Abstract: The present invention addresses the problem of developing a fat-processed starch which is excellent in terms of all of three properties, i.e., “workability during the preparation of a coating material for fries,” “function required of coating materials for fries (adhesion to ingredients)” and “moderate slurry viscosity.” The fat-processed starch of the present invention is produced by a process comprising the steps: adding a fat with which an emulsifying agent has been mixed to a starch having a water content adjusted to 25 to 45 mass %, in an amount of 0.02 to 0.4 mass % in terms of the weight of the fat excluding the emulsifying agent relative to the weight of dry matter of the starch, and mixing the fat and the starch; adjusting the water content of the mixture is 0.2 to 0.5 time that of the starch before the addition of the fat; and aging the starch having the adjusted water content.

Abstract: A vibration damping device including a vibration-damping device main unit attached to a bracket from a lateral side by a second attachment member being fitted to opposed walls provided on widthwise opposite sides of the bracket. The bracket includes flexible latches extending from the respective opposed walls forward in a direction of attachment. The second attachment member includes outer recesses respectively opening onto surfaces overlapped with the respective opposed walls. Each latch has a slope portion sloping inward in a width direction of the bracket such that a distal end face of the latch is inserted in the corresponding outer recess. The distal end face of the latch is latched by a forward wall inner face of the outer recess, and displacement of the second attachment member relative to the bracket in a direction of dislodgment opposite to the direction of attachment is limited.

Abstract: Provided are a seafood/livestock meat product improvement agent that can impart meaty firmness when used in a seafood/livestock meat product, and a seafood/livestock meat product. This seafood/livestock meat product improvement agent contains an oil/fat-processed starch having a heat solubility of 3% to 25% and a heat swelling degree of 8 times to 17 times, and is characterized in that the pH of the oil/fat-processed starch is 3.3 or higher and less than 6.5. The oil/fat-processed starch is preferably an oil/fat-processed distarch phosphate. The seafood/livestock meat product is characterized by containing the seafood/livestock meat product improvement agent described above.

Abstract: A vibration damping device including a vibration-damping device main unit attached to a bracket from a lateral side by a second attachment member being fitted to opposed walls provided on widthwise opposite sides of the bracket. The bracket includes flexible latches extending from the respective opposed walls forward in a direction of attachment. The second attachment member includes outer recesses respectively opening onto surfaces overlapped with the respective opposed walls. Each latch has a slope portion sloping inward in a width direction of the bracket such that a distal end face of the latch is inserted in the corresponding outer recess. The distal end face of the latch is latched by a forward wall inner face of the outer recess, and displacement of the second attachment member relative to the bracket in a direction of dislodgment opposite to the direction of attachment is limited.

Abstract: The present invention addresses the problem of developing a fat-processed starch which is excellent in terms of all of three properties, i.e., “workability during the preparation of a coating material for fries,” “function required of coating materials for fries (adhesion to ingredients)” and “moderate slurry viscosity.” The fat-processed starch of the present invention is produced by a process comprising the steps: adding a fat with which an emulsifying agent has been mixed to a starch having a water content adjusted to 25 to 45 mass %, in an amount of 0.02 to 0.4 mass % in terms of the weight of the fat excluding the emulsifying agent relative to the weight of dry matter of the starch, and mixing the fat and the starch; adjusting the water content of the mixture is 0.2 to 0.5 time that of the starch before the addition of the fat; and aging the starch having the adjusted water content.

Abstract: An instrument has a crossed-coil-type movable magnet in which a movable magnet rotatable about the shaft of a pointer needle is installed in a crossed coil unit and a measured quantity or the like is operated by supplying electric power to the crossed coil unit. The instrument includes an input unit to receive an input from a measurement object to be measured, an arithmetic section or ROM to set directions and time values for supplying electric current to the coils of the crossed coil unit, and a circuit section to deliver pulse signals with predetermined potential values to the crossed coils under conditions associated with the directions and time values, to provide a very broad angular range of the pointer needle.