Meiji Co., Ltd.

Kao Corporation

Nippon Paper Industries Co., Ltd.

Api Corporation

Aya Kato

Keigo Hanyu

Naoko Saito

Shunsuke Sasajima

Tetsu Kamiya

Michiaki Inoue

Etsuji Wakisaka

Koji Yamamura

Kayoko Nomizu

Yoshimi Midorikawa

Kenji Hirai

Yoshihide Kimura

Akihito Ogino

Tatsuo Nagai

Takashi Date

Mamoru Suga

Masayuki Yabuki

Tatsuyuki Kurihara

Jin Ogiwara

Nanako Okamoto

Provided are a solid food and a solid milk which have suitable solubility and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, in which an increase in total crystallization rate that is a difference of a crystal ratio with respect to a total weight on a surface of the solid food relative to a crystal ratio in an inner part of the solid food is 0.1% by weight or less. Further, a depth from the surface of the solid food at which the increase in total crystallization rate is zero or minimal is 0.2 mm or less.

Solid food and solid milk

A method for producing a solid food having a solid form obtained by compression molding a food powder includes: compression molding the food powder to form a compression molded body of the food powder; and performing a hardening treatment on the compression molded body of the food powder, in which the hardening treatment includes placing the compression molded body of the food powder under an environment of a humidity of 100% RH or less and a temperature of higher than 100° C.

Method for producing solid food product, and method for producing solid milk including hardening treatment

A solid food is a solid food having a solid form obtained by compression molding a powder, in which in a case where a drop test in which the solid food is dropped onto a drop face is repeated until the solid food is broken, the number of times of dropping leading to breakage when a dropping energy density per unit fracture stress EF is 2×10[(J/m)/(N/m)] is 3 times or more, the number of times of dropping leading to breakage when EF is 1×10[(J/m)/(N/m)] is 10 times or more, and the number of times of dropping leading to breakage when EF is 5×10[(J/m)/(N/m)] is more than 30 times, EF being obtained by dividing a dropping energy density in the drop test by a fracture stress of the solid food.

Solid food and solid milk having excellent resistance to breakage when dropped

Solid food

Provided is an agent for reducing odors of pyrazine derivatives based on an olfactory receptor antagonism. The agent for reducing odors of pyrazine derivatives includes at least one antagonist of olfactory receptor OR5K1 as an active ingredient.

Agent for inhibiting odor of pyrazine derivatives

Provided are a method for searching for a malodor inhibitor by using the response of an olfactory receptor as an indicator; a method for inhibiting malodor based on the antagonism of olfactory receptors; and a malodor inhibitor. Disclosed are a method for searching for a malodor inhibitor, the method including: adding a test substance and a malodor-causing substance to any one olfactory receptor selected from the group consisting of OR51E1, OR2W1, OR10A6, OR51I2, and OR51L1, measuring the response of the olfactory receptor to the malodor-causing substance, identifying the test substance that suppresses the response of the olfactory receptor on the basis of the measured response, and selecting the identified test substance as a malodor inhibitor; an antagonist to any one olfactory receptor selected from the group consisting of OR51E1, OR2W1, OR10A6, OR51I2, and OR51L1; a method for inhibiting malodor using the antagonist.

Method for searching for malodor control agent, malodor control agent, and malodor control method

Provided is a method for identifying a malodor inhibitor based on a response of an olfactory receptor. The present invention provides a method for identifying a malodor inhibitor including: adding a test substance and a malodor-causing substance to at least one olfactory receptor selected from the group consisting of OR5P3, OR5K1, OR2W1, OR8H1, and a polypeptide which has 80% or more identity in amino acid sequence to any one of the aforementioned polypeptides; measuring the response of the olfactory receptor to the malodor-causing substance; identifying the test substance which can suppress the response of the olfactory receptor based on the measured response; and selecting, as a malodor inhibitor, the test substance which can suppress the response of the olfactory receptor.

Method for identifying a malodor inhibitor

A method to identify an agent for reducing an odor of a pyrazine derivative, comprising: wherein Rrepresents methyl, ethyl, or acetyl; and R, R, and Reach independently represent hydrogen or methyl, to an olfactory receptor OR5K1 or a polypeptide having at least 80% identity to the amino acid sequence of the olfactory receptor OR5K1;

Method of identifying an agent for inhibiting odor of pyrazine derivatives

The present invention provides a thermosensitive recording medium, which has a satisfactory color developing sensitivity, an excellent general printability (surface strength) and an excellent anti-sticking property. The thermosensitive recording layer of the thermosensitive recording medium of the present invention contains an alkylketene dimer. Without forming a protecting layer, the thermosensitive recording medium of the present invention is superior in color developing sensitivity, general printability (surface strength) and anti-sticking property.

Thermosensitive recording medium

The present invention relates to a developer mixture for a thermal recording material, which comprises a mixture of the first organic developer comprising a condensate or a condensed composition represented by the formula (I): wherein R is a lower alkyl group or an aralkyl group, n is an integer of 0 to 5, and X and Y are each a hydrogen atom, an alkyl group or an aryl group, andthe second organic developer other than the first organic developer (except 2,2-bis(3-methyl-4-hydroxyphenyl)propane), a developer mixture for a thermal recording material, and a thermal recording material having a heat-coloring layer containing the developer mixture. Using the developer mixture for a thermal recording material of the present invention, a thermal recording material sufficiently satisfying the recent requirement for high sensitivity, and having superior preservation stability of color images and non-image areas can be realized.

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Tokyo, Japan

Aya Kato