Abstract: There is provided an information processing apparatus that enables a more effective reduction in a load imposed on a user, with the use of force applied to the user in relation to a tangible object. The information processing apparatus includes a control unit configured to estimate, on the basis of a state of a user, a first amount that is predicted by the user with regard to force applied to the user in relation to a tangible object, and control presentation of information to the user on the basis of the first amount and a second amount that is preliminarily registered with regard to the force.

Abstract: A result of calculation for a plurality of parameters with distribution is obtained with higher accuracy than conventional calculation in an information processor that acquires first and second input distributions of first and second input parameters. A first partial region is set in a range of an output distribution of an output parameter using the first and second input parameters. A value of a distribution for the first value is obtained, based on a value of a distribution of the first input parameter corresponding to the first value and a value of a distribution of the second input parameter corresponding to the first value within an input parameter range determined based on the first and second input distributions, and on a size of a second partial region that is included in the input parameter range and corresponds to the first partial region and a size of the first partial region.

Abstract: An image recognition apparatus includes a controller. The controller is configured to perform positional detection and identification for the target in each of the frame images, and extract a first target having an ambience change feature with priority over a second target that does not have the ambience change feature. The ambience change feature is a feature about a positional change of the target that is exhibited when the ambience is photographed from a moving object. The positional change is a positional change of the target identified in common among the frame images.

Abstract: An image recognition apparatus includes a controller. The controller is configured to perform positional detection and identification for the target in each of the frame images, and extract a first target having an ambience change feature with priority over a second target that does not have the ambience change feature. The ambience change feature is a feature about a positional change of the target that is exhibited when the ambience is photographed from a moving object. The positional change is a positional change of the target identified in common among the frame images.

Abstract: A tomato ketchup containing the following components (A) to (C): (A) saccharide from 12 to 31 mass %, (B) potassium from 0.6 to 1.9 mass %, and (C) sodium from 0.1 to 1.55 mass %.

Abstract: The present invention provides a solid composition comprising the following ingredients (A) and (B): (A) wheat albumin, and (B) a C6 to C12 sugar alcohol, wherein a content mass ratio of the ingredient (B) to the ingredient (A), (B)/(A), is 0.2 or higher.

Abstract: The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): (A) sodium ?2.7 to 5.1% by mass (B) potassium ?0.8 to 4% by mass (C) proline 0.28 to 1% by mass (D) isoleucine ?0.2 to 1% by mass.

Abstract: A fat or oil composition containing the following ingredients (A) and (B): (A) 100 parts by weight of a fat or oil containing 15 wt. % or more of diacylglycerols having, in the constituent fatty acids thereof, an unsaturated fatty acid content of 80 wt. % or more, a conjugated linoleic acid content of from 2 to 92 wt. %, and an ?3 unsaturated fatty acid content of less than 15 wt. %; having a monoacylglycerol content of 5 wt. % or less and a free fatty acid content of 5 wt. % or less; and containing 1,3-diacylglycerol/1,2-diacylglycerol at a weight ratio of from 1 to 5; and (B) from 0.001 to 2 parts by weight of a tocopherol.

Abstract: The present invention provides a solid composition comprising the following ingredients (A) and (B): (A) wheat albumin, and (B) a C6 to C12 sugar alcohol, wherein a content mass ratio of the ingredient (B) to the ingredient (A), (B)/(A), is 0.2 or higher.

Abstract: A collision determination ECU (1) includes: a first information generation section (101) that acquires time information from a timer (4) every predetermined time period PA, and associates own vehicle time information representing an own vehicle time, which is the acquired time information, with own vehicle identification information, to thereby generate first output information; a transmission control section (102) that transmits the generated first output information by broadcasting; a reception control section (103) that receives own vehicle time information representing an own vehicle time and own vehicle identification information, which are included in first output information from an other vehicle VCB, as other vehicle time information representing an other vehicle time and other vehicle identification information, respectively; a reception time acquisition section (104) that acquires reception time information representing a reception time from the timer (4), when the first output information is receiv

Abstract: An object detection apparatus including: an electromagnetic wave radiating-receiver radiating an electromagnetic wave and receiving a reflection wave of the radiated electromagnetic wave; a reflection point identifying mechanism identifying, based on data regarding the reflection wave received by the electromagnetic wave radiating-receiver, a reflection point on a detection target object at which the radiated electromagnetic wave was reflected; and a representative point setting mechanism setting a representative point representing the position of the detection target object based on the reflection point identified by the reflection point identifying mechanism. The object detection apparatus outputs data regarding the set representative point.

Abstract: A tomato ketchup containing the following components (A) to (C): (A) saccharide from 12 to 31 mass %, (B) potassium from 0.6 to 1.9 mass %, and (C) sodium from 0.1 to 1.55 mass %.

Abstract: Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.

Abstract: The present invention provides miso containing a flavonoid substance having a flavanone, flavone, or flavonol skeleton in an amount of 0.01 to 5% by mass (weight).

Abstract: A collision determination ECU (1) includes: a first information generation section (101) that acquires time information from a timer (4) every predetermined time period PA, and associates own vehicle time information representing an own vehicle time, which is the acquired time information, with own vehicle identification information, to thereby generate first output information; a transmission control section (102) that transmits the generated first output information by broadcasting; a reception control section (103) that receives own vehicle time information representing an own vehicle time and own vehicle identification information, which are included in first output information from an other vehicle VCB, as other vehicle time information representing an other vehicle time and other vehicle identification information, respectively; a reception time acquisition section (104) that acquires reception time information representing a reception time from the timer (4), when the first output information is receiv

Abstract: The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): (A) sodium ?2.7 to 5.1% by mass (B) potassium ?0.8 to 4% by mass (C) proline 0.28 to 1% by mass (D) isoleucine ?0.2 to 1% by mass.

Abstract: The present invention is a liquid seasoning containing the following (A), (B), and (C): (A) 0.4 to 8% by mass of sodium (B) 0.01 to 4% by mass of flavonoid (C) 1 to 10% by mass of ethanol wherein, the flavonoid (B) satisfies the formula (1) and/or has one or more OH groups on the A-ring or B-ring in a molecule and no OH group at the position adjacent to the OH group (ortho position). Y/(X+Y)=0.05 to 1??formula (1) wherein, X and Y represent the following numbers, respectively: X; the number of OH group bonded to benzene rings in a molecule of the flavonoid, Y; the number of OCH3 group bonded to benzene rings in a molecule of the flavonoid.

Abstract: The present invention provides miso containing a flavonoid substance having a flavanone, flavone, or flavonol skeleton in an amount of 0.01 to 5% by mass (weight).

Abstract: Oil or fat compositions contain the following ingredients: (A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the diglyceride further comprising fatty acids, wherein the amount of fatty acids that are unsaturated is from 80 to 100 wt. %, by 100 parts by weight of the diglyceride; (B) from 0.001 to 1% by weight of ingredient (A) of a carboxylic acid selected from C2-8 hydroxycarboxylic acids, dicarboxylic acids and tricarboxylic acids, and salts derivatives thereof, and mixtures thereof; (C) from 0.001 to 5% by weight of ingredient (A) of an antioxidant; and (D) from 0.05 to 4.7% by weight of ingredient (A) of a plant sterol. Each of these preferred oil or fat compositions has a high diglyceride content having excellent health-promoting functions, and even in cold temperature areas or high-humidity areas, has improved external appearance, is good in work efficiency during cooking and also in the flavor and texture of cooked foods.

Abstract: A fat or oil composition containing the following ingredients (A) and (B): (A) 100 parts by weight of a fat or oil containing 15 wt. % or more of diacylglycerols having, in the constituent fatty acids thereof, an unsaturated fatty acid content of 80 wt. % or more, a conjugated linoleic acid content of from 2 to 92 wt. %, and an ?3 unsaturated fatty acid content of less than 15 wt. %; having a monoacylglycerol content of 5 wt. % or less and a free fatty acid content of 5 wt. % or less; and containing 1,3-diacylglycerol/1,2-diacylglycerol at a weight ratio of from 1 to 5; and (B) from 0.001 to 2 parts by weight of a tocopherol.