Abstract: The present invention provides means of allowing an edible oil to contain useful components derived from an oil-containing raw material, such as polyphenols, efficiently. The present invention is a process for producing an edible oil, wherein when the edible oil is expressed from an oil-containing raw material, a diacylglycerol-containing oil or fat is added to the oil-containing raw material so that the diacylglycerol content in the oil or fat obtained after the oil expression is 4% by weight or more.

Abstract: The present invention provides means of allowing an edible oil to contain useful components derived from an oil-containing raw material, such as polyphenols, efficiently. The present invention is a process for producing an edible oil, wherein when the edible oil is expressed from an oil-containing raw material, a diacylglycerol-containing oil or fat is added to the oil-containing raw material so that the diacylglycerol content in the oil or fat obtained after the oil expression is 4% by weight or more.

Abstract: The present invention provides a fat and oil composition for bakery products, containing 20 to 60% by weight of the following components (A) and 3 to 20% by weight, on the dry-weight basis, of the following component (B): (A) fats and oils containing 10 to 90% by weight of diacylglycerol; (B) egg yolk and a bakery product containing the same.

Abstract: The invention relates to an acidic oil-in-water emulsified composition with a high diglyceride content, which contains fats and oils containing 30 wt % or more diglycerides and enzyme-treated yolk treated with one or more enzymes selected from esterase, lipase and phospholipase, wherein an antioxidant is contained at 1000 to 10000 ppm relative to an oil phase containing the fats and oils and in a weight ratio of 0.4 to 4.5 relative to the net weight of yolk in the enzyme-treated yolk.

Abstract: Provided are oil-cooked or baked potatoes having a small water content, having good texture, having good storage stability, for example, being crispy even after the passage of time and free from deterioration in taste due to a rancid odor of the oil or fat used for them, having good flavor and being excellent in blandness. Oil-cooked or baked potatoes of the present invention comprise 3 to 50 wt. % of an oil or fat composition containing 2 wt. % or less of a monoglyceride and 15 wt. % or greater but less than 50 wt. % of a diglyceride having, as a constituent fatty acid, 15 to 100 wt. % of a ?3 unsaturated fatty acid having less than 20 carbon atoms.

Abstract: The present invention relates to a method and system for factory inspection to be carried out by a client, having an object to provide a method and system for factory inspection capable of carrying out an proper factory inspection easily and rapidly. When carrying out a factory inspection, a client section transmits a desired inspection item to a server section through a communication network to receive the subject-of-inspection data selected on the basis of the inspection item through the communication network.

Abstract: Provided are oil-cooked or baked potatoes having a small water content, having good texture, having good storage stability, for example, being crispy even after the passage of time and free from deterioration in taste due to a rancid odor of the oil or fat used for them, having good flavor and being excellent in blandness.

Abstract: The subject of the invention is to provide a knock-type writing instrument in which a cloth can be prevented from being stained by the clip releasing mechanism having a compact structure when the writing instrument is stored in a pocket and further the writing extremity end can be prevented from being damaged under the projected state by an unintended use of it.

Abstract: The process for increasing the bulk of a food having a decreased bulk in the present invention comprises applying a means of internal vibration heating such as a microwave oven to a food having a decreased bulk, which has been prepared by subjecting a porous food comprising a cereal flour and water, such as breads, to a treatment such as compression, and has maintained the thus decreased bulk. The food of which the bulk has been increased by such a way has a bulk comparable to the one immediately after baking and exhibits excellent taste and feelings during eating.

Abstract: A writing tool including: a cylindrical shell containing ink of a solid-liquid separation type and a stirring piece; an ink flow-out control mechanism disposed in the cylindrical shell, which includes a valve main body having an ink introducing port around the peripheral surface thereof, and a valve which is contained in the valve main body in such a manner as to freely advance and retreat and which is biased in the valve closing direction by a coil spring; and a writing tool mounted to the cylindrical shell through the ink flow-out control mechanism; wherein an enclosed ink containing cylindrical body having a suitable length and diameter is disposed in the cylindrical shell; the ink and the stirring piece are contained in the ink containing cylindrical body; and an ink flow-out port for supplying the ink from the ink containing cylindrical body into an ink introducing port of the valve main body is formed at a suitable portion of the ink containing cylindrical body.

Abstract: On both cap and tubular sheath are formed sealing fit portions for sealing between a writing tip and a front-end opening of the tubular sheath and also formed override fit portions for preventing dislodgement of the cap from the tubular sheath in such a manner that their sealing fit motion and override fit motion start simultaneously at the time of mounting of the cap, whereby the loading on a finger tip in the course of mounting the cap is only once. The outer surface of the cap is integrally provided with a clip which is wider than a connecting leg portion for connection with the cap and which defines an air flow gap extending from the clip head including the connecting leg portion up to the opening portion.