the flavor of the food is damaged but also the secure sense for the qualities of the product and consumers' buying intention are worsened thereby. It is intended to provide a process for conveniently producing a hydrated oily base food such as a chocolate drink powder while reducing the content of an emulsifier. Namely, an oily base food having a high hydration nature can be produced even by using a small amount of an emulsifier by densely mixing a small amount of a hydrophilic material, which contains a hydrophilic emulsifier as the essential component, with an oil-containing material, or shaping an oil-containing material into flakes or a powder as the final product by roll refining.