Environmental and energy related problems have attracted attention of the people, spurred by the recent global issues. If the 20th century is considered as the best era in the human history for the development of science and technology, then the global-scale environmental and energy problems can be considered as a negative inheritance from the previous century. Nowadays, various contests are being organized by the local councils and academic societies in order to raise the awareness towards such issues. In this report, we report on the events of energy contests and several activities of the regional environmental improvement and the education of energy.
Rice gel is an intermediate material obtained by high-speed shearing of high amylose gelatinized rice. Rice gel exhibits a high affinity with oil, and thus it acts as a physical property improver, a thickener, and an emulsifier when added to oil and sheared at high speed. The emulsified rice gel suppresses not only changes in E* (hardness) but also changes in tan δ (gel texture) during storage as compared to rice gel without added oil. For this reason, the emulsified rice gel is an effective option when distributed and used as an intermediate material in various industries. Emulsified rice gel can be expected to be used in the development of various products such as meat products, iced confections, dressings, breads and fillings.