Lotte Co.

Saitama, Japan

Lotte Co.

Saitama, Japan
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Patent
Lotte Co. and Dentsu Inc. | Date: 2017-08-30

There is a problem that a signal obtained by an optical sensor contains many noises and a chewing action cannot be precisely detected. A chewing detecting device includes: earphone-type external auditory meatus sensors 11, 12 which have a pair of a light emitting element 34 and a light receiving element 35 and in which the light receiving element 35 receives reflective light of light emitted by the light emitting element 34 into an external auditory meatus to output a voltage signal corresponding to a light receiving amount; association processing means 51 associating an output signal of the external auditory meatus sensors 11, 12 with a motion of a jaw, and outputing a chewing signal showing that the jaw performs chewing; and chewing section sensing means 52 which determines whether or not an output of the external auditory meatus sensors 11, 12 is based on the motion of the jaw (within a chewing section), and which invalidates the output of the association processing means 51 when the output of the external auditory meatus sensors 11, 12 is not based on the motion of the jaw (without the chewing section).


Patent
Iwate University, Osaka City University, Iwate Medical University and Lotte Co. | Date: 2017-08-02

Provided is a cyclic peptide derivative which is derived from Paecilomyces tenuipes having an astrocyte proliferative activity, or a salt thereof.


Patent
Lotte Co. | Date: 2017-02-01

A problem to be solved by the present invention is to provide lactic acid bacteria effective for promoting health, particularly for prophylaxis or therapy of oral diseases. The inventors of the present application searched for lactic acid bacteria that are effective for promoting health, particularly for prophylaxis or therapy of oral diseases, and found that a lactic acid bacterium belonging to the genus Weissella, particularly a lactic acid bacterium W3 belonging to the genus Weissella (accession number: NITE BP-01789) is effective for prophylaxis or therapy of oral diseases.


Patent
Lotte Co. | Date: 2017-03-08

An oral composition having a biofilm formation inhibitory action is provided. An oral composition, comprising a plant extract which is a hot water extract of Japanese mustard spinach, potherb mustard, mibuna, hot radish, cress, ostrich fern, Japanese angelica tree, or ice plant.


Patent
Lotte Co. | Date: 2016-02-10

The present invention aims at providing a new value of change of taste and/or texture which prevents a person from becoming tired of eating it before eating it up while maintaining satisfaction which is felt when eating one product and easiness of carrying with of a bar- or stick-type food item. The present invention is a bar- or stick-type elongated food item (stick chocolate) 1 having a bar or stick shape. In this food item 1, two different kinds of chocolates 2 and 3 are combined obliquely in a longitudinal direction X thereof. As a result, taste and/or texture is changed based on change of ratio of the chocolates 2 and 3 combined in the inclined shape 4 when the food item 1 is eaten from one end to the other end thereof. Accordingly, the bar- or stick-type food item can be provided with the new value of change of taste and/or texture which prevents a person from becoming tired of eating it before eating it up.


Patent
Lotte Co. | Date: 2016-05-23

A production method for soft candy produces the soft candy by stretching a candy dough containing 0.2 to 5 wt % of pullulan and 0.2 to 2 wt % of gelatin. The stretching can be performed by using an arm of a pulling machine, and folding the stretched candy dough by a rotary force of an arm) with an intermediate portion of the stretched candy dough held by the arm. The stretching and folding is repeatedly performed, whereby the candy dough is impregnated with gas bubbles which may reduce the specific gravity of the candy dough to not greater than 1.2.


Patent
Lotte Co. | Date: 2015-06-03

A chocolate-impregnated confectionery product is provided, which includes a confectionery base sufficiently impregnated with chocolate, and satisfies requirements for a light (crispy) eating texture intrinsic to the confectionery base as well as a chocolate mild taste (chocolate taste) and a smooth melt-in-mouth texture intrinsic to the chocolate. The chocolate-impregnated confectionery product (10) includes a textured wafer (11) as the confectionery base, and chocolate (12) infiltrated in the textured wafer (11). The chocolate (12) is present in a weight percentage of 77 to 85 % based on the overall weight of the confectionery product. The chocolate-impregnated confectionery product (10) is novel, and has a light eating texture intrinsic to the confectionery base as well as a chocolate mild taste and a melt-in-mouth texture intrinsic to the chocolate.


A method for producing chocolate, including: a filling step of filling liquid chocolate into a mold; a sprinkling step of sprinkling an edible solid ingredient onto the chocolate in the mold; a first attaching step of attaching a specific ingredient in the edible solid ingredient sprinkled onto the chocolate in the mold to the chocolate by vibrating the mold; a second attaching step of pressing the edible solid ingredient sprinkled onto the chocolate by using a pressing surface corresponding to a planar shape of chocolate to be produced to attach the edible solid ingredient to the chocolate; and a step of cooling the mold and solidifying the chocolate in the mold and removing from the mold the solidified chocolate to which the edible solid ingredient is attached.


Patent
Lotte Co. | Date: 2015-01-20

To increase the esthetic property by removing stains deposited on the dental surface, there is provided a stain-removing oral composition containing 0.33% by weight to 2.0% by weight of sodium metaphosphate.


Patent
Lotte Co. | Date: 2015-02-04

To improve the temporal stability of multi-layered chewing gum. By adjusting the amount of a gelatinizing agent, especially gelatin, in an edible material, especially in a soft candy (1.5 to 6% by weight in the edible material and 1.5 to 10% by weight based on a gum base), it is possible to suppress moisture absorption and deterioration of flavor, prevent negative effects on the properties of chewing gum such as melting, and secure production suitability.

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