Soft drinks; Non-alcoholic carbonated beverages; Fruit juices and fruit drinks; Whey beverages; Vegetable juice; Preparations for making non-alcoholic carbonated beverages; Preparations for making non-alcoholic fruit juice beverages; Preparations for making non-alcoholic fruit-flavored beverages; Non-alcoholic water-based beverages; Non-alcoholic beverages flavoured with coffee; Non-alcoholic beverages flavored with tea; Cocktails, non-alcoholic; Energy drinks; Sports drinks; Isotonic beverages; Beer; Extracts of hops for making beer
(1) Soft drinks; whey-based beverages; non-alcoholic carbonated beverages; non-alcoholic sparkling fruit juice beverages; non-alcoholic fruit juice beverages; concentrates for use in the preparation of soft drinks; concentrates for making non-alcoholic carbonated beverages; concentrates for making non-alcoholic fruit juice beverages; concentrates for making non-alcoholic fruit-flavored beverages
The present invention provides a method for detecting microorganisms, comprising an imaging step in which a membrane filter that filters a liquid is attached to a surface of a plate medium and cultured for a predetermined period of time, followed by peeling from the plate medium and fluorescently staining to capture fluorescence images; a learning data generation step of inputting, for each of the plurality of the fluorescence images, microorganism position information indicating the microorganism positions on the fluorescence images to generate, as learning data, the fluorescence images and the microorganism position information; a step of generating a trained model by performing machine learning based on the learning data; and a step of determining the presence or absence of microorganisms using the trained model for the fluorescence images input as an inspection target, and the like.
Soft drinks; whey beverages; non-alcoholic carbonated beverages; non-alcoholic sparkling fruit juice beverages; non-alcoholic fruit juice beverages; concentrates for use in the preparation of soft drinks; preparations for making non-alcoholic carbonated beverages; preparations for making non-alcoholic fruit juice beverages; preparations for making non-alcoholic fruit-flavored beverages
Soft drinks; non-alcoholic carbonated beverages; fruit juices and fruit drinks; whey beverages; vegetable juices [beverages]; preparations for making non-alcoholic carbonated beverages; preparations for making non-alcoholic fruit juice beverages; preparations for making non-alcoholic fruit-flavored beverages; soft drinks in the form of jelly; jelly drinks; non-alcoholic beverages flavored with coffee; non-alcoholic beverages flavored with tea; cocktails, non-alcoholic; energy drinks; sports drinks; isotonic beverages; beer; extracts of hops for making beer.
The high intensity sweetener-containing beverage of the present invention has a methyl anthranilate concentration of 0.01 to 40 ppm and/or an α-phenylethyl alcohol concentration of 0.01 to 40 ppm.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A beverage comprising an unsaturated fatty acid, comprising: 2.5 to 500 ppb of sabinene and/or 5 to 5000 ppb of γ-terpinene. A method of masking a light-deterioration odor in a beverage comprising an unsaturated fatty acid, by blending sabinene and/or γ-terpinene in such an amount that the content of the sabinene and/or γ-terpinene in the beverage are the amounts noted above.
33 - Boissons alcoolisées à l'exception des bières
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Soft drinks; non-alcoholic cocktails; beer-based cocktails; non-alcoholic beer-based cocktails; preparations for making soft drinks, beer based-cocktails, non-alcoholic beer-based cocktails and non-alcoholic cocktails being non-alcoholic fruit flavored beverages Alcoholic cocktails; alcoholic cocktails containing milk Providing and serving drinks; providing drinks in restaurants and bars; providing information in the nature of recipes for drinks; providing alcoholic and non-alcoholic beverages; providing information in the field of beverage preparation
05 - Produits pharmaceutiques, vétérinaires et hygièniques
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
32 - Bières; boissons non alcoolisées
33 - Boissons alcoolisées à l'exception des bières
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Pharmaceutical preparations; reagent paper for medical
purposes; fumigants [only for agricultural purposes];
fungicides [only for agricultural purposes]; rodenticides
[only for agricultural purposes]; insecticides [only for
agricultural purposes]; herbicides; weedkillers;
insect-repellents [only for agricultural purposes];
antiseptics [only for agricultural purposes]; oiled paper
for medical purposes; adhesive tapes for medical purposes;
drug delivery agents in the form of edible wafers for
wrapping powdered pharmaceuticals; gauze for dressings;
empty capsules for pharmaceuticals; eyepatches for medical
purposes; ear bandages; menstruation bandages; menstruation
tampons; sanitary napkins; sanitary panties; absorbent
cotton; adhesive plasters; bandages for dressings; liquid
bandages; breast-nursing pads; cotton swabs for medical use;
dental materials; diapers; nappy covers; fly catching paper;
mothproofing paper; lacteal flour for babies; dietary
supplements for humans; dietetic beverages adapted for
medical purposes; dietetic foods adapted for medical
purposes; beverages for babies; food for babies; dietary
supplements for animals; semen for artificial insemination. Edible oils and fats; milk products; meat; eggs; seafood,
not live; frozen vegetables; frozen fruits; charcuterie;
processed meat products; processed seafood products [other
than "blocks of boiled, smoked and then dried bonitos
[Katsuobushi], dried pieces of agar jelly [Kanten], flakes
of dried fish meat [Kezuri-bushi], fishmeal for human
consumption, edible shavings of dried kelp [Tororo-kombu],
sheets of dried laver [Hoshi-nori], dried brown alga
[Hoshi-hijiki], dried edible seaweed [Hoshi-wakame] and
toasted sheets of laver [Yaki-nori]"]; blocks of boiled,
smoked and then dried bonitos (katsuo-bushi); dried pieces
of agar jelly (kanten); flakes of dried fish meat
(kezuri-bushi); fish meal for human consumption; edible
shavings of dried kelp (tororo-kombu); sheets of dried laver
(hoshi-nori); dried brown alga [Hoshi-hijiki]; dried edible
seaweed (hoshi-wakame); toasted sheets of laver (yaki-nori);
vegetables, processed; fruits, processed; fried tofu pieces
(abura-age); freeze-dried tofu pieces (kohri-dofu); jelly
made from devils' tongue root (konnyaku); soya milk; tofu;
fermented soybeans (natto); processed eggs; pre-cooked curry
stew, stew and soup mixes; dried flakes of laver for
sprinkling on rice in hot water (ochazuke-nori); furi-kake
[dried flakes of fish, meat, vegetables or seaweed];
side-dish made of fermented soybean [Namemono]; preserved
pulses; protein-enriched foodstuffs based on meat, fish,
fruits, vegetables, dairy products, for human consumption;
fruit-based, vegetable-based, bean-based or nut-based
snacks; milk-based drinks; milk-based lactic acid bacteria
drinks; drinking yogurt; lactic acid drinks; lactic acid
bacteria drinks; milk beverages, milk predominating; albumin
milk; almond milk; coconut milk; fermented baked milk; milk
substitutes; oat milk; peanut milk; rice milk; soured milk;
whey. Binding agents for ice cream; meat tenderizers for culinary
purposes; preparations for stiffening whipped cream;
aromatic preparations for food; tea; tea-based beverages;
coffee; coffee-based beverages containing milk; cocoa; ice;
confectionery; bread; buns; sandwiches; steamed buns stuffed
with minced meat [Chukamanjuh]; hamburger sandwiches;
pizzas; hot dog sandwiches; meat pies; miso; Worcestershire
sauce; meat gravies; ketchup; soy sauce; vinegar; vinegar
mixes; seasoning soy sauce [Soba-tsuyu]; salad dressings;
white sauce; mayonnaise; sauces for barbecued meat; cube
sugar; fructose for food; crystal sugar [not confectionery];
sugar; maltose; honey; glucose for culinary purposes;
powdered starch syrup for culinary purposes; starch syrup
for culinary purposes; table salt mixed with sesame seeds;
salt; roasted and ground sesame seeds; celery salt; umami
seasonings; spices; ice cream mixes; sherbet mixes;
unroasted coffee beans; processed cereals; chocolate spread;
Chinese stuffed dumplings (gyoza, cooked); Chinese steamed
dumplings (shumai, cooked); sushi; fried balls of batter mix
with small pieces of octopus [Takoyaki]; boxed lunches
consisting of rice, with added meat, fish or vegetables;
ravioli; yeast powder; fermented malted rice (Koji); yeast;
baking powder; instant confectionery mixes; pasta sauce;
by-product of rice for food [Sake lees]; rice; husked oats;
husked barley; flour; gluten prepared as foodstuff; fruit
jellies, confectionery. Beer; soft drinks; carbonated drinks [refreshing beverages];
fruit juices and fruit drinks; vegetable juices [beverages];
extracts of hops for making beer; whey beverages;
fruits-flavored soft drinks; concentrates for making fruit
drinks; concentrates for making fruit beverages;
concentrates, syrups and powders used in the preparations of
soft drinks; syrups and other preparations for making soft
drinks; energy drinks; rice-based beverages, other than milk
substitutes; smoothies; soda water; soya-based beverages,
other than milk substitutes; protein-enriched sports
beverages; soft drinks with jelly texture. Distilled spirits of rice (awamori); sake substitutes;
shochu [Japanese distilled spirits]; Japanese sweet
rice-based mixed liquor (shirozake); sake; naoshi [Japanese
liquor]; Japanese Shochu-based mixed liquor [Mirin]; western
liquors in general; alcoholic fruit beverages; chuhai
[Japanese fruit-flavored alcoholic beverages]; Chinese mixed
liquor (wujiapie-jiou); Chinese white liquor (baiganr);
Chinese brewed liquor (laojiou); flavored liquors; alcoholic
beverages, except beer. Providing temporary accommodation; accommodation bureaux
services [hotels, boarding houses]; providing food and
drink; bar, cafe, cafeteria and canteen services; catering
services for food and beverages; restaurant services
including self-services; snack bar services; preparation and
provision of food and beverages; carryout food and beverages
services; boarding for animals; preschooler and infant care
at daycare centers; providing day-care centers for the
elderly; retirement home services; rental of meeting rooms;
providing facilities for exhibitions; rental of futon;
rental of pillows; rental of blankets; rental of electric
hot plates for household purposes; rental of electric
toasters for household purposes; rental of microwave ovens
for household purposes; rental of cooking equipment for
industrial purposes; rental of kitchen worktops with
integrated sinks for commercial use; rental of non-electric
cooking heaters for household purposes; rental of kitchen
worktops with integrated sinks for household purposes;
rental of dishes; rental of curtains; rental of furniture;
rental of wall hangings for hotels; rental of floor
coverings; rental of towels for hotels.
33 - Boissons alcoolisées à l'exception des bières
Produits et services
Soft drinks; carbonated drinks [refreshing beverages]; fruit
juices and fruit drinks; whey beverages; vegetable juices
[beverages]; preparations for making beverages; soft drinks
in the form of jelly; jelly drinks; non-alcoholic beverages
flavored with coffee; non-alcoholic beverages flavored with
tea; cocktails, non-alcoholic; energy drinks; sports drinks;
isotonic beverages; beer; extracts of hops for making beer. Distilled spirits of rice (awamori); sake substitutes;
shochu [Japanese distilled spirits]; Japanese sweet
rice-based mixed liquor (shirozake); sake; naoshi [Japanese
liquor]; Japanese Shochu-based mixed liquor [Mirin]; western
liquors in general; whisky; vodka; gin; brandy; rum;
liqueurs; cocktails; curacao; kirsch; bitters; cider;
alcoholic fruit beverages; chuhai [Japanese fruit-flavored
alcoholic beverages]; Chinese mixed liquor (wujiapie-jiou);
Chinese white liquor (baiganr); Chinese brewed liquor
(laojiou); flavored liquors.
(1) Soft drinks; carbonated drinks [refreshing beverages]; fruit juices and fruit drinks; whey-based beverages; non-alcoholic vegetable juice beverages; concentrates used in the preparation of soft drinks; soft drinks in the form of jelly; jelly drinks; non-alcoholic beverages flavored with coffee; non-alcoholic beverages flavored with tea; non-alcoholic cocktails; energy drinks; sports drinks; isotonic beverages; beer; extracts of hops for making beer.
29 - Viande, produits laitiers et aliments préparés ou conservés
32 - Bières; boissons non alcoolisées
Produits et services
Lactic acid bacteria drinks; lactic acid drinks; almond milk; albumin milk; oat milk; coconut milk; peanut milk; protein milk; rice milk; milk products, excluding ice cream, ice milk and frozen yogurt; milk-based beverages containing coffee; almond milk-based beverages; milk beverages with cocoa; coconut milk-based beverages; peanut milk-based beverages; milk substitutes; beverages based on fermented milk substitutes; rice milk for use as a milk substitute; soya milk; fruit-based, vegetable-based, bean-based or nut-based snack foods Soft drinks; carbonated drinks, non-alcoholic; fruit juices and fruit drinks; whey beverages; vegetable juices; preparations for making soft drinks, namely, powders used in the preparation of soft drinks; soft drinks in the form of jelly, namely, fruit-flavored soft drinks; jelly drinks, namely, fruit-flavored soft drinks; non-alcoholic beverages flavored with coffee; non-alcoholic beverages flavored with tea; cocktails, non-alcoholic; energy drinks; sports drinks; isotonic beverages; beer; extracts of hops for making beer
(1) Beer; soft drinks; non-alcoholic carbonated beverages; fruit juices; extracts of hops for making beer; whey-based beverages; non-alcoholic vegetable juice beverages.
[Problem] To provide a novel technique with which it is possible to reduce acetic acid irritation and difficulty to drink derived from acetic acid which may be sensed during drinking of an acetic acid-containing beverage.
[Problem] To provide a novel technique with which it is possible to reduce acetic acid irritation and difficulty to drink derived from acetic acid which may be sensed during drinking of an acetic acid-containing beverage.
[Solution] This beverage contains acetic acid in an amount of 10-800 ppm and gluconic acid in an amount of 50-2000 ppm, and has an acidity due to citric acid of 0.1-0.4 g/100 ml.
[Problem] To provide a novel technique with which it is possible to reduce acetic acid irritation and difficulty to drink derived from acetic acid which may be sensed during drinking of an acetic acid-containing beverage.
[Solution] This beverage contains acetic acid in an amount of 10-800 ppm and gluconic acid in an amount of 50-2000 ppm, and has an acidity due to citric acid of 0.1-0.4 g/100 ml.
[Selected Drawing] None
The present invention provides a carbonated beverage containing 0.25 to 2.0 ppm of α-bisabolol, and a carbonated beverage containing 0.5 to 4.0 ppm of sabinene. Further, the present invention also provides a method for improving the carbonation sensation of a carbonated beverage, the method including adding at least one flavoring selected from the group consisting of α-bisabolol and sabinene to the carbonated beverage, and adjusting the α-bisabolol concentration in the beverage to a value within a range from 0.25 to 2.0 ppm, or adjusting the sabinene concentration in the beverage to a value within a range from 0.5 to 4.0 ppm.
[Problem] To provide a novel technique whereby it becomes possible to reduce the degree of sensing of a bad smell caused by the deterioration with light in a beverage containing an unsaturated fatty acid. [Solution] Provided is a beverage containing an unsaturated fatty acid. The beverage contains 2.5 to 500 ppb of sabinene and/or 5 to 5000 ppb of ?-terpinene.
A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
A23L 2/42 - Conservation des boissons non alcoolisées
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
23.
BEVERAGE AND METHOD OR MASKING BAD SMELL CAUSED BY DETERIORATION WITH LIGHT
[Problem] To provide a novel technique whereby it becomes possible to reduce the degree of sensing of a bad smell caused by the deterioration with light in a beverage containing an unsaturated fatty acid. [Solution] Provided is a beverage containing an unsaturated fatty acid. The beverage contains 2.5 to 500 ppb of sabinene and/or 5 to 5000 ppb of γ-terpinene.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
A23L 2/42 - Conservation des boissons non alcoolisées
The present invention provides a method, etc., for detecting microorganisms in a liquid, the method having: a step for affixing a membrane filter through which a liquid has been filtered to the surface of a plate medium, peeling away the membrane filter from the plate medium after culturing for a prescribed time, conducting fluorescent staining, and capturing fluorescent images; a learning data generation step for inputting microorganism position information indicating the position of the microorganisms on the fluorescent image for each of the plurality fluorescent images, and generating the fluorescent images and the microorganism position information as learning data; a step for generating a trained model by performing machine learning on the basis of the learning data; and a step for assessing whether the microorganisms are present using the trained model on the fluorescent images inputted as the object of inspection.
C12Q 1/04 - Détermination de la présence ou du type de micro-organismeEmploi de milieux sélectifs pour tester des antibiotiques ou des bactéricidesCompositions à cet effet contenant un indicateur chimique
C12M 1/00 - Appareillage pour l'enzymologie ou la microbiologie
C12M 1/34 - Mesure ou test par des moyens de mesure ou de détection des conditions du milieu, p. ex. par des compteurs de colonies
A packaged beverage according to the present invention comprises a butterfly pea extract and one or two or more aroma components selected from the group consisting of citral, limonene, and linalool.
This container-filling beverage contains: a butterfly pea extract; and one or more fragrance components selected from the group consisting of trans-2-hexenal, cinneol, borneol, and isoborneol.
A tea beverage containing an extract derived from a grain other than barley which has improved barley tea flavor without losing the flavor characteristics of the grain ingredient. The tea beverage contains an extract derived from a grain other than barley, and contains one or both of 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine. If the beverage contains 2-ethyl-3,5-dimethylpyrazine, the amount thereof is 8-100 ppb, and if the beverage contains 2,3-diethyl-5-methylpyrazine, the amount thereof is 0.7-100 ppb. The feedstock grain is one or more of Job's tears, brown rice, and corn.
The high intensity sweetener-containing beverage according to the present invention has a methyl anthranilate concentration of 0.01-40 ppm and/or an α-phenylethyl alcohol concentration of 0.01-40 ppm.
The purpose of the present invention is to provide a novel use for carbon dioxide gas dissolved in water. This oral composition for lowering blood pressure contains carbon dioxide gas absorbed in water as the active component for lowering blood pressure.
The purpose of the present invention is to provide a novel application of carbon dioxide gas dissolved in water. This composition for improving cognitive function contains carbon dioxide gas dissolved in water as an active ingredient for improving cognitive function.
A61P 25/28 - Médicaments pour le traitement des troubles du système nerveux des troubles dégénératifs du système nerveux central, p. ex. agents nootropes, activateurs de la cognition, médicaments pour traiter la maladie d'Alzheimer ou d'autres formes de démence
31.
COMPOSITION FOR LOWERING URIC ACID VALUE AND/OR LOWERING BILIRUBIN VALUE
The purpose of the present invention is to provide a novel use of carbonic acid gas dissolved in water. A composition for lowering a uric acid value and/or lowering a bilirubin value according to the present invention contains carbonic acid gas dissolved in water, as an effective component for lowering a uric acid value and/or lowering a bilirubin value.
A61P 1/16 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des troubles de la vésicule biliaire ou du foie, p. ex. protecteurs hépatiques, cholagogues, cholélitholytiques
A61P 19/06 - Agents antigoutte, p. ex. agents antihyperuricémiants ou uricosuriques
A23L 33/10 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs
A61K 33/00 - Préparations médicinales contenant des ingrédients actifs inorganiques
05 - Produits pharmaceutiques, vétérinaires et hygièniques
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
32 - Bières; boissons non alcoolisées
33 - Boissons alcoolisées à l'exception des bières
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Pharmaceutical preparations; reagent paper for medical
purposes; fumigants [only for agricultural purposes];
fungicides [only for agricultural purposes]; rodenticides
[only for agricultural purposes]; insecticides [only for
agricultural purposes]; herbicides; weedkillers;
insect-repellents [only for agricultural purposes];
antiseptics [only for agricultural purposes]; oiled paper
for medical purposes; adhesive tapes for medical purposes;
drug delivery agents in the form of edible wafers for
wrapping powdered pharmaceuticals; gauze for dressings;
empty capsules for pharmaceuticals; eyepatches for medical
purposes; ear bandages; menstruation bandages; menstruation
tampons; sanitary napkins; sanitary panties; absorbent
cotton; adhesive plasters; bandages for dressings; liquid
bandages; breast-nursing pads; cotton swabs for medical use;
dental materials; diapers; nappy covers; fly catching paper;
mothproofing paper; lacteal flour for babies; dietary
supplements for humans; dietetic beverages adapted for
medical purposes; dietetic foods adapted for medical
purposes; beverages for babies; food for babies; dietary
supplements for animals; semen for artificial insemination. Edible oils and fats; milk products; meat; eggs; seafood,
not live; frozen vegetables; frozen fruits; charcuterie;
processed meat products; processed seafood products [other
than "blocks of boiled, smoked and then dried bonitos
[Katsuo-bushi], dried pieces of agar jelly [Kanten], flakes
of dried fish meat [Kezuri-bushi], fishmeal for human
consumption, edible shavings of dried kelp [Tororo-kombu],
sheets of dried laver [Hoshi-nori], dried brown alga
[Hoshi-hijiki], dried edible seaweed [Hoshi-wakame] and
toasted sheets of laver [Yaki-nori]"]; blocks of boiled,
smoked and then dried bonitos (katsuo-bushi); dried pieces
of agar jelly (kanten); flakes of dried fish meat
(kezuri-bushi); fish meal for human consumption; edible
shavings of dried kelp (tororo-kombu); sheets of dried laver
(hoshi-nori); dried brown alga [Hoshi-hijiki]; dried edible
seaweed (hoshi-wakame); toasted sheets of laver (yaki-nori);
vegetables, processed; fruits, processed; fried tofu pieces
(abura-age); freeze-dried tofu pieces (kohri-dofu); jelly
made from devils' tongue root (konnyaku); soya milk; tofu;
fermented soybeans (natto); processed eggs; pre-cooked curry
stew, stew and soup mixes; dried flakes of laver for
sprinkling on rice in hot water (ochazuke-nori); furi-kake
[dried flakes of fish, meat, vegetables or seaweed];
side-dish made of fermented soybean [Name-mono]; preserved
pulses; protein-enriched foodstuffs based on meat, fish,
fruits, vegetables, dairy products, for human consumption;
fruit-based, vegetable-based, bean-based or nut-based
snacks; milk-based soft drinks; milk-based lactic acid
bacteria drinks; drinking yogurt; lactic acid drinks; lactic
acid bacteria drinks; milk beverages, milk predominating;
albumin milk; almond milk; coconut milk; fermented baked
milk; milk substitutes; oat milk; peanut milk; rice milk;
soya milk; soured milk; whey. Binding agents for ice cream; meat tenderizers for household
purposes; preparations for stiffening whipped cream;
aromatic preparations for food; tea; tea-based beverages;
coffee; coffee-based beverages containing milk; cocoa; ice;
sweets, coffee desserts, chocolate desserts and cereal-based
snacks other than fruit-based, vegetable-based, bean-based
or nut-based confectionery; bread and buns; sandwiches;
steamed buns stuffed with minced meat [Chuka-manjuh];
hamburgers [sandwiches]; pizzas; hot dogs [sandwiches]; meat
pies; miso; Worcestershire sauce; meat gravies; ketchup; soy
sauce; vinegar; vinegar mixes; seasoning soy sauce
[Soba-tsuyu]; salad dressings; white sauce; mayonnaise;
sauces for barbecued meat; cube sugar; fructose for food;
crystal sugar [not confectionery]; sugar; maltose; honey;
glucose for culinary purposes; powdered starch syrup for
culinary purposes; starch syrup for culinary purposes; table
salt mixed with sesame seeds; salt; roasted and ground
sesame seeds; celery salt; umami seasonings; spices; ice
cream mixes; sherbet mixes; unroasted coffee beans;
processed cereals; chocolate spread; Chinese stuffed
dumplings (gyoza, cooked); Chinese steamed dumplings
(shumai, cooked); sushi; fried balls of batter mix with
small pieces of octopus [Takoyaki]; boxed lunches consisting
of rice, with added meat, fish or vegetables; ravioli; yeast
powder; fermented malted rice (Koji); yeast; baking powder;
instant confectionery mixes; pasta sauce; by-product of rice
for food [Sake lees]; rice; husked oats; husked barley;
gluten for food; flour; fruit jellies, confectionery. Beer; soft drinks; carbonated drinks [refreshing beverages];
fruit juices and fruit drinks; vegetable juices [beverages];
extracts of hops for making beer; whey beverages;
fruits-flavored soft drinks; concentrates for making fruit
drinks; concentrates for making fruit beverages;
concentrates, syrups and powders used in the preparations of
soft drinks; syrups and other preparations for making soft
drinks; energy drinks; rice-based beverages, other than milk
substitutes; smoothies; soda water; soya-based beverages,
other than milk substitutes; protein-enriched sports
beverages; jelly drinks. Distilled spirits of rice (awamori); sake substitutes;
shochu [Japanese distilled spirits]; Japanese sweet
rice-based mixed liquor (shiro-zake); sake; naoshi [Japanese
liquor]; Japanese Shochu-based mixed liquor [Mirin]; western
liquors in general; alcoholic fruit beverages; Japanese
Shochu-based beverages [Chuhai]; Chinese liquors in general;
flavored liquors. Providing temporary accommodation; accommodation bureaux
services [hotels, boarding houses]; providing food and
drink; bar, cafe, cafeteria and canteen services; catering
services for food and beverages; restaurant services
including self-services; snack bar services; preparation and
provision of food and beverages; carryout food and beverages
services; boarding for animals; preschooler and infant care
at daycare centers; providing day-care centers for the
elderly; retirement home services; rental of meeting rooms;
providing facilities for exhibitions; rental of futon;
rental of pillows; rental of blankets; rental of electric
hot plates for household purposes; rental of electric
toasters for household purposes; rental of microwave ovens
for household purposes; rental of cooking equipment for
industrial purposes; rental of kitchen worktops with
integrated sinks for commercial use; rental of non-electric
cooking heaters for household purposes; rental of kitchen
worktops with integrated sinks for household purposes;
rental of dishes; rental of curtains; rental of furniture;
rental of wall hangings for hotels; rental of floor
coverings; rental of wet wipes for hotels; rental of towels
for hotels.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
32 - Bières; boissons non alcoolisées
Produits et services
Lactic acid bacteria drinks; lactic acid drinks; almond
milk; albumin milk; oat milk; coconut milk; peanut milk;
protein milk; rice milk; milk products; milk-based beverages
containing coffee; almond milk-based beverages; milk
beverages with cocoa; milk-based soft drinks; coconut
milk-based beverages; peanut milk-based beverages; milk
substitutes; beverages based on fermented milk substitutes;
rice milk for use as a milk substitute; soya milk;
fruit-based, vegetable-based, bean-based or nut-based
snacks. Tea; coffee; cocoa; unroasted coffee beans; tea-based
beverages; coffee beverages with milk; coffee jellies;
sweets, coffee desserts, chocolate desserts and cereal-based
snacks other than fruit-based, vegetable-based, bean-based
or nut-based confectionery; bread and buns; processed
cereals; Chinese stuffed dumplings (gyoza, cooked);
sandwiches; Chinese steamed dumplings (shumai, cooked);
sushi; fried balls of batter mix with small pieces of
octopus [Takoyaki]; steamed buns stuffed with minced meat
(niku-manjuh); hamburgers [sandwiches]; pizzas; boxed
lunches consisting of rice, with added meat, fish or
vegetables; hot dogs [sandwiches]; meat pies; ravioli;
instant confectionery mixes; fruit jellies [confectionery];
coffee syrup. Soft drinks; carbonated drinks [refreshing beverages]; fruit
juices and fruit drinks; whey beverages; vegetable juices
[beverages]; preparations for making beverages; soft drinks
in the form of jelly; jelly drinks; non-alcoholic beverages
flavored with coffee; non-alcoholic beverages flavored with
tea; cocktails, non-alcoholic; energy drinks; sports drinks;
isotonic beverages; beer; extracts of hops for making beer.
[Problem] To provide a novel technology capable of reducing stimuli derived from acetic acid sensed when a beverage containing acetic acid is drank. [Solution] A carbonated beverage containing: acetic acid in an amount of 10-1000 ppm; and linalool in an amount of 1-6000 ppb and/or geraniol in an amount of 1-4000 ppb.
[Problem] To provide a novel technique with which it is possible to reduce acetic acid irritation and difficulty to drink derived from acetic acid which may be sensed during drinking of an acetic acid-containing beverage. [Solution] This beverage contains acetic acid in an amount of 10-800 ppm and gluconic acid in an amount of 50-2000 ppm, and has an acidity due to citric acid of 0.1-0.4 g/100 ml.
The present invention provides a carbonated drink containing 0.25-2.0 ppm of α-bisabolol and a carbonated drink containing 0.5-4.0 ppm of sabinene. Furthermore, the present invention provides a method for enhancing the carbonation feeling of a carbonated drink by adding at least one flavor selected from the group consisting of α-bisabolol and sabinene to adjust the α-bisabolol concentration in the drink to 0.25-2.0 ppm or adjust the sabinene concentration in the drink to 0.5-4.0 ppm.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Casein for the food industry; casein for industrial purpose;
peptide for industrial purpose; peptide for the food
industry; casein hydrolysate; chemicals for use in the
manufacture of food; peptide for use in the manufacture of
food supplements; enzymes for the food industry; chemicals
for food industry; proteins for use in the manufacture of
food products; chemicals; industrial chemicals; food
component containing peptides produced by enzymatic process
for use in the manufacture of supplement, food and
beverages; proteins for use in manufacture.
The present invention addresses the problem of providing a tea beverage containing an extract derived from a grain other than barley, wherein the beverage has improved barley tea flavor without losing the flavor characteristics of the grain ingredient. The tea beverage according to the present invention contains an extract derived from a grain other than barley, and contains one or both of 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine. If the beverage contains 2-ethyl-3,5-dimethylpyrazine, the amount thereof is 8–100 ppb, and if the beverage contains 2,3-diethyl-5-methylpyrazine, the amount thereof is 0.7–100 ppb. The feedstock grain is preferably one or more type selected from Job's tears, brown rice, and maize.
(1) Soft drinks, concentrates for making soft drinks, non-alcoholic fruit extracts used in the preparation of beverages; non-alcoholic preparations for making beer and non-alcoholic cocktails; fruit flavor soft drinks; non-alcoholic beer; non-alcoholic carbonated beverages; non-alcoholic fruit juices and fruit juice drinks; non-alcoholic soft drinks; non-alcoholic vegetable juice beverages; non-alcoholic vegetable juice drinks; non-alcoholic functional beverages, namely, carbonated water infused and flavoured with herbs; non-alcoholic functional beverages, namely, carbonated water infused and flavoured with fruit; non-alcoholic beverages containing fruit juices, namely sparkling water, carbonated water, and seltzer water; non-alcoholic beverages containing coconut water and coconut milk; non-alcoholic cocktail bases; non-alcoholic cocktail mixes; non-alcoholic cocktails.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Casein for the food industry; casein for industrial purposes; peptides for the food industry; peptides for industrial purposes; peptides for use in the manufacture of food supplements, food, and beverages; chemicals for use in industry and science; chemical additives for use in the manufacture of food and beverages; enzymes for the food industry; proteins for use in the manufacture of food products; proteins for use in manufacture of a wide variety of goods
Soft drinks; concentrates for use in the preparation of soft drinks; preparations for making soft drinks, namely, powders used in the preparation of soft drinks
[Problem] To provide a novel citrus-flavored sugarless carbonated beverage that contains decanal and has improved palatability. [Solution] A citrus-flavored sugarless carbonated beverage that includes at least 0.05 ppm of decanal and has a carbonic acid gas volume of at least 3.5 vol.
This contained foamable beverage includes (A) a sucrose fatty acid ester and (B) a glycerine fatty acid ester, the contained foamable beverage having a viscosity of 2.8-12 cp inclusive at a temperature of 20°C, and containing 0.45 mass% or less of lipids.
Provided is a beverage that does not contain any proteins derived from milk, wherein: the beverage contains bacteria and/or a bacteria-treated substance, and soybean polysaccharides; and the beverage satisfies formulas 1 to 3. Formula 1: 0.001 mass% ≤ (bacteria content and/or bacteria-treated substance content) (mass%) ≤ 0.22 mass% Formula 2: 0.0001 mass% ≤ soybean polysaccharide content (mass%) ≤ 1 mass% Formula 3: 0.1 ≤ {soybean polysaccharide content (mass%)/(bacteria content and/or bacteria-treated substance content) (mass%)}
A23L 2/84 - Clarification ou affinage des boissons non alcooliséesÉlimination des matières non désirées utilisant des micro-organismes ou un matériau biologique, p. ex. enzymes
50.
BEVERAGE, BOTTLED BEVERAGE, AND METHOD FOR DISPERSING INSOLUBLE SOLIDS IN BEVERAGE
This beverage contains agar, a polysaccharide thickener, and insoluble solids, and the agar content (% by mass), the polysaccharide thickener content (% by mass) and the insoluble solid content (% by mass) are within ranges that satisfy a predetermined condition.
A beverage includes fructose, whey minerals, salt, and tea flavor, and satisfies the following conditions 1 and 2. Condition 1: If the beverage does not contain sucrose (sugar), the content (g) {fructose/(monosaccharides + disaccharides)} of fructose in relation to the total content (g) of monosaccharides and disaccharides is 0.8 or greater. Condition 2: If the beverage contains sucrose (sugar), the total content (g) {(fructose + sucrose (sugar))/(monosaccharides + disaccharides)} of fructose and sucrose (sugar) in relation to the total content (g) of monosaccharides and disaccharides is 0.8 or greater, and the content (g) (fructose/sucrose (sugar)) of fructose in relation to the content (g) of sucrose (sugar) is 0.3 or greater.
Provided is a beverage comprising whey minerals and one or more acids (specific acids) selected from the group consisting of phosphoric acid, tartaric acid, lactic acid, and gluconic acid, wherein the pH is less than 4.6. Here, the specific acid is preferably lactic acid or gluconic acid, and is more preferably gluconic acid. The beverage also preferably further comprises a plant extract. The mass ratio of the content of whey minerals in the beverage is preferably 0.5 to 10 relative to the content of the specific acid in the beverage. The absorbance of the beverage at a wavelength of 650 nm is preferably no more than 0.06.
Provided are a packaged coffee beverage which enhances the richness thereof while suppressing off-flavors, and a method for improving the quality of taste of a packaged coffee beverage. This packaged coffee beverage contains dead lactobacillus bacteria and/or dead lactobacillus bifidus bacteria. When the total number of dead lactobacillus bacteria and dead lactobacillus bifidus bacteria contained in 100mL of the coffee beverage is A (number) and the amount of soluble solid content of coffee contained in 100mL of the coffee beverage is B (g), it is preferable for A/B to be within the range of 1×105to 5×1011.
[Problem] To provide a novel technique whereby a lingering sticky feeling in the aftertaste of a beverage containing a high sweetness sweetener can be reduced. [Solution] A beverage containing a high sweetness sweetener and a sugar alcohol, wherein the content of the sugar alcohol is 0.1-2.0 mass% relative to the beverage and the penetrance of the sugar alcohol contained in the beverage is less than 99.
The present invention addresses the problem of providing: a beverage which contains an extract of roasted, germinated barley and in which it is possible to suppress the occurrence of floccing; and a method for suppressing the occurrence of floccing in a beverage. The present invention is a container-packed grain tea beverage containing an extract of grains including roasted, germinated barley, wherein the raffinose content of the beverage is 1.5-9.5 ppm, the EBC is 10 or higher, and the turbidity (A720) is 0.04 or lower. The present invention is also a method for suppressing the occurrence of floccing in the beverage by adjusting the raffinose content and turbidity (A720) in a tea beverage containing an extract of germinated, roasted grain.
The present invention addresses the problem of providing: a canned coffee beverage that is caffeine-free but has excellent coffee flavor; a coffee flavor improver which can impart excellent coffee flavor; and a method for improving a coffee flavor. The present invention is a canned coffee beverage containing a caffeine-free liquid coffee bean extract and a caffeine-free coffee bean powder. It is preferred that the coffee bean powder has a median diameter of 5 to 100 μm inclusive. It is also preferred that the coffee bean powder is contained in an amount of 0.05 to 1.00% by mass inclusive.
A23F 5/20 - Réduction ou élimination de la teneur en alcaloïdesProduits ainsi obtenusExtraits ou infusion de ceux-ci
A23F 5/22 - Réduction ou élimination de la teneur en alcaloïdes de l'extrait de café
57.
MICROBIAL CELL-CONTAINING CARBONATED BEVERAGE, AND METHOD FOR IMPROVING DISPERSIBILITY OF PRECIPITATES OR AGGLOMERATES OF MICROBIAL CELL POWDER IN CARBONATED BEVERAGE
The present invention provides an effective means for improving, in a carbonated beverage containing microbial cells such as those of lactic acid bacteria, the dispersibility of precipitates and agglomerates of the microbial cells produced during manufacture and storage. This microbial cell-containing carbonated beverage is characterized in containing: (A) a microbial cell powder; and (B) at least one sucrose fatty acid ester selected from the group consisting of sucrose stearate esters having an HLB of 6-17, sucrose oleate esters having an HLB of 14-16, sucrose laurate esters having an HLB of 15-17, and sucrose palmitate esters having an HLB of 14-17.
A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
58.
MICROBIAL CELL-CONTAINING NON-CARBONATED LIQUID FOOD/DRINK, AND METHOD FOR IMPROVING DISPERSIBILITY OF PRECIPITATES OR AGGLOMERATES OF MICROBIAL CELL POWDER IN FOOD/DRINK
The present invention provides an effective means for improving, in a non-carbonated beverage containing microbial cells such as those of lactic acid bacteria, the dispersibility of precipitates and agglomerates of microbial cells produced during manufacture and storage. This microbial cell-containing non-carbonated beverage is characterized in containing (A) a microbial cell powder and (B) at least one sucrose fatty acid ester selected from the group consisting of sucrose stearate esters having an HLB of 8-12, sucrose oleate esters having an HLB of 14-16, sucrose laurate esters having an HLB of 15-17, sucrose palmitate esters having an HLB of 14.5-15.5, and sucrose myristate esters having an HLB of 15-17.
A carbonated beverage having a yogurt flavor includes nonfat milk solids, lactic acid, and common salt, the gas volume of the carbonated beverage being at least 1.5 and less than 3.5, and the absorbance at a wavelength of 660 nm being 0.014 or less.
Provided is a yogurt-like beverage containing lactic acid and a compound having phosphorus atoms, wherein the pH of the yogurt-like beverage is 2.8-4.0, and the value of A/B is 0.9-32 when the content of lactic acid with respect to the total amount of the yogurt-like beverage is A (mass%) and the content of phosphorus atoms in the compound having phosphorous atoms with respect to the total amount of the yogurt-like beverage is B (mass%).
C12G 3/04 - Préparation d'autres boissons alcoolisées par mélange, p. ex. pour la préparation de liqueurs
61.
BEVERAGE CONTAINING LACTIC ACID BACTERIUM POWDER AND HIGH-INTENSITY SWEETENER, METHOD OR PRODUCING SAID BEVERAGE, METHOD FOR IMPROVING FLAVOR OF SAID BEVERAGE, AND FLAVOR IMPROVING AGENT FOR SAID BEVERAGE
The present invention provides a means for reducing a lactic-acid-bacterium-derived medium odor of a beverage containing a lactic acid bacterium powder and a high-intensity sweetener while keeping the clean sensation of the beverage. A beverage according to the present invention contains a lactic acid bacterium powder, a high-intensity sweetener, 10 to 5000 ppb of nootkatone and 2.5 to 2000 ppb of linalool. It is preferred that the ratio of the mass of nootkatone to the mass of linalool, i.e., (nootkatone/linalool), is 1 to 1000.
The present invention relates to a drink that contains acetic acid and ethyl maltol. In more detail, the present invention relates to a drink that contains acetic acid and ethyl maltol and that has a flavor suitable for an energy drink.
An acidic milk-containing beverage with high clarity, said beverage containing acidic milk and soybean polysaccharides, wherein: the non-fat milk solid content is not more than 0.009 mass% relative to the total mass of the acidic milk-containing beverage with high clarity; the content of the soybean polysaccharides is not more than 0.5 mass% relative to the total mass of the acidic milk-containing beverage with high clarity; the pH value of the acidic milk-containing beverage with high clarity is not lower than 2.8 and lower than 3.5; and the absorbance of the acidic milk-containing beverage with high clarity at the wavelength of 650 nm is not more than 0.02.
The present invention addresses the problem of providing an effective means for improving the dispersibility of the precipitation product or aggregation product of a microbial cell such as a lactic acid bacterium which is generated during production and storage of a beverage containing the microbial cell. The present invention provides a microbial cell-containing beverage characterized by comprising (A) a microbial cell powder and (B) a polyglycerin fatty acid ester obtained by ester linkage of a polyglycerin having a degree of polymerization of 3 to 10 and a C10-18 fatty acid.
The present invention provides an effective means for improving the dispersibility of sediments or aggregates of microbial cells generated at the time of production and during storage of a food or beverage product containing microbial cells such as lactic acid bacteria. The present invention provides a beverage that contains microbial cells comprising (A) microbial cell powder and (B) polyglycerin fatty acid ester composed of polyglycerin having a polymerization degree of 3 to 10 and fatty acid having 10 to 18 carbon atoms connected by ester bonds.
A concentrated beverage consumed after diluting by 5-200 times contains an emulsified perfume and a non-aqueous solution containing one or more solvents selected from the group consisting of propylene glycol, glycerin, ethanol, glycerin acetate, ethyl acetate, benzyl alcohol, and isopropanol. The non-aqueous solution content relative to the total amount of the concentrated drink is 20% by volume or less.
A packaged carbonated beverage that contains a fragrance comprising one or more components selected from the group consisting of limonene, linalool, geraniol and citral and an emulsifier comprising a polyglycerol fatty acid ester, wherein the polyglycerol fatty acid ester is a compound in which polyglycerol and a fatty acid having 12-18 inclusive of carbon atoms are bonded via an ester bond, and the total content of limonene, linalool, geraniol and citral is 1 ppm or more relative to the total amount of the packaged carbonated beverage.
Provided is a packaged milk-containing tea beverage and a method for manufacturing a packaged milk-containing tea beverage that imparts sufficient perception of tea, that does not require tea leaves to be discarded after extraction, and that has excellent taste while the amount of tea used is reduced. This packaged milk-containing tea beverage contains 1-6 g of pulverized black tea leaves with respect to 1 L of beverage, and less than 8.0 mass% of milk solids in the beverage. The 50% aggregate mass particle diameter (D50) of the pulverized tea leaves is preferably 1-30 μm, and the 90% aggregate mass particle diameter (D90) is preferably 10-50 μm. The packaged milk-containing tea beverage is obtained by feeding a suitable amount of pulverized tea leaves to a liquid, preparing a milk-containing tea beverage that includes the pulverized tea leaves, and packaging the milk-containing tea beverage without solid-liquid separation.
The present invention provides: a low-caffeine packaged green tea beverage having improved taste, aroma, and palatability; and a production method therefor. As a result of adding dimethyl sulfide, the reduction in the taste and aroma of a packaged green tea beverage caused by reducing the caffeine therein can be improved, and palatability can be improved.
A turbid fruit juice beverage that comprises a turbid fruit juice and one or more kinds of ascorbic acid-based antioxidants selected from the group consisting of L-ascorbic acid, an L-ascorbic acid salt, erythorbic acid and an erythorbic acid salt. The aforesaid turbid fruit juice comprises ground exocarp of a fruit and a fruit juice derived from the fruit.
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
A23L 2/62 - Agents de turbiditéAgents pour accroître la stabilité du trouble
The purpose of the present invention is to provide a tea beverage that contains a jasmine tea extract and has well-balanced sweetness. Provided is a tea beverage that contains a jasmine tea extract, ethyl phenylacetate (A), methyl benzoate (B) and cis-jasmone (C), wherein the ratio by mass of the content of component (A) to the sum of the contents of components (B) and (C) [A/(B+C)] is 1.0-3.3 inclusive. Even in the case of adding a sweetener having a sweetness degree of 2.5% or greater expressed in terms of sucrose, the aforesaid tea beverage has well-balanced good taste without impairing the jasmine tea flavor.
This fruit juice beverage comprises fruit juice and particles derived from fruit that are dispersed in the fruit juice beverage. The mean particle size D50 of the particles in a volume-based particle size distribution according to a laser diffraction scattering-type particle size distribution measurement method is 500-1,000 μm, the particle size D25 is 400-900 μm, the ratio of the particle size D25 to the mean particle size D50 is 0.7 or higher, and the content of pulp component is 1.2 vol% or higher when the total amount of the fruit juice beverage is 100 vol%.
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
A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
78.
AUTONOMIC ADJUSTMENT AGENT FOR SEDATION AND AGENT FOR IMPROVING DAILY RHYTHM
The present invention provides: an agent that has an autonomic adjustment effect and a daily rhythm improvement effect; and a scented product. Specifically, the present invention provides an autonomic adjustment agent for sedation and an agent for improving daily rhythm that are characterized by: comprising a fermented milk-derived component as an active ingredient, said fermented milk-derived component being obtained by fermenting milk with lactic acid bacteria and yeast; and by the active ingredient acting on the sense of smell.
Provided are: an acidic milk beverage that yields an acidic milk beverage having a specific low sugar content, makes it possible to effectively suppress water separation after freezing and thawing, and has an exceptional appearance when consumed; and a method for producing the same. This acidic milk beverage contains milk, soybean polysaccharides, and water, the non-fat milk solids content being 0.1-1.0 mass%, the sugar content being 0.5-1.7, and the pH being 3.6-4.2, the acidic milk beverage being characterized in that all or part of a frozen portion is thawed and consumed after at least part of the beverage has been frozen, and being especially useful as a frozen beverage product packed in a highly transparent container.
Provided are: an acidic lactic beverage like a thirsty-proof beverage, which has a reduced degree of cloudiness therein, can have a milk-like flavor specific to lactic beverages, and has appearance like one required for sport drinks; and a method for producing the acidic lactic beverage. The acidic lactic beverage according to the present invention comprises milk, a milk protein stabilizer and water, contains solids-not-fat at a content of 0.15 to 0.4% by mass, and has a pH value of 4.0 or less. Particularly when the lightness (L) value of the acidic lactic beverage in the Hunter Lab color scale is adjusted to a value ranging from 25 to 47, the acidic lactic beverage can become useful as a thirsty-proof beverage.
Provided is a black tea beverage having an excellent sweet and sour taste and high freshness. The black tea beverage contains 5-50 mg/100 ml of tannin and has a ratio of the total amount by mass of ethyl butyrate, ethyl 2-methylbutyrate, butyl acetate and 2-methylbutyl acetate to the mass of ethyl hexanoate, in the whole beverage, of 100 or higher. The black tea beverage preferably contains 10 mass% or more of a fruit juice relative to the total mass of the beverage. It is further preferred that the fruit juice contained therein is an apple juice.
A23F 3/16 - Extraction du théExtraits de théTraitement de l'extrait de théPréparation du thé instantané
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
According to the present invention, a person who is presented with a chilled beverage immediately experiences the unprecedented and completely novel sensation of easily being able to drink the containerized beverage through the opening of a container in which the containerized beverage is in a liquid state when unopened, and starts to solidify when opened, regardless of whether external force is applied to a beverage-accommodating part. The present invention includes a cooling step in which a containerized beverage having a first solidification point at the pressure in the empty portion inside the container when closed, and a second freezing point at atmospheric pressure when the container is opened, the first freezing point being lower than the second freezing point, is cooled in the closed state at a temperature that is higher than the first freezing point and lower than the second freezing point. Upon opening the containerized beverage when the temperature of the containerized beverage is higher than the first solidification point and lower than the second solidification point, the person can see that the containerized beverage is a solid, regardless of whether external force has been applied to the beverage-accommodating part of the containerized beverage.
Provided is a packed ginger-containing beverage which is excellent in terms of flavor and the likeness to hot ginger drinks that is attributable to the inclusion of a starch and which is easy to drink even outdoors. This ginger-containing beverage contains (A) ginger and (B) a starch and/or a processed starch, and the beverage itself has a pH less than 4.0 and an acidity (wt%) due to citric acid of 0.01-0.08. The beverage may further contain a thickener.
(1) Soft drinks; fruits drinks and juices; vegetable juice beverages; whey beverages; fruit flavoured soft drinks; concentrates for making beverages and drinks, namely soft drinks, fruit drinks, fruit juices, vegetable juice beverages, whey beverages and fruit flavoured soft drinks; syrups and other preparations for making beverages, namely soft drinks, fruit drinks, fruit juices, vegetable juice beverages, whey beverages and fruit flavoured soft drinks
(1) Soft drinks; fruits drinks and juices; vegetable juice beverages; whey beverages; fruit flavoured soft drinks; concentrates for making beverages and drinks, namely soft drinks, fruit drinks, fruit juices, vegetable juice beverages, whey beverages and fruit flavoured soft drinks; syrups and other preparations for making beverages, namely soft drinks, fruit drinks, fruit juices, vegetable juice beverages, whey beverages and fruit flavoured soft drinks
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
31 - Produits agricoles; animaux vivants
Produits et services
(1) Animal feed; animal feed supplements; animal feed additives; mixed animal feed; animal feed supplements and animal feed additives, including probiotic animal feed additives to improve growth and feed efficiency of animals, animal feed supplements and additives for aiding digestion, animal feed supplements and additives for improving intestinal health, and animal feed supplements and additives for improving bacterial balance in the intestines.
(2) Microbial compositions for accelerating composting of organic matter.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
31 - Produits agricoles; animaux vivants
Produits et services
(1) Microbial compositions for accelerating composting of organic matter; animal feed; animal feed supplements; animal feed additives; mixed animal feed; animal feed supplements and animal feed additives, including probiotic animal feed additives to improve growth and feed efficiency of animals, animal feed supplements and additives for aiding digestion, animal feed supplements and additives for improving intestinal health, and animal feed supplements and additives for improving bacterial balance in the intestines.
92.
CONCENTRATE-TYPE MILK-BASED ACIDIC BEVERAGE AND METHOD FOR PRODUCING THE SAME
The present invention addresses the problem of providing an effective means for suppressing microbial growth after unsealing of a concentrated-type acidic milk beverage which includes milk. Through the present invention, there is provided a concentrated-type acidic milk beverage characterized by containing (A) milk, (B) e-polylysine, and (C) at least one species selected from benzoic acid, a parahydroxybenzoic acid ester, and a salt thereof, the nonfat milk solid content being 1.5-4.5 wt%, and the Brix value being 40-60.
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
A23L 2/42 - Conservation des boissons non alcoolisées
Soft drinks; fruits drinks and juices; vegetable juice beverages; whey beverages; fruit flavor soft drinks; concentrates for making beverages and drinks; syrups and other preparations for making beverages.
Soft drinks; fruits drinks and juices; vegetable juice beverages; whey beverages; fruit flavor soft drinks; concentrates for making beverages and drinks; syrups and other preparations for making beverages.
3 alkenyl, wherein alkyl and alkenyl may optionally be substituted by —OH, —C(O)H or —COOH); and detecting a colony formed on the solid medium. According to preferred embodiments, the solid medium for acidophilic bacteria comprises 50 ppm or more of vanillic acid and the plate culture is carried out at 20° C. to 55° C. The present invention also provides a solid medium for acidophilic bacteria and a kit for detection of guaiacol-producing bacteria in a specimen. According to the present invention, guaiacol-producing bacteria present in a specimen such as fruit juice raw materials can be detected rapidly in a simple manner.
G01N 33/554 - Tests immunologiquesTests faisant intervenir la formation de liaisons biospécifiquesMatériaux à cet effet avec un support insoluble pour l'immobilisation de composés immunochimiques le support étant une cellule ou un fragment de cellule biologique, p. ex. cellules de bactéries, de levure
C12Q 1/04 - Détermination de la présence ou du type de micro-organismeEmploi de milieux sélectifs pour tester des antibiotiques ou des bactéricidesCompositions à cet effet contenant un indicateur chimique
