The Nisshin OilliO Group Ltd.

Kanagawa Prefecture, Japan

The Nisshin OilliO Group Ltd.

Kanagawa Prefecture, Japan
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An obj ect 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.


Patent
The Nisshin OilliO Group Ltd. | Date: 2017-02-22

There is provided an oils and fats-containing food that contains a sugar alcohol and is excellent in sweetness expression. The present invention is an oils and fats-containing food that contains a sugar alcohol, including a sweetness modifier for an oils and fats-containing food containing a sugar alcohol, which includes as an active ingredient a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid, a sugar alcohol, and oils and fats. The sweetness modifying method according to the present invention is a sweetness modifying method for an oils and fats-containing food that contains a sugar alcohol, including setting a content of a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid in the oils and fats of the oils and fats-containing food that contains a sugar alcohol to be 0.5 to 100% by mass.


Patent
The Nisshin OilliO Group Ltd. | Date: 2017-05-24

The problem of the present invention is to provide a nutritional composition which is easy to consume without oily feeling, and from which the desired amount of energy can be obtained conveniently. The present invention is a nutritional composition containing fats, proteins, and sugars, wherein the energy per 100 g of the nutritional composition is 150-750 kcal, the ratio of fats to the total of proteins and sugars is 1.8 to 6.0, and a triacylglycerol having a C6-12 medium-chain fatty acid is included as a constituent fatty acid in an amount of 50% by weight or more of the fats.


Patent
The Nisshin OilliO Group Ltd. | Date: 2017-05-24

The present invention addresses the problem of providing a baked confectionery that substantially includes no flour, said confectionery not being oily even when a high oil content is used, having a moist texture and a melt-in-the-mouth quality free from roughness, and allowing the original flavour of the raw material to be better tasted. The present invention provides a baked confectionery that substantially includes no flour, said confectionery including 40-80 mass% of lipids, 1-10 mass% of proteins, and 5-25 mass% of saccharides, said lipids including, as a constituent fatty acid, triacylglycerol having a C6-12 medium-chain fatty acid, the content of said triacylglycerol being at least 50 mass% of the oils and fats.


Patent
The Nisshin OilliO Group Ltd. | Date: 2017-05-24

The present invention provides a high calorie, low carbohydrate gel-form emulsified food that contains a high content of medium chain fatty acids and a low carbohydrate content, induces minimal discomfort after a meal, and provides the high calorie, low carbohydrate gel-form emulsified food which can be distributed at room temperature. The present invention relates to the gel-form emulsified food including: 10 to 40% by mass of oil and/or fat; 0% by mass or more and less than 5% by mass of a carbohydrate; and 1 to 10% by mass of a protein, in which the content of a medium chain fatty acid is 7 to 23% by mass.


Provided is a fat and/or oil composition for heat cooking, comprising a fat and/or oil, and an alkali metal soap of a saturated fatty acid having from 4 to 16 carbon numbers, wherein an alkali metal content in the fat and/or oil composition for heat cooking is from 0.1 to 5.0 mass ppm, and a method of preparing the same. Also provided is a method of preventing deterioration of a fat and/or oil for heat cooking caused by heating, comprising the step of adding an alkali metal soap of a saturated fatty acid having from 4 to 16 carbon numbers to the fat and/or oil for heat cooking to produce an alkali metal content in the fat and/or oil composition for heat cooking of from 0.1 to 5.0 mass ppm.


The objective of the present invention is to provide a powdered oil and/or fat that includes a high proportion of a medium-chain fatty-acid triglyceride, has excellent solubility and fluidity, and gives rise to little oil flotation during dissolution. The present invention provides a powdered oil and/or fat that includes a medium-chain fatty-acid triglyceride, an octenylsuccinic acid-treated starch mixture, and a dextrin, wherein: the octenylsuccinic acid-treated starch mixture includes a first octenylsuccinic acid-treated starch of which the viscosity of a 10 mass% aqueous solution at 25 C is less than 30 mPaS, and a second octenylsuccinic acid-treated starch of which the viscosity of a 10 mass% aqueous solution at 25 C is 30 mPaS or more; the content of the second octenylsuccinic acid-treated starch is 12-45 mass%, inclusive, relative to the entire octenylsuccinic acid-treated starch mixture; the dextrose equivalent weight of the dextrin is 10 or more; and the content of the medium-chain fatty-acid triglyceride is 65-85 mass%, inclusive, relative to the entire powdered oil and/or fat.


Patent
The Nisshin Oillio Group Ltd. | Date: 2016-06-08

Provided is a chocolate that can be molded into a block shape or a plate shape or granulated and which gently melts in the mouth. Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat content of 25-65 mass% and the oil and fat fulfill conditions (1)-(5). (1) The SOS content is 60-86 mass%. (2) The POP content is 20-40 mass%. (3) The StOSt content is 10-25 mass%. (4) The POSt content is 15-30 mass%. (5) The liquid oil and fat content is 14-30 mass%.


Patent
The Nisshin Oillio Group Ltd. | Date: 2016-06-08

Provided is a chocolate that can be molded into a block or plate shape or granulated and which has a soft and refreshing melt-in-the-mouth effect (spreading softly in the mouth with a cooling, refreshing effect). Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat content of 25-65 mass% and the oil and fat fulfill conditions (1)-(5). (1) The SOS content is 65-88 mass%. (2) The POP content is 25-44 mass%. (3) The StOSt content is 10-25 mass%. (4) The POSt content is 15-32 mass%. (5) The liquid oil and fat content is at least 9 mass% and less than 14 mass%.


Fat

Patent
The Nisshin Oillio Group Ltd. | Date: 2016-10-26

Oils and fats containing 10 to 80 mass% of 1,3-distearoyl-2-oleoylglycerol (SOS) and including a triple chain length -type SOS crystal are provided. In the measurement of the X-ray diffraction of the triple chain length -type SOS crystal, the diffraction peak A corresponding to spacing of 3.95 to 4.05 , the diffraction peak B corresponding to spacing of 3.80 to 3.95 , the diffraction peak C corresponding to spacing of 3.70 to 3.80 , and the diffraction peak D corresponding to spacing of 3.60 to 3.70 are observed. The ratio of the diffraction intensity of the diffraction peak C to the diffraction intensity of the diffraction peak D is 0.35 or less.

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