Abstract: Provided are a solid food and a solid milk which have a suitable adhesive force and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, the solid food containing monohydrate crystals and anhydride crystals, in which an increase ratio ?/(?+?) of a crystallization rate of an increase ? (% by weight) in crystallization rate that is a difference of a ratio of the anhydride crystals with respect to a total weight on a surface of the solid food relative to a ratio of the anhydride crystals in an inner part of the solid food to the sum (?+?) of an increase ? (% by weight) in crystallization rate that is a difference of a ratio of the monohydrate crystals with respect to the total weight on the surface of the solid food relative to a ratio of the monohydrate crystals in the inner part of the solid food and the increase ? (% by weight) in crystallization rate is 0.

Abstract: Provided are a solid food and a solid milk which have suitable solubility and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, in which a depth from a surface of the solid food at which an increase in total crystallization rate is zero or minimal is 1.1 mm or less, the increase in total crystallization rate being a difference of a crystal ratio with respect to a total weight at each depth from the surface of the solid food relative to a crystal ratio in an inner part of the solid food.

Abstract: Provided are a solid food and a solid milk which have suitable solubility and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, in which an increase Ya (% by weight) in total crystallization rate that is a difference of a crystal ratio with respect to a total weight at a depth Xa (mm) from a surface of the solid food relative to a crystal ratio in an inner part of the solid food satisfies the following Formula (1A), Ya<?5.24Xa+6.

Abstract: Provided are a solid food and a solid milk which have suitable solubility and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, in which an increase in total crystallization rate that is a difference of a crystal ratio with respect to a total weight on a surface of the solid food relative to a crystal ratio in an inner part of the solid food is 0.1% by weight or less. Further, a depth from the surface of the solid food at which the increase in total crystallization rate is zero or minimal is 0.2 mm or less.

Abstract: Provided is a solid milk containing suitable free fat and having strength adequate to resist breakage during handling. The solid milk is a solid milk having a solid form obtained by compression molding a powdered milk, in which a hardening index IF represented by the following Formula (1) when the solid milk is divided into a plurality of pieces (N pieces) in a height direction is 0.477 mm2 or more, Formula (1) being represented by a width w in a target region n, a thickness ? in the target region n, a specific surface area voxel ratio Svvoxel_n in the target region n, a content R0 of a total milk sugar, and a total crystal amount Rn of a milk sugar in the target region n, and a content ratio FF of free fat in the solid milk is 1.23% by weight or less. [ Math .

Abstract: Provided are a solid food, a compression molded body of a food powder, a solid milk, and a compression molded body of a powdered milk which can be produced with improved production efficiency while securing resistance to breakage. A solid food is a solid food having a solid form obtained by compression molding a food powder, in which a packing fraction 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 larger 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 increase (A?C)/C×100 of the packing fraction obtained by dividing a difference (A?C) between the average value A and the average value C by the average value C is 6.5% or less.

Abstract: A solid food is a solid food having a solid form obtained by compression-molding a powder, the solid food including a body having a first face and a second face facing each other back to back. The body is provided with at least one hole penetrating the body from the first face to reach to the second face, and each of the first face, the second face, and an inner surface of the hole is an outer surface harder than an inner part of the body.

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.

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.

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.

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.

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.

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.

Abstract: An object of the present invention is to develop a mechanism capable of more effectively performing processing such as emulsification, dispersion, dissolution, atomization, mixing, or stirring on a processing object with fluidity using an atomization device including a rotor-stator type mixer while an inside of a processing tank is maintained in a pressured state, at atmospheric pressure, or in a vacuum state, and occurrence of a negative pressure state on a center side (inner diameter side) of a rotor is actively suppressed or prevented. An atomization device comprises a rotor-stator type mixer in a processing tank. The atomization device performs processing such as emulsification, dispersion, atomization, mixing, or stirring on a processing object with fluidity using the rotor-stator type mixer while an inside of the processing tank is maintained in a pressured state, at atmospheric pressure, or in a vacuum state.

Abstract: The present invention is directed to development of a device which makes it possible to precisely and easily measure, evaluate, and quantify dynamic properties of an alimentary bolus by simulating swallowing of a wide variety of types of food products, and also directed to a method to estimate mouthfeel from the dynamic properties by use of the device.

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.

Abstract: Provided are a concentrated fermented milk and a production method therefor, in particular, a concentrated fermented milk having an increased viscosity and a production method therefor. Also provided are a two-layer-type fermented dairy product and a production method therefor. A production method for fermented milk which includes: cooling fermented milk after concentrating; and storing the fermented milk at a predetermined temperature for a predetermined period of time to increase a viscosity of the fermented milk. A production method for a two-layer-type fermented dairy product, which includes a layer of a sauce containing fruit pulp and/or fruit juice on fermented milk and is contained in a container, which includes: supplying the fermented milk into the container at a supplying temperature of 15° C. or less; and supplying the sauce on the fermented milk after the supplying of the fermented milk.

Abstract: An object of the present invention is to develop a mechanism capable of more effectively performing processing such as emulsification, dispersion, dissolution, atomization, mixing, or stirring on a processing object with fluidity using an atomization device including a rotor-stator type mixer while an inside of a processing tank is maintained in a pressured state, at atmospheric pressure, or in a vacuum state, and occurrence of a negative pressure state on a center side (inner diameter side) of a rotor is actively suppressed or prevented. An atomization device comprises a rotor-stator type mixer in a processing tank. The atomization device performs processing such as emulsification, dispersion, atomization, mixing, or stirring on a processing object with fluidity using the rotor-stator type mixer while an inside of the processing tank is maintained in a pressured state, at atmospheric pressure, or in a vacuum state.

Abstract: A swallowing simulation apparatus that facilitate approximately reproducing an actual phenomenon of swallowing and allows quantifying a physical quantity related to a behavior and a physical property of an orally-ingested product is provided.

Abstract: The present invention is directed to development of a device which makes it possible to precisely and easily measure, evaluate, and quantify dynamic properties of an alimentary bolus by simulating swallowing of a wide variety of types of food products, and also directed to a method to estimate mouthfeel from the dynamic properties by use of the device.