Abstract: A chocolate that has a reduced trans fatty acid content and still has a high compatibility with cocoa butter, high blooming resistance and good meltability in the mouth. A transesterified fat or oil has a content of unsaturated fatty acids controlled such that it is 10 mass % or less in the constituent fatty acid composition thereof, and the composition of other fatty acids is adjusted to a preset content.

Abstract: The present invention addresses the problem of providing a textured protein material which can enhance the fibrous texture of a processed food such as a product including meat or fish meat or a product including a vegetable raw material as a substitute therefor, has a high speed of water absorption, and can be used with ease.

Abstract: The present invention addresses the objective of providing a novel, reproducible plant-based enzyme-immobilization carrier that is biodegradable and imposes a low environmental load and is also harmless for the human body. The technical concept of the present invention was achieved with the discovery, in response to the objective, that a prescribed porous body based on plant protein, e.g., from soy, functions as an enzyme-immobilization carrier.

Abstract: A method for enhancing the sweetness of sugar in chocolate that contains a prescribed amount of sugar, to thereby reduce the amount of sugar used. Upon thoroughly investigating a resolution to the abovementioned problem, the inventor discovered that incorporating a prescribed amount of phosphatidylcholine in chocolate that contains a prescribed amount of sugar makes it possible to enhance the sweetness of the sugar, resultantly making it possible to reduce the amount of sugar used.

Abstract: The present invention addresses the problem of providing a nut milk for foaming, which has excellent foaming properties and foaming stability and of which foam is hard to break even when a nut milk whipped by foaming with a steamer etc. is added to beverages such as coffee. A nut milk for foaming, which has excellent foaming properties and foaming stability, can be provided by using at least one modified starch selected from the group consisting of a phosphate cross-linked starch, a phosphate monoesterified phosphate cross-linked starch, a starch acetate, an oxidized starch, a hydroxypropyl starch, a hydroxypropylated phosphate cross-linked starch, a sodium octenyl succinate starch, a phosphorylated starch, and a starch decomposition product.

Abstract: A substance which adds body to a food product, and a body-adding agent for food products that uses the substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the ?-glutamyl bond number is 2-4 and the peptide chain length is the ?-glutamyl bond number +1 to +2, a food product manufacturing method that uses the peptide, and a method for adding body to a food product, characterized by adding the peptide are provided.

Abstract: The present invention addresses the problem of providing a method for producing a plant-based fermented milk that is highly versatile regardless of the type of lactic acid bacteria and the status of production equipment and has little deterioration in flavor after fermentation, in view of such circumstances. This method for producing a plant-based fermented milk is characterized by adding, to a fermentation raw material, containing a plant-based milk and containing a lipid, 0.1 to 2% by weight of a protein hydrolyzate, containing at least 3% by weight of free amino acids, with respect to the solid content of the fermentation raw material, and subjecting the mixture to lactic acid fermentation.

Abstract: The problem of providing an oil and fat for chocolate products and a chocolate product each having oil and fat migration/blooming resistance and post-tempering thickening resistance can be solved by an oil and fat for chocolate products according to the present invention, an oil or fat for chocolate products according to the present invention which is obtained by mixing an oil and fat mainly composed of a StOSt triglyceride with a low-melting-point fraction of palm oil that serving as a liquid oil component and further contains a specific amount of an OStO component.

Abstract: Provided is a water-in-oil-type emulsion including a fat-free cacao solid material in an amount of 8.5 to 25% by weight, cacao mass and cocoa each having a pH value of 6.8 or less in a total amount of 10 to 40% by weight, an oil or fat in an amount of 30 to 55% by weight, water in an amount of 5 to 26% by weight, and at least one emulsifying agent selected from lecithin and a polyglycerol condensed ricinolate in a total amount of 1 to 2.5% by weight, whereby it becomes possible to provide a water-containing chocolate product which remains unchanged with respect to the physical properties thereof even when the water-containing chocolate product undergoes a sterilization treatment that is essential for the delivery thereof.

Abstract: An object of the present invention is to provide a method for producing a plant-based cheese-like food product with enhanced cheese-like umami similar to that of cheese made from an animal raw material. The method for producing a plant-based cheese-like food product includes applying a nuclease to a raw material containing a plant protein, and then acidifying the raw material.

Abstract: The present invention addresses the problem of providing an oil/fat in which the glycidol content and glycidol fatty acid ester content are reduced. A method for manufacturing an edible fat/oil, wherein a step for decolorizing and deodorizing an oil/fat that contains a palm-based oil/fat, in which physically refined palm oil (RBDPO) is used as a raw material, includes a step for performing an acid-induced contacting process during a decolorization work step.

Abstract: A cocoa substitute in which a supplementary raw material produced in a step for manufacturing a food product is used. A cocoa substitute containing a protein composition derived from beer lees can be used as a raw material in a chocolate-like food product, etc.

Abstract: The present invention provides an oil and fat for suppressing bloom in a chocolate-like food product obtained by a simple method, or a chocolate-like food product in which said oil and fat is used. It was discovered that an oil and fat containing prescribed amounts of an SSU fat and extremely hardened high-erucic-acid rapeseed oil exhibits strong bloom resistance properties. Furthermore, it was confirmed that this effect is further enhanced by the combined use of a sorbitan fatty acid ester.

Abstract: The present invention addresses the problem of providing an edible oil and fat that is usable for any kind of food, has an improved oxidation stability, and exhibits a good flavor. By stably dispersing a tea extract together with an acid in an oil and fat, the oxidation stability can be improved without increasing the formulation amount of the tea extract.

Abstract: The present invention addresses the problem of providing a water-in-oil emulsified composition having improved workability in a freezing range. This water-in-oil emulsified composition contains, as constituent fatty acids, 7-29 wt % of lauric acid and 7-19 wt % of palmitic acid, the weight ratio of stearic acid/lauric acid being 0.1-1.6, and has a hardness of 500-1500 gf at ?18° C. The water-in-oil emulsified composition according to the present invention, when delivered or stored in a frozen state, can be directly and easily cut into pieces in any shape without requiring an operation such as thawing or temperature adjustment.

Abstract: The present invention addresses the problem of providing: an oil and fat composition which is for frozen dessert, moderately lingers, and has a rich flavor with low saturated fatty acid content; and chocolates which are for frozen dessert, and contain the fat and oil composition for frozen dessert. The chocolates which are for frozen dessert, moderately lingers, and has rich flavor with low saturated fatty acid content can be obtained by adding the prescribed amount of a transesterified oil and fat composition which is for frozen dessert and in which the composition of constituent fatty acids and the solid fat content (SFC) have been prescribed.

Abstract: The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract.

Abstract: This invention addresses the problem of suppressing deterioration in the flavor of ice cream containing PUFAs over time. This invention was arrived at by discovering that in ice cream containing DHA and/or EPA, abnormal flavors which arise during low-temperature storage can be effectively suppressed when a water phase containing polyphenols is micro-dispersed at 500 nm or less in an oil or fat containing DHA and/or EPA.

Abstract: The purpose of the present invention is to provide a plant-based butter-like composition that exhibits a good melt-in-the-mouth behavior while having a butter-like shape retention property. The plant-based butter-like composition is characterized by being an emulsion comprising a plant milk and a plant oil/fat having a rising melting point of at least 20° C. and satisfying the following conditions (a) and (b): (a) A=0.7 to 3, and (b) B=1.2 to 5, where A wt % is the content of plant milk-derived protein and B is the weight ratio of the oil/fat fraction to the total of a nonfat solids fraction and a moisture fraction.

Abstract: An oil or fat for tempering type chocolate capable of enhancing and maintaining original flavors (milk taste, sweet taste, and cacao flavor, etc.) of chocolate is described, being obtained by blending therein 0.3 to 15% of a randomly transesterified oil of which a raw material is an oil or fat having a content of saturated fatty acids of 5 to 50% in the constituent fatty acids thereof and by further containing 5 to 50 ppm of malonyl isoflavone glycoside. A chocolate in which the oil or fat is blended is also described.