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    Solid food and solid milk having excellent resistance to breakage when dropped
    2.
    发明授权
    Solid food and solid milk having excellent resistance to breakage when dropped 有权

    公开(公告)号：US12279626B2

    公开(公告)日：2025-04-22

    申请号：US17641339

    申请日：2020-09-03

    Applicant: Meiji Co., Ltd.

    Inventor： Keigo Hanyu ,  Aya Kato ,  Tetsu Kamiya ,  Koji Yamamura

    IPC: A23C9/18 ,  A23P30/10

    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.

    Method for producing liquid fermented milk
    4.
    发明授权
    Method for producing liquid fermented milk 有权

    公开(公告)号：US12082594B2

    公开(公告)日：2024-09-10

    申请号：US17264169

    申请日：2019-07-30

    Applicant: MEIJI CO., LTD.

    Inventor： Yoshitaka Kawai ,  Kakuhei Isawa ,  Tomomi Abe

    IPC: A23C9/123 ,  A23C21/06

    CPC classification number: A23C9/123 ,  A23C21/06

    Abstract: A method for producing liquid fermented milk according to the present invention includes: preparing a fermented milk base that contains milk protein containing whey protein; adding a lactic acid bacteria starter to the fermented milk base and then inducing fermentation to produce fermented milk curds; breaking the fermented milk curds to produce fermented milk having an average particle diameter of 1 μm or more and 20 μm or less; and holding the fermented milk in a container to thicken the fermented milk, thereby producing liquid fermented milk, the liquid fermented milk containing the milk protein in an amount of 2.5% or more, the milk protein containing the whey protein in an amount of 25% or more, the liquid fermented milk having a viscosity at 10° C. of 100 mPa·s or more and 700 mPa·s or less.

    PUFFED FOOD
    5.
    发明公开
    PUFFED FOOD 审中-公开

    公开(公告)号：US20240245062A1

    公开(公告)日：2024-07-25

    申请号：US18564319

    申请日：2022-05-30

    Applicant: MEIJI CO., LTD.

    Inventor： Takefumi ICHIMURA ,  Megumi TADA

    IPC: A21D2/26 ,  A21D2/18 ,  A21D13/066

    CPC classification number: A21D2/263 ,  A21D2/186 ,  A21D13/066

    Abstract: This invention provides an expanded food containing a milk protein in a proportion of 75 mass % or more based on the total protein, wherein the expanded food has a pore structure as measured with an X-ray computed tomography scanner, the structure satisfying the following ranges:
    Specific Surface Areas:



    (1A) Specific surface area of solid region: 6 to 22/mm; and
    (1B) Specific surface area of void: 3 to 8/mm.

    Method for detecting protein
    8.
    发明授权
    Method for detecting protein 有权

    公开(公告)号：US11781991B2

    公开(公告)日：2023-10-10

    申请号：US16762653

    申请日：2018-11-09

    Applicant: MEIJI CO., LTD.

    Inventor： Akihiro Nakajima ,  Keiko Morikubo

    IPC: G01N21/78 ,  G01N21/25 ,  G01N33/04 ,  G01N33/08 ,  G01N33/12

    CPC classification number: G01N21/78 ,  G01N21/251 ,  G01N33/04 ,  G01N33/08 ,  G01N33/12

    Abstract: An object of the present invention is to provide a simple method of detecting a protein in a liquid, which requires less labor or cost as compared with a conventional method. In the present invention, it has been found that coloring a protein by a color reaction specific to the protein, performing filtration using a filter which easily adsorbs a protein to concentrate the protein on the filter, and checking coloration allows for simply and easily detecting and measuring a protein. In addition, it has been found that filtering a protein using a filter, concentrating the protein on the filter, then coloring the protein by a color reaction specific to the protein, and checking the protein allows simply and easily detecting and measuring a protein.

    COMPOSITION FOR PROMOTING ABSORPTION OF PHYTOCHEMICALS
    9.
    发明公开
    COMPOSITION FOR PROMOTING ABSORPTION OF PHYTOCHEMICALS 审中-公开

    公开(公告)号：US20230241137A1

    公开(公告)日：2023-08-03

    申请号：US18132565

    申请日：2023-04-10

    Applicant: MEIJI CO., LTD.

    Inventor： Masashi MORIFUJI ,  Masami KITADE ,  Satomi ICHIKAWA

    IPC: A61K35/747 ,  A61P3/02 ,  A23C9/123 ,  A61K9/00 ,  A61K35/20 ,  A61K35/744

    CPC classification number: A61K35/747 ,  A61P3/02 ,  A23C9/1238 ,  A61K9/0056 ,  A61K35/20 ,  A61K35/744 ,  A23Y2220/15 ,  A23Y2240/75

    Abstract: Disclosed is a composition for promoting absorption of a poorly water-soluble phytochemical which can significantly improve the intake of a phytochemical into a body, especially a migration speed and/or a migration amount of the phytochemical into a blood. A polysaccharide-containing lactic acid bacterial product, which is produced by Lactobacillus delbrueckii ssp. bulgaricus OLL1251, can significantly enhance the intake of a phytochemical into a body, especially a migration speed and/or a migration amount of the phytochemical into a blood. Thus, the composition for promoting absorption of a phytochemical according to the present invention includes, as an active ingredient, the polysaccharide-containing lactic acid bacterial product. Furthermore, the composition for promoting absorption of a phytochemical is useful as a food additive composition. In addition, a food, or a beverage, or a food or beverage composition to which the composition for promoting absorption of a phytochemical is added can obtain an effect of promoting absorption of phytochemical.

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