Abstract: In order to improve the efficiency of solidification and melting of a heat storage material in a heat storage material unit, a heat storage material covered with a coating material is accommodated in a metal accommodating container having a high thermal conductivity, and the heat storage material unit is embedded in a thermal insulation panel in such a way that the accommodating container is exposed inside a merchandise accommodating compartment, thereby enabling a surface of the heat storage material that is embedded in the thermal insulation panel also to exhibit an action equivalent to that if the accommodating container is exposed in the merchandise accommodating compartment as a heat transfer element, thereby improving the efficiency of solidification (heat storage) and melting (heat dissipation) of the heat storage material.

Abstract: An automatic vending machine is provided with a storage compartment or the like having a thermally insulating construction in which a number of product columns for accommodating products aligned side-by-side in one column are provided in different levels in such a way that the most downstream products in each product column are aligned side-by-side in a vertical direction, and an in-compartment fan for cooling an internal atmosphere of the storage compartment or the like by blowing air that has been cooled by means of an evaporator disposed in the storage compartment or the like, wherein the automatic vending machine is also provided with a control unit which drives the in-compartment fan for a predefined time if the internal temperature of the storage compartment or the like reaches to or above a predefined reference temperature in a state in which driving of a freezer and of the in-compartment fan are stopped.

Abstract: In order to improve the efficiency of solidification and melting of a heat storage material in a heat storage material unit, a heat storage material covered with a coating material is accommodated in a metal accommodating container having a high thermal conductivity, and the heat storage material unit is embedded in a thermal insulation panel in such a way that the accommodating container is exposed inside a merchandise accommodating compartment, thereby enabling a surface of the heat storage material that is embedded in the thermal insulation panel also to exhibit an action equivalent to that if the accommodating container is exposed in the merchandise accommodating compartment as a heat transfer element, thereby improving the efficiency of solidification (heat storage) and melting (heat dissipation) of the heat storage material.

Abstract: An automatic vending machine is provided with a storage compartment or the like having a thermally insulating construction in which a number of product columns for accommodating products aligned side-by-side in one column are provided in different levels in such a way that the most downstream products in each product column are aligned side-by-side in a vertical direction, and an in-compartment fan for cooling an internal atmosphere of the storage compartment or the like by blowing air that has been cooled by means of an evaporator disposed in the storage compartment or the like, wherein the automatic vending machine is also provided with a control unit which drives the in-compartment fan for a predefined time if the internal temperature of the storage compartment or the like reaches to or above a predefined reference temperature in a state in which driving of a freezer and of the in-compartment fan are stopped.

Abstract: A microwavable vacuum-packed frozen sushi product comprising: a flexible microwave-safe plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in said packing bag; and a sushi product placed in said box; said vacuum-packed frozen sushi product being such that a space is formed in said packing bag in the pressure-reduced state around said sushi product and the space has, in total, a volume 0.1 to 0.7 times that of said sushi product; an inner surface of said packing bag is in contact with an upper surface of said sushi product; and said packing bag, said box and said sushi product are frozen together in a unified form. Water vapor generated during thawing is allowed to flow through a space formed between the sushi material and the box and the packing bag to heat a rice section and a material or materials, thereby providing the sushi product with diminished unevenness in temperature distribution.

Abstract: There is provided a microwavable vacuum-packed frozen sushi product comprising: a flexible plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in the plastic packing bag; a laminated metal foil placed on the bottom of the plastic box; and a sushi product placed in the plastic box with its sushi material or materials in contact with the laminated metal foil; the microwavable vacuum-packed frozen sushi product being such that an inner surface of the plastic packing bag is in contact with a rice section of the sushi product; and the plastic packing bag, the plastic box, the laminated metal foil and the sushi product are frozen together in a unified form, in which water vapor emanating from the sushi product in the thawing flow through a space formed around the sushi product to effect heating of the rice section and the sushi material or materials of the sushi product, thereby diminishing temperature uneve

Abstract: A packed frozen sushi product comprising a vacuumed, frozen and hermetically sealed flexible plastic bag, an open-topped plastic box placed in the bag, a laminated metal foil placed on the bottom of said box, and a frozen sushi product contained in the box with a surface or surfaces of its sushi material or materials on the laminated metal foil; the plastic bag, the box, the laminated metal foil and the frozen sushi product being frozen together in a unified form, the packed frozen sushi product thereby being adapted for microwave cooking. Water vapor emanating from the sushi product in thawing is allowed to flow through a space formed around the sushi material to heat a shaped rice section and the sushi material or materials, thereby diminishing unevenness in temperature distribution after thawing. By virtue thereof, a packed frozen sushi product suitable for mass production is provided.

Abstract: A packed frozen sushi product comprising a vacuumed, frozen and hermetically sealed flexible plastic bag; an open-topped plastic box placed in the bag; and a frozen sushi product contained in the box; in the plastic bag, the box and the frozen sushi product being frozen together in a unified form, the packed frozen sushi product thereby being adapted for microwave cooking. Water vapor emanating from the sushi product in thawing is allowed to flow through a space formed around the sushi material to heat a shaped rice section and a material or materials, thereby diminishing unevenness in temperature distribution after thawing. By virtue thereof, a packed frozen sushi product suitable for mass production is provided.

Abstract: There is provided a microwavable vacuum-packed frozen sushi product comprising: a flexible plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in the plastic packing bag; a laminated metal foil placed on the bottom of the plastic box; and a sushi product placed in the plastic box with its sushi material or materials in contact with the laminated metal foil; the microwavable vacuum-packed frozen sushi product being such that an inner surface of the plastic packing bag is in contact with a rice section of the sushi product; and the plastic packing bag, the plastic box, the laminated metal foil and the sushi product are frozen together in a unified form, in which water vapor emanating from the sushi product in the thawing flow through a space formed around the sushi product to effect heating of the rice section and the sushi material or materials of the sushi product, thereby diminishing temperature uneve

Abstract: A microwavable vacuum-packed frozen sushi product comprising: a flexible microwave-safe plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in said packing bag; and a sushi product placed in said box; said vacuum-packed frozen sushi product being such that a space is formed in said packing bag in the pressure-reduced state around said sushi product and the space has, in total, a volume 0.1 to 0.7 times that of said sushi product; an inner surface of said packing bag is in contact with an upper surface of said sushi product; and said packing bag, said box and said sushi product are frozen together in a unified form. Water vapor generated during thawing is allowed to flow through a space formed between the sushi material and the box and the packing bag to heat a rice section and a material or materials, thereby providing the sushi product with diminished unevenness in temperature distribution.

Abstract: Provided is an aqueous hair cosmetic composition containing the following components (A) to (C) and water: (A): a cationic surfactant (B): a volatile silicone, volatile hydrocarbon, or mixtures thereof (C): an alkyl-modified silicone, at a (B)/(C) weight ratio of from 0.1 to 10.

Abstract: A packed frozen sushi product comprising a vacuumed, frozen and hermetically sealed flexible plastic bag, an open-topped plastic box placed in the bag, a laminated metal foil placed on the bottom of said box, and a frozen sushi product contained in the box with a surface or surfaces of its sushi material or materials on the laminated metal foil; the plastic bag, the box, the laminated metal foil and the frozen sushi product being frozen together in a unified form, the packed frozen sushi product thereby being adapted for microwave cooking. Water vapor emanating from the sushi product in thawing is allowed to flow through a space formed around the sushi material to heat a shaped rice section and the sushi material or materials, thereby diminishing unevenness in temperature distribution after thawing. By virtue thereof, a packed frozen sushi product suitable for mass production is provided.

Abstract: A packed frozen sushi product comprising a vacuumed, frozen and hermetically sealed flexible plastic bag; an open-topped plastic box placed in the bag; and a frozen sushi product contained in the box; in the plastic bag, the box and the frozen sushi product being frozen together in a unified form, the packed frozen sushi product thereby being adapted for microwave cooking. Water vapor emanating from the sushi product in thawing is allowed to flow through a space formed around the sushi material to heat a shaped rice section and a material or materials, thereby diminishing unevenness in temperature distribution after thawing. By virtue thereof, a packed frozen sushi product suitable for mass production is provided.

Abstract: The present invention relates to a hair cuticle caring method or volume enhancing method, which comprises treating hair with a composition containing (A) a cationic surfactant and (B) an organic acid or salt thereof in a combination to give, when an aqueous solution containing 1 mM of each of the components is formed, 40 mN/m or less as the surface tension of the aqueous solution at 27±0.5° C. By the application of the above-described composition, the lift-up of the hair cuticle can be suppressed, the volume can be enhanced softly, moisturized but stickiness-free feeling is imparted and styling ease is improved.

Abstract: A process for thawing a frozen sushi product of a type packed by a plastic film by a microwave oven is provided. Each of a packed frozen sushi product of a type packed by a plastic film in which the entire sushi product is covered with the plastic film, and a frozen sushi product of a type packed by a plastic film in which an upper portion of a sushi material is covered with an aluminum foil, and the entire sushi product is covered with a plastic film with the aluminum foil located therebetween, can be thawed in a microwave oven by heating it by an electromagnetic wave heating to rise the temperature of an exposed side of a shaped form of boiled rice to 40.degree. C. or more, while rising the temperature of a contact area between the sushi material and the boiled rice portion to 15.degree. C.