Abstract: A control device includes a command table provided with control commands for controlled equipment as a table corresponding to natural language and a control quantity table for determining a control quantity corresponding to a word indicative of a control quantity in the natural language and a kind of control, and generates a control signal for the controlled equipment by applying the inputted natural language to the command table and the control quantity table.

Abstract: Information for identifying whether a word should be recognized in the next recognition operation is stored in a recognition dictionary. This information is updated each time the recognized result is obtained in order to update the word for the next recognition, making it possible to prevent an incorrect recognition from being repeated. An indication of whether each word can be entered repeatedly is stored as identification information in the recognition dictionary. When the recognized word is a word which cannot be entered repeatedly, the identification information of the word is updated, thereby reducing the probability of incorrect recognition in the next recognition operation by excluding the word from the next recognition operation. Even when the recognized word is a word which can be entered repeatedly, the word is excluded from the next recognition operation when an instruction is issued from an instruction device.

Abstract: By adding lecithin and/or a surfactant having an HLB value of not greater than 6 either before or during the addition of a peptide sweetener to a heated and melted fat or oil, the problems of viscosity increase and gelation may be overcome even when the sweetener is added in large amounts and has a small particle size.

Abstract: Sweetners and sweetened foods are disclosed which comprise aspartame (APM) and sugar alcohols in the following ratio:______________________________________ (1) Sorbitol 1 to 10 wt % (2) Martitol 45 to 55 wt % (3) Other oligosugar alcohols 35 to 55 wt % (4) Ratio of sweetness APM:Sugar alcohols (1)-(3) = 9.5:0.5 to 3:7 ______________________________________The sweeteners and sweetened foods can be table sugars, frozen sweets, cookies, fermented milks or beverages, such as soda pops and carbonated cola drinks, and have a sweetness similar to sucrose.