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japonês para inglês: Composition for oral use General field: Medicina Detailed field: Medicina: farmacêutica
Texto de origem - japonês 発明の名所：口腔用祖生物
技術分野
「0001」本発明は，う蝕予防に有用なバイオフィルム形成抑制口腔用祖生物に関し，特に，口腔微生物のクオラムセンシングを利用することによる新規なバイオフィルム形成抑制方法を用いた口腔用祖生物に関する。
背景技術
「0002」物体の表面に付着した微生物は単独ではなく，特徴ある構造の中で他の微生物と共にバイオフィルムを形成している。このバイオフィルムは，固定化微生物の利用に見られるように人間にとって有益に働く一方で，逆にう蝕や食品汚染を引き起すん原因となることも明らかとなり，近年盛んに研究が為されている。
「0003」口腔バイオフィルムは700種類以上の細菌で構成され，1mg中に108個以上の菌が存在してる。その中で多数（20%ー40%）を占めるStreptococciは，口腔表面でのダイナミックな細菌間活性物質を介した細菌間コミユウニケーションのもとでバイオフィルムを形成している。中でもStreptococcus mutans (S. mutans)は，粘着性のある菌体外多糖を産生し，病原性のあるバイオフィルム形成の中心的な役割を演じている。口腔バイオフィルムはう蝕やは歯周病の原因になることが分かており，これらの病気はS. mutansをはじめとする細菌による微生物感染症として捉えられている。
Tradução - inglês Title: Composition for Oral Use
Field of Technology
[0001] The invention relates to an oral composition that controls biofilm formation to prevent caries. Specifically, the invention relates to an oral composition utilizing a novel method for controlling the formation of biofilm, which utilizes oral bacteria quorum sensing.
Prior Art
[0002] Microorganisms attaching themselves to the surfaces of materials do not exist in isolation. They form biofilm together with other microorganisms within a special structure. From the standpoint of benefiting fixed microorganisms, this biofilm is of benefit to humans, but on the other hand, it is also a cause of caries and contamination with food residues. Intensive research has been done on this in recent years.
[0003] Oral biofilm is made up of over 700 species of bacteria, which account for 108 bacterial cells per mg. Of these, Streptococci, which account for a large percentage (20-40%), form biofilm on the basis of intercellular communication via dynamic intercellular active substances on the surface of the oral cavity. Of these, Streptococcus mutans (S. mutans) produces sticky extracellular polysaccharides, which play an intermediate role in the formation of pathogenic biofilm. Oral biofilm is known to be a cause of dental caries and periodontal disease, which are contracted as bacterial infections caused primarily by S. mutans.
alemão para inglês: Free standing folding box for foods General field: Direito/Patentes
Texto de origem - alemão Beschreibung
[0001] Die Erfindung betrifft eine Faltschachtel fOr flache und flach angeordnete Lebensmittel, insbe sondere fOr Schokoladentafeln und Konfekt. Die Faltschachtel weist dabei zumindest einen an die Lebensmittelanordnung anpassten Faltbogen mit Knickkanten auf, worOber der Faltbogen zu einem die Lebensmittelanordnung zumindest Ober eine Flach seite einfassenden Formkorper wickelbar ist. In ei ner derartigen Faltschachtel konnen z. B. tafelformi ge Schokoladen, SchokoladenstOcke, Pralinen, Kon fekt, GebackstOcke, FrOchte auch in kandierter Form, Bonbons usw. verpackt werden.
[0002] Eine derartige Verpackung ermoglicht be kanntlich eine hygienische Handhabung der darin be findlichen Lebensmittel durch Personen sowie eine gute Lagerfahigkeit, Transportfahigkeit und Stapel barkeit van gr615eren Mengen gleichartiger Lebens mittel z. B. in Kartons und Regalen auf engstem Raum. Auf den Aur5enseiten van Faltschachteln wer den zudem in Oblicher Weise Beschriftungen, Wer bungen, Markennamen und vieles mehr aufgebracht.
[0003] Faltschachteln der oben angegebenen Art dienen als Massenverpackung fOr Verbrauchsartikel des taglichen Lebensbedarfs. Auf deren Aur5ensei ten aufgebrachte Beschriftungen dienen im Wesent lichen zur Verkaufsforderung, um insbesondere Ober wesentliche Eigenschaften des Produkts und des sen Hersteller zu informieren. Oblicherweise werden Lebensmittel und Faltschachteln industriell zu einem fertigen Endprodukt miteinander verbunden.
[0004] Der Erfindung liegt die Aufgabe zu Grunde, eine derart Faltschachtel so weiterzubilden, dass ei ne hervorgehobene Prasentation und gegebenenfalls zusatzliche lndividualisierung auch einer vereinzelten Schachtel und des darin enthaltenen Lebensmittels moglich ist.
[0005] Die Aufgabe wird gelost mit der im Anspruch 1 angegebenen Faltschachtel. Vorteilhafte weitere Ausgestaltungen der Erfindung sind in den Unteran sprOchen angegeben.
[0006] Die erfindungsgemar5e Faltschachtel bietet den besonderen Vorteil, dass diese ohne Einschran kungen wie eine herkommliche Verpackung fOr ein flaches Lebensmittel, z. B. eine Schokoladentafel, oder eine Vielzahl van flach nebeneinander liegend angeordneten Lebensmitteln, z. B. Pralinen, hand habbar ist. So sind gemar5 der Erfindung ausgefOhr te Faltschachteln Obereinander stapelbar und in ge wohnter Weise z. B. in Kisten in gror5en Mengen ver packbar. Dies wird dadurch erreicht, dass die Falt zunge insbesondere auf der ROckseite des Formkor pers flach auflegbar ist.
Tradução - inglês [0001] The invention relates to a folding box for flat and flatly arranged foods, particularly for chocolate bars and confections. The folding box has at least one blank adapted to the food arrangement and having fold lines along which the blank can be folded into a finished assembly accommodating the food arrangement at least at one flat side. In such a folding box, for example, bar chocolate, chocolate pieces, pralines, confections, baked goods, fruits, including candied fruits, and hard candies can be packaged.
[0002] Such a package is known to permit hygienic handling of the foods contained therein by persons as well as good storageability, transportability and stackability of large amounts of like foods in very narrow spaces in cartons and shelves. Further, printing, advertising, trade names and much more can be applied on the outer sides of folding boxes in the usual manner.
[0003] Folding boxes of the above-described type are used as mass packaging for consumer articles of daily use. Printing applied on their outside is used substantially for promoting sales and particularly for informing about important properties of the product and its manufacturer. Usually, foods and folding boxes are joined together industrially into a finished final product.
[0004] The goal of the invention is to further refine such a folding box so as to permit raised presentation and optionally additional individualization of an individual box and the food contained therein.
[0005] This goal is achieved with the folding box cited in Claim 1. Advantageously, further variants of the invention are recited in the subclaims.
[0006] The inventive folding box affords the particular advantage that it can be handled without restriction like a conventional package for a flat food product, e.g., a chocolate bar or a plurality of foods, such as pralines, lying flat one beside the other. Thus, folding boxes as described in the invention can be stacked in large quantities one over the other and in the usual manner, e.g., in crates. This is achieved by having the folding tab lie flat specifically on the rear side of the finished assembly.
russo para inglês: High speed coating method General field: Tecn./Engenharia Detailed field: Comidas e Bebidas
Texto de origem - russo 1. Способ нанесения слоев материала сахарного сиропа на кусочки из
кондитерского материала для получения хрустящего покрытия, включающий стадии:
(a) введения кусочков 20 кондитерского материала в покрывающее устройство 34,
(b) транспортирования материала сахарного сиропа из резервуара, вмещающего
материал сахарного сиропа, по трубопроводу к покрывающему устройству,
(c) поддержания материала сахарного сиропа при повышенной температуре внутри
указанного резервуара и трубопровода, достаточной для предотвращения
кристаллизации или осаждения сухих веществ из материала сахарного сиропа, причем
материал сахарного сиропа поддерживают при указанной повышенной температуре,
пока указанный материал сахарного сиропа не будет распылен,
(d) распыления по меньшей мере одного слоя материала сахарного сиропа 42 на
каждый кусочек кондитерского материала, причем указанный материал сахарного
сиропа имеет концентрацию сухих веществ в интервале 80-84 Брикс и
(e) сушки указанного по меньшей мере одного слоя материала сахарного сиропа в
указанном покрывающем устройстве, по существу, одновременно с распылением
указанного материала сахарного сиропа на каждый из указанных кусочков для
образования хрустящего покрытия из указанного материала сахарного сиропа на
каждом из указанных кусочков кондитерского материала.
2. Способ по п.1, в котором указанный кондитерский материал является
материалом жевательной резинки.
3. Способ по п.1, в котором указанный по меньшей мере один слой сахарного
сиропа сушат нагретым воздухом.
4. Способ по п.1, в котором указанное покрывающее устройство содержит
вращающийся барабанный элемент.
5. Способ по п.1, дополнительно включающий распыление по меньшей мере одного
слоя второго материала сахарного сиропа на указанное хрустящее покрытие, причем
второй материал сахарного сиропа имеет концентрацию сухих веществ 74 Брикс и
поддерживается перед распылением при повышенной температуре, достаточной для
предотвращения осаждения или кристаллизации сухих веществ из второго материала
сахарного сиропа, и сушку указанного по меньшей мере одного слоя второго
материала сахарного сиропа для образования покрытия на указанном хрустящем
покрытии.
6. Способ по п.1, дополнительно включающий нанесение материала отделки на
хрустящее покрытие, имеющего более низкое значение Брикс, чем материал сахарного
сиропа.
Tradução - inglês 1. A method for coating layers of a sugar syrup material on pieces of confectionery material to form a bulk, hard coating, said method comprising the steps of:
(a) introducing pieces 20 of confectionery material into a coating mechanism 34;
(b) feeding the sugar syrup material from a container holding the sugar syrup material through a conduit to the coating apparatus;
(c) maintaining the sugar syrup material at an elevated temperature within the container and conduit by heating the container and conduit, said temperature being sufficient to prevent the solids in the sugar syrup material from crystallizing or precipitating out of the sugar syrup material and wherein the temperature of the syrup is held at said elevated temperature until said sugar syrup material is sprayed;
(d) spraying at least one layer of sugar syrup material 42 onto each piece of confectionary material, said sugar syrup material having a concentration of solids in the range of above 80-84 Brix; and
(e) drying said at least one layer of said sugar syrup material in said coating mechanism, substantially simultaneously with the spraying of said sugar syrup material onto each of said pieces to form a hard coating of said sugar syrup material on each of said pieces of confectionery material.
2. Method as recited in Claim 1, wherein said confectionery material is chewing gum material.
3. Method as recited in Claim 1, wherein said at least one layer of sugar syrup is dried by means of hot air.
4. Method as recited in Claim 1, wherein said coating mechanism comprises a rotating drum member.
5. Method as recited in Claim 1, additionally comprising spraying at least one layer of a second sugar syrup material onto said hard coating, wherein said second sugar syrup material has a dry matter concentration of 74 Brix and is held before spraying at an elevated temperature sufficient to prevent deposition or crystallization of the dry matter from the second sugar syrup material, and drying said at least one layer of second sugar syrup material to form a coating on said hard coating.
6. Method as recited in Claim 1, additionally comprising the application of a partitioning material onto the hard coating, said material having a low Brix value than the sugar syrup material.
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Formação educacional em tradução
Master's degree - Kutztown University
Experiência
Anos de experiência em tradução: 53 Registrado no ProZ.com: Mar 2000.
Especialização