Provided is an alcoholic beverage to be imbibed at low temperature, which includes cryohydrates and has fluidity under a freezing condition, the alcoholic beverage to be imbibed at low temperature being suppressed in occurrence of the coarsening of the cryohydrates. Specifically, provided is an alcoholic beverage to be imbibed at low temperature including: 2.0 vol % or more of an alcohol; 10 wt % to 85 wt % of cryohydrates each having a major axis length of from 0.01 mm to 5.0 mm; and at least one of 0.021 wt % or more and 0.083 wt % or less of a mannan, or 0.0005 wt % or more and 0.011 wt % or less of agar, wherein the alcoholic beverage to be imbibed at low temperature includes bubbles to have fluidity at a temperature of from −20° C. to −2° C.
This method for fermenting cacao beans includes a fermentation step in which anaerobic fermentation of cacao beans is performed for a prescribed period in a non liquid-permeable container.
Provided is a composite confectionary in which a plate-shaped marshmallow part is sandwiched from both main surface sides thereof by a pair of biscuit parts, said composite confectionary characterized in that: at least a part of the outer peripheral surface of the sandwich of the composite confectionary is not covered by a covering material and is exposed; the water content of the pair of biscuit parts is 8.9-9.3 wt%; and the water content of the marshmallow part is 13.1-13.8 wt%.
Provided is a cocoa beans fermentation method and a chocolate production method that enable production of chocolate having naturally derived fruity aroma by using fruit. The cocoa beans fermentation method comprises: a pre-fermentation step for fermenting a mixture of fruit and the placenta of a cocoa pod; and a mixing/fermentation step for mixing the fermented mixture and cocoa beans to ferment the cocoa beans.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chewing gum, not for medical purposes; Chocolate; Candy for food; Caramels; Biscuits; Cookies; Crackers; Cakes; Cereal-based snack foods; Ice cream; Edible ices; Confectionery made of sugar; Pastries; Bread
The present invention is for providing a bubble gum excellent in production aptitude and stability of a film compared to the prior art. The present invention provides a gum base for a bubble gum characterized by not containing a vinyl acetate resin having a polymerization degree of less than 500 and containing a natural rubber and a vinyl acetate resin having a polymerization degree of 750 or more.
In order to address the problem of providing a liquor-containing chocolate which has good shape retention and therefore good production suitability, and from which a liquor flavor can be sufficiently perceived, the present invention provides a liquor-containing chocolate that contains a chocolate dough and a liquor in one layer, wherein the one layer contains a first starch syrup or a second starch syrup, and a vegetable oil/fat that is not derived from the chocolate dough, the first starch syrup is a reduced starch hydrolysate and has a water content of 25.0 mass% to 35.0 mass%, and the second starch syrup is an enzyme-saccharified starch syrup and has a water content of 10.0 mass% to 20.0 mass%.
A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
Provided is a delicious chocolate having a rich taste with little cereal smell and comparable to products using a milk material, while using a plant milk material. Provided is a chocolate containing 5-30 wt% of a plant milk material and characterized by having a volume average diameter of 20 μm or less and a 90% passage diameter of 50 μm or less when the particle diameter distribution is measured by the wet laser diffraction/scattering method.
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
This frozen dessert mix contains a plant-derived protein and sodium citrate. The amount of solids contained in the frozen dessert mix is 40-50 mass%, based on the mass of the frozen dessert mix. The frozen dessert mix satisfies the relationship represented by inequality (1). (1): Y≥0.045X-1.75 (40≤X≤50) [wherein: Y is the mass% of the sodium citrate, based on the mass of the frozen dessert mix; and X is the mass% of the solids, based on the mass of the frozen dessert mix.]
Provided is a method for evaluating the impact resistance of flat food such as stick chewing gum by measuring the loss tangent of the flat food by means of a viscoelasticity measurement device. This method for evaluating the impact resistance of flat food uses the loss tangent (tanδ) of the food as an indicator.
It is an object of the present invention to provide a frozen dessert which suppresses separation between a liquid and a solid (at least one solid when there are a plurality of solids). The object can be attained by a frozen dessert including an ice mix, a dietary fiber derived from a citrus fruit, and a food solid.
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A method capable of objectively, accurately, and simply measuring the color of chewing check gum that has been chewed is desired. Chewing check gum that has been chewed is placed on a dedicated mount 10 on which hue reference colors 12 are displayed, and a camera is used to photograph the dedicated mount 10. A correction amount pertaining to the color of the photographed hue reference color image is calculated by comparing the hue reference colors 12 in the photographed image with the hue reference colors 12 displayed on the dedicated mount 10. The true color of the chewing check gum placed on the dedicated mount 10 is detected by applying the correction amount to the color of the chewing check gum image. The chewing ability of the person who chewed the chewing check gum is measured by applying the true color of the chewing check gum that has been chewed to a chewing ability-determining color scale that has been stored in advance.
A tool includes a socket and an attachment that includes a shaft portion. The shaft portion transmits torque to the socket. The socket includes a distal end face, a proximal end face, an accommodation hole that opens in the distal end face, and a connection hole that opens in the proximal end face and is connected to the accommodation hole. The shaft portion includes an outer peripheral surface provided with a first transmission surface for transmitting torque to the inner peripheral surface of the connection hole. The accommodation hole includes an inner peripheral surface provided with a second transmission surface for transmitting torque to threaded fastener. The accommodation hole forms an accommodation space capable of accommodating threaded fasteners in a row. The shaft portion includes, at a distal end, a contact portion, which contacts one of the threaded fasteners accommodated in the accommodation space.
The present invention addresses the problem of providing chocolate having an excellent balance between a cacao sensation and a milk sensation. The problem can be solved by chocolate dough containing cacao mass, dried whole milk, cream powder, and buttermilk powder.
The present invention addresses the problem of providing a chocolate batter that exhibits an excellent flavor of sweetness and has exceptional aromas of milk and vanilla despite having a low sugar content. The abovementioned problem can be solved by a chocolate batter that has a sugar content of less than 39 mass% and contains dietary fiber, whole milk powder, cream powder, and buttermilk powder, wherein the dietary fiber is included separately from dietary fiber that is originally included in the other ingredients contained in the chocolate batter.
A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/46 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing dairy products
A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
23.
ALCOHOLIC BEVERAGE TO BE IMBIBED AT LOW TEMPERATURE, AND METHOD FOR MANUFACTURING SAME
Provided is an alcoholic beverage that is to be imbibed at a low temperature, that is fluidic and includes ice crystals at a freezing condition, and in which bulking of ice crystals is suppressed. Provided is an alcoholic beverage that is to be imbibed at a low temperature and that is characterized by: containing 2.0 vol.% or more of alcohol, 10-85 wt% of ice crystals each having a longitudinal axis having a length of 0.01-5.0 mm, and 0.021-0.083 wt% of mannan and/or 0.0005-0.011 wt% of agar; including air bubbles; and having fluidity at a temperature of -20°C to -2°C.
A method for producing a composition, the method including a step for reacting gelatin and a protein crosslinked enzyme to obtain crosslinked gelatin that has a shear viscosity higher than the shear viscosity of the gelatin, and a step for reacting the crosslinked gelatin and a polyphenol.
A tool (10) comprises a socket (20), and an attachment (30) including a shaft (32) transmitting torque to the socket (20). The socket (20) comprises a fore end face (21), a base end face (22), an accommodation hole (23) opening on the fore end face (21), and a communicating hole (24) opening on the base end face (22) and communicating to the accommodation hole (23). The shaft (32) includes an outer peripheral face on which a first transmission face (32a) that transmits torque to an inner peripheral face of the communicating hole (24) is provided. The accommodation hole (23) includes an inner peripheral face on which a second transmission face (23a) that transmits torque to a screw fastening member is provided. The accommodation hole (23) constitutes an accommodation space (S) that can accommodate a plurality of screw fastening members in series in an axial direction. At a fore end of the shaft (32), a contact portion (33a) in contact with the screw fastening member accommodated in the accommodation space (S) is provided.
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
41 - Education, entertainment, sporting and cultural services
43 - Food and drink services, temporary accommodation
Goods & Services
Chocolate; Chocolates; Chocolate-based beverages; Chocolate for confectionery and bread; Sweets (Non-medicated -) in the nature of sugar confectionery; Non-medicated candy; Sweetmeats [candy]; Gum sweets; Sweets (Non-medicated -) in the nature of caramels; Pralines; Confectionery; Confectionery in frozen form; Frozen yoghurt [confectionery ices]; Frozen confectionery containing ice cream; Cakes; Pastries; Edible wafers; Edible ices; Jelly beans; Chocolate based products; Chocolate based fillings; Chocolate-based spreads; Preparations based on cocoa; Cocoa-based beverages; Coffee-based beverages; Chocolate-based ready-to-eat food bars; Cocoa-based ingredients for confectionery products; Chocolate-based fillings for cakes and pies; Chocolate syrups for the preparation of chocolate based beverages; Cocoa based creams in the form of spreads; Chewing gum; Cocoa; Chocolate-based beverages; Chocolate extracts; Chocolate topping; Chocolate flavoured coatings; Chocolate for toppings; Chocolate mousses; Mousse confections; Tea; Coffee; Chocolate desserts; Dessert mousses [confectionery]; Ice cream desserts; Fruit coulis [sauces]; Chocolate candies; Chocolate bars; Chocolate creams; Chocolate wafers; Chocolate candies; Chocolate pastries; Chocolate flavourings; Chocolate decorations for cakes; Chocolate spreads for use on bread; Non-medicated chocolate confectionery. Sales promotion; Product sales information; Organization of trade fairs; Business advice relating to franchising; Exhibitions (Conducting -) for business purposes; Business management; Customer club services, for commercial, promotional and/or advertising purposes; Customer loyalty services for commercial, promotional and/or advertising purposes; Organization of events, exhibitions, fairs and shows for commercial, promotional and advertising purposes; Provision and rental of advertising space; Organisation of exhibitions for business or commerce; retail souvenir store services in relation to the sale of the following goods: Chocolate, Chocolate goods, Drinking chocolate, Chocolate for confectionery and bread, Bonbons Not for medicinal purposes, gum sweets, Chocolates, Confectionary, Ice creams, water ices, frozen yogurt [edible ices], Frozen confectionery containing ice cream, Cookies, Pastries, Edible wafers, Edible ices, Chocolate based products, Chocolate based fillings, chocolate-based spreads, cocoa based preparations; retail souvenir store services in relation to the sale of the following goods: Cocoa-based beverages, Coffee-based beverages, Chocolate syrups for the preparation of chocolate-based beverages, cocoa cream in the form of spreads, clear gums, Cocoa, Chocolate beverages, Chocolate extracts, Chocolate topping, Chocolate-flavoured coatings, Chocolate for toppings, Mousses (Chocolate -), Mousse confectionery, tea, Coffee, Chocolate desserts, Dessert mousses (confectionery); retail souvenir store services in relation to the sale of the following goods: Ice desserts, Fruit sauces, Chocolate confectionery, chocolate bars, Chocolate cream, Chocolate waffles, Chocolate flavourings, Cake decorations of chocolate, chocolate spreads for use on bread, Boxes of cardboard for packaging purposes, Stationery items, letter paper, Of books, comic books, Albums, Picture postcards, celebration cards, Photographs, Graphic reproductions, Calendars, book marks; retail souvenir store services in relation to the sale of the following goods: Book jackets, bags for packing, Toys, Mascot dolls, Games, Jigsaw puzzles, Jigsaw puzzles, action figures, Playing cards, Balloons, Sporting articles, smartphone cases, Credit cardcases, Eyeglass cases, eyeglass lanyards, pocket wallets, Tote bags, Backpacks, Umbrellas,, Souvenir plates, Commemorative medals, fobs, key lings, Cases for keys, Belts for wear, USB memory sticks, computer mouse pads; retail souvenir store services in relation to the sale of the following goods: Goods for household use, In glass, Of porcelain, Earthenware, Containers for household or kitchen use, dishware In glass, Of porcelain and Earthenware, Mugs, Beakers, Cups, Coasters of cardboard, Table cloths Of paper and Not of paper, Table runners, Napkins, Wipes and cloths of textile, Decorations for Christmas trees, Ornamental badges, Trimmings for clothing, Decorations of cardboard for foodstuffs, Paper pennants. Training; Practical training [demonstration]; Publication of instructional literature; Organising of education exhibitions; Entertainment services; Arranging of demonstrations for entertainment purposes; Arranging of demonstrations for educational purposes; Arranging of demonstrations for cultural purposes; Organisation of guided educational tours; Publication of printed matter and printed publications; Providing on-line publications; Lending library services; Photography; Providing online videos, not downloadable; Providing online images, not downloadable; Providing online comic books, not downloadable; Provision of audio and visual media via communications networks; Creation [writing] of podcasts; Conducting courses, seminars and workshops; Writing services for blogs; Arranging of presentations for educational purposes; Arranging of presentations for entertainment purposes; Arranging of demonstrations for training purposes; Organising of educational lectures; Providing museum facilities [presentation, exhibitions]; Provision of rooms for entertainment; Museum facilities (Provision of -) for presentations; Provision of leisure facilities; Providing facilities for movies, shows, plays, music or educational training; Arranging of contests; Arranging and conducting of conferences, congresses and symposiums; Organisation of training; Play schemes [entertainment/education]; Provision of play facilities for children; Museum exhibitions; Arranging of displays for training purposes; Organization of exhibitions for cultural or educational purposes; Leisure services; Education information; Entertainment information. Preparation and provision of food and drink for immediate consumption; Providing conference rooms; Provision of conference, exhibition and meeting facilities; Providing banquet and social function facilities for special occasions; Rental of conference rooms; Room rental for exhibitions; Rental of meeting rooms; Rental of rooms for social functions; Café services; Chocolate cafes; Teahouse services; Services for the preparation of food and drink; Bar and restaurant services; Café services; Food and drink catering; Providing premises and apparatus for conducting of events; Providing of meeting rooms.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Ice cream; edible ices; chewing gum, not for medical purposes; chocolate; candy for food; caramels; biscuits; cookies; crackers; cakes; cereal-based snack foods in the nature of chips; sugar confectionery, frozen confectionery and grain-based snacks other than meat-based, fish-based, fruit-based, vegetable based, bean-based or nut-based; pastries; bread
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Ice cream; edible ices; chewing gum, not for medical purposes; chocolate; candy for food; caramels; biscuits; cookies; crackers; cakes; cereal-based snack foods in the nature of chips; sweets, frozen confectionery and grain-based snack foods other than meat-based, fish-based, fruit-based, vegetable-based, bean-based or nut-based; pastries; bread
34.
WATER-CONTAINING CHOCOLATE COMPOSITION AND PRODUCTION METHOD THEREOF
The purpose of the present invention is to provide a water-containing chocolate composition having a rich chocolate flavor and sufficient fluidity. Provided is a water-containing chocolate composition that is an oil-in-water type emulsion prepared by emulsifying a tempered chocolate dough, which contains 11-18 wt% inclusive of water and 9-28 wt% inclusive of cocoa butter, with a water-based mixture.
A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition
A23G 1/50 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chewing gum, not for medical purposes; chocolate; candy for food; caramels; biscuits; cookies; crackers; cakes; cereal-based snack foods in the nature of chips; ice cream; edible ices; sweets, chocolate desserts, custard-based desserts, bakery desserts and cereal-based and rice-based snacks other than fruit-based, vegetable-based, bean-based or nut-based; pastries; bread
The present invention addresses the problem of providing a frozen dessert wherein separation of a liquid and a solid material (at least one solid material in the case where a plurality of solid materials is present) is suppressed. The problem can be solved by a frozen dessert containing an ice cream mix, a dietary fiber derived from a citrus fruit, and a food solid material.
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
In manufacturing methods that involve forming a recess in a frozen dessert material "before congelation," large quantities of liquid nitrogen are required, therefore resulting in problem such as increases in the complexity of manufacturing equipment or increases in manufacturing costs. This method for manufacturing a packaged frozen dessert includes: a step (step S13) for freezing and hardening a prescribed amount of a frozen dessert material 10, with which a container 11 is filled, until the frozen dessert material 10 is congealed to a prescribed hardness; and a step (step S14) for drilling into the upper surface of the prescribed amount of frozen dessert material 10 that has been frozen and hardened inside the container 11 by using a prescribed hole-opening tool 20 from above while the quantity of the prescribed amount of frozen dessert material 10 is maintained to open a hole.
A23G 9/04 - Production of frozen sweets, e.g. ice-cream
A23G 9/24 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
Provided is gum which is for chewing training and with which the end point of chewing training using chewing gum can be hygienically and easily determined. This gum for chewing training contains a gum base and a food texture-imparting agent, wherein the gum base and the food texture-imparting agent are different in hardness, and a difference in hardness between the gum base and the food texture-imparting agent can be perceived by a person, who chews the gum for chewing training, during chewing.
Provided is a chocolate that has a high shape retaining property against heat and in which the external shape thereof does not change in the distribution process, despite the chocolate having a fluid center enclosed therein. The present invention provides a chocolate in which a fluid center having a water content of 15-20 wt% is enclosed, wherein the center contains, in total, 30-40 wt% of sorbitol and glycerin, and the ratio of the sorbitol and the glycerin is 4:1 to 1:4 on a weight basis.
The present invention provides a water-containing foam-containing chocolate containing 16 wt % or more and 55 wt % or less of water, the water-containing foam-containing chocolate having new texture that is smooth, fluffy, and soft even in a freezing temperature range and having processability at room temperature and an excellent shape retention property at room temperature and in the freezing temperature range.
The present invention addresses the problem of providing a frozen dessert having a novel texture. The problem can be solved by a frozen dessert containing tamarind gum, the frozen dessert having a tamarind gum content of 0.5-1.0% by mass of the frozen dessert and having an overrun of 50-110%.
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
The present invention provides a chewing gum that has excellent flavor, excellent texture and good shape retention properties and contains a large amount of a juice. A method for producing a chewing gum, said method comprising a step for preparing a soft candy dough by boiling down a soft candy material which at least contains a juice and a step for kneading the soft candy dough together with a chewing gum material which at least contains a gum base, characterized in that the chewing gum contains the juice in an amount of at least 20% in terms of straight juice.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Caramels; cakes; biscuits; chocolate; ice cream; edible ices; sugar, chocolate and fruit based confectionery; candy for food; cereal-based chips; crackers; pastries; cookies; chewing gum, not for medical purposes; bread.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Ice cream; edible ices; chewing gum (not for medical purposes); chocolate; candy for food; caramels; biscuits; cookies; crackers; cakes; cereal-based snack foods in the nature of chips; sweets, chocolate-based and custard-based desserts, namely, mousses, cookies, pies, cakes, ice creams, truffles; cereal-based and rice-based snack foods, other than fruit-based, vegetable-based, bean-based or nut-based; pastries; bread
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Ice cream; edible ices; chewing gum, not for medical purposes; chocolate; candy for food; caramels; biscuits; cookies; crackers; cakes; cereal-based snack foods in the nature of chips; sweets, chocolate-based and custard-based desserts, namely, mousses, cookies, pies, cakes, ice creams, truffles; cereal-based and rice-based snack foods, other than fruit-based, vegetable-based, bean-based or nut-based; pastries; bread
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Ice cream; edible ices; chewing gum (not for medical
purposes); chocolate; candy for food; caramels; biscuits;
cookies; crackers; cakes; chips (cereal products); sweets,
chocolate desserts and custard-based desserts and
cereal-based and rice-based snacks, other than fruit-based,
vegetable-based, bean-based or nut-based; pastries; bread.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
43 - Food and drink services, temporary accommodation
Goods & Services
Yoghurt desserts; Fruit desserts; Chilled dairy desserts; Dairy puddings. Chocolate; Chocolates; Chocolate-based beverages; Chocolate for confectionery and bread; Sweets (Non-medicated -) in the nature of sugar confectionery; Non-medicated candy; Sweetmeats [candy]; Gum sweets; Sweets (Non-medicated -) in the nature of caramels; Pralines; Confectionery; Confectionery in frozen form; Frozen yoghurt [confectionery ices]; Frozen confectionery containing ice cream; Sherbets [ices]; Coffee-based beverages containing ice cream (affogato); Cakes; Pastries; Ice cream gateaux; Frozen yogurt pies; Fruit cakes; Edible wafers; Ice cream; Jelly beans; Chocolate based products; Chocolate based fillings; Chocolate-based spreads; Preparations based on cocoa; Cocoa-based beverages; Coffee-based beverages; Chocolate-based ready-to-eat food bars; Cocoa-based ingredients for confectionery products; Chocolate-based fillings for cakes and pies; Chocolate syrups for the preparation of chocolate based beverages; Cocoa based creams in the form of spreads; Chewing gum; Cocoa; Chocolate extracts; Chocolate topping; Chocolate flavoured coatings; Chocolate for toppings; Chocolate mousses; Mousse confections; Tea; Coffee; Chocolate desserts; Dessert mousses [confectionery]; Ice cream desserts; Prepared desserts [confectionery]; Parfaits; Fruit coulis [sauces]; Chocolate candies; Chocolate bars; Chocolate creams; Chocolate wafers; Chocolate pastries; Chocolate flavourings; Chocolate decorations for cakes; Chocolate spreads for use on bread; Non-medicated chocolate confectionery. Preparation and provision of food and drink for immediate consumption; Café services; Ice cream parlour services; Teahouse services; Services for the preparation of food and drink; Bar and restaurant services; Food and drink catering; Rental of rooms for social functions; Providing banquet and social function facilities for special occasions.
[Problem] To achieve a configuration such that water does not spill from a receiving tray when the receiving tray is removed from a bowl stand. [Solution] A receiving tray 1 for a bowl stand, the receiving tray receiving drainage water from a bowl stand 100 comprising an opening 103 and a top surface part 102 having a hole 101, wherein the receiving tray comprises: a body 21 that can move in a prescribed direction X from the opening 103; and a plurality of wave-dissipating members 3 in the bottom surface 22 of the body 21, the plurality of wave-dissipating members 3 extending in the width direction Y, and being arranged with gaps therebetween in the prescribed direction X. The plurality of wave-dissipating members 3 are provided with: first wave dissipators 31; and second wave dissipators 32 extending from the side-wall surface 24 of the body 21 in the gaps in the prescribed direction X between the first wave dissipators 31.
The present invention addresses the problem of providing a frozen dessert having a rich flavor. The problem can be solved by a frozen dessert which contains fats and oils having a length of 0.06-1.0 mm in an amount to enrich the flavor of the frozen dessert.
To provide a precoating agent for foods, said precoating agent being capable of providing a sugar coated product which causes little cracking in a sugar coating layer with the lapse of time even in the case where a soft center material is employed, and hardly sticks to the teeth. Provided is a precoating agent for foods which comprises a sugar and a film-forming gelling agent.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
43 - Food and drink services, temporary accommodation
Goods & Services
Yoghurt desserts; Fruit desserts; Chilled dairy desserts; Dairy puddings. Chocolate; Chocolates; Chocolate-based beverages; Chocolate for confectionery and bread; Sweets (Non-medicated -) in the nature of sugar confectionery; Non-medicated candy; Sweetmeats [candy]; Gum sweets; Sweets (Non-medicated -) in the nature of caramels; Pralines; Confectionery; Confectionery in frozen form; Frozen yoghurt [confectionery ices]; Frozen confectionery containing ice cream; Sherbets [ices]; Coffee-based beverages containing ice cream (affogato); Cakes; Pastries; Ice cream gateaux; Frozen yogurt pies; Fruit cakes; Edible wafers; Ice cream; Jelly beans; Chocolate based products; Chocolate based fillings; Chocolate-based spreads; Preparations based on cocoa; Cocoa-based beverages; Coffee-based beverages; Chocolate-based ready-to-eat food bars; Cocoa-based ingredients for confectionery products; Chocolate-based fillings for cakes and pies; Chocolate syrups for the preparation of chocolate based beverages; Cocoa based creams in the form of spreads; Chewing gum; Cocoa; Chocolate extracts; Chocolate topping; Chocolate flavoured coatings; Chocolate for toppings; Chocolate mousses; Mousse confections; Tea; Coffee; Chocolate desserts; Dessert mousses [confectionery]; Ice cream desserts; Prepared desserts [confectionery]; Parfaits; Fruit coulis [sauces]; Chocolate candies; Chocolate bars; Chocolate creams; Chocolate wafers; Chocolate pastries; Chocolate flavourings; Chocolate decorations for cakes; Chocolate spreads for use on bread; Non-medicated chocolate confectionery. Preparation and provision of food and drink for immediate consumption; Café services; Ice cream parlour services; Teahouse services; Services for the preparation of food and drink; Bar and restaurant services; Food and drink catering; Rental of rooms for social functions; Providing banquet and social function facilities for special occasions.
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
41 - Education, entertainment, sporting and cultural services
43 - Food and drink services, temporary accommodation
Goods & Services
Chocolate; Chocolates; Chocolate-based beverages; Chocolate for confectionery and bread; Sweets (Non-medicated -) in the nature of sugar confectionery; Non-medicated candy; Sweetmeats [candy]; Gum sweets; Sweets (Non-medicated -) in the nature of caramels; Pralines; Confectionery; Confectionery in frozen form; Frozen yoghurt [confectionery ices]; Frozen confectionery containing ice cream; Cakes; Pastries; Edible wafers; Ice cream; Jelly beans; Chocolate based products; Chocolate based fillings; Chocolate-based spreads; Preparations based on cocoa; Cocoa-based beverages; Coffee-based beverages; Chocolate-based ready-to-eat food bars; Cocoa-based ingredients for confectionery products; Chocolate-based fillings for cakes and pies; Chocolate syrups for the preparation of chocolate based beverages; Cocoa based creams in the form of spreads; Chewing gum; Cocoa; Chocolate-based beverages; Chocolate extracts; Chocolate topping; Chocolate flavoured coatings; Chocolate for toppings; Chocolate mousses; Mousse confections; Tea; Coffee; Chocolate desserts; Dessert mousses [confectionery]; Ice cream desserts; Fruit coulis [sauces]; Chocolate candies; Chocolate bars; Chocolate creams; Chocolate wafers; Chocolate candies; Chocolate pastries; Chocolate flavourings; Chocolate decorations for cakes; Chocolate spreads for use on bread; Non-medicated chocolate confectionery. Sales promotion; Product sales information; Organization of trade fairs; Business advice relating to franchising; Exhibitions (Conducting -) for business purposes; Business management; Customer club services, for commercial, promotional and/or advertising purposes; Customer loyalty services for commercial, promotional and/or advertising purposes; Organization of events, exhibitions, fairs and shows for commercial, promotional and advertising purposes; Provision and rental of advertising space; Organisation of exhibitions for business or commerce; Sale in souvenir shops of the following goods: chocolats, Chocolates, chocolate-based beverages, Chocolate for confectionery and bread, Confectionery, not medicinal, gum sweets, Pralines, Confectionery, Frozen confectionery, Frozen yogurt (confectionery ices), Frozen confectionery containing ice cream, Cookie molds, Cake, Edible wafers, Ices, Chocolate-based products, Chocolate based fillings, chocolate-based spreads, cocoa based preparations; Sale in souvenir shops of the following goods: Cocoa-based beverages, Coffee-based beverages, Chocolate syrups for making chocolate-based beverages, cocoa-based creams in the form of spreads, Chewing-gum, Cocoa and chocolate-based beverages, Chocolate extracts, Chocolate topping, Chocolate-flavoured coatings, chocolate for toppings, Mousses (Chocolate -), Mousse confectionery, tees, Coffee, Chocolate desserts, Dessert mousses [confectionery]; Sale in souvenir shops of the following goods: ice-cream desserts, Compotes, Chocolate sweets, Chocolate bars, chocolate creams, chocolate wafers, chocolate flavourings, Cake decorations of chocolate, chocolate spreads for use on bread, Cartons of cardboard for packaging, Stationery, Stationery, Books, Designing comics, Albums, Picture postcards, greetings cards, Of photographs, Graphic reproductions, Calendars, Bookmarkers; Sale in souvenir shops of the following goods: book covers, pouches for packing, toys, mascots, games, jigsaw puzzles, toy figures, playing cards, balloons, sporting articles, cases for smartphones, credit-card holders, spectacle cases, spectacle cords, wallets, shopping bags, rucksacks, umbrellas, souvenir plates, commemorative medals, key rings [split rings with trinket or decorative fob], key rings, key cases, lanyards [cords] for wear, memory sticks, mouse pads; Sale in souvenir shops of the following goods: Glassware and porcelain, Pottery for household purposes, Containers for household or kitchen use, Glass plates, Porcelain and pottery, Basins, Of bowls and glass containers, Coasters of cardboard, Tablecloths of paper and not of paper, Table centrepieces, Towels, Textile cloths, Decorations for Christmas trees, Ornamental novelty badges [buttons], Trimmings for clothing, Decorations of cardboard for foodstuffs, paper pennants. Training; Practical training [demonstration]; Publication of instructional literature; Organising of education exhibitions; Entertainment services; Arranging of demonstrations for entertainment purposes; Arranging of demonstrations for educational purposes; Arranging of demonstrations for cultural purposes; Organisation of guided educational tours; Publication of printed matter and printed publications; Providing on-line publications; Lending library services; Photography; Providing online videos, not downloadable; Providing on-line non-downloadable images; Providing online comic books, not downloadable; Provision of audio and visual media via communications networks; Creation [writing] of podcasts; Conducting courses, seminars and workshops; Writing services for blogs; Arranging of presentations for educational purposes; Arranging of presentations for entertainment purposes; Arranging of demonstrations for training purposes; Organising of educational lectures; Providing museum facilities [presentation, exhibitions]; Provision of rooms for entertainment; Museum facilities (Provision of -) for presentations; Provision of leisure facilities; Providing facilities for movies, shows, plays, music or educational training; Arranging of contests; Arranging and conducting of conferences, congresses and symposiums; Organisation of training; Play schemes [entertainment/education]; Provision of play facilities for children; Museum exhibitions; Arranging of displays for training purposes; Organization of exhibitions for cultural or educational purposes; Leisure services; Education information; Entertainment information. Preparation and provision of food and drink for immediate consumption; Providing conference rooms; Provision of conference, exhibition and meeting facilities; Providing banquet and social function facilities for special occasions; Rental of conference rooms; Room rental for exhibitions; Rental of meeting rooms; Rental of rooms for social functions; Café services; Chocolate cafes; Teahouse services; Services for the preparation of food and drink; Bar and restaurant services; Café services; Food and drink catering; Providing premises and apparatus for conducting of events; Providing accommodation for meetings.
Provided is a bowl stand that can be easily used, can receive waste water without leaking, and has a reduced manufacturing cost, the bowl stand being such that processing of the waste water is simple. The bowl stand 1 comprises: an upper surface part 3 in which a waste water hole 2 is opened; a main body part 4 having a side surface part 42 that supports the upper surface part 3 and has a space 43 the top of which is open, and a bottom surface part 41 connected to the side surface part 42, the main body part 4 being provided with an opening 44 in a part of the side surface part 42, and being provided with ribs 45 on the inner side; a water storage part 5 that slides laterally in relation to the opening 44, and can be accommodated in the space 43 and pulled out; and a vertical-wall-shaped load-bearing part 6 that extends from the bottom surface part 41 in the space 43.
The present invention provides an improved cooling bag such that the application of a prescribed force or greater from the exterior of an outer bag results in an inner bag within the outer bag being ruptured reliably, causing an endothermic reaction to occur rapidly and infallibly. Also provided is a production method for the cooling bag. This cooling bag comprises an outer bag 11 and an inner bag 12. The outer bag 11 houses a chemical 13 in powder-particle form. The inner bag 12 has a predetermined size, has water or a hydrate sealed therein, and is housed inside the outer bag 11. The cooling bag 10 is such that the application of a predetermined force or greater from the exterior of the outer bag 11 results in the inner bag 12 being ruptured within the outer bag 11, so that the water in the inner bag 12 is released into the interior of the outer bag 11 and soaks the chemical 13, thereby causing an endothermic reaction. In order to prevent movement of the inner bag 12 inside the outer bag 11 when force is applied from the exterior of the outer bag 11, a stopping part capable of preventing movement of the inner bag 12 is provided on the outer bag 11 in the cooling bag 10.
In the case of a conventional resealable packaging bag, it is necessary to design the position for providing a projection piece during the manufacture of the bag, limiting the freedom in manufacturing the bag. Further, the capacity of the bag that has been resealed by folding a folded-back portion is reduced. A packaging bag 1 comprises a main bag body 2, and at least a pair of sub-bag bodies 3 and 4 which are integrally connected to the main bag body 2 and branch into two from the main bag body 2, wherein an opening 6 for rupturing and unsealing is provided close to the tip of at least one sub-bag body. The opening 6 is easily resealable by folding a root part 8 of the sub-bag body having the opening 6 formed therein by rupturing back toward the main bag.
The present invention provides frozen confectionery (sherbet and frozen confectionery containing ice) containing a specific amount of isomaltodextrin that is easy to loosen without affecting a flavor.
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
A23G 9/04 - Production of frozen sweets, e.g. ice-cream
73.
USE OF PROCESSED STARCH IN FOOD FOR PREVENTING DENTAL CARIES AND PROCESSED STARCH-CONTAINING FOOD COMPOSITION FOR PREVENTING DENTAL CARIES
The use of a processed starch for preventing dental caries and a processed starch-containing food composition for preventing dental caries are provided for the purpose of reducing the occurrence of dental caries due to starch use.
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 4/10 - Chewing gum characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A61K 31/718 - Starch or degraded starch, e.g. amylose, amylopectin
A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
A61P 1/02 - Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
To provide a chewing gum that contains a soft candy in an amount sufficient for improving texture and flavor and yet has good shape retention properties and is not dissolved at mastication. A chewing gum that contains a soft candy comprising a protein other than gelatin and a fat or oil; and a method for manufacturing a chewing gum containing a soft candy, said method comprising dissolving starting materials of the soft candy including a protein, a fat or oil, etc. in water, emulsifying the resulting solution, concentrating the emulsion by boiling down under reduced pressure, then kneading the concentrate together with starting materials of the chewing gum in a mixer and shaping.
According to this water-containing foam-containing chocolate, which includes 16-55 wt% (inclusive) of water, there is provided a water-containing foam-containing chocolate having a new mouthfeel that is smoothly fluffy and soft even in a refrigeration temperature range, the water-containing foam-containing chocolate being processable at room temperature, and having exceptional shape-retaining properties both at room temperature and in the refrigeration temperature range.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Chewing gum (not for medical purposes); chocolate; candy for food; caramels; biscuits; cookies; crackers; cakes; cereal-based chips; ice cream; edible ices; sugar, chocolate and fruit based confectionery; pastries; bread.
A frozen food temperature adjusting apparatus includes a setting mechanism in which a temperature adjustment object is placed; a heat exchanging/pressing mechanism which exchanges heat with the temperature adjustment object placed in the setting mechanism while pressing the temperature adjustment object; and a serving mechanism which receives the temperature-adjusted temperature adjustment object and serves the temperature-adjusted temperature adjustment object in a predetermined container.
A23G 9/28 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
B65D 85/78 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials for ice-cream
A23G 9/22 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Nut-based food bars; Nut and seed-based snack bars; Organic nut and seed-based snack bars; Candied fruit snacks; Dried fruit-based snacks. Chocolate; Cocoa; Chocolate products; Non-medicated candy; Pralines; Candy; Sweetmeats [candy]; Cakes; Pastries; Edible wafers; Snack foods consisting principally of confectionery; Bars, including cereal bars and energy bars, granola-based bars and bars containing a mixture of grains, nuts and dried fruit (confectionery); Sesame snacks; Edible ices; Fruit jellies (confectionery); Chocolate spreads; Chocolate topping; Chocolate topping; Chocolate extracts; Mousses (Chocolate -); Chocolate creams; Chocolate desserts; Coffee-based beverages; Chocolate-based beverages with milk; Tea-based beverages; Cocoa-based beverages; Non-medicated confectionery for use as part of a calorie controlled diet; All the aforesaid goods, including being low-calorie, sugar-free or sweetened with stevia or xylitol and/or lactose-free and/or gluten-free and/or vegetarian.
B65D 77/20 - Container closures formed after filling by applying separate lids or covers
B65D 5/24 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper by folding-up portions connected to a central panel from all sides to form a container body, e.g. of tray-like form with adjacent sides interconnected by gusset folds
B65D 5/30 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper by folding-up portions connected to a central panel from all sides to form a container body, e.g. of tray-like form with tongue-and-slot or like connections between sides and extensions of other sides
B65D 85/78 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials for ice-cream
The present invention provides a composition that, when ingested, is capable of releasing, in a sustained manner, a water-soluble taste component contained therein and allows the taste to be felt over a longer period of time than conventionally. Provided is a composition that comprises a gum base at least containing a rubber component and a water-soluble taste component, and that is characterized in that the product between the numerical value of the contained amount (wt%) of the rubber component and that of the contained amount (wt%) of the gum base in the composition results in 160.0-600.0.
Provided is a frozen dessert (sherbet or frozen dessert containing ice), which is easily meltable without affecting flavor, and contains a specific amount of isomaltodextrin.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
41 - Education, entertainment, sporting and cultural services
43 - Food and drink services, temporary accommodation
Goods & Services
Nut-based snack bars; nut and seed-based snack bars; organic nut and seed-based snack bars; candied fruit snacks; dried fruit-based snacks. Chocolate; chocolate based products; non-medicated confectionery; frozen confectionery; pralines; sweets; pastries; cakes; cookies; wafers; snack foods consisting principally of confectionery; candy bars, including cereal bars and energy bars, granola-based snack bars, snack bars containing a mixture of grains, nuts and dried fruit [confectionery]; sesame-snacks; ice creams; fruit jellies as confectionery; chocolate spreads; chocolate sauces; chocolate coatings; chocolate extracts; chocolate mousses; chocolate creams; chocolate desserts; beverages based on coffee, chocolate, tea and cocoa; all the aforementioned goods also being low-calories, sugarless or stevia-sweetened or xylitol-sweetened, and/or lactose free, and/or gluten free, and/or vegetarian; non-medicated confectionery for use as part of a calorie controlled diet; coffee; tea; cocoa; cereal based foodstuffs for human consumption. Advertising, marketing and promotional services; organisation of exhibitions for commercial, advertising purposes and organization of demonstration of goods; sales promotion relating to goods; wholesale and retail services relating to the goods: nut-based snack bars, nut and seed-based snack bars, organic nut and seed-based snack bars, candied fruit snacks, dried fruit-based snacks, chocolate, chocolate based products, non-medicated confectionery, frozen confectionery, pralines, sweets, pastries, cakes, cookies, wafers, snack foods consisting principally of confectionery; wholesale and retail services relating to the goods: candy bars, including cereal bars and energy bars, granola-based snack bars, snack bars containing a mixture of grains, nuts and dried fruit [confectionery], sesame-snacks, ice creams, fruit jellies as confectionery, chocolate spreads, chocolate sauces, chocolate coatings, chocolate extracts, chocolate mousses, chocolate creams, chocolate desserts; wholesale and retail services relating to the goods: beverages based on coffee, chocolate, tea and cocoa, all the aforementioned goods also being low-calories, sugarless or stevia-sweetened or xylitol-sweetened, and/or lactose free, and/or gluten free, and/or vegetarian, non-medicated confectionery for use as part of a calorie controlled diet, coffee, tea, cocoa, cereal based foodstuffs for human consumption, dissemination of advertising material. Organisation and conducting of events for cultural, educational and entertainment purposes; publication of texts (other than publicity texts); organisation of shows, discotheques and parties; organisation of sports shows and competitions; competitions (entertainment) and lotteries; providing of playgrounds, halls for children's play and parties; arranging of recreational and occasional activities (cultural or entertainment). Services for providing food and drink; cafés; chocolate lounge services.
97.
PACKED ICE DESSERT AND METHOD FOR MANUFACTURING SAME
In a conventional ice dessert product, a lid should be used exclusively for maintaining a hollow space for housing a drink and, furthermore, an operation for pulling out the lid from an ice dessert is needed. Provided is a packed ice dessert 10 housed in a cup-shaped container 11, said container 11 having a bottom and an opening at the top surface 31, which comprises: ice shavings 20 which are filled in the bottom part and the peripheral surface part of the container 11 and have a concave part indented downwardly at the center; and a sherbet 30 which fills up the concave part formed in the ice shavings 20 in the container 11 and is stuffed in such a manner as to cover the whole top surface 31 of the ice shavings 20.
Provided is a tasty soft candy which is capable of providing a mint-based cooling sensation, and which is characterized by containing, as solids, 2.0-15 wt% of fat and oils and at least 0.2 wt% but less than 3.0 wt% of L-menthol and a derivative thereof.
A plastic vessel (1) comprising an upper vessel (10) and a lower vessel (20). The upper vessel (10) has a substantially rectangular upper wall (11) and a pair of upper short-side outer walls (12) that extend downward in a substantially vertical direction from near the two ends of the upper wall (11). The lower vessel (20) has a substantially rectangular bottom wall (21) and a pair of lower short-side outer walls (22) that extend upward in a substantially vertical direction from near the two ends of the bottom wall (21). The upper short-side outer walls (12) are provided with wedge-shaped protrusions (16) positioned in locations that correspond to the four corners of the substantially rectangular shape, and the lower short-side outer walls (22) are provided with recesses (26) which are positioned in locations that correspond to the four corners of the substantially rectangular shape and into which the wedge-shaped protrusions (16) fit. The wedge-shaped protrusions (16) and the recesses (26) are fitted together, whereby the upper vessel (10) and the lower vessel (20) are irremovably attached in the plastic vessel (1).
B65D 6/24 - Containers having bodies formed by interconnecting or uniting two or more rigid, or substantially rigid, components made wholly or mainly of metal, plastics, wood or substitutes therefor collapsible with detachable components
B65D 83/04 - Containers or packages with special means for dispensing contents for dispensing annular, disc-shaped, spherical or like small articles, e.g. tablets or pills
Provided is a soft candy that exhibits an excellent chewability and moldability. Also provided is a soft candy that resists sticking to teeth. Also provided is a soft candy that contains a sugar alcohol, gum arabic, and gelatin, the soft candy being characterized by containing from 0.1 wt% to less than 10.6 wt% of gum arabic as solids and from 0.1 wt% to less than 7.7 wt% of gelatin as solids. Also provided is a soft candy production method comprising: concentrating a solution in which a starting material containing a sugar alcohol, gum arabic, and gelatin is dissolved; and adding a sugar alcohol fine powder. Also provided is a soft candy produced by: concentrating a solution in which a starting material containing a sugar alcohol, gum arabic, and gelatin is dissolved; and adding a sugar alcohol fine powder.
