The Nisshin Oillio Group, Ltd.

Noriko Murayama

Kiyomi Oonishi

Tatsuya Kobayashi

Hidetaka Uehara

Seiya Takeguchi

Hirofumi Denda

Muneo Tsukiyama

Iwao Hachiya

Toru Toda

Tomohiro Aibara

Hiroko Nakahara

Tetsuya Kobayashi

Yuusuke Hasegawa

Shogo Tsujino

Takahiro Yamaguchi

Koichi Kubota

Naoto Kataoka

Tomoya Ito

Yoshimune Hasome

Tatsuya Fushimi

Toshinobu Mizota

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

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 &#x3b2;-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).

Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating

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Yokohama, Japan

Noriko Murayama