Abstract: A solid food including 90 mass % or more of a water-soluble component, wherein the water-soluble component includes 60 mass % or more of carbohydrates when the mass of the solid food is 100 mass %, the solid food has a porosity of 17-35% (inclusive), and the solid food disintegrates in 5-65 seconds (inclusive) according to disintegration testing using an oral fast-disintegration measurement device; and a method for manufacturing a solid food, including steps for obtaining raw material granules using a raw material that includes a carbohydrate and a binder liquid, drying the raw material granules in an environment at a temperature of 10-60° C. (inclusive) to obtain dry granules, compressing the dry granules to obtain a solid compressed article, moistening the solid compressed article to obtain a moistened compressed article, and drying the moistened compressed article in an environment at a temperature of 10-60° C. (inclusive) to obtain a dry compressed article.

Abstract: A confectionery having a grape-like mouthfeel, includes: a solidified gel composition; and a collagen casing coating the solidified gel composition, in which the solidified gel composition has a dynamic viscoelastic pattern similar to that of a flesh of a raw grape. Thus, the confectionery has a grape-like mouthfeel, i.e., a disintegration mouthfeel similar to that of a raw grape with skin. Examples of the dynamic viscoelastic pattern include a dynamic viscoelastic pattern in which a loss tangent value at an angular frequency of 63.1 rad/S decreases by 34 to 83% relative to a loss tangent value at an angular frequency of 3.98 rad/S.

Abstract: The present invention provides a high-moisture-content gummi candy as a novel fruity confection, including a gummi candy body having a moisture value of not lower than 20% by weight, a pH of not higher than 4.0, and a water activity value of not higher than 0.86 and a collagen casing coating and encapsulating the gummi candy body. Even with a high moisture content, namely, even with a moisture value of the gummi candy body as high as not lower than 20% by weight, the high-moisture-content gummi candy is remarkably reduced in syneresis, surface melting, stickiness, and the like, has an excellent shape retention ability, has a fresh flavor and an elastic texture, and is suitable for distribution at normal temperature.

Abstract: A confectionery having a grape-like mouthfeel, includes: a solidified gel composition; and a collagen casing coating the solidified gel composition, in which the solidified gel composition has a dynamic viscoelastic pattern similar to that of a flesh of a raw grape. Thus, the confectionery has a grape-like mouthfeel, i.e., a disintegration mouthfeel similar to that of a raw grape with skin. Examples of the dynamic viscoelastic pattern include a dynamic viscoelastic pattern in which a loss tangent value at an angular frequency of 63.1 rad/S decreases by 34 to 83% relative to a loss tangent value at an angular frequency of 3.98 rad/S.

Abstract: This invention relates to a gel-like composition in which ubiquinol is dispersed and stabilized in a gel and which contains 0.2 to 5% by weight of ubiquinol, 5 to 15% by weight of gelatin, 55 to 80% by weight of carbohydrate and/or water-soluble dietary fiber, and 9 to 18% by weight of water, and further contains ascorbic acid and/or gallate type catechin.

Abstract: The present invention provides a high-moisture-content gummi candy as a novel fruity confection, including a gummi candy body having a moisture value of not lower than 20% by weight, a pH of not higher than 4.0, and a water activity value of not higher than 0.86 and a collagen casing coating and encapsulating the gummi candy body. Even with a high moisture content, namely, even with a moisture value of the gummi candy body as high as not lower than 20% by weight, the high-moisture-content gummi candy is remarkably reduced in syneresis, surface melting, stickiness, and the like, has an excellent shape retention ability, has a fresh flavor and an elastic texture, and is suitable for distribution at normal temperature.

Abstract: A process for producing a hydroxystilbene derivative represented by formula (1) (wherein X1-X4 independently represent a hydrogen atom, a hydroxy group, a saturated or unsaturated linear or branched alkoxy group having 1-10 carbon atoms, or a saturated or unsaturated linear or branched alkyl group having 1-10 carbon atoms; Z1 and Z2 independently represent a hydrogen atom, or a group represented by the formula (2) (wherein X5 and X6 independently represent a hydrogen atom, a hydroxy group, a saturated or unsaturated linear or branched alkoxy group having 1-10 carbon atoms, or a saturated or unsaturated linear or branched alkyl group having 1-10 carbon atoms); and Z1 and Z2 may be the same as or different from each other; wherein X1-X6 may be the same as or different from one another), which is characterized by heating a 4-hydroxycinnamic acid compound and a hydroxystilbene compound in the presence of a metal salt.

Abstract: This invention relates to a gel-like composition in which ubiquinol is dispersed and stabilized in a gel and which contains 0.2 to 5% by weight of ubiquinol, 5 to 15% by weight of gelatin, 55 to 80% by weight of carbohydrate and/or water-soluble dietary fiber, and 9 to 18% by weight of water, and further contains ascorbic acid and/or gallate type catechin.

Abstract: This invention relates to an agent for inducing differentiation of white adipocytes into brown-like adipocytes comprising a compound which is a cyclization reaction product of a hydroxystilbene and which is represented by Formula (1): (wherein each of R1 to R8 is a hydrogen atom, a hydroxyl group, a saturated or unsaturated, straight or branched alkoxy group having 1 to 10 carbon atoms, or a saturated or unsaturated, straight or branched alkyl group having 1 to 10 carbon atoms, and R1 to R8 may be same or different), or a pharmaceutically acceptable salt thereof.

Abstract: This invention relates to a resveratrol polymerization compound represented by Formula (1) (in which, in Formula (1), R1 and R2 represent —OH or Formula (2) and R1 and R2 are not the same) or a pharmaceutically acceptable salt thereof and an anticancer agent, an anticancer agent for oral cancer, an antioxidant, an antibacterial agent, a lipase inhibitor, an antiobesity agent, a therapeutic agent for skin diseases, a food, a pharmaceutical agent, a quasi drug, or a cosmetic containing one or more compounds selected from the group consisting of the resveratrol polymerization compound and the pharmaceutically acceptable salt thereof.

Abstract: A differentiation inducer to brown-like adipocytes of white adipocytes containing a novel compound having an excellent differentiation induction action to brown-like adipocytes of white adipocytes as compared with resveratrol. A differentiation inducer to brown-like adipocytes of white adipocytes which is a reaction product of hydroxystilbenes and sinapic acid and contains a compound represented by Formula (1) or a pharmacologically permissible salt thereof: in which, in Formula (1), R1 to R4 represents a hydrogen atom, a hydroxy group, a saturated or unsaturated, linear or branched alkoxy group having 1 to 10 carbon atoms, or a saturated or unsaturated, linear or branched alkyl group having 1 to 10 carbon atoms and R1 to R4 each may be the same or different.

Abstract: This invention relates to a resveratrol polymerization compound represented by Formula (1) (in which, in Formula (1), R1 and R2 represent —OH or Formula (2) and R1 and R2 are not the same) or a pharmaceutically acceptable salt thereof and an anticancer agent, an anticancer agent for oral cancer, an antioxidant, an antibacterial agent, a lipase inhibitor, an antiobesity agent, a therapeutic agent for skin diseases, a food, a pharmaceutical agent, a quasi drug, or a cosmetic containing one or more compounds selected from the group consisting of the resveratrol polymerization compound and the pharmaceutically acceptable salt thereof.

Abstract: To provide a differentiation inducer to brown-like adipocytes of white adipocytes containing a novel compound having an excellent differentiation induction action to brown-like adipocytes of white adipocytes as compared with resveratrol. A differentiation inducer to brown-like adipocytes of white adipocytes which is a reaction product of hydroxystilbenes and sinapic acid and contains a compound represented by Formula (1) or a pharmacologically permissible salt thereof: [Chemical Formula 1] in which, in Formula (1), R1 to R4 represents a hydrogen atom, a hydroxy group, a saturated or unsaturated, linear or branched alkoxy group having 1 to 10 carbon atoms, or a saturated or unsaturated, linear or branched alkyl group having 1 to 10 carbon atoms and R1 to R4 each may be the same or different.

Abstract: A drink contains (a) gallate-type catechin, (b) collagen having an average molecular weight of 4000 or more, and (c) at least one thickening and stabilizing agent selected from water-soluble soy fiber, gum arabic, pectin, carrageenan, tamarind seed gum, psyllium seed gum, ghatti gum, alginic acid and a salt thereof, polyglutamic acid and a salt thereof, and carboxymethylcellulose, in which the contents (Unit: wt %) [A], [B], and [C] of the components (a), (b), and (c) are in the ranges satisfying the following expressions; i) 0.06?[A]?0.6; 3.0?([B]/[A])?20.0; and ([C]/[A])?0.4.

Abstract: A process for producing a phenolic polymerizable compound represented by formula (1) or (2); wherein X1-X9 independently represent a hydrogen atom, a hydroxy group, a saturated or unsaturated linear or branched alkoxy group having 1-10 carbon atoms, or a saturated or unsaturated linear or branched alkyl group having 1-10 carbon atoms; Y represents a hydrogen atom, a hydroxy group, a saturated or unsaturated linear or branched alkoxy group having 1-10 carbon atoms, a saturated or unsaturated linear or branched alkyl group having 1-10 carbon atoms, or a group represented by formula (6); and Z represents a hydrogen atom or a group represented by formula (3), which is characterized by heating a 4-hydroxycinnamic acid compound in the presence of a metal salt.

Abstract: A process for producing a hydroxystilbene derivative represented by formula (1) (wherein X1-X4 independently represent a hydrogen atom, a hydroxy group, a saturated or unsaturated linear or branched alkoxy group having 1-10 carbon atoms, or a saturated or unsaturated linear or branched alkyl group having 1-10 carbon atoms; Z1 and Z2 independently represent a hydrogen atom, or a group represented by the formula (2) (wherein X5 and X6 independently represent a hydrogen atom, a hydroxy group, a saturated or unsaturated linear or branched alkoxy group having 1-10 carbon atoms, or a saturated or unsaturated linear or branched alkyl group having 1-10 carbon atoms); and Z1 and Z2 may be the same as or different from each other; wherein X1-X6 may be the same as or different from one another), which is characterized by heating a 4-hydroxycinnamic acid compound and a hydroxystilbene compound in the presence of a metal salt.

Abstract: An object of the invention is to provide a food ingredient having strong milk taste-enhancing action without providing coarse taste, a production method thereof, a method of improving milk taste, a milk-based hard candy, in particular a milk-based nonsugar hard candy, having a delicious milk taste that is produced with a food ingredient that can replace part or most of the dairy product at low cost. The present invention relates to a food ingredient having milk taste-enhancing action, prepared by heating an aqueous solution containing an amino acid mixture containing at least three kinds of amino acids selected from valine, proline, isoleucine, lysine, glutamic acid and arginine as the principal components and a carbohydrate. The total amount of the at least three kinds of amino acids selected from valine, proline, isoleucine, lysine, glutamic acid, and arginine is preferably 70 wt % or more with respect to the total amount of all amino acids.

Abstract: A test agent composition for dentistry comprises from 5 to 45% by weight of Hydrogenated Maltose Syrup, from 5 to 30% by weight of sorbitol, from 10 to 40% by weight of paratinose, from 5 to 20% by weight of water, from 5 to 37% by weight of a component selected from the group consisting of gelatin, starch and pectin, and from 0.1 to 10% by weight of a detection reagent selected from the group consisting of glucose, vitamins, amino acids, dyes, inorganic salts and other physiologically nontoxic substances, based on the total weight of the composition. The masticatory efficiency of a subject can be evaluated by having the subject chew the test agent composition for dentistry and determining the amount of the detection reagent transferred into the saliva of the subject.