MEIJI CO., LTD. Patent applications |
Patent application number | Title | Published |
20160088856 | BAKED FAT-BASED CONFECTIONERY AND METHOD FOR MANUFACTURING SAME - A baked fat-based confectionery containing a sorbitan fatty acid ester, preferably a sorbitan fatty acid ester with an HLB of 1 to 5. Also disclosed is a method for manufacturing a baked fat-based confectionery, including a step of preparing a fat-based confectionery material containing a sorbitan fatty acid ester, a step of forming the fat-based confectionery material into a prescribed shape to obtain a fat-based confectionery, and a step of baking the fat-based confectionery. | 03-31-2016 |
20150306553 | PARTICLE SIZE BREAKUP DEVICE AND ITS PERFORMANCE ESTIMATION METHOD AND SCALE UP METHOD - Herein is disclosed a comprehensive mixer performance estimation method that can be applied to the mixers of the rotor-stator type having various configurations and circulation systems. | 10-29-2015 |
20150282511 | NYSTOSE CRYSTAL-CONTAINING POWDER - The objects of the present invention are to provide a novel nystose crystal-containing powder which has fluidity suitable for handling and shows a suppressed powder-blown-up phenomenon, and to provide a method for producing the same. According to the present invention, a nystose crystal-containing powder is provided, wherein: (a) the powder has a nystose content of 71 to 90 wt %; (b) the powder contains 0.2 to 18.6 wt % gluconic acid relative to a total weight of nystose crystals contained in the powder; and (c) the powder has a water content of 7-14 wt %. According to the present invention, there is also provided a method for producing a nystose crystal-containing powder of the present invention, comprising the steps of: (A) generating nystose by reacting sucrose with an enzyme solution containing β-fructofuranosidase and glucose oxidase; (B) converting glucose in the reaction mixture solution into gluconic acid by glucose oxidase; (C) adjusting a gluconic acid content in the solution obtained by steps (A) and (B) to 0.1 to 20 wt %; (D) obtaining nystose crystals from the solution obtained by step (C); and (E) adjusting a water content of the nystose crystals obtained by step (D). | 10-08-2015 |
20150043302 | PROPORTIONAL MIXING SYSTEM - Provided is a highly precise system for controlling proportional mixing, wherein the proportional mixing system is capable of maintaining the mixture ratio of flow rates of a primary liquid and a secondary liquid at a predetermined target mixture ratio. This highly precise proportional mixing system maintains the mixture ratio of flow rates of a primary liquid and a secondary liquid to be constant while recognizing an error integrated retroactively using the integrated flow rates of the primary liquid and a secondary liquid. This highly precise proportional mixing system also estimates future integrated error from past error trends to control the instantaneous flow rate of the primary liquid and and/or secondary liquid. | 02-12-2015 |
20150030497 | STERILIZATION METHOD - It is intended to provide a sterilization method for heat-resistant bacterial spores, with which an effective sterilization effect is attained under heating conditions milder than conventional conditions, and which hardly affects the quality of an object to be sterilized. The sterilization method includes performing a first heat treatment step having the main object of damaging spores and then performing a second heat treatment step having the main object of inactivating the damaged spores and being performed at a temperature lower than that of the first heat treatment step. | 01-29-2015 |
20140343373 | Oral Cavity Sensor - To propose an oral cavity sensor capable of analyzing tongue movements in more detail than before. In an oral cavity sensor ( | 11-20-2014 |
20140308403 | PLANT POWDER-CONTAINING WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME - The present invention provides a white chocolate-impregnated food that is a porous food into which a white chocolate that contains a plant powder is impregnated. A median diameter of the plant powder is 5 to 20 μm. In the white chocolate-impregnated food, the white chocolate that contains the plant powder is impregnated into inside of the porous food. | 10-16-2014 |
20140255548 | LOW-FAT FERMENTED MILK EXCELLENT IN SAVOR AND PROCESS FOR PRODUCTION THEREOF - The invention aims to provide a process for producing a fermented milk capable of effectively preventing deterioration of the smooth mouth feel and milk flavor originated from the milk fat (hereinafter, the smooth mouth feel and milk flavor are put together referred to as “milk-fat characteristic”) which are lost when the milk fat content of fermented milk is intentionally reduced, without using milk fat substitutes, milk-flavor providing agents or the like but based on an ingenuity on the production process, and the fermented milk obtained as the result in which the milk-fat characteristic is improved and the milk fat content is reduced. | 09-11-2014 |
20140234492 | COATED CONFECTIONERY - The present invention relates to a coated confection in which the wear resistance and shape retention property in high temperature of the center thereof are improved by coating a sufficient amount of shellac on a center with a complex shape. More particularly, the present invention relates to a coated confection composed of a center composed of an oil-based confection and shellac coating the center, wherein a coating rate of shellac is 0.1 to 10%. | 08-21-2014 |
20140220226 | FOOD PRODUCT FOR ENHANCING CHEWING ABILITY - The object of the present invention is to provide a food product for enhancing chewing ability having hardness, viscosity and so on suitable for the mouth of a small child from the age of one year to five years and eleven months, in particular a young child in the age of approximately one and one-half years who can utilize teeth for chewing after weaning. The food product for enhancing chewing ability of the present invention contains at least one type of main raw material selected from the flour group consisting of wheat flour, rice flour and starchy flour, and at least one type of secondary raw material selected from the group consisting of sorbitol and glycerol. This food product for enhancing chewing ability preferably has a breaking stress, breaking strain, brittleness stress and cohesiveness within predetermined ranges. | 08-07-2014 |
20140192614 | PARTICLE SIZE BREAKUP APPARATUS - A rotor/stator type mixer implements the particle size breakup apparatus and includes a stator having a plurality of openings formed thereon and a rotor disposed on the inside of the stator and spaced away from the stator with a specific gap. The rotor, which is disposed inwardly of the stator having the plurality of openings formed thereon so that it can be spaced away from the stator with the specific gap, has a rotor peripheral wall that faces opposite the inside of the stator peripheral wall and is disposed inwardly radially of the peripheral wall of the stator having the plurality of openings formed thereon so that it can be spaced away from the stator with the specific gap. In addition, the rotor has a plurality of openings formed thereon. | 07-10-2014 |
20140161948 | IMPREGNATED FOOD - An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa·s at 35° C. has a good taste of the liquid food, has nevertheless a not hard texture, and achieves a sense of unity between the solid edible material and the liquid food. The impregnated food can be produced by a process for producing an impregnated food, wherein in a hermetically closed system, the system is pressurized in a state where a solid edible material is made contact with a liquid food, and then, the pressure in the system is returned to the atmospheric pressure. | 06-12-2014 |
20140154366 | IMPREGNATION TYPE PUFFED FOOD AND METHOD FOR PRODUCING SAME - The present invention provides an impregnation type puffed food in which an oil and fat confectionery material is impregnated into a food material to be impregnated, wherein the food material to be impregnated is a puffed confectionery having a surface thereof coated with a saccharide layer. Such an impregnation type puffed food has a novel texture, which is a “crunchy” hard texture combined with a texture of an oil and fat confectionery melting out of the inside. | 06-05-2014 |
20140120509 | Swallowing Simulation Apparatus and Method - To provide a swallowing simulation apparatus that facilitates approximate reproduction of an actual phenomenon of swallowing. | 05-01-2014 |
20140120224 | Food Product Development Assistance Apparatus, Food Product Development Method, Food Product Production Method, Dietary Education Assistance Apparatus, and Dietary Education Method - To develop an easy-to-eat or an easy-to-drink food product by analyzing a swallowing phenomenon. | 05-01-2014 |
20140087054 | COFFEE BEVERAGE AND PROCESS FOR PRODUCING SAME - Provided is a coffee beverage which achieves a good balance between sweet, bitter, and unpleasant tastes at both liquid temperatures of 10° C. or less, which is a liquid-temperature of the beverage while refrigerated, and around ordinary temperature (for example, 20 to 30° C.), which is an assumed liquid temperature of the beverage when it is drunk. The coffee beverage comprises fructose, maltose, and a cacao extract. Fructose is contained in a form of, for example, glucose-fructose syrup. Maltose is contained in a form of, for example, maltose syrup. The content of glucose-fructose syrup and the content of maltose syrup in the coffee beverage are each preferably 1 to 10% by weight. The weight ratio between glucose-fructose syrup and maltose syrup is preferably 3:1 to 1:3. The content of the cacao extract in the coffee beverage is preferably 0.01 to 0.1% by weight. The coffee beverage can further comprise sugar. | 03-27-2014 |
20140087031 | IMPREGNATION TYPE COMPOSITE FATTY CONFECTIONERY - The present invention provides a composite fat-based confectionery comprising a porous food material impregnated with a fat-based confectionery material containing a nonfat milk solids and having a moisture content of 1% by weight or more, wherein the fat-based confectionery material contains at least one sucrose fatty acid ester selected from the group consisting of a sucrose erucic acid ester and a sucrose stearic acid ester having an HLB value of 9 to 11. Such a composite fat-based confectionery has the porous food material sufficiently impregnated with the fat-based confectionery material. | 03-27-2014 |
20140057019 | FERMENTED MILK WITH IMPROVED FLAVOR AND METHOD FOR PRODUCING SAME - The purpose of the present invention is to improve the flavor of a fermented milk by employing a lactose degradation step and, further, adding a whey powder to a starting material to thereby control the balance between the sweetness and sourness of the fermented milk. A method for producing a fermented milk, said method comprising a step for adding a whey powder to a starting milk and a step for degrading lactose in the starting milk by a lactase. By use of the production method according to the present invention, a fermented milk, which can be appropriately taken without using a sweetener such as sucrose and has a novel flavor, can be obtained. | 02-27-2014 |
20140037605 | ANTICOCCIDIAL COMPOSITION - [Objects] An object of the present invention is to provide an orally administrable agent for medical use for animals for preventing or treating coccidiosis which is highly safe with no side effects, an agent for a food or a drink for use in the preservation of health, a feed additive, and a feed comprising the same. Another object of the present invention is to provide a method for rearing animals (particularly, livestock and poultry) using the same and a method for controlling coccidiosis using the same. | 02-06-2014 |
20130344218 | PHOTODEGRADATION RESISTANT BEVERAGE - The present invention relates to a beverage having excellent photodegradation resistance. More particularly, the present invention relates to a photodegradation resistant beverage comprising a fat-free milk solid content and fat content, the fat content comprising not less than 70% by mass vegetable fat and oil, and the vegetable fat and oil is selected from the group consisting of coconut oil, sunflower oil and a mixture thereof. | 12-26-2013 |
20130337146 | BAKED CONFECTIONERY - The purpose of the present invention is to provide baked fatty or oily confectionery being crispy to the core but giving no burning feel, and a method for producing the same. The baked confectionery can be produced by preparing a fatty or oily confectionery composition containing a glucide, said glucide being selected from among isomaltulose, mannitol and reduced palatinose, and then baking the composition. | 12-19-2013 |
20130302844 | COMPOSITION FOR PREVENTING INFLAMMATIONS - The purpose of the present invention is to provide a probiotic(s) which can activate an aromatic hydrocarbon receptor (AhR) and can consequently prevent inflammatory damage in the digestive tract. The present invention relates to; a probiotic(s) capable of activating an AhR; an anti-inflammatory agent comprising the probiotic(s); an orally ingestible composition containing the anti-inflammatory agent; and a method for screening for the probiotic(s). | 11-14-2013 |
20130281404 | COMPOSITION CONTAINING 2-ACYL-LYSOPHOSPHATIDYLSERINE AND METHOD FOR PRODUCING THE SAME - The present invention provides a method for producing a composition containing 2-acyl-lysophosphatidylserine, including (a) a step of obtaining a composition containing phosphatidylserine by allowing phospholipase D to act on a raw material containing phosphatidylcholine in the presence of serine and (b) a step of obtaining a composition containing 2-acyl-lysophosphatidylserine by allowing phospholipase A1 to act on the composition containing phosphatidylserine in the presence of one or more additives selected from the group consisting of the following (I), (II), and (III), in which (I) one or more salts selected from the group consisting of sulfate salts, phosphate salts, nitrate salts, citrate salts, and tartarate salts of monovalent cations, (II) a gum, and (III) an emulsifier. | 10-24-2013 |
20130266711 | DAIRY BEVERAGE HAVING GOOD FLAVOR AND GOOD PHYSICAL PROPERTIES AND METHOD FOR PRODUCING SAME - The present invention provides a dairy beverage having an improved flavor without controlling the components of the dairy beverage. Disclosed is a dairy beverage which comprises fat components showing at least two peaks in the particle size distribution of fat particles. Also disclosed is a method for producing a dairy beverage, a method for improving flavor or a method for improving the dispersion properties of fat particles, each method comprising: (1) a step for microparticulating fat particles contained in raw milk to give a first raw milk which shows a peak in the particle size distribution of fat particles; (2) a step for microparticulating fat particles contained in raw milk to give a second raw milk which shows a peak in the particle size distribution of fat particles, said peak being different from the peak of the first raw milk; and (3) a step for blending the first raw milk with the second raw milk. | 10-10-2013 |
20130266692 | METHOD FOR MANUFACTURING LIQUID FERMENTED MILK - A method is directed to producing liquid fermented milk, suppressing an increase in acidity and a decrease in pH over time during refrigerated storage, keeping a refreshing flavor (sour taste) originating from yogurt lactic acid bacteria for a long time, and suppressing production of an acid during storage to maintain good quality, without requiring heating after a fermentation step, use of a particular additive, and the like. The method for producing liquid fermented milk which uses a rod-shaped lactic acid bacteria and a coccus-shaped lactic acid bacteria as lactic acid bacteria to be added to a raw material for fermented milk, and which includes a homogenization step of obtaining the liquid fermented milk at a homogenization pressure of from 50 MPa to 100 MPa. | 10-10-2013 |
20130266691 | Fermented Milk Having Little Lactose And Method For Producing Same - The purpose of the present invention is to provide a method that is for producing a fermented milk and that can maintain flavor and quality at a certain level regardless of the condition of lactobacilli or an enzyme. The present invention relates to a method for producing a fermented milk, said method containing a fermentation step for fermenting a starting material milk containing an enzyme, and a deoxygenation processing step performed before fermentation. Also, the optimum pH of activity of the enzyme is in the neutral region, and the enzyme is inactivated in the acidic region. In the active state, the enzyme can break down lactose contained in the starting material milk. As demonstrated by an embodiment, by performing deoxygenation processing before fermentation, it is possible to maintain the flavor and quality of the fermented milk at a certain level regardless of the condition of lactobacilli or the enzyme. | 10-10-2013 |
20130259977 | FERMENTED MILK WITH REDUCED SOURNESS AND METHOD FOR PRODUCING SAME - [Problem] The purpose of the present invention is to provide: fermented milk which is reduced in the sourness coming from lactic acid and has a refreshing taste; and a method for producing the fermented milk. | 10-03-2013 |
20130226521 | PARTICLE SIZE BREAKUP DEVICE AND ITS PERFORMANCE ESTIMATION METHOD AND SCALE UP METHOD - Herein is disclosed a comprehensive mixer performance estimation method that can be applied to the mixers of the rotor-stator type having various configurations and circulation systems. | 08-29-2013 |
20130218348 | PERFORMANCE ESTIMATION METHOD AND SCALE-UP METHOD FOR PARTICLE SIZE BREAKUP APPARATUS - A comprehensive mixer performance estimation method that can be applied to each of the mixers of the rotor-stator type having the various configurations and circulation modes is provided. In accordance with the mixer performance estimation method of the present invention, the total energy dissipation rate ε | 08-22-2013 |
20130215711 | PARTICLE SIZE BREAKUP APPARATUS - A mixer of the rotor-stator type that includes a stator having a plurality of openings and a rotor disposed on the inner side of the stator and spaced by a predetermined gap away from the stator is described, wherein the mixer that is capable of improving the shearing stress applied upon the liquid being processed and provides the higher performance is proposed, more specifically, the mixer that allows the shearing stress applied upon the liquid being processed to be changed and adjusted accordingly or allows the flow rate in which the liquid being processed flows to be changed and adjusted accordingly is proposed. | 08-22-2013 |
20130011524 | WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME - Provided is a white chocolate-impregnated food in which a porous food is impregnated with white chocolate material, wherein a milk solids-not-fat content in the white chocolate material is not less than 15% by weight, and a median diameter of particles in the white chocolate material is not more than 6 μm. A white chocolate-impregnated food in which a white chocolate is well impregnated into inner portion of a porous food is obtained by subjecting a white chocolate material containing not less than 15% by weight of milk solids-not-fat to a primary milling to obtain a primary white chocolate material; subjecting the primary white chocolate material to a secondary milling with a wet mill to obtain a secondary white chocolate material, a median diameter of the particles in which is not more than 6 μm; and impregnating a porous food with the secondary white chocolate material. | 01-10-2013 |
20120276055 | COMPOSITION CONTAINING BACTERIUM CAPABLE OF PRODUCING PROPIONIC ACID BACTERIUM, AND USE THEREOF - The invention provides a composition that enhances the proliferation activity of propionic acid bacteria in the rumen of ruminants to allow the propionic acid bacteria to sufficiently exhibit their metabolic function in the rumen for the prevention and treatment of rumen acidosis in ruminants. The invention also provides use of the composition. Viable propionic acid bacteria and a lactic acid bacteria culture are orally administered to a ruminant to dramatically (rapidly) promote the proliferation of the propionic acid bacteria in the ruminant rumen, and to thereby increase the volatile fatty acid concentration in the rumen for the prevention and/or treatment of rumen acidosis in the ruminant. | 11-01-2012 |
20120237661 | IMPREGNATED FOOD - An impregnated food in which a porous solid edible material is impregnated with an air-bubble-containing food material achieves a sense of unity between the porous solid edible material and the air-bubble-containing food material, and presents unprecedented light texture and aftertaste. | 09-20-2012 |
20120136068 | AMELIORANT FOR RENAL INSUFFICIENCY - The present invention relates to an agent for improving renal dysfunction comprising as an active ingredient a compound represented by the following formula (1): | 05-31-2012 |
20120064205 | IMPREGNATED FOOD - An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa·s at 35° C. has a good taste of the liquid food, has nevertheless a not hard texture, and achieves a sense of unity between the solid edible material and the liquid food. The impregnated food can be produced by a process for producing an impregnated food, wherein in a hermetically closed system, the system is pressurized in a state where a solid edible material is made contact with a liquid food, and then, the pressure in the system is returned to the atmospheric pressure. | 03-15-2012 |
20120040055 | COLLAGEN PEPTIDE COMPOSITION HAVING GOOD ABILITY TO ENTER THE BLOOD AND FOOD OR BEVERAGE CONTAINING THE SAME - An object of the present invention is to elucidate a collagen peptide effective for causing dipeptides or tripeptides serving as the active component to enter the blood, and thus to reduce the required intake thereof. According to the present invention, a collagen peptide composition obtained by digesting collagen or gelatin with protease is provided, wherein: | 02-16-2012 |
20120015073 | METHOD FOR CULTURING LACTIC ACID BACTERIUM AND METHOD FOR PRODUCING FERMENTED MILK - First, prepared is a whey degradation medium to which a protease, yeast extract, and the like are added. Further, polyoxyethylene sorbitan monooleate or propylene glycol monooleate is added to the whey degradation medium. The whey degradation medium is inoculated with bacteriocin-producing lactic acid bacterium and the lactic acid bacterium is cultured while the whey degradation medium is maintained at pH of 4 to 5. After the completion of the culture, the whey degradation medium (culture solution) is centrifuged to thereby separate therefrom a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has very low antibacterial activity (several tens AU or less). Then, by adding the concentrated cell suspension to a yogurt mix and fermenting the same, it is possible to produce yogurt containing the bacteriocin-producing lactic acid bacterium without any delay in the fermentation. | 01-19-2012 |
20110305797 | Fermented Milk With Low Lactose Content And A Method For Manufacturing The Same - [Object] An object of the present invention is to provide a method for manufacturing fermented milk that can keep good taste and quality regardless of the condition of lactobacillus and enzymes. | 12-15-2011 |
20110244107 | METHOD FOR MANUFACTURING SOLID MILK - A method for manufacturing solid milk includes a classification process for obtaining powdered milk having larger particle diameter than prescribed particle diameter by classifying the powdered milk which is an ingredient of the solid milk; and a compaction molding process for molding the solid milk by using powdered milk obtained by the classification process. | 10-06-2011 |
20110236555 | SOLID MILK AND METHOD FOR MANUFACTURE THEREOF - A method for manufacturing solid milk includes a gas dispersal process (S | 09-29-2011 |