Abstract: An oil or fat composition for food preparation containing: a glycerin fatty acid ester containing a fatty acid residue having 13 or more and 15 or less carbon atoms, in which oil or fat composition for food preparation contains 1.8% by mass or more and 100% by mass or less of a fatty acid having 13 or more and 15 or less carbon atoms in total fatty acids of the glycerin fatty acid ester, and in the total fatty acids of the glycerin fatty acid ester, a content of a fatty acid having 12 carbon atoms is 0 or more and 2.5 or less in terms of a mass ratio with respect to a content of the fatty acid having 13 or more and 15 or less carbon atoms (excluding an oil or fat composition for preparation of puff pastry margarine, and the oil or fat composition for food preparation that is milk fat, beef tallow, mutton tallow, ucuuba butter, murumuru butter, euglena oil, or margarine).

Abstract: An object of the invention is to provide a technique capable of appropriately selecting a measure with a high economic effect and an implementation timing thereof as a measure to be implemented when a secondary battery deteriorates. A battery deterioration degree management system according to the invention calculates a cost necessary for implementing a measure against a decrease of a state of health of a battery based on cost data describing a cost along with implementation of the measure, and determines the measure having a high economic effect and an implementation timing thereof based on the cost (see FIG. 4).

Abstract: The present invention provides a novel raw material that can improve the texture of food products and also can impart a new function to food products. The present invention relates to a starch composition for food products, the starch composition having a type-B viscometer viscosity (Pa·s) of 2-100 Pa·s, the viscosity being determined when a slurry that is obtained at 20° C., by mixing into the starch composition for food products an edible oil/fat in the amount of two times greater than the starch composition in terms of mass and water in the amount of seven times greater than the starch composition in terms of mass, in this order and without heating, is subjected to a viscosity measurement under the condition of 30 rpm for 30 seconds. The starch composition also has a type-B viscometer viscosity (Pa·s) that satisfies the condition of “the type-B viscometer viscosity at 0° C. is 2-30 times greater than the type-B viscometer viscosity at 90° C.

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.