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, by a simple method, a method for conferring photodegradation resistance on cocoa butter, which has low photodegradation resistance. By performing degumming treatment using phospholipase, photodegradation resistance can be conferred to cocoa butter. When white chocolate was prepared using the thus-obtained cocoa butter, photodegradation was remarkably suppressed. Although any kind of phospholipase may be used, the use of phospholipase A2 is preferred as the effect therewith is particularly remarkable.

Abstract: The purpose of the present invention is to provide, as fat for non-tempered chocolate, a fat composition which can contain less trans fats and more cacao materials such as cocoa butter and cocoa mass, and has good melting and snapping properties. The present invention is accomplished on the basis of a finding that a transesterified fat having a specific fatty acid composition is effective against the problem as well as knowledge that a combination of the fat composition with a specific emulsifier is effective for the problem. The present invention provides fat for chocolate and chocolate which has a strong chocolate flavor and good melting and snapping properties such that health risks linked to trans fats can be avoided.

Abstract: [Problem] The present invention addresses the problem of providing: a material which can generate fine beads in a sparkling beverage and can keep the fine beads in the beverage without adversely affecting the flavor of the beverage when added to the beverage; and a method for producing the material. [Solution] A method for producing a polysaccharide-protein complex, comprising a heating step of heating a polysaccharide containing an uronic acid as a constituent sugar in the presence of a protein under the conditions in which the pH value is 2 to 5 and the temperature is 80 to 180° C. inclusive, wherein a fraction having a molecular weight of 12000 or more makes up 30% by mass or less of the polysaccharide-protein complex and a fraction having a molecular weight of 500 or more and less than 12000 makes up 30% by mass or more of the polysaccharide-protein complex.

Abstract: The purpose of the present invention is to provide a pulverulent emulsified composition in which a soybean protein material is used as a protein material constituting part of the pulverulent emulsified composition, the pulverulent emulsifier composition having excellent color tone and exhibiting no feathering or oiling-off when added to, e.g., coffee. A pulverulent emulsified composition that contains, in proportion by dry weight, 0.3-7.0% by weight of a soybean protein material, 10-40% by weight of oils/fats, 0.01 to less than 1.0% by weight of a buffer salt, 40-70% by weight of sugars, and 0.8-5.0% by weight of an emulsifier, and is characterized in that when 5 g thereof is dispersed into coffee obtained by dissolving 2 g of instant coffee in 150 mL of 80° C. water, the lightness (L* value) of the dispersion is at least 35, makes it possible to obtain excellent color tone and exhibits no feathering or oiling-off when added to coffee.

Abstract: An object of the invention is to provide a mung bean protein material having desired water dispersibilty and gel physical property. A mung bean protein material obtained by adding calcium salt to a solution containing mung bean protein, in an amount of 0.04 to 0.5% by weight as calcium based on the solid content, and then drying has excellent water dispersibility and excellent gel physical property.

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 chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.

Abstract: The present invention provides a commercially-viable-level, highly efficient production method for oil and fat that are rich in USU.

Abstract: The objective of the present invention is to provide an oil/fat composition for a solid roux, said composition making it possible to achieve the physical properties required of a solid roux, i.e. shape retention during summertime, resistance to seepage of a liquid oil component, resistance to surface whitening, and good melt-in-the mouth properties, as well as a reduction in trans-fatty acid and saturated fatty acid content. Provided is an oil/fat composition for a solid roux, said composition being characterized in that the composition has a triglyceride composition comprising 15-40 wt % of an S3 triglyceride, 10-30 wt % of an S2U triglyceride, 10-25 wt % of an SU2 triglyceride, and 30-50 wt % of a U3 triglyceride (S: a C16-24 saturated fatty acid, U: a C16-18 unsaturated fatty acid), the weight ratio between C16 (P: palmitic acid) and C18 (St: stearic acid) is 0.5?P/St 2.0, and SSU/SUS>1.

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: The present invention addresses the problem of providing a versatile, flavorful long-chain polyunsaturated fatty-acid-containing fat having exceptional oxidation stability, and a food that utilizes the fat. The problem can be solved by a long-chain polyunsaturated fatty-acid-containing fat having a specific linoleic acid content and a specific tocopherol-tocotrienol content, the fat containing a fatty acid having five or more double bonds.

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: Provided is a raw material for a food additive which promotes the intracerebral release of monoamines such as dopamine and noradrenaline, and imparts a function to prevent cranial nerve disease and a function to improve brain function to foods, by being added to said foods. This method involves using as a food additive an oligopeptide mixture containing dipeptides or tripeptides having tyrosine or phenylalanine as constituent amino acids, in order to produce foods to prevent cranial nerve disease or foods to improve brain function.

Abstract: Provided are a highly versatile fat containing a polyunsaturated fatty acid and a foodstuff in which said fat is used, said fat having good flavor and exceptional oxidation stability. A fat containing a polyunsaturated fatty acid, the fat containing water-soluble tea polyphenol added when the fat is dissolved in an aqueous solution.

Abstract: A specific amount of malonylisoflavone glycosides that are poorly soluble in oil and fat is contained in an oil and fat for non-tempering-type chocolate or an oil and fat for tempering-type chocolate, and thus an oil and fat composition for chocolate capable of enhancing chocolate flavors (a good milky taste, a sweet taste, a cacao flavor, etc.) without affecting the physical properties of chocolate and chocolate containing the said oil and fat composition are shown.

Abstract: An object of the present invention is to provide a method for producing an untangling-improving agent for inhibiting quality deterioration such as a difficulty in untangling after storage and efficiently producing tasty noodles, and to provide noodles prepared by using the untangling-improving agent. The untangling properties of noodles can be improved, and at the same time, the elasticity and chewiness of noodles can be maintained by adding, to noodles, an untangling-improving agent for noodles obtained by incorporating monoglycerol fatty acid ester and protein, wherein the monoglycerol fatty acid ester and protein are in the emulsified state.

Abstract: 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 is addressed. 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: 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.

Abstract: The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of ?-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins.