NATIONAL CENTER FOR CHILD HEALTH AND DEVELOPMENT (Japan)
Inventor
Takigawa Yuta
Yoshida Tatsuya
Fukaya Kyoko
Kobayashi Tadashi
Yamatani Akimasa
Saito Jumpei
Kasahara Sayaka
Komura Makoto
Abstract
Provided is a powder composition that can be made into a foamy food product exhibiting a masking effect and being highly dispersible in an aqueous solvent. The powder composition is to be made into a foamy food product by mixing with water. This powder composition contains the following components (A) to (D): (A) a carbohydrate; (B) an acid component; (C) a carbonic acid component; and (D) a foam stabilizer.
A61K 31/167 - Amides, e.g. hydroxamic acids having aromatic rings, e.g. colchicine, atenolol, progabide having the nitrogen atom of a carboxamide group directly attached to the aromatic ring, e.g. lidocaine, paracetamol
A61K 31/573 - Compounds containing cyclopenta[a]hydrophenanthrene ring systemsDerivatives thereof, e.g. steroids substituted in position 17 beta by a chain of two carbon atoms, e.g. pregnane or progesterone substituted in position 21, e.g. cortisone, dexamethasone, prednisone or aldosterone
A61K 31/635 - Compounds containing para-N-benzene- sulfonyl-N-groups, e.g. sulfanilamide, p-nitrobenzenesulfonohydrazide having a heterocyclic ring, e.g. sulfadiazine
[Problem] To provide: a method for activating prefrontal cortex in brain with a food capable of activating prefrontal cortex in the brain of a person, particularly prefrontal cortex in the brain of a child; more specifically a method for activating prefrontal cortex in brain with a food capable of activating prefrontal cortex, particularly mainly left prefrontal cortex, in brain during the process of preparing the food. [Solution] The present invention can solve the problem by a method for activating prefrontal cortex in brain, said method being characterized by comprising preparing a food through a process of mixing multiple edible paints having different color tones with each other to prepare an edible paint having an arbitrary novel color tone.
[Problem] To provide a powder for an instant viscous food for heat cooking and a combination kit using the powder. When water is added to the powder and then the resultant mixture is kneaded without heating to prepare a dough, the obtained dough can be easily rounded and shaped without sticking to hands. By subsequently heat cooking the dough, a viscous food can be prepared. [Solution] A powder for an instant viscous food for heat cooking, said powder being to be used for the preparation of a viscous food by adding thereto an aqueous medium in an amount of 0.2-1.2 part by weight per part by weight of the powder, kneading the resultant mixture without heating to give a dough and then heat cooking the dough, characterized by containing 4-28 wt% of water-soluble gelatin relative to the total weight of the powder for an instant viscous food for heat cooking.
[Problem] To provide combination confectionery enabling production of instant heat-puffed patterned confectionery having embossed and debossed patterns transferred from a molding tray by heating, in the molding tray using a microwave oven, a dough obtained by mixing instant heat-puffed patterned confectionery powder with water, and more particularly, to provide combination confectionery enabling production of, by merely heating using a microwave oven for one minute or less, instant heat-puffed patterned confectionery which has good shape retention and good releasability which is exhibited when the confectionery is removed from a molding tray, and has clearly transferred embossed and debossed patterns. [Solution] The present invention addresses the abovementioned problem with combination confectionery provided with instant heat-puffed patterned confectionery powder (A) and a molding tray (B), wherein instant heat-puffed patterned confectionery having embossed and debossed patterns transferred from the molding tray (B) can be produced by heating, in the molding tray (B) using a microwave oven, a dough obtained by mixing the instant heat-puffed patterned confectionery powder (A) with water. The instant heat-puffed patterned confectionery powder (A) contains starch, a leavening agent, and egg-white powder, the amount of pregelatinized starch being 16-50 wt% and the amount of the leavening agent being not less than 1.5 wt% but less than 3.0 wt% with respect to the total weight of the starch. The molding tray (B) has embossed and debossed patterns.
A21D 10/00 - Batters, dough or mixtures before baking
A21D 8/02 - Methods for preparing doughTreating dough prior to baking
A23G 3/50 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
[Problem] To provide a powder for no-heat just-add-water cream foodstuff, with which it is possible to prepare a cream-form foodstuff for piping in the home, simply by adding a small quantity of water and mixing for a short period of time without heating. [Solution] The present invention is a powder for a no-heat just-add-water cream-form foodstuff for preparing a cream-form foodstuff to be used in piping, by adding an aqueous medium and mixing without heating, wherein the abovementioned problem is solved by a powder for no-heat just-add-water cream-form foodstuff characterized by satisfying all of (1) to (6) below. (1) The water addition mixing ratio is 0.3-0.93 parts of an aqueous medium with respect to 1 part of powder for no-heat just-add-water cream-form foodstuff. (2) The powder for no-heat just-add-water cream-form foodstuff contains sugar, powdered oil, and alpha-modified starch. (3) The sugar content is 47.2-76.5 wt% with respect to the total weight of the powder for no-heat just-add-water cream-form foodstuff. (4) The content of powdered oil is 14-87 parts by weight per 100 parts by weight of sugar. (5) The content of alpha-modified starch is 9.4-55.4 parts by weight per 100 parts by weight of sugar. (6) The pH of the cream-form foodstuff prepared using the powder is 5.3-6.7.
A kit comprising a combination of confectioneries for preparing a confectionery that looks like a food consisting of a dough coating and a filling and a jelly confectionery that looks like a noodle-shaped food, said confectioneries both looking real. More specifically, provided is a kit comprising a combination of confectioneries by which children can prepare a confectionery that looks like a food consisting of a dough coating and a filling and a jelly confectionery that looks like a noodle-shaped food so that they can easily enjoy play house using a food menu with reality and, moreover, they can really eat these confectioneries.
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23L 21/00 - Marmalades, jams, jellies or the likeProducts from apiculturePreparation or treatment thereof
A23L 7/109 - Types of pasta, e.g. macaroni or noodles
A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
[Problem] To provide an intermediate moisture food in which surface stickiness that occurs during longterm storage is suppressed, which can easily be picked up and eaten, and which imparts a greater feeling of juiciness. [Solution] This solid intermediate moisture food having a water activity of 0.65-0.85, a water content of 15.0-30.0 wt%, and a pH of 3.0 or more solves the abovementioned problem by being formed by applying 0.3-3.0 wt%, within the total weight of the intermediate moisture food, of soybean protein to the surface of the intermediate moisture food.
A23L 3/40 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
The present invention relates to a powder which can be formed into a creamy food that can be eaten as is merely by mixing the powder with an aqueous medium for a short time at home without heating, wherein the resultant creamy food can have such a property that the creamy food can be squeeze-shaped. More specifically provided is the powder whereby the creamy product can be squeeze-shaped into a shaped food having a desired shape by slightly pressing by, for example, holding a pastry bag with one hand of an infant child, the creamy product cannot be melted with body heat upon squeezing, and the shaped food can maintain the shape thereof for a long period after the squeezing-shaping. [Solution] A powder for a non-heated water-added creamy food, which can be used for producing a creamy food that can be eaten as is by mixing while adding water without heating, and which comprises a poorly soluble carbohydrate, a thickening agent, and a pregelatinized cereal powder.
[Problem] To provide a powder which enables the production of many unshaped blocks like half-pounded cooked rice that is produced by pounding cooked rice slightly with a beetle when the powder is mixed with an aqueous medium for a short time under unheated conditions at home, wherein the unshaped blocks can be torn into pieces or can be shaped into a round shape, the blocks can be made into a shaped food having any shape, such as a riceball-like shape, of which the shape can be kept through bonding merely by slightly pressing the blocks like pressing by one hand of an infant child, and the resultant shaped food can have a light texture like half-pounded cooked rice. [Solution] The problem can be solved by a powder for non-heated water-added molding purposes, which can be used for producing a cooked-rice-like shaped food that can be eaten as is by adding an aqueous medium to the powder at a blend ratio of (0.5 to 1.4):1 by weight and mixing the mixture while adding water thereto under unheated conditions, and which comprises a pregelatinized cereal powder in an amount of 30-60 wt% relative to the total weight of the powder and a carbohydrate sweetening agent.
Provided is a dried cut citrus fruit, such that the pericarp (flavedo and albedo) and sarcocarp (segments and pulp) can be consumed without being separated and the quality thereof can be maintained over an extended period. The dried cut citrus fruit has an attractive appearance and can be eaten whole, because the sarcocarp has been preserved and the sarcocarp and the pericarp are not separated; has a superior texture, because the pericarp is appropriately softened; has an excellent flavor that is neither bitter nor too sweet; and does not brown even when stored for extended periods. Also provided is a manufacturing process therefor. The dried cut citrus fruit is characterized by a 5-30 wt.% water content, and 80 wt.% or less of the saccharides are sucrose.
A23L 1/212 - Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N)
11.
COOKED CHESTNUTS PACKED IN SEALED CONTAINER, METHOD FOR FORMING MALTOSE IN CHESTNUT, METHOD FOR ENHANCING SWEETNESS OF COOKED CHESTNUTS AND METHOD FOR PRODUCING COOKED CHESTNUTS PACKED IN SEALED CONTAINER
Disclosed are cooked chestnuts packed in a sealed container which can be picked up and taken as such and have excellent and rich sweetness qualities and an improved moist texture, a method for forming maltose in chestnut, a method for enhancing the sweetness of cooked chestnuts, and a method for producing cooked chestnuts packed in a sealed container. Specifically disclosed are cooked chestnuts packed in a sealed container which are prepared by putting peeled chestnuts in a container, sealing the container and then thermally sterilizing the same, characterized in that the cooked chestnuts contain maltose.
A23L 1/212 - Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N)
A23B 7/00 - Preservation of fruit or vegetablesChemical ripening of fruit or vegetables
12.
INTERMEDIATE MOISTURE FOOD, METHOD OF PRODUCING INTERMEDIATE MOISTURE FOOD PACKED IN SEALED CONTAINER AND METHOD OF IMPROVING THE TEXTURE OF INTERMEDIATE MOISTURE FOOD
[PROBLEMS] To provide an intermediate moisture food which has an adequately soft texture together with a fibrous feeling characteristic to a non-processed food and favorable elasticity and softness and in which the stickiness on the intermediate moisture food surface is controlled and the coarse texture caused by the crystallization of sucrose is avoided; a method of producing an intermediate moisture food packed in a sealed container; and a method of improving the texture of an intermediate moisture food. [MEANS FOR SOLVING PROBLEMS] An intermediate moisture food characterized by having a moisture activity of 0.45 to 0.8, a moisture content of 10 to 30% by weight and a sugar content of 65 to 88% by weight.
A23L 1/212 - Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N)
A23L 3/40 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
13.
METHOD FOR PREVENTING HEAT DETERIORATING SMELL OF INTERMEDIATE MOISTURE FOOD AND METHOD FOR PRODUCING INTERMEDIATE MOISTURE FOOD PACKED IN HERMETICALLY SEALED CONTAINER
It is intended to provide a method for preventing a heat deteriorating smell of an intermediate moisture food, with which a heat deteriorating smell specific to an intermediate moisture food is prevented and the food has a juicy and rich savor as if a fresh food were eaten raw as it is, and stickiness of the surface of the food is suppressed, and a method for producing an intermediate moisture food packed in a hermetically sealed container. The object is achieved by a method for preventing a heat deteriorating smell of an intermediate moisture food, characterized by applying a powdered flavor to the surface of an intermediate moisture food having a water activity of from 0.5 to 0.9 and a water content of from 10 to 50% by weight.
A fat absorption inhibitor which contains a chestnut shell extract and a food and a drink using this fat absorption inhibitor. Thus, it becomes possible to provide a fat absorption inhibitor, which can be prepared from a waste obtained after the primary use, is capable of inhibiting the absorption of diet-derived lipids and thus inhibiting an increase in lipids, for example, the neutral fat level in the blood, in its turn, exerts an effect of preventing lipid accumulation, allows continuous intake without affecting the flavor and can be produced without resorting to using any troublesome production step, and a food and a drink using the same.
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
patents