Abstract: A frozen dessert including a pea protein and at least one selected from the group consisting of a soy milk cream and a low-fat soy milk.

Abstract: An ice mix including: a plant-derived protein; and sodium citrate; wherein an amount of solids contained in the ice mix is 40 to 50 mass % based on a mass of the ice mix, and the ice mix satisfies a relationship of expression (1): Y ? 0. 0 ? 45 ? X - 1.75 ( 40 ? X ? 50 ) ( 1 ) wherein Y denotes mass % of the sodium citrate based on the mass of the ice mix, and X denotes mass % of the solids based on the mass of the ice mix.

Abstract: A frozen dessert product including a raw material cacao containing cocoa butter, a sucrose fatty acid ester, and casein or a salt thereof.

Abstract: A method capable of objectively, accurately and readily measuring the color of a post-chew chewing check gum is desired. The post-chew chewing check gum is placed on a dedicated mount 10 provided with chromatic reference colors 12, and the dedicated mount 10 is photographed by a camera. A photographed image of the chromatic reference colors 12 is compared with the chromatic reference colors 12 provided on the dedicated mount 10, and a color correction amount of the photographed chromatic reference color image is calculated. Then, the correction amount is applied to the color of a chewing check gum image to detect the true color of the chewing check gum placed on the dedicated mount 10. The true color of the post-chew chewing check gum is applied to a preliminarily stored chewing ability determination color scale to measure the chewing ability of a person who has chewed the chewing check gum.

Abstract: A problem to be solved by the present invention is to provide chocolate having a good balance between cacao flavor and milk flavor. The above problem can be solved by chocolate base containing cacao mass, whole milk powder, cream powder, and butter milk powder.

Abstract: 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.

Abstract: 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.

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).