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    LOW-FAT FERMENTED MILK EXCELLENT IN SAVOR AND PROCESS FOR PRODUCTION THEREOF
    41.
    发明申请
    LOW-FAT FERMENTED MILK EXCELLENT IN SAVOR AND PROCESS FOR PRODUCTION THEREOF 审中-公开
    低脂肪发酵奶油在生产中具有优势和生产方法

    公开(公告)号：US20140255548A1

    公开(公告)日：2014-09-11

    申请号：US14187472

    申请日：2014-02-24

    Applicant: Meiji Co. Ltd.

    Inventor： Hiroshi Horiuchi ,  Nobuko Inoue ,  Akira Yano

    IPC: A23C9/123

    CPC classification number: A23C9/1238 ,  A23C9/123 ,  A23V2002/00 ,  A23V2200/3324

    Abstract: 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.The invention relates to a process for producing fermented milk in which a milk fat content is from 0.1% by weight to 2.0% by weight, said process comprising: reducing a dissolved oxygen concentration in a fermented milk mix to 5 ppm or less at the time of the start of fermentation; and carrying out the fermentation at a fermentation temperature of from 30□ C. to 39□ C., to thereby improve milk-fat characteristic, and the like.

    Abstract translation: 本发明的目的在于提供一种能够有效防止来自乳脂的平滑口感和牛奶味的变质的发酵乳的制造方法（以下将平滑的口感和牛奶味一并称为“乳脂” 特征“），在不使用乳脂肪替代物，奶粉提供剂等的情况下有意地减少发酵乳的乳脂肪含量而丢失，但是基于对生产过程的独创性，并且作为结果获得的发酵乳 乳脂特性提高，乳脂含量降低。 本发明涉及一种生产发酵乳的方法，其中乳脂含量为0.1重量％至2.0重量％，所述方法包括：将发酵乳混合物中的溶解氧浓度降低至5ppm或更低 的发酵开始; 在30℃〜39℃的发酵温度下进行发酵，从而提高乳脂特性等。

    CHEESE-LIKE FOOD AND METHOD FOR MANUFACTURING SAME
    42.
    发明申请
    CHEESE-LIKE FOOD AND METHOD FOR MANUFACTURING SAME 有权

    公开(公告)号：US20250160357A1

    公开(公告)日：2025-05-22

    申请号：US18841798

    申请日：2023-02-27

    Applicant: MEIJI CO., LTD.

    Inventor： Takahiro HANAFUSA

    IPC: A23C20/00 ,  A23C19/055

    Abstract: Provided is a cheese-like food having a protein content of 13 mass % or less, wherein the abundance ratio of fat globules each having a diameter of from 7 μm to 19 μm is 30% or more, and the abundance ratio of fat globules each having a diameter of 20 μm or more thereto is less than 8%, relative to the entirety of fat globules in the cheese-like food.

    FOOD PHYSICAL PROPERTY ASSESSMENT METHOD
    45.
    发明公开
    FOOD PHYSICAL PROPERTY ASSESSMENT METHOD 审中-公开

    公开(公告)号：US20240255484A1

    公开(公告)日：2024-08-01

    申请号：US18564320

    申请日：2022-05-27

    Applicant: Meiji Co., Ltd.

    Inventor： Motoki INOUE ,  Wakako TANAKA ,  Reina KANDA

    IPC: G01N33/02 ,  G01N3/34

    CPC classification number: G01N33/02 ,  G01N3/34

    Abstract: Provided is a food physical property evaluation method in which a change in food properties in an oral cavity is simulated and a physical quantity corresponding to perception in the oral cavity is obtained. The food physical property evaluation method includes: placing a food to be evaluated on a lower occlusal part 21 of a lower plunger 20 which has a shape to occlude with an upper occlusal part 11 of an upper plunger 10 and is provided to face the upper occlusal part 11 of the upper plunger 10; causing at least one of the upper plunger 10 and the lower plunger 20 to perform a reciprocating linear movement in a linear direction in which the upper plunger 10 and the lower plunger 20 are occluded and separated, causing at least one of the upper plunger 10 and the lower plunger 20 to perform a reciprocating rotation movement in a rotation direction with the linear direction as a rotation axis, and adjusting a pressure applied between the upper plunger 10 and the lower plunger 20 by a method other than pneumatics; and measuring a physical quantity including a force and a torque applied to the upper plunger 10 or the lower plunger 20, and evaluating food physical properties based on the obtained physical quantity.

    SOLID MILK
    47.
    发明公开
    SOLID MILK 审中-公开

    公开(公告)号：US20230292777A1

    公开(公告)日：2023-09-21

    申请号：US18018648

    申请日：2021-03-12

    Applicant: MEIJI CO., LTD.

    Inventor： Tetsu KAMIYA ,  Keigo HANYU ,  Aya KATO ,  Koji YAMAMURA

    IPC: A23C9/18 ,  A23P10/28

    CPC classification number: A23C9/18 ,  A23P10/28

    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 δ 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.




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    Solid food
    48.
    外观设计
    Solid food 有权

    公开(公告)号：USD991623S1

    公开(公告)日：2023-07-11

    申请号：US29836456

    申请日：2022-04-27

    Applicant: MEIJI CO., LTD.

    Designer： Keigo Hanyu ,  Aya Kato ,  Shunsuke Sasajima

    Abstract: FIG. 1 is a front, bottom and right side perspective view of a solid food;
    FIG. 2 is a front elevation view thereof, the rear elevation view being identical thereto;
    FIG. 3 is a top plan view thereof, the bottom plan view being identical thereto;
    FIG. 4 is a left side elevation view thereof, the right side elevation view being identical thereto;
    FIG. 5 is a cross-sectional view thereof, taken along line 5-5 in FIG. 2; and,
    FIG. 6 is a cross-sectional view thereof, taken along line 6-6 in FIG. 2.

    SOLID FOOD, COMPRESSION MOLDED BODY OF FOOD POWDER, SOLID MILK, AND COMPRESSION MOLDED BODY OF POWDERED MILK
    49.
    发明申请
    SOLID FOOD, COMPRESSION MOLDED BODY OF FOOD POWDER, SOLID MILK, AND COMPRESSION MOLDED BODY OF POWDERED MILK 有权

    公开(公告)号：US20230040233A1

    公开(公告)日：2023-02-09

    申请号：US17790826

    申请日：2020-09-03

    Applicant: MEIJI CO., LTD.

    Inventor： Keigo HANYU ,  Tetsu KAMIYA ,  Koji YAMAMURA ,  Jin OGIWARA

    IPC: A23C9/18

    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.

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