The Nisshin Oillio Group, Ltd.

Muneo Tsukiyama

Kiyomi Oonishi

Tatsuya Kobayashi

Hidetaka Uehara

Yoshiyuki Hatano

Atsushi Ohara

Tomomi Suganuma

Seiya Takeguchi

Hirofumi Denda

Noriko Murayama

Toru Toda

Tomohiro Aibara

Wakako Kanamaru

Hiroko Nakahara

Tetsuya Kobayashi

Takahiro Yamaguchi

Shogo Tsujino

Koichi Kubota

Naoto Kataoka

Tomoya Ito

Yoshimune Hasome

Tatsuya Fushimi

Toshinobu Mizota

The present invention addresses the problem of providing an oily food, such as chocolate or cream, which does not require tempering treatment and in which the occurrence of blooming and the like is suppressed even when a large amount of cocoa butter is used; and producing method thereof. The present invention provides an oily product containing a fat/oil as a continuous phase. The fat/oil contains SOS, HMM, HLM, HLL, HHM and HHL. The mass ratio (HLM/HLL) of the HLM content to the HLL content is 1.0 or more. The mass ratio (HMM+HLM+HLL+HHM+HHL)/SOS of the total content of HMM, HLM, HLL, HHM and HHL to the SOS content is 0.9 to 8. In HMM, HLM, HLL, HHM and HHL, fatty acids having a carbon number of 20 or more occupy less than 3% by mass of the total constituent fatty acids H.

Oily food and producing method thereof

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.

Powdered fat/oil composition, food including powdered fat/oil composition, and methods for producing same

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Yokohama, Japan

Muneo Tsukiyama