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 chocolate-like food that has a reduced trans fatty acid content, has good compatibility with cocoa butter and good bloom resistance, and melts in the mouth. This chocolate-like food contains a transesterified oil/fat having a specific fatty acid composition and a cacao component.

Abstract: Oxidation stability is improved and a long chain polyunsaturated fatty acid-containing fat with a good flavor is obtained with a method for manufacturing a long chain polyunsaturated fatty acid-containing fat with a moisture content of 3 weight % or less, the method comprising a step for treatment by contact with rosemary. Consequently, it is possible to limit the generation of reversion flavor, unpleasant odors, and peroxides that have health-harming effects over long periods and to provide a highly healthy long chain polyunsaturated fatty acid-containing fat at less cost than in the past. By adding a relatively small amount of an antioxidant substance, oxidation stability can be further improved.

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 in a food composition for suppressing hepatic lipogenesis and an agent for suppressing hepatic lipogenesis.

Abstract: The present invention provides an oil and fat having plasticity and excellent meltability in the mouth in a wide range of temperatures and a roll-in oil and fat composition using the plastic oil and fat having excellent extensibility and excellent meltability in the mouth in a wide range of temperatures. This roll-in oil and fat composition that has a stiff texture and exhibits excellent extensibility and superior intraoral solubility over a wide range of temperature is obtained by using a transesterified oil and fat which contains, with respect to the total amount of all constituent fatty acids, 5-25 wt % of lauric acid, 5-25 wt % of palmitic acid, and 10-35 wt % of stearic acid, and in which the weight ratio of stearic acid to palmitic acid (stearic acid/palmitic acid) is 0.5-7.

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 purpose of the present invention is to overcome the problems of the prior art and to provide a low-calorie noodle-like food product that can be used as a diet food product and has a quality similar to that of noodles made from wheat flour. A noodle-like food product characterized in that at least noodle strands are formed by a thermally irreversible polysaccharide gel, and insoluble dietary fiber and soy milk cream are included in the noodle strands.

Abstract: An object of the present invention is to provide an oil and fat composition that contains unsaturated fatty acid-containing oil and fat and can prepare nursery formulated milk having a satisfactory taste. The following result is found to complete the present invention, that is, in an oil and fat composition in which an aqueous phase is dispersed in an oil phase containing unsaturated fatty acid-containing oil and fat and lecithins, oxidation of unsaturated fatty acid is suppressed, wherein the aqueous phase has one or more selected from ascorbic acid and salts thereof dissolved therein, has pH adjusted to 3.6 or more, and has a predetermined solid content.

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 purpose of the present invention is to provide an ascorbic acid-containing fat in which the ascorbic acid content of the ascorbic acid-containing fat is increased, and which can be used in any food products and can be applied in a wide range of concentrations. This fat composition contains 50-50,000 ppm of ascorbic acid, and contains a specific amount of water relative to the ascorbic acid content.

Abstract: The purpose of the present invention is to provide a method for manufacturing a soybean paste food or gel food that has a good taste and favorable smooth texture. It was found that a soybean paste food or gel food that has a good taste and favorable smooth texture can be obtained by statically heating a liquid food comprising a dietary fiber-containing soybean emulsion composition, said dietary fiber-containing soybean emulsion composition having a dietary fiber content of 2.5 wt % or more, a protein content of 25 wt % or more in terms of dry matter, a lipid content (the content of an extract with a chloroform/methanol mixture solvent) of 25 wt % or more in terms of dry matter, an average particle diameter of 10-100 ?m, a moisture content of 70-90 wt %, and a viscosity of 3000 mPa·s or lower.

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.