Abstract: An object of the present invention is to provide a powdered fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these. Specifically, provided are a fat and/or oil composition containing 65 to 99% by mass of a XXX triglyceride and 35 to 1% by mass of X2Y triglycerides, a powdered fat and/or oil composition obtained from the fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these.

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: Provided is a powdered chocolate containing a fat and/or oil composition in a powder form wherein the fat and/or oil composition contains: 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and 35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass, where x number of carbon atoms is an integer selected from 8 to 20, and y number of carbon atoms is each independently an integer selected from x+2 to x+12 and satisfying y?22.

Abstract: A food product capable of providing a cool feeling inside the mouth when eaten; a production method of the food product; and a method for providing a cool feeling in a variety of food products. The food product has a cool feeling and containing 0.1%-99% by mass tricaprin relative to the total mass of the food product including the tricaprin. This food product may be a cake, bread, cookies, fish paste products, chocolate, powdered chocolate, or cream.

Abstract: The present invention is intended to provide chocolate being less susceptible to a change in process conditions and having remarkably excellent heat resistance and the method for manufacturing such chocolate. The present invention relates to chocolate having a sugar skeleton and containing the following (a) to (d): (a) 28 to 44 mass % of fats and oils; (b) 30 to 58 mass % of sucrose; (c) 1 to 20 mass % of lactose; and (d) 4 to 32 mass % of powdered milk.

Abstract: An object of the present invention is to provide a powdered fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these. Specifically, provided are a fat and/or oil composition containing 65 to 99% by mass of a XXX triglyceride and 35 to 1% by mass of X2Y triglycerides, a powdered fat and/or oil composition obtained from the fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these.

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 microorganism is cultured in a medium, and is able to produce one or two or more kinds of L-amino acids including L-glutamic acid, L-glutamine, L-proline, L-ornithine, L-citrulline and L-arginine, and is modified to increase ?-ketoglutarate synthase activity. The L-amino acids are collected from the medium or the cells.

Abstract: A microorganism is cultured in a medium, and is able to produce one or two or more kinds of L-amino acids including L-glutamic acid, L-glutamine, L-proline, L-ornithine, L-citrulline and L-arginine, and is modified to increase ?-ketoglutarate synthase activity. The L-amino acids are collected from the medium or the cells.