Abstract: [Problem to be Solved] An object of the present invention is to provide a method for producing instant fried noodles having a lower fat or oil content than usual fried noodles. [Solution] Instant fried noodles having a remarkably lower fat or oil content than usual fried noodles and having good texture can be produced by forming dough, which has been prepared by kneading a raw material powder with kneading water added thereto by an ordinary method, into a noodle belt by extrusion using an extruding machine, performing strong rolling for reducing a thickness of the noodle belt after passing through a rolling roll to less than 10% of the thickness of the noodle belt before passing though the rolling roll, with the noodle belt rolled out to a desired thickness by performing rolling three times or less, cutting the resultant noodle belt with a cutting blade roll to obtain raw noodle strings, and thereafter steaming and drying by frying the noodle strings.

Abstract: A composite particle including an organic resin particle having a spherical shape and a rubber particle adhered on the surface of the organic resin particle, wherein the rubber particle is fixed to the organic resin particle using silica as a binder. The present invention provides: the composite particle having the rubber particle adhered on the surface of the organic resin particle, the composite particle that can give the effect of a soft feeling to the touch, a smooth feeling in use, spreadability, and a natural finish thanks to light scattering properties; a manufacturing method for the composite particles; and a cosmetic including the composite particles.

Abstract: [Problem to be Solved] An object of the present invention is to provide a method for producing instant fried noodles having a lower fat or oil content than usual fried noodles. [Solution] In a method for producing fried noodles of the present invention, in rolling out a noodle belt with a plurality of pressing rollers, a large diameter roller having a larger diameter of 400 mm or more than usual is used as at least one of the pressing rollers, and thus, a fat or oil content of the resultant fried noodles is reduced. Besides, when the noodle belt is made by extrusion performed under reduced pressure, and a compression of the noodle belt obtained by using the large diameter roller set to be high, the fat or oil content is further reduced.

Abstract: Provided is a fine bubble supply device and a fine bubble analyzing system capable of more stably supplying fine bubbles unstable in a liquid. A fine bubble generating device generates fine bubbles. A retention vessel stores a liquid therein, and an inlet pipe and an outlet pipe of the fine bubbles are connected to the retention vessel. The fine bubbles generated from the fine bubble generating device are introduced into the liquid in the retention vessel through the inlet pipe to be retained in the liquid. The fine bubbles retained in the liquid are led out to a supply destination (fine bubble characteristic evaluation device) through the outlet pipe.

Abstract: [Problem to be Solved] An object of the present invention is to provide instant fried noodles having a lower fat or oil content than general instant fried noodles. [Solution] Instant fried noodles having a porous structure including a smaller number of pores and having a lower porosity are provided by inhibiting formation of a layered gluten network structure within noodle strings. Thus, a fat or oil content of the fried noodles can be lowered.

Abstract: An object of the present invention is to provide a novel salty taste-enhancing agent and production method therefor, and salty taste-enhancing method for a food and beverage. As means for achieving such object, provided is a salty taste-enhancing agent.

Abstract: By irradiating target liquid L containing fine bubbles with ultrasonic waves from an ultrasonic irradiation device 102, the fine bubbles in the target liquid L is reduced. By irradiating the target liquid L with ultrasonic waves, fine bubbles in the target liquid L can be reduced effectively. By using ultrasonic waves, bubbles with small diameters, particularly fine bubbles, can be effectively reduced, so that fine bubbles in the target liquid L can be efficiently reduced.

Abstract: A fixed-bed multi-tubular reactor for producing an alkenyl acetate by a gas phase catalytic oxidation reaction of a lower olefin, acetic acid and oxygen including a plurality of reaction tubes, a thermometer protection tube inserted into at least one of the plurality of reaction tubes, a thermometer inserted into the thermometer protection tube, and a shield disposed above the reaction tube into which the thermometer protection tube is inserted and attached to the thermometer protection tube, wherein an effective projection region of the shield entirely covers the inlet opening of the reaction tube into which the thermometer protection tube is inserted.

Abstract: Frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

Abstract: The present invention provides a method for producing non-fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor. Fresh noodles having excellent noodle making properties, texture, and flavor can be produced by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour even without adding salt. Further, non-fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and then drying the noodles by hot air. Moreover, after drying, the non-fried noodles dried by hot air to have a moisture of 7 to 14% by weight is further subjected to a heating process with high-temperature hot air, a gas mixture of high-temperature hot air and water vapor, or superheated steam at 120 to 200° C. until the moisture of the non-fried noodles is reduced to 3 to 6% by weight, which can consequently reduce a harsh taste derived from potassium lactate.

Abstract: Frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

Abstract: The present invention relates to a method for determining the origin of glutamic acid in a sample and, in a broader sense, relates to a method for determining the origin of an amino acid. The present invention makes it possible to measure the stable isotope ratio, with a considerably higher accuracy than that of conventional methods, by measuring the ?13C of glutamic acid (amino acid) by elemental analysis-stable isotope ratio mass spectrometry (EA-IRMS) and measuring the ?15N by gas chromatography-stable isotope ratio mass spectrometry (GC-IRMS). In addition, the present invention makes it possible to determine the origin of glutamic acid (amino acid) by comparing the stable isotope ratio of the glutamic acid (amino acid) whose origin is unclear with the stable isotope ratio of glutamic acid (amino acid) whose origin is clear.

Abstract: A fixed-bed multi-tubular reactor for producing an alkenyl acetate by a gas phase catalytic oxidation reaction of a lower olefin, acetic acid and oxygen including a plurality of reaction tubes, a thermometer protection tube inserted into at least one of the plurality of reaction tubes, a thermometer inserted into the thermometer protection tube, and a shield disposed above the reaction tube into which the thermometer protection tube is inserted and attached to the thermometer protection tube, wherein an effective projection region of the shield entirely covers the inlet opening of the reaction tube into which the thermometer protection tube is inserted.

Abstract: A method for producing instant fried noodles with which puffing of the noodles are prevented compared with ordinary fried noodles is provided. The instant fried noodles made by the method thus can have dense texture and high transparency. In the method, a noodle belt is prepared from noodle dough obtained by kneading a main raw material powder with 20 to 60 ml, more preferably 30-50 ml, of a liquid-form edible fat or oil added per kg of the main raw material powder; the noodle belt is rolled out into a determined noodle thickness by performing rolling operation three times or less, more preferably twice or less; the rolled noodle belt is cut into noodle strings using a cutting blade; and the noodle strings are steamed and fry drying.

Abstract: [Problem to be Solved] There is provided a fried noodle lump which is prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. [Solution] The shape retention of a bottom end portion of the fried noodle lump is secured by storing a group of noodle strings after gelatinization in a retainer and frying the lower end portion of the group of noodle strings. Accordingly, the fried noodle lump can be prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. Further, it is preferred to include a step of immersing the whole of the group of noodles strings in a fry oil, after the step of securing the shape retention of the bottom end portion of the fried noodle lump.

Abstract: [Problem] It is intended to provide a formed article for food which has excellent antistatic properties and water repellency without impairing its original external appearance and mechanical properties thereof even in a deep-drawn part having a high drawing ratio at forming or even through high temperature forming. [Solution] A multi-layer sheet is prepared having a multi-layer configuration with two or more types of two or more layers, including a main layer which contains a thermoplastic resin, talc and white pigment, and a skin layer of an antistatic resin composition which contains at least one type of thermoplastic resin and an antistatic agent on an opposite side. By thermoforming the sheet including the resin composition, a formed article which has excellent antistatic properties and water repellency effective for preventing contamination and adhesion of soup powder can be obtained.

Abstract: A dispersible powder includes a powder treated with a surface treatment agent, and the surface treatment agent contains a (meth)acrylic polymer having a repeating unit with a phosphorylcholine group. Thus, provided are: a dispersible powder having excellent dispersibility in an aqueous medium and high dispersion stability; and a cosmetic blended with this powder, the cosmetic being capable of forming a uniform cosmetic film and having favorable spreadability upon application, stretchability, adhesiveness, and feeling on use as well as high stability.

Abstract: Provided is a fine bubble supply device and a fine bubble analyzing system capable of more stably supplying fine bubbles unstable in a liquid. A fine bubble generating device generates fine bubbles. A retention vessel stores a liquid therein, and an inlet pipe and an outlet pipe of the fine bubbles are connected to the retention vessel. The fine bubbles generated from the fine bubble generating device are introduced into the liquid in the retention vessel through the inlet pipe to be retained in the liquid. The fine bubbles retained in the liquid are led out to a supply destination (fine bubble characteristic evaluation device) through the outlet pipe.

Abstract: An object of the present invention is to provide a method for drying non-fried instant noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried instant noodles, a step of putting gelatinized noodle strings into a drying retainer, and blowing a high-speed air flow from above the retainer toward a noodle mass of the noodle strings to perform drying. In the drying step, the retainer employed has a shape such that a transition portion from a bottom surface to a side surface (side wall portion) is formed to be a curved surface with a radius of curvature of 5 to 15 mm, and preferably the high-speed air flow is blown at a wind speed of 50 m/s or higher in terms of the speed to which the noodle strings are exposed.

Abstract: By irradiating target liquid L containing fine bubbles with ultrasonic waves from an ultrasonic irradiation device 102, the fine bubbles in the target liquid L is reduced. By irradiating the target liquid L with ultrasonic waves, fine bubbles in the target liquid L can be reduced effectively. By using ultrasonic waves, bubbles with small diameters, particularly fine bubbles, can be effectively reduced, so that fine bubbles in the target liquid L can be efficiently reduced.