Abstract: A sender device 1 stores, in header information about image information, information indicating that attribute information and image data rearranged in sequence, and produces image information by means of storing attribute information and image data in a predetermined sequence. The thus-produced image information is sent to a receiver device 2 by way of a network line 3. When receipt of image information is initiated, the receiver device 2 refers to the header information, thereby determining presence/absence, in the header information, of information indicating that attribute information and image data are stored in a predetermined sequence. When it has been determined that attribute information and image data are arranged in a predetermined sequence, image data included in the received image information are immediately decompressed, and the thus-decompressed image data are output in the form of a record or display.

Abstract: An air conditioner outlet vent device 1 in which one of a blade and a housing is molded as a primary molding having a shaft hole by primary injection using a first synthetic resin, the other is molded, within a secondary mold die where the primary molding has been set, as a secondary molding having a support shaft by secondary injection using a second synthetic resin so that the shaft hole and the support shaft are fitted together at the same time as they are molded, thereby enabling the blade to pivot within the housing. The first and second synthetic resins are of the same synthetic resin system, and an additive for suppressing shrinkage in cooling and solidifying it after injection molding is added to the first synthetic resin so that the percentage mold shrinkage of the shaft hole becomes smaller than that of the support shaft.

Abstract: Chocolate having excellent hardness and melting properties in the mouth upon eating at a temperature range of freezing or refrigerating is disclosed. The chocolate is subjected to tempering treatment and has a softening point of 15.degree. to 30.degree. C. Its fat ingredient comprises 95 to 40% by weight of fats rich in 2-unsaturated-1,3-disaturated triglycerides (SUS) the main constituent fatty acids of which are palmitic acid (P) and stearic acid (St) with a P/St ratio of at least 1.0 and 5 to 40% by weigh of lauric fats, the relation of P/St ratio of SUS to the fat content in the chocolate being on or in the higher fat content region above line 1 as shown in FIG. 1.

Abstract: A process for producing chocolate-containing food with suppressed sweetening and deterioration of palatability during preservation thereof, which comprises bringing food or a raw material of food or its material containing at least 5% by weight of water into contact with chocolate prepared from sugars containing at least 40% by weight of a sugar component having a solubility (as defined by the gram number of sugar that can dissolve in 100 g or water at 20.degree. C.) of 80 or less.

Abstract: A process for producing water-containing chocolate by admixing a chocolate mix subjected to rolling and conching according to the conventional method and an aqueous ingredient in the presence of a nut paste, or sugar fatty ester having a low HLB such as 1 to 3 the main constituent fatty acid of which is that having 20 to 26 carbon atoms to emulsify the mixture into a water-in-oil type one is disclosed.

Abstract: Shortening for a hard butter product which comprises crystallized fat composed of as a main ingredient 1,3-saturated-2-unsaturated triglyceride the total carbon atoms of the constituent fatty acid residues of which are not less than 50, and main crystals thereof being of their stable type. There is also disclosed aspect of the present invention is a process for producing a hard butter product which comprises adding the above shortening to a molten mixture of hard butter ingredients during cooling and solidifying of the mixture without melting crystals of the shortening.

Abstract: A hard butter composition suitable for the production of solid chocolate having soft mouth feel at the beginning of mastication and sharp melting in the mouth, while it can provide sufficient shape retention at an ordinary temperature. The hard butter composition comprises at least 85% by weight of a triglyceride component mainly composed of triglycerides having one unsaturated bond in one molecule and triglycerides having at least three unsaturated bonds in one molecule, and at most 15% by weight of a nontriglyceride component based on the total weight of said composition. SFI of the composition is at most 65% at 5.degree. C., 20 to 55% at 30.degree. C., 2 to 35% at 35.degree. C., at most 3% at 40.degree. C., and difference between SFI at 5.degree. C. and that of 25.degree. C. being at most 15%.

Abstract: A fat which comprises a soft fat obtained by fractionation of laurin fat having an iodine value of 30-40, a melting point of not higher than 15.degree. C., and SFI of 10-30 at 5.degree. C., 0-20 at 10.degree. C., 0-10 at 15.degree. C., and 0 at 20.degree. C. A food containing the same is also disclosed.

Abstract: A process for producing fat powder which comprises contacting a fat or oil in the form of liquid drops in an atomized state with air flow at a low temperature, the fat or oil containing a non-oil soluble natural solid material uniformly dispersed therein.