Abstract: Provided is a method for producing a food, including obtaining a mixture by mixing an edible oil or fat and a component (A) that satisfies a condition of (1): a starch content is equal to or more than 75% by mass, a condition of (2): molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×103 and equal to or less than 5×104, a condition of (3): a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and a condition of (4): a content under a sieve having an opening of 3.35 mm and on a sieve having an opening of 0.

Abstract: An improver for a sponge cake includes a component (A) satisfying conditions of (1) to (5) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104; (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20; (4) a content under a sieve having a mesh size of 0.25 mm is equal to or more than 80% by mass and equal to or less than 100% by mass; and (5) a content on a sieve having a mesh size of 0.5 mm is equal to or less than 10% by mass.

Abstract: A method for producing a baked confectionery, the method includes: preparing a dough of a baked confectionery, the dough containing a component (A) which is a granular product containing equal to or more than 75% by mass of starch and in which the granular product contains, as he starch, equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104, and the granular product has a degree of swelling of equal to or more than 5 and equal to or less than 20 in cold water at 25° C.

Abstract: An improver for a baked confectionery (here, excluding a sponge cake) includes a component. (A) satisfying conditions of (1) to (5) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×1.04; (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20; (4) a content under a sieve having a mesh size of 0.25 mm is equal to or more than 80% by mass and equal to or less than 100% by mass; and (5) a content on a sieve having a mesh size of 0.5 mm is equal to or less than 10% by mass.

Abstract: Provided are an agent for reducing the oiliness of cooked food and a method for reducing the oiliness of cooked food that make it possible to reduce the oiliness of prepared cooked food. The agent for reducing the oiliness of cooked food contains roasted oil as an active component. The method for reducing the oiliness of cooked food comprises including roasted oil in a cooking oil or fat composition, applying the same to preparation materials, and conducting cooking. The roasted oil is preferably derived from corn or soybeans. The present invention is preferably applied to fried foods.

Abstract: Provided are a heating-odor-suppressing agent for a cooking oil or fat composition, a method for suppressing a heating odor in a cooking oil or fat composition, and a method for producing the cooking oil or fat composition that make it possible to suppress the heating odor of an oil or fat produced during cooking of deep-fried foods or the like. The heating-odor-suppressing agent for a cooking oil or fat composition contains corn-derived roasted oil as an active component. Moreover, the method for suppressing a heating odor in a cooking oil or fat composition involves including corn-derived roasted oil in the cooking oil or fat composition. Furthermore, the method for producing a cooking oil or fat composition comprises mixing corn-derived roasted oil and an edible oil or fat other than the roasted oil to thereby obtain an oil or fat composition that contains 0.01% by mass or more to 10% by mass or less of the roasted oil.

Abstract: A composition for imparting/enhancing cheese flavour is provided which is capable of imparting cheese flavour to foods, and enhancing the cheese flavour of foods. Furthermore, provided are: a method for producing the composition for imparting/enhancing cheese flavour; a method for imparting cheese flavour to foods or enhancing the cheese flavour of foods; and a method for producing foods with imparted/enhanced cheese flavour. The composition for imparting/enhancing cheese flavour has, as an active ingredient, an oxidized oil or fat which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat. Furthermore, in the method for imparting cheese flavour to foods or enhancing the cheese flavour of foods, an oxidized oil or fat, which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat, is added to a food.

Abstract: Provided is an oil or fat composition for fried foods which is capable of achieving a satisfactory improvement in the flavour of fried foods. Also provided are: a method for producing the oil or fat composition for fried foods; a method for producing fried foods which uses the oil or fat composition for fried foods; and a method for imparting cheese flavour to fried foods. The oil or fat composition for fried foods includes an oxidized oil or fat which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat. Furthermore, the method for producing the oil or fat composition for fried foods includes a step in which an oxidized oil or fat, which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat, is added to an edible oil or fat. Moreover, the method for producing fried foods includes a step in which a fried food raw ingredient is fried in the oil or fat composition for fried foods.

Abstract: [Problem] It is an object to provide an oil and fat composition for rice cooking, which can suppress hardening of boiled rice after refrigeration and furthermore can improve an appearance of the boiled rice after refrigeration, by adding the composition when cooking the rice. [Solution] The oil and fat composition for rice cooking comprises edible oil and fat, 0.1% to 3% by mass of lecithin. 0.002% to 1% by mass of ascorbic acid analog compound and 0.01% to 3% by mass of polyglycerol condensed ricinoleate.

Abstract: A method is provided to promote secretion of cholecystokinin (CCK) by administering an active component. The active component includes acrylic acid and/or an unsaturated aldehyde having a main chain of 4 to 12 carbon atoms having a double bond in at least position 2 or 4, where the main chain has 4 to 9 carbon atoms when there is a double bond in only position 2, and the main chain has 9 to 12 carbon atoms when there is a double bond in only position 4. The cholecystokinin secretion-promoting composition can be used as an appetite suppressant. By adding this cholecystokinin secretion-promoting composition to food, appetite-suppressing food products can be provided.

Abstract: A method is provided to promote secretion of cholecystokinin (CCK) by administering an active component. The active component includes acrylic acid and/or an unsaturated aldehyde having a main chain of 4 to 12 carbon atoms having a double bond in at least position 2 or 4, where the main chain has 4 to 9 carbon atoms when there is a double bond in only position 2, and the main chain has 9 to 12 carbon atoms when there is a double bond in only position 4. The cholecystokinin secretion-promoting composition can be used as an appetite suppressant. By adding this cholecystokinin secretion-promoting composition to food, appetite-suppressing food products can be provided.

Abstract: A CCK secretion-promoting substance and a use thereof are provided. This cholecystokinin secretion-promoting composition contains, as an active component, acrylic acid and/or an unsaturated aldehyde having a main chain of 4-12 carbon atoms having a double bond in at least position 2 or 4, wherein the main chain has 4-9 carbon atoms if there is a double bond only in position 2 and the main chain has 9-12 carbon atoms if there is a double bond only in position 4. This cholecystokinin secretion-promoting composition can be used as an appetite suppressant. By adding this cholecystokinin secretion-promoting composition to food, appetite-suppressing food products can be provided.