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: A method of enhancing development of chocolate flavors, comprising adding an oil and fat composition for chocolate containing a specific amount of malonylisoflavone glycosides that are poorly soluble in oil and fat, and a method of producing the oil and fat composition for chocolate comprising a specific amount of malonylisoflavone glycosides. The oil and fat composition for chocolate is capable of enhancing chocolate flavors (a good milky taste, a sweet taste, a cacao flavor, etc.) without affecting the physical properties of chocolate.

Abstract: An FRP drive shaft includes an end joint joined to at least one end of an FRP cylinder via an outer collar. The end joint includes a serrated portion on an outer periphery thereof. The outer collar includes a small-diameter collar portion and a large-diameter collar portion. The serrated portion is press-fitted into an inner periphery of the FRP cylinder and fixed to an inner periphery of the small-diameter collar portion. A gap between an inner periphery of the large-diameter collar portion and an outer periphery of the FRP cylinder is filled with an adhesive for fixing the inner periphery of the large-diameter collar portion and the outer periphery of the FRP cylinder to each other. An adhesive-accumulating space which partially increases a filling amount of the adhesive is formed between the inner periphery of the large-diameter collar portion and the outer periphery of the FRP cylinder.

Abstract: An FRP drive shaft includes an end joint joined to at least one end of an FRP cylinder via an outer collar. The end joint includes a serrated portion on an outer periphery thereof. The outer collar includes a small-diameter collar portion and a large-diameter collar portion. The serrated portion is press-fitted into an inner periphery of the FRP cylinder and fixed to an inner periphery of the small-diameter collar portion. A gap between an inner periphery of the large-diameter collar portion and an outer periphery of the FRP cylinder is filled with an adhesive for fixing the inner periphery of the large-diameter collar portion and the outer periphery of the FRP cylinder to each other. An adhesive-accumulating space which partially increases a filling amount of the adhesive is formed between the inner periphery of the large-diameter collar portion and the outer periphery of the FRP cylinder.

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 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: [PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at 30 ?m or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt % or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.

Abstract: [PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at 30 ?m or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt % or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.

Abstract: A fat for producing confectionery having an improved fatty taste, which is produced by adding an aqueous solution of at least one organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid to a fat for confectionery production, followed by drying, a process for producing the fat for confectionery production, and a product, such as chocolate and/or cream, using the fat for confectionery production.

Abstract: A fat for producing confectionery having an improved fatty taste, which is produced by adding an aqueous solution of at least one organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid to a fat for confectionery production, followed by drying, a process for producing the fat for confectionery production, and a product, such as chocolate and/or cream, using the fat for confectionery production.

Abstract: A foamed chocolate which can be foamed without resort to any special apparatuses or emulsifiers, has a lightened chocolate texture and shows no oily feel. This foamed chocolate is produced by adding an oil mixture comprising an edible fat or oil with tri-saturated fatty acid glycerides containing behenic acid.