81 results about "Food drink" patented technology

A powdery food containing a sucrose-containing plant with a sucrose content of 2.5 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, has a particle sizes d50 after ultrasonication of 1,000 μm or less and has an acetoin content of 1 ppb or more and 40,000 ppb or less, is provided. The powdery food easily controls the burnt odor derived from sucrose and extract the sweet flavor peculiar to sucrose in a food and drink containing a powder derived from a sucrose-containing plant.

The invention relates to the technical field of microorganisms, and particularly discloses lactobacillus plantarum WCSF1-0012 and application thereof.The lactobacillus plantarum WCSF1-0012 is preserved in the China General Microbiological Culture Collection Center on December 19, 2024, the preservation number is CGMCC No.33131, and the lactobacillus plantarum WCSF1-0012 is preserved in the China General Microbiological Culture Collection Center on December 19, 2024. The special gene sequence of the lactobacillus plantarum WCSF1-0012 is as shown in SEQ ID NO. 1; the lactobacillus plantarum WCSF1-0012 is used for preparing medicines, health-care products or food drinks for preventing, inhibiting or treating oral tumors. The lactobacillus plantarum WCSF1-0012 is a safe probiotic free of toxic and side effects, can effectively inhibit oral tumors, can play an anti-tumor role by activating macrophages, has long-term practical safety, is low in cost, high in safety and high in reliability, and can be used for preparing medicines or food drinks for preventing and even treating oral tumors.

The present invention relates to the use of the S(+) form of 4-(2,4-difluorophenyl)-2-(1H-indol-3-yl)-4-oxobutanoic acid or a physiologically-acceptable salt thereof as an active ingredient in a pharmaceutical composition or a food / beverage composition.

The present disclosure relates to a method for cultivating food and beverages in a bioreactor (1) wherein the method comprises the steps of; - preparing a media, the media being any one of; a basal media, a growth media or a differentiation media; - sterilizing the media prepared in step a); - sterilizing a culture tank (4) and one or more ports (2,3,22) of a bioreactor (1) by using one or more UV light sources (17,18); - providing the media into the culture tank (4) of the bioreactor (1) via the one or more port(s) (2,3); - adding meat cells or non-photosynthetic cells to the sterilized media, either prior to introducing the sterilized media into the culture tank (4) or alternatively by combining the meat cells or non-photosynthetic cells and the sterilized media in the sterilized culture tank (4), or in equipment in connection with the sterilized culture tank; - optionally adding growth factors or differentiation factors to the media, if the media is a basal media for preparing either a growth media or a differentiation media; - allowing the meat cells or non-photosynthetic cells provided in the sterilized media to proliferate or differentiate within the culture tank (4) to provide a cell product; - harvesting and preparing a precursor or final food product and / or beverage from the cell product.

Provided are a technology and a process whereby, in response to an external container having been collected from a user purchasing food / beverage, an internal container for retaining the food / beverage can then be sealed in the external container to dispense the food / beverage.　A container 1 comprises an internal container 3 for tightly sealing in and retaining food / beverage, and an external container 2 into which the internal container can be inserted in order to dispense the food / beverage to a user U, the external container being for insertion of the internal container in response to the external container having been collected from the user. A food / beverage dispensing device 101 for dispensing the food / beverage to the container 1 comprises: an external container collection unit 205 for receiving the external container collected from the user; a container insertion unit 206 for inserting the internal container retaining aforementioned food / beverage desired by the user into the external container; and a container output unit 207 for outputting the container in the state where the internal container retaining the food / beverage has been inserted into the external container.

Disclosed herein are strategies for making α-D-glucopyranosyl-β-allulofuranoside (a disaccharide containing glucose and allulose moieties) also referred to herein as SUPERCROSE™. Also disclosed are allulose-glucose mixtures lacking fructose for enhancing flavor of food and beverages.

To provide a food and drink state management system, etc. capable of facilitating management of a storage state of food and drink and achievement of a high maturation degree.SOLUTION: A food and drink state management system for managing a storage state of food and drink, includes: a gas signal acquisition part including a plurality of gas sensor channels, where at least one of the plurality of gas sensor channels has sensitivity to concentrations of two or more types of gases out of a plurality of target gases; a measurement signal group including measurement signals output from the gas sensor channels in response to gases generated from the food and drink; a sensitivity information group including sensitivity information of the gas sensor channels for each of the plurality of target gases; and a prediction part for outputting a predicted gas concentration representing concentration of at least one gas out of the plurality of target gases using intensity of each measurement signal included in the measurement signal group, an intensity ratio between respective measurement signals, and the sensitivity information group, where at least one of the plurality of target gases relates to freshness or a maturity degree of the food and drink.SELECTED DRAWING: Figure 1

To enable highly accurate recipe evaluation by estimating an evaluation value of food or beverage created according to a cooking recipe not only based on taste but also multifaceted evaluation items.SOLUTION: A recipe evaluation device (10) comprises means (22) that acquires recipe information including at least information on a preparation method and ingredients, and means (23) that estimates evaluation values of multifaceted evaluation items for food or beverage created with a food recipe of recipe information on the basis of the acquired recipe information. The multifaceted evaluation items include, in addition to taste evaluation items, at least texture evaluation items, appearance evaluation items, temperature evaluation items, sound evaluation items during eating or drinking, functional evaluation items, sensory evaluation items after eating or drinking, palatability evaluation items, or combination evaluation items. The recipe information may be acquired from a generative AI so as to match food preferences and requests. The recipe evaluation device can extract factor information (such as preparation steps and ingredients) indicating a causal relationship or a correlation relationship with the evaluation items using causal inference or feature amount selection.SELECTED DRAWING: Figure 2

The purpose of the present invention is to provide a material for improving the flavor persistence of food and beverages.　The present inventors discovered that an oil-in-water emulsion that comprises a protein material having specific properties and that has an emulsion particle diameter of 100 nm or smaller has an excellent effect in improving flavor persistence of food and beverages.

The present disclosure addresses the problem of achieving high performance even when microwaves are applied to foods and beverages. A signal output device (1) outputs an oscillating signal for generating microwaves applied to foods and beverages. The signal output device (1) comprises: an oscillator (20); a phase shifter (e.g., a first phase shifter 40); and a phase control unit (50). The oscillator (20) outputs an oscillation signal to an antenna, and microwaves are applied through the antenna. A phase shifter is provided to the output position of the oscillator (20) and changes the load impedance from the oscillator (20) to the antenna. A phase control unit (50) controls the phase shifter so as to change a load impedance of the oscillator (20) in accordance with an oscillation frequency of the oscillation signal.

This item is a food and drink container primarily used by small children at the dinner table, and the upper edges located at the four corners of each storage section are particularly curved inward, as shown in the cross-sectional views along lines BB and CC, making it easier to scoop food with a spoon or similar.

One aspect of the present invention is a splatter cover for minimizing or preventing food and drink splatters inside microwave ovens. The splatter cover may be a one-piece, splatter cover, a two-piece, splatter cover, or a splatter cover made or manufactured of more than two pieces or sections. Another aspect of the present invention is a splatter cover apparatus that includes a splatter cover and at least one securing device for minimizing or preventing food and drink splatters inside microwave ovens. When the splatter cover is a two-piece, splatter cover or a splatter cover made or manufactured of more than two pieces, then it's preferred that the splatter cover apparatus includes both the first securing device and second securing device. In general, the splatter cover and splatter cover apparatus are preferably left in place inside the microwave oven after use and when the microwave oven is not in use.

To provide a curd that maintains the freshness and improves the taste of food and beverages and suppresses alcohol hangovers. [Solution] The cards of this invention are inscribed with ancient characters and figures, and by using their placement and direction in combination, their effects can be enhanced to a level that anyone can experience.

The present application discloses a cooking appliance, belonging to the field of cooking appliances. The cooking appliance comprises a main unit, a door, a door hook, a fastener, a lock, and an operating unit. The door is mounted on the main unit, the door hook is mounted on the door, the fastener is pivotally mounted on the main unit about a first axis and engages with the door hook. The fastener is provided with a locking hole and a strip hole along the first axis, the strip hole extending circumferentially along the fastener's pivot axis. The lock slides along a first direction between a first position and a second position, the first direction being parallel to the first axis. The lock comprises a connecting arm and a locking flange. When the lock is in the first position, the locking flange is engaged in the locking hole, locking the fastener. When the lock is in the second position, the locking flange extends out of the locking hole. The connecting arm can slide from the locking hole to the strip hole, unlocking the fastener. The operating unit drives the lock to slide from the first position to the second position. The double-lock design requires users to complete a two-step unlocking process before opening the door, thereby reducing the risk of children being scalded by opening the door and contacting heated food and beverages.

1. The name of the design product: sofa arm refrigerator body. 2. The use of the design product: arm refrigerator on the sofa, which can cool and store food and beverages, and also charge the user's mobile device with wired or wireless charging. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: design 1 perspective view 1. 5. Design 1 is designated as the basic design. 6. The parts shown by solid lines in each view represent the parts of the product that need protection; the parts shown by dashed lines represent the parts of the product that are not protected in this application.

Disclosed embodiments provide a food warming apparatus. The food warming apparatus is well suited for warming liquids, and / or softer foods such as purees, puddings, cereals, and the like. For babies, having food and beverages at the proper temperature range can increase the likelihood that the baby will consume the desired amount of the food / beverage. Beverages for babies are typically served in bottles with a nipple attachment, and / or containers with a straw attachment, commonly referred to as “sippy cups.” Disclosed embodiments provide a battery-powered microprocessor-controlled heating wand that can heat beverages such as formula and / or breastmilk, as well as soft foods such as purees and puddings, to an elevated temperature that is more palatable for a baby. The apparatus is battery-powered and portable, allowing parents / caregivers to easily and safely heat the food / beverages to a preferred temperature while on the go, and / or away from home.

To provide a flavor improving agent capable of improving the undesirable flavor of food and drink containing linalool. [Solution] A flavor improver for linalool-containing food and drink, containing quinic acid as an active ingredient. It is also preferable that the amount (a) of quinic acid added to the linalool-containing food and drink is used so that the mass ratio (a / b) of the linalool content (b) in the linalool-containing food and drink is 0.00002 to 180. It is also preferable that the quinic acid content in the food and drink is 0.001 to 9 ppm.

To improve the accuracy of meal measurement more than before.SOLUTION: The measurement apparatus includes an in-meal information acquisition unit configured to acquire a meal action image that is an image of a meal action of each measurement subject included in the time-series captured images, an amount estimation unit configured to output an eating and drinking amount that is an amount of food and drink eaten and drunk for each meal action of the measurement subject using the meal action image, and a meal information generation unit configured to generate meal information based on the eating and drinking amount for each meal action output by the amount estimation unit.SELECTED DRAWING: Figure 1

An autonomous mobile system comprising: a means of achieving mobility, a means of navigating, a means of providing autonomous power, and a means of providing general purpose computing. In some embodiments, the system comprises a base unit capable of sensing its environment and computing navigation instructions to direct the system to move to particular locations and execute functions as directed by a set of programmed instructions. In some embodiments, two or more time-of-flight (TOF) imaging systems are attached to measure distance to objects in the environment, which may in turn be used by the means of navigating. In some embodiments, a coupling exists on the base unit to attach additional structures and mechanisms. These structures may comprise a means for carrying packages or other items, robotic manipulators that can grab and move objects, interactive audio and video displays for telepresence applications, a means for serving food and drink, etc.

Provided are: a food or drink containing glucosylceramide in which the odor of glucosylceramide is masked despite containing a relatively large amount thereof and a suitable flavor is maintained; and a method for improving the flavor of the food or drink. The food or drink contains glucosylceramide and at least one substance selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde. The method for improving the flavor of the food or drink containing glucosylceramide includes a step in which at least one substance selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde is added to the food or drink containing glucosylceramide.

To provide a flavor improvement agent for enhancing the drunkenness feeling and the fermentation or alcohol feeling of a food / drink.SOLUTION: Provided is a flavor improvement agent, which is a flavor improvement agent for enhancing the drunkenness feeling and the fermentation or alcohol feeling of a food / drink, containing a coffee cherry pulp skin fermentation composition, and in which the coffee cherry pulp skin fermentation composition is one produced by a production method comprising lactic acid bacteria fermentation treatment and yeast fermentation treatment of coffee cherry pulp, skin and / or mucilage.SELECTED DRAWING: None