Abstract: A partially carbonized asymmetric hollow fiber separation membrane which is a hollow fiber separation membrane having an asymmetric structure obtained by partial carbonization of an aromatic polyimide hollow fiber separation membrane with an asymmetric structure, wherein the thickness of the aromatic polyimide hollow fiber membrane to be partially carbonized is 8-50 &mgr;m, the thickness of the hollow fiber separation membrane obtained by the carbonization is 8-45 &mgr;m, and the carbon content of the hollow fiber membrane obtained by partial carbonization is at least 1.05 times the carbon content of the aromatic polyimide hollow fiber membrane to be partially carbonized, and no greater than 90 wt %; also, a process for its production and a gas separation method employing it.

Abstract: A method for preparing a granular food comprises the steps of mixing a material to be granulated with oil and fat having an open-tubed melting point ranging from 40.degree. to 55.degree. C. under heating without addition of water, then subjecting the mixture to granulation through extrusion and rapidly cooling the granulated product. The method permits the dry granulation of foods without addition of water and efficient preparation of granular foods which do not require any process for adjusting particle size distribution of the resulting foods after granulation and which permits the production of granular foods having appropriate strength.

Abstract: A method for producing roux comprises heating and kneading a starting material comprised of fats and oils and farinaceous materials in a twin-screw extruder at a temperature of 60.degree. to 220.degree. C. for 25 seconds to 25 minutes. This method makes it possible to obtain roux having high quality within a short period of time by a very simple process.

Abstract: A method for producing roux by drying flour until the moisture thereof is reduced to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55.degree. C. in a weight ratio of flour/fats and oils being of 1/5 to 1/0.25 and then heating and mixing them at a temperature of 65.degree. to 130.degree. C. for 5 to 60 minutes. Another method is by drying flour to reduce the moisture content thereof to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55.degree. C. in a weight ratio of flour/fats and oils being 1/5 to 1/0.25, subjecting the mixture to a first heating and mixing process at 100.degree. to 160.degree. C. for 5 to 90 minutes, cooling, adding, seasonings, processed milk products, extracts and/or starch in an amount of from 0.3 to 4 parts by weight relative to one part by weight of the total amount of the mixture of the dried flour and the fats and oils and subjecting the resultant mixture to a second heating and mixing process.