GUMMY LIKE COMPOSITION FOR MASTICATION TRAINING
To provide a gummy like composition for mastication training for which a use amount of saccharide such as sugar is significantly suppressed, and which comprises hardness effective for improving mastication force.SOLUTION: A gummy like composition for mastication training includes: 20-50 wt.% of inul...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; jpn |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | YAMADA YASUMASA FUJII AI SUZUKI KIYOSHI KITANAKA SHINSUKE OSADA KENJI |
| description | To provide a gummy like composition for mastication training for which a use amount of saccharide such as sugar is significantly suppressed, and which comprises hardness effective for improving mastication force.SOLUTION: A gummy like composition for mastication training includes: 20-50 wt.% of inulin and/or polydextrose; 10-20 wt.% of gelatine; 12-19 wt.% of water, and has hardness of 20-50 N. The gummy like composition may not use sugar and a content of saccharide may be 50 wt.% or smaller. In addition, mastication properties in 50% compression time of the gummy like composition may be 5 N or greater.SELECTED DRAWING: None
【課題】砂糖等の糖質の使用量を顕著に抑えながら、咀嚼力を向上させるのに効果的な硬さを有する咀嚼トレーニング用グミ状組成物を提供すること。【解決手段】イヌリン及び／又はポリデキストロースを２０～５０重量％、ゼラチンを１０～２０重量％、水を１２～１９重量％含有し、硬さが２０～５０Ｎである、咀嚼トレーニング用グミ状組成物。前記グミ状組成物では、砂糖を使用せずかつ糖質の含有量が５０重量％以下であってもよい。また、前記グミ状組成物の５０％圧縮時の咀嚼性は５Ｎ以上であってもよい。【選択図】なし |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2022108442A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2022108442A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2022108442A3</originalsourceid><addsrcrecordid>eNrjZNB3D_X1jVTw8fR2VXD29w3wD_YM8fT3U3DzD1LwdQwO8XR2BPNDghw9_Tz93HkYWNMSc4pTeaE0N4OSm2uIs4duakF-fGpxQWJyal5qSbxXgJGBkZGhgYWJiZGjMVGKAGx7JqM</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>GUMMY LIKE COMPOSITION FOR MASTICATION TRAINING</title><source>esp@cenet</source><creator>YAMADA YASUMASA ; FUJII AI ; SUZUKI KIYOSHI ; KITANAKA SHINSUKE ; OSADA KENJI</creator><creatorcontrib>YAMADA YASUMASA ; FUJII AI ; SUZUKI KIYOSHI ; KITANAKA SHINSUKE ; OSADA KENJI</creatorcontrib><description>To provide a gummy like composition for mastication training for which a use amount of saccharide such as sugar is significantly suppressed, and which comprises hardness effective for improving mastication force.SOLUTION: A gummy like composition for mastication training includes: 20-50 wt.% of inulin and/or polydextrose; 10-20 wt.% of gelatine; 12-19 wt.% of water, and has hardness of 20-50 N. The gummy like composition may not use sugar and a content of saccharide may be 50 wt.% or smaller. In addition, mastication properties in 50% compression time of the gummy like composition may be 5 N or greater.SELECTED DRAWING: None
【課題】砂糖等の糖質の使用量を顕著に抑えながら、咀嚼力を向上させるのに効果的な硬さを有する咀嚼トレーニング用グミ状組成物を提供すること。【解決手段】イヌリン及び／又はポリデキストロースを２０～５０重量％、ゼラチンを１０～２０重量％、水を１２～１９重量％含有し、硬さが２０～５０Ｎである、咀嚼トレーニング用グミ状組成物。前記グミ状組成物では、砂糖を使用せずかつ糖質の含有量が５０重量％以下であってもよい。また、前記グミ状組成物の５０％圧縮時の咀嚼性は５Ｎ以上であってもよい。【選択図】なし</description><language>eng ; jpn</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220726&DB=EPODOC&CC=JP&NR=2022108442A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220726&DB=EPODOC&CC=JP&NR=2022108442A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YAMADA YASUMASA</creatorcontrib><creatorcontrib>FUJII AI</creatorcontrib><creatorcontrib>SUZUKI KIYOSHI</creatorcontrib><creatorcontrib>KITANAKA SHINSUKE</creatorcontrib><creatorcontrib>OSADA KENJI</creatorcontrib><title>GUMMY LIKE COMPOSITION FOR MASTICATION TRAINING</title><description>To provide a gummy like composition for mastication training for which a use amount of saccharide such as sugar is significantly suppressed, and which comprises hardness effective for improving mastication force.SOLUTION: A gummy like composition for mastication training includes: 20-50 wt.% of inulin and/or polydextrose; 10-20 wt.% of gelatine; 12-19 wt.% of water, and has hardness of 20-50 N. The gummy like composition may not use sugar and a content of saccharide may be 50 wt.% or smaller. In addition, mastication properties in 50% compression time of the gummy like composition may be 5 N or greater.SELECTED DRAWING: None
【課題】砂糖等の糖質の使用量を顕著に抑えながら、咀嚼力を向上させるのに効果的な硬さを有する咀嚼トレーニング用グミ状組成物を提供すること。【解決手段】イヌリン及び／又はポリデキストロースを２０～５０重量％、ゼラチンを１０～２０重量％、水を１２～１９重量％含有し、硬さが２０～５０Ｎである、咀嚼トレーニング用グミ状組成物。前記グミ状組成物では、砂糖を使用せずかつ糖質の含有量が５０重量％以下であってもよい。また、前記グミ状組成物の５０％圧縮時の咀嚼性は５Ｎ以上であってもよい。【選択図】なし</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNB3D_X1jVTw8fR2VXD29w3wD_YM8fT3U3DzD1LwdQwO8XR2BPNDghw9_Tz93HkYWNMSc4pTeaE0N4OSm2uIs4duakF-fGpxQWJyal5qSbxXgJGBkZGhgYWJiZGjMVGKAGx7JqM</recordid><startdate>20220726</startdate><enddate>20220726</enddate><creator>YAMADA YASUMASA</creator><creator>FUJII AI</creator><creator>SUZUKI KIYOSHI</creator><creator>KITANAKA SHINSUKE</creator><creator>OSADA KENJI</creator><scope>EVB</scope></search><sort><creationdate>20220726</creationdate><title>GUMMY LIKE COMPOSITION FOR MASTICATION TRAINING</title><author>YAMADA YASUMASA ; FUJII AI ; SUZUKI KIYOSHI ; KITANAKA SHINSUKE ; OSADA KENJI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2022108442A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2022</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YAMADA YASUMASA</creatorcontrib><creatorcontrib>FUJII AI</creatorcontrib><creatorcontrib>SUZUKI KIYOSHI</creatorcontrib><creatorcontrib>KITANAKA SHINSUKE</creatorcontrib><creatorcontrib>OSADA KENJI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YAMADA YASUMASA</au><au>FUJII AI</au><au>SUZUKI KIYOSHI</au><au>KITANAKA SHINSUKE</au><au>OSADA KENJI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>GUMMY LIKE COMPOSITION FOR MASTICATION TRAINING</title><date>2022-07-26</date><risdate>2022</risdate><abstract>To provide a gummy like composition for mastication training for which a use amount of saccharide such as sugar is significantly suppressed, and which comprises hardness effective for improving mastication force.SOLUTION: A gummy like composition for mastication training includes: 20-50 wt.% of inulin and/or polydextrose; 10-20 wt.% of gelatine; 12-19 wt.% of water, and has hardness of 20-50 N. The gummy like composition may not use sugar and a content of saccharide may be 50 wt.% or smaller. In addition, mastication properties in 50% compression time of the gummy like composition may be 5 N or greater.SELECTED DRAWING: None
【課題】砂糖等の糖質の使用量を顕著に抑えながら、咀嚼力を向上させるのに効果的な硬さを有する咀嚼トレーニング用グミ状組成物を提供すること。【解決手段】イヌリン及び／又はポリデキストロースを２０～５０重量％、ゼラチンを１０～２０重量％、水を１２～１９重量％含有し、硬さが２０～５０Ｎである、咀嚼トレーニング用グミ状組成物。前記グミ状組成物では、砂糖を使用せずかつ糖質の含有量が５０重量％以下であってもよい。また、前記グミ状組成物の５０％圧縮時の咀嚼性は５Ｎ以上であってもよい。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; jpn |
| recordid | cdi_epo_espacenet_JP2022108442A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | GUMMY LIKE COMPOSITION FOR MASTICATION TRAINING |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-29T04%3A47%3A13IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=YAMADA%20YASUMASA&rft.date=2022-07-26&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2022108442A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |