Abstract: An emulsified composition containing methyl cellulose, a starch material, edible oil or fat, and an emulsifying material containing protein. The starch material is a component (A) which is a powdery material satisfying (1) a starch content is 75% by mass or more, (2) 3-45% by mass of a low molecular weight starch (a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104) including 5% by mass or more of an amylose content, (3) a degree of swelling in cold water at 25° C. is 5-20 and (4) a content under a sieve with openings of 3.35 mm and on a sieve with openings of 0.038 mm is 60-100% by mass; and/or a component (B) a raw material starch of which is a cornstarch, a tapioca starch, a wheat starch, and/or a pea starch.

Abstract: An emulsified composition containing methyl cellulose, a starch material, edible oil or fat, and an emulsifying material, in which the emulsifying material contains protein, and the starch material is one or two kinds selected from the group consisting of a component (A) and a component (B) below. component (A): a powdery material satisfying the following conditions (1) to (4), (1) a starch content is equal to or more than 75% by mass, (2) a low molecular weight starch (a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104) having an amylose content of equal to or more than 5% by mass is included, a content of the low molecular weight starch being equal to or more than 3% by mass and equal to or less than 45% by mass, (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 under a sieve with openings of 3.35 mm and on a sieve with openings of 0.

Abstract: An emulsified composition containing methyl cellulose, a starch material, edible oil or fat, and an emulsifying material, in which the emulsifying material contains protein, and the starch material is one or two kinds selected from the group consisting of a component (A) and a component (B) below. component (A): a powdery material satisfying the following conditions (1) to (4), (1) a starch content is equal to or more than 75% by mass, (2) a low molecular weight starch (a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104) having an amylose content of equal to or more than 5% by mass is included, a content of the low molecular weight starch being equal to or more than 3% by mass and equal to or less than 45% by mass, (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 under a sieve with openings of 3.35 mm and on a sieve with openings of 0.

Abstract: The method of producing a meat-like food product according to the present invention includes adding a plant-derived protein and a form of granular powder (A) satisfying the conditions (1) to (4) below to food product materials to prepare a dough. The dough contains 0% by mass or more and 30% by mass or less of an animal-derived protein material. (1) The form of granular powder has a starch content of 75% by mass or more; (2) the form of granular powder contains 3% by mass or more and 45% by mass or less of a molecular weight-reduced starch of a starch having an amylose content of 5% by mass or more, the molecular weight-reduced starch having a peak molecular weight of 3×103 or more and 5×104 or less; (3) the form of granular powder has a degree of swelling in cold water at 25° C. of 5 or more and 20 or less; and (4) the content of matters under a sieve having an opening of 3.35 mm and on a sieve having an opening of 0.038 mm is 50% by mass or more and 100% by mass or less.

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: To tellurite optical glass comprising TeO.sub.2, high valence components are added and may be a combination of La.sub.2 O.sub.3, at least one of B.sub.2 O.sub.3 and GeO.sub.2, and at least one of Ta.sub.2 O.sub.5 and Nb.sub.2 O.sub.5. The high valence components may include Y.sub.2 O.sub.3, Gd.sub.2 O.sub.3, and Yb.sub.2 O.sub.3. Amounts of TeO.sub.2 and La.sub.2 O.sub.3 are restricted to ranges between 10% and 80% and between 5% and 35%, respectively. A sum of B.sub.2 O.sub.3 and GeO.sub.2 must fall within a range between 1% and 30%, with an amount of GeO.sub.2 restricted between 0% and 22%. A total of La.sub.2 O.sub.3, Y.sub.2 O.sub.3, Gd.sub.2 O.sub.3, and Yb.sub.2 O.sub.3 must be between 5% and 50%. A sum of Ta.sub.2 O.sub.5 and Nb.sub.2 O.sub.5 should range from 1% to 26%, with individual amounts of Ta.sub.2 O.sub.5 and Nb.sub.2 O.sub.5 kept between 0% and 20% and between 0% and 26%, respectively.