Abstract: A method of production of dried noodles, in which the dried noodles are fried noodles of the type which are prepared by adding hot water, etc. or by cooking, or hot air-dried or freeze-dried type noodles, whereby the noodles are treated with water-soluble hemicellulose during one of the steps of production of the noodles.

Abstract: A preserving agent for foods and drinks which contains water-soluble hemicellulose as an effective component, a preserving agent containing (A) water-soluble hemicellulose and (B) one or more selected from the group consisting of ethanol, glycine, glucono-deltalactone, sorbic acid, peroxybenzoic acid, benzoic acid, dehydroacetic acid, hypochlorous acid and their salts, organic acids such as acetic acid, fumaric acid, adipic acid, propionic acid and their salts, lower fatty acid esters, sugar esters, polylysine, protamine, lysozyme, mustard extract, horseradish extract, bleached flour, chitosan and phytic acid as effective components, and a preserving method which employs the preserving agent in food and drink products.

Abstract: The present invention is a method for manufacturing a water-in-oil type water-containing chocolates by mixing chocolate foodstuff with aqueous components, wherein sucrose-fatty acid ester, whose HLB value is 3 or less and the number of carbon atoms in its main constituent fatty acid is 16-18, and polyglycerin polyricinoleate is each used in the range of 0.05 wt. % to 5.0 wt. % with respect to the chocolate foodstuff.

Abstract: A biodegradable lubricant base oil of satisfactory low-temperature fluidity, oxidative stability and lubricity, and having a low cloud point, is disclosed. The lubricant base oil is manufactured by mixing and subjecting the following simultaneously to an ester-interchange reaction in the presence of an enzymatic catalyst: (A) 30 to 60% by weight of a fat/oil containing 20% by weight or more trans-isomeric fatty acids, 60% or more by weight mono-ene fatty acids having 16 or more carbons, and 12% or less by weight di-ene fatty acids having 16 or more carbons; (B) 5 to 35% by weight of a fat/oil wherein substantially none of the fatty acids is trans-isomeric, and including 60% or more by weight mono-ene fatty acids having 16 or more carbons, and 12% or less by weight di-ene fatty acids having 16 or more carbons; and (C) 15 to 45% by weight of either a fat/oil comprising 80% by weight or more medium-chain saturated fatty acids, or medium-chain fatty acids, or lower alcohol esters of medium-chain fatty acids.

Abstract: A chocolate composition manufacturing method by which a chocolate is produced that has improved oral dissolvability, and at the same time that is workable within the particular constraints of equipment for producing formed chocolate confections or confectionary products including molded or otherwise formed chocolate. These properties are achieved by composing the chocolate to be 35-60% by weight fatty oil and including in the chocolate composition an emulsifier of below 10 iodine value, selected from glycerol esters of fatty acids and poly-glycerol fatty acid esters, i.e., those in which constituting fatty acids are saturated, such that after roll-milling and conching the chocolate composition, its Casson plastic viscosity at 45.degree. C. is 40 to 600 poises.

Abstract: A cholesterol oxide adsorbing agent whose effective component is a plant-derived water-soluble polysaccharide, a process for producing the cholesterol oxide adsorbing agent characterized by extraction of the polysaccharide from the plant at from 80.degree. C. to 130.degree. C., a method of adsorbing cholesterol oxide using the plant-derived water-soluble polysaccharide, and a process for producing foods characterized by adding the plant-derived water-soluble polysaccharide to foods containing cholesterol or cholesterol oxide.

Abstract: A process for preparing a separated soybean protein, by the steps of preparing an aqueous slurry of defatted soybeans, removing water-insoluble components from the slurry and collecting a protein component from the obtained soybean milk, wherein in preparing an aqueous slurry of defatted soybeans, an antioxidant and a chelating agent are added, or at least one member selected from the group consisting of ascorbic acid, erythorbic acid and their salts is added in an amount of at least 0.1 part by weight per 100 parts by dry weight of the defatted soybeans. The process gives a soybean protein which shows improved resistance to discoloration when heat-treated at a high temperature.

Abstract: A rice cooking method comprising treating polished rice with water-soluble hemicellulose. Rice of consistently good quality can be cooked in large amounts in a short time.

Abstract: A process for producing an emulsifier which comprises hydrolysis of water-soluble hemicellulose with purified rhamnogalacturonase, and emulsified compositions prepared using the emulsifier.

Abstract: A coated product in the form of solid particles of a food or pharmaceutical wherein the particles are each coated with a water-soluble hemicellulose. The water-soluble hemicellulose has a viscosity in the range of from 50 to 1,000 mPa.multidot.s at 25.degree. C. when dissolved in water in an amount of 10% by weight and has a reducing sugar content of 5% by weight or less and an amino acid content, as measured by assay with 2,4,6-trinitrobenezene sulfonic acid, of 1.0% by weight or less.

Abstract: The invention provides a beverage material having roasted soybean hypocotyls which are substantially free of soybean testae and at least one other member from the group of roasted soybean testae, roasted barley, roasted naked barley, roasted Job's-tears and green tea. The beverage material can be prepared using soybean hypocotyls substantially free of soybean testae with the material retaining active ingredients such as isoflavone and having a good flavor.

Abstract: This invention provides a process for preparing a textured soybean protein (TSP), the process having the steps of pressurizing and heating a raw material containing a soybean protein and water, quickly releasing the pressure to texturize the protein, bringing the obtained TSP into contact with steam while the TSP remains hot and is not completely dried. According to the process of this invention, a TSP having a good flavor can be produced in a simple and economical manner.

Abstract: The present invention is directed to a fat composition for nut filling characterized in that it contains an emulsifier(s) at the total amount of 1.0-10.0 wt. % in a fat comprising 35-60 wt. % of 1,3-distearo-2-olein (StOSt) and having a solid fat content of 70-85%/20 C., 50-75%/30.degree. C., 5-50%/35.degree. C. and 3% or less/40.degree. C., and a nut filling comprising 5-25 wt. % of the same. The use of the fat composition for nut filling of the present invention makes it possible to obtain a nut filling having high resistance to fat migration, giving a good sense of eating and exhibiting good melting properties in the mouth, although it contains a large amount of nut paste rich in low-melting fats.

Abstract: There is disclosed a water-soluble polysaccharide composed of rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid, and a degree of esterification of uronic acid of not more than 50%. This water-soluble polysaccharide is useful as a protein stabilizer. A process for preparing the same and food containing the same is also disclosed.

Abstract: An emulsifier comprising as an active ingredient a water-soluble hemicellulose derived from a soybean cotyledon, an emulsion composition comprising the emulsifier, and a powder composition produced by powdering the emulsion composition. The emulsifier of the present invention can provide a very stable emulsion composition.

Abstract: A printing assistant comprising a water-soluble hemicellulose as an effective ingredient. It has excellent film formability, long-term storage stability, emulsifiability and desensitization in nonimage areas and further has the effect of improving the emulsion stability and continuous printing stability as a dampening water composition.

Abstract: A binder comprising as an active ingredient a water-soluble hemicellulose derived from beans, a sugar coating composition comprising the binder, a sugar coated composition coated with the sugar coating composition and a granulated product and a tableted product each containing the binder.

Abstract: A water color comprising a water-soluble hemicellulose, a pigment sparingly soluble in water and water.

Abstract: A chocolate component containing food, and a method for preparing the same, characterized as an oil-in-water emulsion and a non-fluidized state at 5.degree. C. containing 5-50 wt % of fat-free cacao, 10-44 wt % of oils, fats, or combination thereof, 0.5-20 wt % of non-fat milk solid, 10-50 wt % water and 0.05-1 wt % of polyglycerol fatty acid ester having an HLB value of not less than 8 as an emulsifier, and having an emulsion particle diameter in accordance with a laser diffraction particle size distribution measuring device of less than 7 .mu.m in median diameter, and said food being in a non-fluidized state at 5.degree. C. This food does not experience oil separation even if repeatedly melted, and has good workability.

Abstract: An apparatus designed to efficiently and positively clean a main piping not only totally, but also partially by the reciprocation of a pig. The cleaning apparatus is provided with a launcher (4) for projecting a pig (1) and a catcher (36) for receiving the pig (1) at both ends of a main piping (37). A compressed gas is supplied from a feed nozzle of the launcher to thereby send the pig to the catcher (36). In consequence to the arrival of the pig, the compressed gas is discharged through a discharge nozzle (29) of the catcher (36), when the pressure is decreased and the pig is accordingly stopped. The decrease of the pressure is detected by a pressure sensor (33) of the launcher (4). When the pig arrives at the catcher (36), it is detected by a pressure sensor (33) of the catcher (36). The compressed gas is supplied from a feed nozzle (22) of the catcher (36) based on the detecting signal of the pressure sensor (33 ) of the launcher (4), to thereby send the pig towards the launcher (4).