Abstract: A protein-containing emulsified oil or fat composition for producing an emulsified food, said emulsified composition comprising 10-70 mass % of a protein, 30-90 mass % of an oil or fat and 0-40 mass % of a carbohydrate, when the total amount of the protein, oil or fat and carbohydrate is regarded as 100 mass %, characterized in that at least 50 mass % of the protein is derived from a vegetable protein material satisfying all of the requirements a) to d): a) having a protein content in solid matters of 70 mass % or more; b) having an NSI of 80 or more; c) the results of molecular weight distribution measurement thereof showing an area ratio of 10000 Da or more of 50-80% and an area ratio of 2000 Da or more and less than 10000 Da of 10-40%; and d) when heated at 80° C. for 30 minutes, a 22 mass % solution thereof not gelling.

Abstract: Oils and fats having a high 2-position palmitic acid content, which are used as a raw material for an oil/fat composition containing an XPX triglyceride having palmitic acid linked to position 2 thereof and X linked to positions 1 and 3 thereof, crystalize at low reaction temperature, likely leading to troubles such as clogging of a reaction vessel (X: an unsaturated fatty acid or a saturated fatty acid having not more than 10 carbon atoms). However, according to the present invention, when such oils and fats are mixed with a particular raw material fatty acid or a lower alcohol ester thereof, the cloud point of the raw material mixture can be set to 39.5° C. or lower, and therefore, crystal deposition does not occur even at a low reaction temperature.

Abstract: The purpose of the present invention is to provide a water-soluble polysaccharide which is less expensive and enables the production of an acidic protein food or drink, said acidic protein food or drink being stable in an acidic pH range at the isoelectric point of protein or higher, even by using a starting material such as a root vegetable. A water-soluble polysaccharide, which is extracted from a starting material derived from a root vegetable in a wet state with hot water under acidic conditions of pH 2.7-3.7, can well stabilize an acidic protein food or drink in a pH range at the isoelectric point of protein or higher.

Abstract: An object of the present invention is to provide an oil and fat composition with unprecedentedly strong oxidative stability by using a simple method. The invention has been completed with the findings that an oil and fat composition shows an extremely strong oxidation stabilizing effect, the antioxidant oil and fat composition comprising an aqueous phase containing a water-soluble antioxidant and a carbohydrate and having a certain degree or more of water-soluble solids content, the aqueous phase being dispersed in an oil phase, wherein the antioxidant oil and fat composition contains a certain amount of water.

Abstract: There is provided a white chocolate-like food containing highly unsaturated fatty acid-containing fats and oils, which suppresses change in flavor over time in such a white chocolate-like food. A white chocolate-like food containing highly unsaturated fatty acid-containing fats and oils is implemented by adjusting a pH of the food to 3 to 6.2, or 6.8 to 8 by using an acid or alkaline agent, which makes it possible to suppress change in flavor over time.

Abstract: The present invention addresses the problem of providing an oil or fat for non-tempering chocolates, which enables the blending of cocoa butter at a high concentration in a lauric non-tempering chocolate, has heat resistance at such a level that the oil or fat can withstand the distribution at ambient temperature, has good gloss, luster, feeling upon eating, flavor and the like, and does not undergo the occurrence of blooming or change in hardness over time. An oil or fat containing an USU-type triglyceride is added at a proper content to a lauric hard butter. In this manner, the blending of cocoa butter at a high concentration into a chocolate prepared using a lauric hard butter, which is never before possible, becomes possible.

Abstract: A peptide having an effect of suppressing hepatic lipogenesis, where a peptide is one or two or more peptides selected from 11 dipeptides (Ala-Gly, His-Asn, His-Ser, His-Thr, His-Trp, Val-Met, Trp-Glu, Trp-Lys, Tyr-Lys, Tyr-Ser and Tyr-Tyr) and 25 tripeptides (Val-Ile-Leu, Gly-Ser-Leu, Val-Leu-Gln, His-Ala-Gln, Arg-Ala-Val, Lys-Leu-Gly, Ile-Val-Ile, Lys-Pro-Ile, Leu-Val-Ile, Leu-Arg-Asp, Gln-Glu-Glu, Ser-Gly-Glu, Arg-Trp-Phe, Asp-Phe-Phe, Asp-Val-Phe, Pro-Phe-Tyr, Phe-Ile-Arg, Asn-Gly-Arg, Ile-Ile-Pro, Ile-Asp-Arg, Ile-His-Arg, Ile-Asp-Arg, Asn-Arg-Val, Ser-Ser-Val and Val-Phe-Val), is provided. The peptide may be used to a food composition for suppressing hepatic lipogenesis and an agent for suppressing hepatic lipogenesis.

Abstract: The present invention provides a method for producing a solid roux which has excellent shape retention properties even in summer, does not undergo seepage of liquid oily components to the surface or whitening of the surface, melts well in the mouth and has a reduced content of trans fatty acids and saturated fatty acids. A solid roux base, which contains specified quantities of table sugar and one or more types of sugar selected from among maltose, trehalose, fructose, palatinose, reduced palatinose, maltitol, erythritol, lactitol and sorbitol, is solidified by means of heat treatment at 100-160° C. In addition, solid oils and fats having a relatively low content of trans fatty acids and saturated fatty acids and having melting points of 40° C. or lower are used as the oils and fats for the solid roux.

Abstract: A roll-in oil and fat composition is prepared, in which 45 to 95% by weight of transesterified oils and fats, 5 to 25% by weight of a liquid oil, and less than 1% by weight of high-melting point oils and fats are contained in an oily phase, wherein the transesterified oils and fats have a lauric acid content of 5 to 25% by weight, a palmitic acid content of 5 to 25% by weight, and a stearic acid content of 10 to 35% by weight all relative to the total content of all of constituent fatty acids and have a stearic acid-to-palmitic acid weight ratio of 0.5 to 7, and the high-melting point oils and fats have an open-tubed melting point of higher than 45° C. Layered bakery food is produced using the roll-in oil and fat composition.

Abstract: The present invention is possible to beautifully color a surface of a gel-like food by providing divalent metal ions or metal ions having a greater valence on the surface of the gel-like food and by applying thereto an aqueous solution containing a pigment, as well as a gelling agent that reacts with the divalent metal ions or the metal ions having a greater valence and causes gelation. To provide the divalent metal ions or the metal ions having a greater valence on the surface of the gel-like food, there are a method in which components that form the divalent metal ions or the metal ions having a greater valence are kneaded into the gel-like food itself and a method in which an aqueous solution containing the divalent metal ions or the metal ions having a greater valence is applied to the surface of the gel-like food.

Abstract: A novel substance which adds body to a food product, and a body-adding agent for food products that uses said 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 said peptide, and a method for adding body to a food product, characterized by adding said peptide are provided.

Abstract: The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil, and the objective of the present invention is to provide such a chocolate-like food that is suppressed in change in the flavor over time. The present invention is able to suppress change in the flavor over time of a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil by adjusting the pH thereof to a value within a predetermined range. It is preferable to use a highly unsaturated fatty acid-containing fat or oil which has been subjected to antioxidation treatment. It is preferable that the antioxidation treatment is carried out by dispersing water phases, in each of which a predetermined amount of a water-soluble antioxidant is dissolved, in the highly unsaturated fatty acid-containing fat or oil such that the water phases have particle diameters of 300 nm or less.

Abstract: The invention addresses the problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40° C.; 2. having plastic viscosity of 70 to 260 mPa·s at 40° C.; 3. having a value of yield value/plastic viscosity of 10 or greater; and 4. having an oil content of 44 to 80 wt %.

Abstract: The present invention addresses the problem of providing a paste-like oily foodstuff that contains a preset amount of fats and oils, can be easily handled during preparation and yet has a heat resistance and favorable melting feeling in the mouth. The above problem has been solved by finding that a paste-like oily foodstuff, in which the yield value is increased without increasing the plastic viscosity, can be obtained by using a specific emulsifier and the thus obtained paste-like oily foodstuff has a heat resistance, favorable melting feeling in the mouth and good handling properties during preparation.

Abstract: The present invention addresses the problem of providing a method for producing a vegetable cheese-like food product which exhibits suitability for a shaping process, such as shredding, and which has natural cheese-like meltiness (melting and oil-release when heated) and a milky flavor similar to that of natural cheese. This vegetable cheese-like food product is obtained by adjusting, through organic acid fermentation and/or lactic acid fermentation, the pH of an emulsified oil or fat composition to 3.5-5.7, said composition including a specific soybean protein, an acid-treated starch, and an oil or fat in which the solid fat content (SFC) account for at least 45% at 10° C. and at least 20% at 20° C.

Abstract: The present invention addresses the problem of providing a method for effectively producing a target oil/fat that is rich in triglyceride, by using liberated by-products such as fatty acid ester originating from starting material oil/fat that is separated from the target oil/fat efficiently after the reaction when producing the target oil/fat that is rich in triglyceride by a transesterification reaction using, for example, oil/fat and fatty acid ester as starting materials.

Abstract: The present invention addresses the problem of providing a chocolate which has a reduced trans fatty acid content and yet shows a high compatibility with cocoa butter, excellent blooming resistance and high meltability in mouth. A transesterified fat or oil wherein, in the constituting fatty acid composition thereof, the content of unsaturated fatty acids is regulated to not more than 10 mass % and the composition of other fatty acids is controlled to a preset content.

Abstract: The present invention pertains to a chocolate-like food product containing a highly polyunsaturated fatty acid-containing oil and fat and addresses the problem of providing one in which changes in flavor over time are suppressed. The present invention was accomplished by discovering that changes in flavor over time are suppressed in a chocolate-like food product containing 0.02-10% by mass of a highly polyunsaturated fatty acid and 0.01-1% by mass of a chelating material.

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 a crystallization method having excellent separation performance between a crystal fraction and a liquid fraction after crystallization in a dry-mode separation method employing stirring crystallization and compression filtration, whereby it becomes possible to produce an SUS-rich oil/fat from an SUS-containing oil/fat. In the dry-mode oil/fat separation for producing an SUS-rich oil/fat having an SUS content of 60% by weight or more from an SUS-containing oil/fat having an SUS content of 30% by weight or more, a crystalline S3 component is added to the SUS-containing oil/fat in an amount of 5 to 200 ppm by weight relative to the amount of the SUS-containing oil/fat at a temperature that is higher by 0 to 2° C. than a cloud point of the SUS-containing oil/fat so as to be mixed, and performing stirring crystallization.