Abstract: 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.

Abstract: 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.

Abstract: A lid 20 is a paper lid capable of adhering to a flange portion of a container body and includes: a tab 25; back half-cut lines 35a, 36a extending from the tab 25 outward and away from each other at an acute angle with respect to a paper grain direction K; back half-cut lines 37a, 38a extending from the outer ends of the back half-cut lines 35a, 36a, respectively, along the paper grain direction K; front half-cut lines 35b, 36b located on the outer side of the back half-cut lines 35a, 36a with a width W between the front and back half-cut lines and extending along the back half-cut lines 35a, 36a at an acute angle with respect to the paper grain direction K; and front half-cut lines 37b, 38b located on the outer side of the back half-cut lines 37a, 38a with the width W between the front and back half-cut lines and extending along the back half-cut lines 37a, 38a and the paper grain direction K.

Abstract: 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).

Abstract: 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.

Abstract: The present invention provides lactic acid bacterium-containing chocolate containing a lactic acid bacterium in a living state, wherein the average particle size of the solid particles in the lactic acid bacterium-containing chocolate is larger than 1 ?m and less than 9 ?m, and a manufacturing method thereof.

Abstract: 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.

Abstract: Provided is a cyclic peptide derivative which is derived from Paecilomyces tenuipes having an astrocyte proliferative activity, or a salt thereof.

Abstract: 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.

Abstract: 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).

Abstract: Provided is a cyclic peptide derivative which is derived from Paecilomyces tenuipes having an astrocyte proliferative activity, or a salt thereof.

Abstract: To increase the esthetic property by removing stains deposited on the dental surface, there is provided a stain-removing oral composition containing 0.33% by weight to 2.0% by weight of sodium metaphosphate.

Abstract: A production method for soft candy produces the soft candy by stretching a candy dough containing 0.2 to 5 wt % of pullulan and 0.2 to 2 wt % of gelatin. The stretching can be performed by using an arm of a pulling machine, and folding the stretched candy dough by a rotary force of an arm) with an intermediate portion of the stretched candy dough held by the arm. The stretching and folding is repeatedly performed, whereby the candy dough is impregnated with gas bubbles which may reduce the specific gravity of the candy dough to not greater than 1.2.

Abstract: A method for preparing a Eucalyptus extract which decreases the Eucalyptus-specific odor and obtains the effective ingredient in high purity and high yield as a physiologically-active ingredient. An essential oil constituent is removed from the Eucalyptus plant and the residue is extracted with water or an organic solvent aqueous solution. Next, the obtained extraction residue is further extracted with an organic solvent aqueous solution or an organic solvent, whereby Macrocarpal A, Macrocarpal B, and Macrocarpal C contained in the Eucalyptus as a physiological active substance are prepared in higher content than using conventional methods. Further, the extract has improved good taste, appearance, and other desirable properties.

Abstract: A method of processing wheat flour that without detriment to secondary processability, improves the flavor and palate feelings thereof; processed wheat flour obtained by the processing method; and food utilizing the processed wheat flour. The method is characterized in that 10 to 55 pts·wt. of ethyl alcohol is homogeneously dispersed in 100 pts·wt. of wheat flour under such conditions that the total water content is ?20 wt. %, followed by evaporation of ethyl alcohol therefrom at ?50° C.