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：US20240381917A1

公开(公告)日：2024-11-21

申请号：US18696731

申请日：2022-09-30

Applicant: Meiji Co., Ltd.

Inventor： Kento BABA ,  Megumi MIYAZAKI ,  Koki MATSUDA ,  Yuri NISHIYAMA ,  Haruna YOSHIDA

IPC: A23L33/105 ,  A23G1/36 ,  A23G1/48

Abstract: A method to obtain a fraction derived from cacao beans and containing a large amount of a sphingolipid, such as glucosylceramide. A cacao bean-derived composition having a specific gravity of 1.2 or more and containing at least one selected from 0.55 mg/g or more of γ-aminobutyric acid (GABA) and 0.26 mg/g or more of a sphingolipid is provided.

公开(公告)号：US20250049878A1

公开(公告)日：2025-02-13

申请号：US18696805

申请日：2022-09-30

Applicant: Meiji Co., Ltd.

Inventor： Kento BABA ,  Megumi MIYAZAKI ,  Koki MATSUDA ,  Yuri NISHIYAMA ,  Haruna YOSHIDA

IPC: A61K36/185 ,  A23G1/36 ,  A23G1/44 ,  A23G1/48 ,  A23G3/40 ,  A23G3/44 ,  A23G3/48 ,  A23G9/32 ,  A23G9/38 ,  A23G9/42 ,  A23L2/39 ,  A23L2/52 ,  A23L7/109 ,  A23L21/10 ,  A61K31/197 ,  A61K31/20 ,  A61K31/201

Abstract: A method to obtain a fraction derived from cacao beans containing a large amount of GABA. A cacao bean-derived composition having a specific gravity of 1.2 or more and containing 0.55 mg/g or more of γ-aminobutyric acid (GABA) is provided.

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.