Abstract: The present invention addresses the problem of providing a water-in-oil emulsified composition having improved workability in a freezing range. This water-in-oil emulsified composition contains, as constituent fatty acids, 7-29 wt % of lauric acid and 7-19 wt % of palmitic acid, the weight ratio of stearic acid/lauric acid being 0.1-1.6, and has a hardness of 500-1500 gf at ?18° C. The water-in-oil emulsified composition according to the present invention, when delivered or stored in a frozen state, can be directly and easily cut into pieces in any shape without requiring an operation such as thawing or temperature adjustment.

Abstract: The present invention addresses the problem of providing a method for producing a flavor oil having a burnt cheese flavor, said flavor oil being capable of imparting a roasted cheese-like fragrant flavor or enhancing a cheese flavor when just used in cooking. The present inventor found that a flavor oil having a fragrant burnt cheese flavor can be obtained by a production method that comprises heating an oil in the presence of 3-20 mass %, relative to the oil, of a starting material derived from cheese. In particular, a stronger and better flavor could be obtained by using a cheese powder and conducting the heating in a reaction system purged with an inert gas.

Abstract: The present invention addresses the problem of providing a method for producing an almond-flavored oil and fat with which it is possible to reduce an amount of almond flour used in making confectionery. It was found that an oil and fat having a good roasted almond flavor can be obtained by a production method including heating an oil and fat in the presence of 0.6 to 20% by mass of an almond-derived raw material with respect to the oil. In particular, a stronger and better flavor could be obtained by using blanched almond flour and heating a reaction system purged with an inert gas.

Abstract: The present invention provides an oil and fat having plasticity and excellent meltability in the mouth in a wide range of temperatures and a roll-in oil and fat composition using the plastic oil and fat having excellent extensibility and excellent meltability in the mouth in a wide range of temperatures. This roll-in oil and fat composition that has a stiff texture and exhibits excellent extensibility and superior intraoral solubility over a wide range of temperature is obtained by using a transesterified oil and fat which contains, with respect to the total amount of all constituent fatty acids, 5-25 wt % of lauric acid, 5-25 wt % of palmitic acid, and 10-35 wt % of stearic acid, and in which the weight ratio of stearic acid to palmitic acid (stearic acid/palmitic acid) is 0.5-7.