Abstract: Provided are an oil or fat based confectionery having the original pleasant flavor of a functional ingredient, and a method for producing the oil or fat based confectionery. The oil or fat based confectionery is an oil or fat based confectionery that includes a functional food containing a functional ingredient having at least one of bitterness and astringency, and an oil or fat having a solid fat content (SFC) of 70% or more at 25° C. and a SFC of less than 15% at 35° C.; has a granularity of 30 ?m or less; has a content of the functional food of 8% by mass or more and 40% by mass or less and a content of sucrose of less than 24% by mass with respect to the oil or fat based confectionery as a whole; and contains no milk ingredient.

Abstract: An object of the present invention is to provide a cacao bean-derived food material showing little oil seepage and various foods using the same. A composition having a particle size distribution in the range of 10 ?m to 1.5 mm and containing undisrupted cacao bean cells is provided. A composition containing undisrupted cacao bean cells, which has a free fat content ratio of 60% by weight or lower based on oil content is also provided. A composition containing 30% or more of undisrupted cells in cacao bean cells is further provided. A composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower is further provided.

Abstract: The invention provides a method for manufacturing oily confectionery, including a step of stirring an oily confectionery base containing 10% by mass or more or a milk protein or 20% by mass or more of a nonfat milk solid content for 1 hour or more with a temperature held at 50° C. or more and 60° C. or less.

Abstract: A water-containing chocolate-like confectionery, which comprises an oil-in-water type emulsified mixture, wherein the mixture has a water content of 20% by weight or less, and a water activity of 0.7 or less.

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.