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 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
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 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
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.]
A23G 9/38 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des peptides ou des protéines
A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
A23G 9/38 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des peptides ou des protéines
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
14.
METHOD FOR EVALUATING IMPACT RESISTANCE OF FLAT FOOD
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 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 9/42 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
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.
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 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/46 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des produits laitiers
A23L 29/244 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de bulbes, de tubercules ou de racines, p. ex. glucomannane
22.
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.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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
30.
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 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
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 de desserts glacés, p. ex. de glaces
A23G 9/24 - Détails, éléments constitutifs ou accessoires d'appareils dans la mesure où ils ne sont pas spécifiques à un seul des groupes précédents pour enrober ou fourrer les produits
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 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des 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 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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.
[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.
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.
B65D 33/24 - Dispositifs de fermeture de l'extrémité ou de l'ouverture utilisant des éléments de fermeture à emboîtage formant corps ou rapportés, p. ex. pattes
B65D 75/04 - Objets ou matériaux entièrement enveloppés dans des feuilles simples ou des flans enveloppants
64.
Frozen confectionery easy to loosen and method for producing the same
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 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 9/04 - Production de desserts glacés, p. ex. de glaces
65.
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 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 4/10 - Chewing-gum caractérisé par la composition caractérisé par les hydrates de carbone utilisés, p. ex. des polysaccharides
A61K 31/718 - Amidon ou amidon dégradé, p. ex. amylose, amylopectine
A61K 47/36 - PolysaccharidesLeurs dérivés, p. ex. gommes, amidon, alginate, dextrine, acide hyaluronique, chitosane, inuline, agar-agar ou pectine
A61P 1/02 - Préparations stomatologiques, p. ex. médicaments pour le traitement des caries, des aphtes, des périodontites
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 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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 - Détails, éléments constitutifs ou accessoires d'appareils dans la mesure où ils ne sont pas spécifiques à un seul des groupes précédents pour partager ou débiter
B65D 85/78 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour produits comestibles sous forme liquide, semi-liquide, plastique ou pâteuse pour crème glacée
A23G 9/22 - Détails, éléments constitutifs ou accessoires d'appareils dans la mesure où ils ne sont pas spécifiques à un seul des groupes précédents
B65D 77/20 - Fermetures des réceptacles formées après remplissage en appliquant des couvercles ou chapeaux séparés
B65D 5/24 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en repliant les parties reliées à un panneau central sur chaque côté pour former le corps du réceptacle, p. ex. en forme de plateau avec des côtés adjacents reliés par des plis à soufflet
B65D 5/30 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en repliant les parties reliées à un panneau central sur chaque côté pour former le corps du réceptacle, p. ex. en forme de plateau avec languette et fente ou raccordements similaires entre les côtés et les prolongements des autres côtés
B65D 85/78 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour produits comestibles sous forme liquide, semi-liquide, plastique ou pâteuse pour crème glacée
80.
SUSTAINED-RELEASE COMPOSITION FOR WATER-SOLUBLE SUBSTANCE
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.
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 - Réceptacles dont le corps est formé par jonction ou liaison de plusieurs composants rigides ou sensiblement rigides, constitués en totalité ou principalement en métal, en matière plastique, en bois ou en un matériau de remplacement pliables avec des éléments amovibles
B65D 83/04 - Réceptacles ou paquets comportant des moyens particuliers pour distribuer leur contenu pour distribuer de petits objets en forme d'anneau, de disque, de sphère ou similaire, p. ex. des comprimés ou des pilules
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.
The mastication counter (90) according to the present invention is provided with a body (1) and a pressure-sensitive sensor module (2) to be attached to a rod-like object (204) to be mounted to a temple region of a test subject, the pressure-sensitive sensor module (2) and the body (1) both being formed separately from the rod-like object (204). The pressure-sensitive sensor module (2) comprises: a sheet-like pressure-sensitive sensor (50) that outputs, in the form of changes in electric resistance, changes in pressure in accordance with a motion of the temporal muscle caused by pressure from the temporal muscle; and a sensor holder (3) for detachably attaching the pressure-sensitive sensor (50) along the rod-like object (204). The body (1) has mounted therein a signal processing unit that counts the number of masticatory cycles on the basis of outputs of the pressure-sensitive sensor (50). The present invention also includes an attachment member (5) for detachably attaching the body (1) along the rod-like object (204).
The present invention addresses the problem of providing a packaging container in which confectionery that is accommodated in the packaging container and garbage that has become useless after the confectionery has been eaten can be separately accommodated in the container satisfactorily without directly contacting each other. This packaging container (1) is provided with: a tubular outer sleeve (3) open at both ends thereof; and an inner container (4) which is extractably fitted into the outer sleeve (3) and has an accommodation space (16). The inner container (4) is provided with a flexible partition film (17) for partitioning the accommodation space (16) into a first accommodation chamber (9) and a second accommodation chamber (18). Objects accommodated in the first accommodation chamber (9) can be extracted by pulling out one end side of the inner container (4) from the outer sleeve (3). The other end side of the inner container (4) is provided with a one-way entrance (12) through which objects can be inserted into the second accommodation chamber (18) but cannot come back out. Thus, there can be provided a packaging container having a sanitary configuration by virtue of using a flexible partitioning film and accommodating garbage, such as chewed scraps, in a closed space surrounded by the partitioning film.
B65D 5/49 - Séparations insérées dans le réceptacle
B65D 5/38 - Réceptacles du type à tiroir-enveloppe
B65D 5/63 - Détails des réceptacles ou des flans de réceptacles pliables ou dressables avec plusieurs ouvertures d'accès séparées
B65D 85/60 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour bonbons ou confiseries analogues
The purpose of the present invention is to provide a packaging container that allows a lid to be opened with one touch. Provided is a packaging container comprising a container body (1) that comprises an opening part (3) at the upper edge thereof and at least the upper end of which is elastically deformable, and a cover (2) that covers the opening part (3), wherein the packaging container is characterized in that: the cover (2) is provided with a top plate (21), an exterior cylindrical hanging wall (22) that hangs from the outer circumference of the top plate (21), and an interior cylindrical hanging wall (23) that hangs from the inner face of the top plate (21), that is positioned further inside than the exterior cylindrical hanging wall (22), and that follows the shape of the inner face wall of the upper end of the opening part (3); an engaging part is provided outside the vicinity of the opening part (3); a first engaged part (21) that is engaged by the engaging part is provided on the inner circumferential face of the exterior cylindrical hanging wall (22); and the engagement of the first engaged part (24) by the engaging part is released by deforming the upper end of the container body (1) by applying an external force to the container body (1), and causing the cover (2) to distort by propagation of the deformation at least from the first engaged part (24) to the entire cover (2), and the opening part (3) is opened by the interior cylindrical hanging wall (23) being pushed up by the inside of the opening part (3).
Provided is a deodorant which has improved elution properties of thymoquinone in the oral cavity and an improved temporal stability of thymoquinone. Also provided is a thymoquinone-containing food which is to be used for deodorization. The deodorant comprises a cyclodextrin clathrate of thymoquinone. The food to be used for deodorization comprises a cyclodextrin clathrate of thymoquinone.
A23L 33/105 - Extraits de plantes, leurs doublons artificiels ou leurs dérivés
A23G 3/50 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec structure supportée
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A61K 8/35 - Cétones, p. ex. quinones, benzophénone
A61K 8/97 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des produits de constitution indéterminée ou leurs dérivés à base d’algues, de champignons, de lichens ou de plantesCosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des produits de constitution indéterminée ou leurs dérivés à base de leurs dérivés
A61Q 11/00 - Préparations pour le nettoyage des dents, de la bouche ou des prothèses dentaires, p. ex. dentifricesBains de bouche
93.
LACTOBACILLUS-CONTAINING CHOCOLATE AND MANUFACTURING METHOD THEREFOR
The present invention provides lactobacillus-containing chocolate and a manufacturing method therefor, wherein the lactobacillus-containing chocolate contains live lactobacillus, and the average particle size of solid particles in said lactobacillus-containing chocolate is greater than 1 μm and less than 9 μm.
To provide a device for adjusting the temperature of frozen food, whereby the temperature of ice cream-type products such as frozen drinks and frozen confectionery can be adjusted in a short period of time, and smooth and soft processed foods can be obtained. This invention is a device for adjusting the temperature of frozen food, characterized by including: a setting mechanism 20 in which a temperature-adjustment object is placed; a heat-exchange pressure-application mechanism 30 for exchanging heat with the temperature-adjustment object placed in the setting mechanism 20, while pressure is applied to the temperature-adjustment object; and a serving mechanism 40 for receiving the temperature-adjustment object of which the temperature has been adjusted, and serving the temperature-adjustment object in a predetermined container. Application of pressure under heat exchange makes it possible to adjust the temperature of frozen food in a short period of time. The temperature of the entire frozen food can be uniformly adjusted, and non-uniformity and instability in the quality of the food due to uneven temperature adjustment are avoided. Because the temperature-adjusted food is served in the predetermined container by a series of operations, the frozen food is prevented from being exposed to the exterior or adhering to machinery (the device) from the temperature adjustment until the serving.
A23G 9/28 - Détails, éléments constitutifs ou accessoires d'appareils dans la mesure où ils ne sont pas spécifiques à un seul des groupes précédents pour partager ou débiter
B65D 85/78 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour produits comestibles sous forme liquide, semi-liquide, plastique ou pâteuse pour crème glacée
A chewing detecting device includes: earphone-type external auditory meatus sensors which have a pair of a light emitting element and a light receiving element and in which the light receiving element receives reflective light of light emitted by the light emitting element into an external auditory meatus to output a voltage signal corresponding to a light receiving amount; association processing means associating an output signal of the external auditory meatus sensors with a motion of a jaw, and outputting a chewing signal showing that the jaw performs chewing; and chewing section sensing means which determines whether or not an output of the external auditory meatus sensors is based on the motion of the jaw (within a chewing section), and which invalidates the output of the association processing means when the output of the external auditory meatus sensors is not based on the motion of the jaw (without the chewing section).
Provided is a heat-tolerant confectionery having excellent chocolate flavor and a light texture with a crispy crystalline feeling. Provided is a confectionery characterized by including 56 wt% or more of crystalline sugar and 18 wt% or more of cacao mass. Also provided is a method for manufacturing the confectionery, the method comprising: a step for mixing the crystalline sugar, the cacao mass, and water, and concentrating at a temperature of 105-150°C; a step for adjusting the temperature of the concentrated dough to 45-105°C; a step for mixing a fine powder of the crystalline sugar into the temperature-adjusted dough; and a step for molding the dough into which the fine powder of crystalline sugar is mixed.
A lid 20 is a paper lid capable of adhering to the flange part of a container body and is provided with: a tab 25; back side half-cut lines 35a, 36a extending from the tab 25 outward at an acute angle with respect to the paper grain direction K so as to separate from each other; back side half-cut lines 37a, 38a extending from the outer ends of the back side half-cut lines 35a, 36a along the paper grain direction K; front side half-cut lines 35b, 36b located to the outside of the back side half-cut lines 35a, 36a by a width W and extending along the back side half-cut lines 35a, 36a at an acute angle with respect to the paper grain direction K; and front side half-cut lines 37b, 38b located to the outside of the back side half-cut lines 37a, 38a by a width W and extending along the back side half-cut lines 37a, 38a and the paper grain direction K.
B65D 77/20 - Fermetures des réceptacles formées après remplissage en appliquant des couvercles ou chapeaux séparés
B65D 5/24 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en repliant les parties reliées à un panneau central sur chaque côté pour former le corps du réceptacle, p. ex. en forme de plateau avec des côtés adjacents reliés par des plis à soufflet
B65D 5/30 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en repliant les parties reliées à un panneau central sur chaque côté pour former le corps du réceptacle, p. ex. en forme de plateau avec languette et fente ou raccordements similaires entre les côtés et les prolongements des autres côtés
Heating and cooling packs filled with chemical substances that react when required to warm or cool the body; non-electric pocket warmers, namely, chemically-activated heating packets for warming hands
An oral composition having a biofilm formation inhibitory action is provided. An oral composition, comprising a plant extract which is a hot water extract of Japanese mustard spinach, potherb mustard, mibuna, hot radish, cress, ostrich fern, Japanese angelica tree, or ice plant.
A61K 36/31 - Brassicaceae ou Cruciferae (famille de la moutarde), p. ex. broccoli, chou ou chou-rave
A61K 8/97 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des produits de constitution indéterminée ou leurs dérivés à base d’algues, de champignons, de lichens ou de plantesCosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des produits de constitution indéterminée ou leurs dérivés à base de leurs dérivés
A23L 2/02 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement contenant des jus de fruits ou de légumes
A61Q 11/00 - Préparations pour le nettoyage des dents, de la bouche ou des prothèses dentaires, p. ex. dentifricesBains de bouche
A23G 3/48 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 4/06 - Chewing-gum caractérisé par la composition
A61K 36/11 - Pteridophyta ou filicophyta (fougères)
