Abstract: The present invention relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid, which are contained in the chocolate dough, have at least an intermediate state in which the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 100:0 to 70:30. The present invention also relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid are contained in the chocolate dough such that the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 70:30 to 25:75.

Abstract: [Problem to be Solved] Provision of an oily confectionery having an excellent melting feeling in the mouth even when eaten in a frozen state. [Means to Solve the Problem] The oily confectionery containing oils and fats according to the present invention contains as the oils and fats, more than 60% by mass and 94.5% by mass or less of a medium chain triacylglycerol and 5% by mass or more and less than 40% by mass of a laurin-based fat.

Abstract: Features of the present disclosure provide a chocolate with good heat-resistance, bloom resistance and melt-in-the-mouth property, disclose a production method by which a chocolate-covered food product coated with the chocolate is produced, and disclose a method for preventing an increase in the viscosity of chocolate mix. Disclosed is a method for producing a chocolate comprising an addition step for adding a seeding agent containing at least ?-StOSt crystal to chocolate mix in a melted state, wherein the fat content of the chocolate mix is 26 to 70 mass % StOSt (where StOSt is 1,3-distearoyl-2-oleylglycerol).

Abstract: A method for manufacturing a water-containing heat-resistant chocolate, including adding, to a chocolate mix in a molten state having a temperature of 32-40° C., a seeding agent that contains at least a ?-form XOX crystal, and adding water to the chocolate mix, in which X stands for a saturated fatty acid having 18-22 carbon atoms; O stands for oleic acid; and XOX stands for a triacylglycerol that carries oleic acid attached to the 2-position of glycerol and X is attached to the 1- and 3-positions thereof.

Abstract: Features of the present disclosure provide a chocolate with good heat-resistance, bloom resistance and melt-in-the-mouth property, disclose a production method by which a chocolate-covered food product coated with the chocolate is produced, and disclose a method for preventing an increase in the viscosity of chocolate mix. Disclosed is a method for producing a chocolate comprising an addition step for adding a seeding agent containing at least ?-StOSt crystal to chocolate mix in a melted state, wherein the fat content of the chocolate mix is 26 to 70 mass % StOSt (where StOSt is 1,3-distearoyl-2-oleylglycerol).

Abstract: Complexes of a selected class of chiral ligands with molybdenum, tungsten or chromium, preferably molybdenum, are effective as catalysts in highly enantioselective and regioselective alkylation of allylic substrates. Such compositions provide a versatile and low-cost alternative to existing catalysts.

Abstract: An fat-based confectionery which is excellent in meltability in the mouth and heat-resistant shape retention can be provided by a production method characterized by including steps of adding to a fat-based confectionery material a high melting point triglycerides in an amount of 1.2 to 1.8% by weight based on the fat contained in the confectionery material, completely melting the resultant mixture by heating, then cooling it to thereby convert all of the crystalline forms of the high melting point triglycerides into forms other than stable ones, and then heating it to thereby convert all of the high melting point triglycerides crystals into stable ones.

Abstract: Complexes of a selected class of chiral ligands with molybdenum, tungsten or chromium, preferably molybdenum, are effective as catalysts in highly enantioselective and regioselective alkylation of allylic substrates.

Abstract: Complexes of a selected class of chiral ligands with molybdenum, tungsten or chromium, preferably molybdenum, are effective as catalysts in highly enantioselective and regioselective alkylation of allylic substrates.

Abstract: Complexes of a selected class of chiral ligands with molybdenum, tungsten or chromium, preferably molybdenum, are effective as catalysts in highly enantioselective and regioselective alkylation of allylic substrates.

Abstract: Complexes of a selected class of chiral ligands with molybdenum, tungsten or chromium, preferably molybdenum, are effective as catalysts in highly enantioselective and regioselective alkylation of allylic substrates.

Abstract: There are provided a stick type expanded starch confectionery with a wave-like configuration on its surface and a process for easily manufacturing the same, which uses an extruder method. According to the process, the stick type expanded starch confectionery is obtained by adjusting amounts of water and calcium salt to an amount of starch raw material to prepare a dough, whereby fluidity of thermally treated dough extruded from a double-staged die which belongs to an extruder is controlled.

Abstract: Complexes of a selected class of chiral ligands with molybdenum, tungsten or chromium, preferably molybdenum, are effective as catalysts in highly enantioselective and regioselective alkylation of allylic substrates. Such compositions provide a versatile and low-cost alternative to existing catalysts.

Abstract: A process for the manufacture of chocolate confectionery by entrapping a fatty cream with fine gas bubbles. The confectionery is manufactured by preparing a shell chocolate with open end in a mold, feeding under pressure a fine gas bubble entrapping fatty cream base into the shell chocolate through the opening to fill the shell, scraping off excessively charged fatty cream, solidifying the fatty cream in the shell, pouring a chocolate base on the solidified fatty cream to close the opening of the shell chocolate, scraping off excessively charged chocolate base, solidifying the chocolate base, and demolding the product. A stencil plate can be used, when the gas bubble entrapping fatty cream is charged into the shell of shell chocolate.

Abstract: A chocolate additive for preventing fat blooming and useful for omitting or simplifying the tempering operations comprising powder particles composed of as the main component a 2-unsaturated-1,3-disaturated glyceride constituent fatty acids of which are unsaturated fatty acids having at least 18 carbon atoms and saturated fatty acids having 20 to 24 carbon atoms and a chocolate containing the additive.

Abstract: A method for manufacturing a deaerated fatty confectionaries, specifically, chocolate blocks, chocolate blocks with a confectionary center, chocolate covered products, white chocolate or colored chocolate blocks, and the like, having a substantially reduced air content without requiring excessive shaking. In accordance with the invention, the fatty confectionary mass in a fluidal state and flowing in the form of a film is subjected to a reduced pressure, preferably, within a range of 10 to 350 Torr. Tempering can be carried out either prior to, during, or subsequent to the deaerating treatment. The deaerated mass can then be used for manufacturing chocolate products by molding, shell-molding, or covering.

Abstract: A dried ginseng is obtained by heating a crude or raw ginseng to soften its tissue, freezing the softened ginseng in an inert gas under pressure and then lyophilizing the frozen ginseng under reduced pressure in a conventional way. This dried ginseng retains its original miscellaneous shape and color tone inherent to the crude ginseng, is ready for extraction of the pharmacologically active ingredients therefrom when dipped in aqueous ethanol for preparation of medicinal spirit beverage and can stand long storage without spoilage by bacterial and fungal infestation.

Abstract: A process for the preparation of peanut-curd with a roasted taste and flavor, which comprises roasting peanuts, pressing the roasted peanuts to partially remove oil therefrom, pulverizing the pressed peanuts at a temperature at or below -40.degree. C., dissolving the pulverized peanuts in water, boiling the resultant mixture, cooling the mixture and adding a coagulant to the mixture to solidify the mixture to obtain peanut-curd.