公开(公告)号：US20220117253A1

公开(公告)日：2022-04-21

申请号：US17298175

申请日：2019-11-29

Applicant: MEIJI CO., LTD.

Inventor： Kazuya INOUE ,  Masamichi TOKUNAGA ,  Kaoru HIGAKI ,  Hiroyuki UTSUNOMIYA

IPC: A23G1/36 ,  A23G1/40 ,  A23G1/48 ,  A23G1/46 ,  A23G1/00

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.

公开(公告)号：US20240180174A1

公开(公告)日：2024-06-06

申请号：US18285556

申请日：2022-04-07

Applicant: MEIJI CO., LTD.

Inventor： Yuri NISHIYAMA ,  Koki MATSUDA ,  Fumito MIYA ,  Hiroyuki UTSUNOMIYA ,  Kaoru HIGAKI

IPC: A21D13/80 ,  A21D2/36

CPC classification number: A21D13/80 ,  A21D2/364

Abstract: A baked confectionary with high polyphenol content showing little bitterness and astringency, and favorable texture is provided. A baked confectionary containing any of the following cacao compositions (a) to (d): (a) a cacao composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing undisrupted cacao bean cells, (b) a cacao composition having a free fat content of 60% by weight or lower based on oil content, (c) a cacao composition containing 30% or more of undisrupted cacao bean cells in cacao bean cells, and (d) a cacao composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower.

公开(公告)号：US20220346403A1

公开(公告)日：2022-11-03

申请号：US17765234

申请日：2020-10-01

Applicant: MEIJI CO., LTD.

Inventor： Koki MATSUDA ,  Fumito MIYA ,  Jerchyuan LIN ,  Kaoru HIGAKI ,  Hiroyuki UTSUNOMIYA

IPC: A23G1/00

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 μm 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.

公开(公告)号：US20240180171A1

公开(公告)日：2024-06-06

申请号：US18285545

申请日：2022-04-07

Applicant: MEIJI CO., LTD.

Inventor： Yuri NISHIYAMA ,  Koki MATSUDA ,  Fumito MIYA ,  Hiroyuki UTSUNOMIYA ,  Kaoru HIGAKI

IPC: A21D2/36 ,  A21D13/068 ,  A23G1/30 ,  A23P30/30

CPC classification number: A21D2/364 ,  A21D13/068 ,  A23G1/30 ,  A23P30/30

Abstract: A puffed grain flour food with high polyphenol content showing unsuppressed puffing is provided. A puffed grain flour food containing any of the following cacao compositions (a) to (d): (a) a cacao composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing undisrupted cacao bean cells, (b) a cacao composition having a free fat content of 60% by weight or lower based on oil content, (c) a cacao composition containing 30% or more of undisrupted cacao bean cells in cacao bean cells, and (d) a cacao composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower.

公开(公告)号：US20220361521A1

公开(公告)日：2022-11-17

申请号：US17621845

申请日：2020-06-24

Applicant: MEIJI CO., LTD.

Inventor： Kazuhiro MUKAIYAMA ,  Kaoru HIGAKI ,  Hiroyuki UTSUNOMIYA

IPC: A23G3/40 ,  A23G3/42 ,  A23G3/48 ,  A23G1/36

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 μm 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.