Patents Assigned to Meiji Co., Ltd.
  • Publication number: 20220361521
    Abstract: Provided are an oil or fat based confectionery having the original pleasant flavor of a functional ingredient, and a method for producing the oil or fat based confectionery. The oil or fat based confectionery is an oil or fat based confectionery that includes a functional food containing a functional ingredient having at least one of bitterness and astringency, and an oil or fat having a solid fat content (SFC) of 70% or more at 25° C. and a SFC of less than 15% at 35° C.; has a granularity of 30 ?m or less; has a content of the functional food of 8% by mass or more and 40% by mass or less and a content of sucrose of less than 24% by mass with respect to the oil or fat based confectionery as a whole; and contains no milk ingredient.
    Type: Application
    Filed: June 24, 2020
    Publication date: November 17, 2022
    Applicant: MEIJI CO., LTD.
    Inventors: Kazuhiro MUKAIYAMA, Kaoru HIGAKI, Hiroyuki UTSUNOMIYA
  • Publication number: 20220354143
    Abstract: A solid food is a solid food having a solid form obtained by compression molding a powder, in which in a case where a drop test in which the solid food is dropped onto a drop face is repeated until the solid food is broken, the number of times of dropping leading to breakage when a dropping energy density per unit fracture stress EF is 2×10?4 [(J/m2)/(N/m2)] is 3 times or more, the number of times of dropping leading to breakage when EF is 1×10?4 [(J/m2)/(N/m2)] is 10 times or more, and the number of times of dropping leading to breakage when EF is 5×10?5 [(J/m2)/(N/m2)] is more than 30 times, EF being obtained by dividing a dropping energy density in the drop test by a fracture stress of the solid food.
    Type: Application
    Filed: September 3, 2020
    Publication date: November 10, 2022
    Applicant: Meiji Co., Ltd.
    Inventors: Keigo HANYU, Aya KATO, Tetsu KAMIYA, Koji YAMAMURA
  • Publication number: 20220346431
    Abstract: A solid food is a solid food having a solid form obtained by compression molding and hardening a food powder, in which a specific surface area voxel ratio of the solid food is configured such that an average value A from a surface of the solid food to a depth of 2 mm is smaller than an average value C from a depth of 4 mm from the surface of the solid food to a depth of 6 mm, and a rate of decrease (C?A)/C×100 of the specific surface area voxel ratio obtained by dividing a difference (C?A) between the average value C and the average value A by the average value C is 9.5% or less.
    Type: Application
    Filed: September 3, 2020
    Publication date: November 3, 2022
    Applicant: Meiji Co., Ltd.
    Inventors: Keigo HANYU, Tetsu KAMIYA, Koji YAMAMURA, Jin OGIWARA
  • Publication number: 20220346403
    Abstract: An object of the present invention is to provide a cacao bean-derived food material showing little oil seepage and various foods using the same. A composition having a particle size distribution in the range of 10 ?m to 1.5 mm and containing undisrupted cacao bean cells is provided. A composition containing undisrupted cacao bean cells, which has a free fat content ratio of 60% by weight or lower based on oil content is also provided. A composition containing 30% or more of undisrupted cells in cacao bean cells is further provided. A composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower is further provided.
    Type: Application
    Filed: October 1, 2020
    Publication date: November 3, 2022
    Applicant: MEIJI CO., LTD.
    Inventors: Koki MATSUDA, Fumito MIYA, Jerchyuan LIN, Kaoru HIGAKI, Hiroyuki UTSUNOMIYA
  • Patent number: 11477999
    Abstract: The present invention relates to a method for producing a whey protein hydrolysate, the method comprising subjecting a whey protein-containing starting material having (a) a lipid content of less than 1 mass % and/or (b) a lactose content of less than 1 mass % to hydrolysis treatment. According to the present invention, a whey protein hydrolysate having excellent flavor with reduced odor is produced by reducing the problems involving rough taste, bitterness, or an unpleasant odor caused by hydrolysis of whey proteins. It is also possible to produce a whey protein hydrolysate that is not easily discolored, and that is prevented from being degraded in quality during the production process and storage thereof.
    Type: Grant
    Filed: October 30, 2017
    Date of Patent: October 25, 2022
    Assignee: MEIJI CO., LTD.
    Inventors: Kenji Toyota, Nobutaka Yahiro
  • Publication number: 20220330566
    Abstract: A method for producing a solid food having a solid form obtained by compression molding a food powder includes: compression molding the food powder to form a compression molded body of the food powder; and performing a hardening treatment on the compression molded body of the food powder, in which the hardening treatment includes placing the compression molded body of the food powder under an environment of a humidity of 100% RH or less and a temperature of higher than 100° C.
    Type: Application
    Filed: July 31, 2020
    Publication date: October 20, 2022
    Applicant: Meiji Co., Ltd.
    Inventors: Aya KATO, Keigo HANYU, Tetsu KAMIYA, Jin OGIWARA
  • Publication number: 20220322688
    Abstract: A solid food has a solid form obtained by compression molding a powder. Where a dissolution process from the solid food starting to dissolve until completely dissolving is measured over time on the basis of electric conductivity, times at which a dissolution ratio where electric conductivity at the time of finish of dissolution is 100%, reaches 20%, 63%, and 95% are t20, t63, and t95, and times (sec) at which the dissolution ratio of a reference solid food, formed under conditions in which a difference in weight with the solid food is within ±0.3%, a difference in surface area is within ±2%, a difference in hardness is within ±4%, and a humidification treatment temperature is 100° C. or lower, reaches 20%, 63%, and 95% are t20ref, t63ref, and t95ref, a solubility index (Id) represented by the following Formula (1) is less than 1.
    Type: Application
    Filed: September 3, 2020
    Publication date: October 13, 2022
    Applicant: Meiji Co., Ltd.
    Inventors: Aya KATO, Keigo HANYU, Tetsu KAMIYA, Jin OGIWARA
  • Publication number: 20220288140
    Abstract: A fermented milk for improving autonomic nervous function containing at least one lactic acid bacterial species of the genus Lactobacillus and its metabolite. The lactic acid bacterial species of the genus Lactobacillus is selected from the group consisting of Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus gasseri, Lactobacillus rhamnosus and Lactobacillus acidophilus. The lactic acid bacterial strain of the genus Lactobacillus is preferably Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1(FERM BP-10741).
    Type: Application
    Filed: May 31, 2022
    Publication date: September 15, 2022
    Applicants: MEIJI CO., LTD., University Public Corporation Osaka
    Inventors: Yasuyoshi WATANABE, Kei MIZUNO, Jun HENMI, Seiya MAKINO, Hiroshi KANO
  • Publication number: 20220283181
    Abstract: An object of the present invention is to provide a method for predicting prognosis for a cancer patient. The present invention provides a method for predicting prognosis for a cancer patient, wherein at least one index selected from the group consisting of an index of nutritional state, an index of sugar metabolism state, and an index of inflammatory state in the cancer patient is used as an index of prognosis. The index of nutritional state is preferably a concentration of albumin in the blood, the index of sugar metabolism state is preferably a concentration of glucose in the blood, and the index of inflammatory state is preferably a concentration of CRP in the blood.
    Type: Application
    Filed: July 7, 2020
    Publication date: September 8, 2022
    Applicants: MEIJI CO., LTD., THE NISSHIN OILLIO GROUP, LTD., OSAKA UNIVERSITY
    Inventors: Keisuke HAGIHARA, Satoshi OSAGA, Noriyuki IKEDA, Satoshi TAKASUGI, Kinya ASHIDA, Kentaro NAKAMURA
  • Publication number: 20220272999
    Abstract: A chocolate for frozen desserts having manufacturing suitability when combined with the frozen desserts, good hardness, good flavor, and good melting feeling in the mouth is provided. The chocolate for frozen desserts comprises 15% by mass or more of a cacao component, 3 to 9% by mass of cocoa butter, and 43 to 50% by mass of oils or fats, wherein the oils or fats comprised in the chocolate satisfy the following conditions (a) to (c): (a) comprise 10% by mass or less of a straight-chain saturated fatty acid having 14 or less carbon atoms as a constituent fatty acid; (b) comprise 10 to 25% by mass of a straight-chain saturated fatty acid having 16 to 18 carbon atoms as a constituent fatty acid; and (c) comprise 65 to 85% by mass of an unsaturated fatty acid as a constituent fatty acid.
    Type: Application
    Filed: July 22, 2020
    Publication date: September 1, 2022
    Applicant: MEIJI CO., LTD.
    Inventors: Masayuki SOEJIMA, Tomoko TAKEUCHI, Masataka ANDO, Yo ISHIHARA, Chihiro TAKATA
  • Publication number: 20220217990
    Abstract: The invention provides a method for manufacturing oily confectionery, including a step of stirring an oily confectionery base containing 10% by mass or more or a milk protein or 20% by mass or more of a nonfat milk solid content for 1 hour or more with a temperature held at 50° C. or more and 60° C. or less.
    Type: Application
    Filed: June 1, 2020
    Publication date: July 14, 2022
    Applicant: MEIJI CO., LTD.
    Inventors: Kazuhiro MUKAIYAMA, Kaoru HIGAKI
  • Publication number: 20220174971
    Abstract: Provided is a method for producing a compressed body of a powder capable of improving a hardness while suppressing a decrease in production efficiency of the compressed body of the powder. A compressed body 14 of a powder is compression molded by compressing a powder supplied into die holes 18 by a lower punch 31 and an upper punch 32. In the compression molding, a first compression and a second compression following the first compression are performed. In the first compression, the compression is performed at a first compression speed, and in the second compression, the compression is performed at a second compression speed that is lower than the first compression speed.
    Type: Application
    Filed: March 4, 2020
    Publication date: June 9, 2022
    Applicant: MEIJI CO., LTD.
    Inventors: Keigo HANYU, Tetsu KAMIYA
  • Patent number: 11344040
    Abstract: In a preparation step, raw material milk is prepared. In a lactose degradation step, at least part of lactose included in the prepared raw material milk is degraded using a lactose-degrading enzyme. The lactose concentration in the raw material milk in which lactose is degraded is not more than 2.5% by mass with respect to a total amount of the raw material milk. A lactic acid bacterium is added to the raw material milk in which at least part of lactose is degraded, and the raw material milk to which the lactic acid bacterium is added is fermented.
    Type: Grant
    Filed: September 25, 2018
    Date of Patent: May 31, 2022
    Assignee: Meiji Co., Ltd.
    Inventors: Hiroshi Horiuchi, Takefumi Ichimura, Nobuko Inoue, Nao Takagi
  • Patent number: 11318433
    Abstract: An atomization device 1 comprises a casing 2, a rotor 3 disposed rotatably with respect to the casing 2, and a stator 4 disposed on the same axis line with the rotor 3. The rotor 3 includes a first rotor cylinder portion 33 and a second rotor cylinder portion 34 which have a plurality of through-holes provided in peripheral walls thereof and which are disposed concentrically. The stator 4 includes a main-stator cylinder portion 42 and an inside sub-stator cylinder portion 43 which have a plurality of through-holes provided in peripheral walls thereof and which are disposed concentrically. The rotor 3 is fixedly positioned with respect to the casing 2. The stator 4 is movable by a lifting/lowering means 7 in the axial line L direction.
    Type: Grant
    Filed: September 28, 2018
    Date of Patent: May 3, 2022
    Assignee: MEIJI CO., LTD.
    Inventors: Tetsu Kamiya, Yoshinori Satake, Keigo Hanyu, Masashi Onozato
  • Publication number: 20220117253
    Abstract: A water-containing chocolate-like confectionery, which comprises an oil-in-water type emulsified mixture, wherein the mixture has a water content of 20% by weight or less, and a water activity of 0.7 or less.
    Type: Application
    Filed: November 29, 2019
    Publication date: April 21, 2022
    Applicant: MEIJI CO., LTD.
    Inventors: Kazuya INOUE, Masamichi TOKUNAGA, Kaoru HIGAKI, Hiroyuki UTSUNOMIYA
  • Publication number: 20220095640
    Abstract: The present invention aims to provide a lyophilized powder of a cacao pulp juice, and a food containing the powder, and to provide a method of producing a lyophilized powder of a cacao pulp juice and a method of producing a food containing a cacao pulp juice. The present invention provides a lyophilized powder of a cacao pulp juice including a dietary fiber component and an oil or fat component, and a food including the lyophilized powder of the present invention. The present invention also provides a method of producing a cacao pulp juice powder, the method including the step of subjecting a cacao pulp juice base containing a dietary fiber component and an oil or fat component to lyophilization treatment, and a method of producing a food containing a cacao pulp juice, the method including the step of mixing the lyophilized powder of the present invention with another/other raw material(s). The food of the present invention can be provided as oil or fat-based confectionery.
    Type: Application
    Filed: January 31, 2020
    Publication date: March 31, 2022
    Applicant: MEIJI CO., LTD.
    Inventors: Shunsuke MIZUMURA, Masaki KITASHIMA
  • Publication number: 20220096418
    Abstract: The present invention provides a ketone body production promoting composition comprising: as an active ingredient, a fatty acid glyceride which contains one to three molecules of fatty acids as constituent fatty acids and is a C6 or less fatty acid glyceride in which at least one molecule of the constituent fatty acids is a saturated fatty acid having 6 or less carbon atoms.
    Type: Application
    Filed: January 30, 2020
    Publication date: March 31, 2022
    Applicant: MEIJI CO., LTD.
    Inventors: Kentaro NAKAMURA, Kinya ASHIDA, Akina SASAYAMA
  • Publication number: 20220087282
    Abstract: The invention provides a chocolate having strong aroma characteristics. The aroma characteristics may include at least one of a fruity aroma and a floral aroma, and isoamyl acetate may be contained as an aroma component. The invention also provides a novel method for producing a chocolate having strong aroma characteristics. The method includes a step of crushing at least a cacao raw material and a sugar raw material in a sealed crusher.
    Type: Application
    Filed: November 5, 2019
    Publication date: March 24, 2022
    Applicant: MEIJI CO., LTD.
    Inventors: Takashi KATAGIRI, Masayuki SATO, Keisuke KIMURA, Noriyuki MANADA
  • Publication number: 20220087274
    Abstract: The present invention provides a method for producing a fermented food, comprising: a fermentation step of fermenting a raw material milk-containing milk preparation solution added with Lactobacillus delbrueckii and Streptococcus thermophilus carrying a prtS gene.
    Type: Application
    Filed: November 8, 2021
    Publication date: March 24, 2022
    Applicant: MEIJI CO., LTD.
    Inventors: Hanae TSUCHIHASHI, Eri YAMAMOTO, Yoshitaka KAWAI, Mizue SAITO, Mariko TAKEDA, Ayumi ICHIKAWA, Atsuko UENO
  • Patent number: D953690
    Type: Grant
    Filed: September 30, 2020
    Date of Patent: June 7, 2022
    Assignee: MEIJI CO., LTD.
    Inventors: Keigo Hanyu, Aya Kato, Shunsuke Sasajima