Abstract: The invention provides a methioninase inhibitor to suppress the production of methyl mercaptan that is a causative substance of a bad smell by inhibiting methioninase originated from bacteria, as well as a composition and a food or drink containing the same, wherein the methioninase inhibitor contains an extract obtained from a plant of the family Myrsinaceae, genus Myrsine, preferably Myrsine seguinii as an active ingredient; and further provides a methioninase inhibitor, as well as a composition and a food or drink containing the same, wherein the methioninase inhibitor contains as an active ingredient one or more selected from the group consisting of myrsinoic acid A, myrsinoic acid B, myrsinoic acid C, myrsinoic acid E and myrsinoic acid F; preferably the myrsinoic acid A, myrsinoic acid B, myrsinoic acid C, myrsinoic acid E and myrsinoic acid F are obtained from a plant of the family Myrsinaceae, genus Myrsine, preferably Myrsine seguinii.

Abstract: An object of the invention is to provide a chewing composition containing Coenzyme Q10 with improved release properties in the oral cavity. Another object is to provide a process for improving the release properties of Coenzyme Q10 in the oral cavity. Coenzyme Q10 is encapsulated in cyclodextrin, and the resulting inclusion complex is used as a Coenzyme Q10 component. The content of Coenzyme Q10 in the inclusion complex is preferably low. It is preferably 40 wt % or less, and more preferably 20 wt %.

Abstract: A cup shaped baked confectionary has light texture, uniform thickness and easy to release from the die. The cup shaped baked confectionary may be produced by mounting a dough of a cup shaped baked confectionary having desired contour shape on a top of a metallic three-dimensional baking die having desired shape of outer peripheral surface, in a condition extending horizontally with placing outer periphery thereof outside of the three dimensional baking die and heating the dough for softening the dough of the cup shaped baked confectionary to contact on the outer peripheral surface of the three-dimensional baking die and baking.

Abstract: A dental enamel recalcification accelerator that even when used in oral compositions and food or beverage, poses no safety problem, and that is capable of effectively promoting the recalcification of decalcified dental enamel to thereby positively suppress any dental caries; and containing the same, an oral composition and food or beverage. There is provided a dental enamel recalcification accelerator comprising anhydrogalactose-containing red algae and/or an extract thereof as an active ingredient. Further, there are provided an oral composition and food or beverage comprising the dental enamel recalcification accelerator.

Abstract: It is intended to provide a candy in which a crystalline candy containing xylitol and a noncrystalline sugar-free candy are combined and, particularly, the crystalline candy and the noncrystalline sugar-free candy are combined side-by-side and the junction part has a continuous, smooth and novel appearance and texture; and a technique for efficiently producing the same. A flowable crystalline candy dough, containing as carbohydrate, 66 to 99% by weight of xylitol and 34 to 1% by weight of another sugar alcohol and a flowable noncrystalline sugar-free candy dough are simultaneously deposited.

Abstract: A naturally-derived lipolysis promoter with high safety, which may promote the degradation of the accumulated adipose tissue to control, prevent, and ameliorate obesity to a satisfactory extent, and food-and-drink and feed containing the same containing at least one or more kinds of plants selected from the group consisting of plants of the genus Iresine of the family Amaranthaceae, Tipuana tipu, Bocconia pearcei, Argemone mexicana, and Ladenbergia magnifolia as active ingredients, and food-and-drink and feed containing the same

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 fool 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.

Abstract: A naturally-derived lipolysis promoter with high safety, which may promote the degradation of the accumulated adipose tissue to control, prevent, and ameliorate obesity to a satisfactory extent, and food-and-drink and feed containing the same containing at least one or more kinds of plants selected from the group consisting of plants of the genus Iresine of the family Amaranthaceae, Tipuana tipu, Bocconia pearcei, Argemone mexicana, and Ladenbergia magnifolia as active ingredients, and food-and-drink and feed containing the same

Abstract: A cold confectionery and a method of preparing the same are provided. A mixture is foamed to have an overrun in the range of 150% to 500%, and frozen to a temperature of not higher than ?10° C. The cold confectionery provides desirable extra-light and crisp-rich feelings in mouth with a light-snow-like softness as well as a desirable smooth spoonability. The final product also exhibits an apparent bulk-up upon sterilization with spoon.

Abstract: Provided is a chewing gum composition containing a granular flavoring having a bulk density of 0.40 to 0.95 g/cm3 obtained by a fluidized bed layering granulating method using a spray-drying type fluidized bed granulating apparatus which continuously produces spherical granules directly from a liquid raw material, wherein the granular flavoring has a hardness of 0.5 to 1.0 gf/mm2 and an average particle diameter of 50 to 1000 &mgr;m and is contained preferably in a proportion of 0.01 to 5% by weight based on the total amount of the chewing gum composition. Obtained is a chewing gum composition in which a flavor component is retarded from eluting and in which a strong flavor persists even after staying in one's mouth for a long time.

Abstract: The present invention provides deodorants that are characterized by palatinose-derived thermal decomposition as effective ingredients obtained by thermal decomposing the palatinose to 120-240 ° C. and also characterized by 6-(&agr;-D-glucopyranosyloxy)-1,3,4-trihydroxyhexa-5-en-2-on, 5-[(&agr;D-glucopyranosyloxy)methyl]-2-furancarboxaldehyde and the mixture of above as effective ingredients, so that deodorants posses strong deodorizing effect against various ingredients of odor at wide range of pH, and the addition of large amount to foods, beverages and oral compositions does not influence on their original flavor and good flavor.

Abstract: A method of producing 1-menthyl-&agr;-D-glucopyranoside is provided, wherein microorganisms capable of producing 1-menthol glycoside from 1-menthol are added to sugars and 1-menthol. Bacteria selected from the group consisting of Xanthomonas species, Stenotrophomonas species and Arthrobacter species may be used as the microorganisms.

Abstract: A novel filamentary mesh-structured chocolate comprises multilevel parallel-extending multi-filament structured layers, each of which further comprises a plurality of chocolate material straight filaments extending in parallel to each other to form a parallel-extending multi-filament structured layer, wherein adjacent two different level layers of the multilevel filament-structured layers are different from each other in the direction along which the chocolate material straight filaments extend so that each of the chocolate material straight filaments of the upper level one of the adjacent two different level layers is point-contacted with and crosses each of the chocolate material straight filaments of the lower level one of the adjacent two different level layers, thereby forming a three-dimensional internal space defined by the chocolate straight material filaments, wherein the chocolate material straight filaments are made of a chocolate material including an emulsifier.

Abstract: A method includes preparing an extract from Cassia mimosoides L. var. nomame Makino subjecting Cassia mimosoides L. var. nomame Makino by extracting solvent to obtain an extract from Cassia mimosoides L. var. nomame Makino and roasting the extract, the extract being roasted to improve flavors.

Abstract: Major components of the de-lactose milk and the de-lactose milk powder according to the present invention may comprise a protein essentially consisting of milk protein and fats essentially consisting of milk fat but not include lactose of more than 2%. The de-lactose milk and the de-lactose milk powder are characterized by having a structure where the fat is emulsified with the protein.

Abstract: A pretzel stick having a hollow portion along a longitudinal center is prepared by baking a material which consists essentially of 100 parts by weight of grain flour, 5-50 parts by weight of saccharides, 5-60 parts by weight of oils and fats, and 0-60 parts by weight of starch. The preparation process of the pretzel stick comprises the steps of preparing the material, extruding the material through a ring nozzle so that the extruded material has a cylindrical shape with a hollow portion along the longitudinal center thereof, baking the extruded material, cutting the baked material to a constant length, and injecting a filling material having an adjusted viscosity into the hollow portion.

Abstract: In a blood-lipid depressant for depressing a blood-lipid level, an effective component of the depressant is an extract extracted with an extracting solvent from a senna species (Cassia mimosoides L. var. nomame Makino). An effective component of the depressant is an extract obtained by fractionating via chromatographic methods an extract extracted with an extracting solvent from a senna species (Cassia mimosoides L. var. nomame Makino).

Abstract: A chocolate includes a glucide that comprises a hydrogenated isomaltulose and a sugar showing a hygroscopic property and an emulsifying agent that comprises a lecithin and any of lipophilic emulsifying agents except for the lecithin. The chocolate may further includes at least one selected from the group consisting of calcium salts, calcium containing materials, magnesium salts and magnesium containing materials.

Abstract: There are disclosed novel tannins, lipase inhibitors containing the same as active constituent and a method for producing the same, wherein said tannins have the formula: ##STR1## wherein n is 2 or an integer more than 2.