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1.发明申请公开(公告)号：US20180224365A1
公开(公告)日：2018-08-09
申请号：US15750684
申请日：2016-07-12
Applicant: Meiji Co., Ltd.
Inventor： Tetsu KAMIYA , Nobuko JINNO , Megumi TAKAI
CPC classification number: G01N11/02 , G01N11/00 , G01N33/02 , G06K9/00335 , H04N5/247
Abstract: The present invention is directed to development of a device which makes it possible to precisely and easily measure, evaluate, and quantify dynamic properties of an alimentary bolus by simulating swallowing of a wide variety of types of food products, and also directed to a method to estimate mouthfeel from the dynamic properties by use of the device. The above measurement device to simulatively reproduce a state of the swallowing of the alimentary bolus, and to measure motion and shape of a specimen as a simulative alimentary bolus, comprises a tilted plate having a tilted surface; a supply unit (a) to supply the specimen onto the tilted surface; a supply sensor (c) to detect the specimen supplied from the supply unit (a) onto the tilted surface; arrival sensors (d, f) to detect the specimen downwardly flowing through a predetermined site on the tilted surface; a data logger (i) to record an output from each of the sensors; an upper camera (h) to image, from a position above the tilted surface, the specimen downwardly flowing on the tilted surface, to produce an upper image; a side camera (g) to image, from a side of the tilted surface, the specimen downwardly flowing on the tilted surface, to produce a side image; and a calculation unit which uses at least one of the output from the data logger (i), the side image, and the upper image to calculate a state parameter that represents a state of the specimen downwardly flowing on the tilted surface.
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公开(公告)号：US20220408745A1
公开(公告)日：2022-12-29
申请号：US17642091
申请日：2020-09-03
Applicant: Meiji Co., Ltd.
Inventor： Keigo HANYU , Aya KATO , Tetsu KAMIYA , Jin OGIWARA
Abstract: A solid food is a solid food having a solid form obtained by compression-molding a powder, the solid food including a body having a first face and a second face facing each other back to back. The body is provided with at least one hole penetrating the body from the first face to reach to the second face, and each of the first face, the second face, and an inner surface of the hole is an outer surface harder than an inner part of the body.
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公开(公告)号：US20220346431A1
公开(公告)日：2022-11-03
申请号：US17763566
申请日：2020-09-03
Applicant: Meiji Co., Ltd.
Inventor： Keigo HANYU , Tetsu KAMIYA , Koji YAMAMURA , Jin OGIWARA
Abstract: A solid food is a solid food having a solid form obtained by compression molding and hardening a food powder, in which a specific surface area voxel ratio 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 smaller 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 decrease (C−A)/C×100 of the specific surface area voxel ratio obtained by dividing a difference (C−A) between the average value C and the average value A by the average value C is 9.5% or less.
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公开(公告)号：US20190327991A1
公开(公告)日：2019-10-31
申请号：US16461819
申请日：2017-11-29
Applicant: MEIJI CO., LTD.
Inventor： Seiji NAGAOKA , Atsushi MIYAUCHI , Tomofumi YOSHIDA , Tetsu KAMIYA , Kenichi HOJO
Abstract: Provided are a concentrated fermented milk and a production method therefor, in particular, a concentrated fermented milk having an increased viscosity and a production method therefor. Also provided are a two-layer-type fermented dairy product and a production method therefor. A production method for fermented milk which includes: cooling fermented milk after concentrating; and storing the fermented milk at a predetermined temperature for a predetermined period of time to increase a viscosity of the fermented milk. A production method for a two-layer-type fermented dairy product, which includes a layer of a sauce containing fruit pulp and/or fruit juice on fermented milk and is contained in a container, which includes: supplying the fermented milk into the container at a supplying temperature of 15° C. or less; and supplying the sauce on the fermented milk after the supplying of the fermented milk.
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公开(公告)号：US20180116235A1
公开(公告)日：2018-05-03
申请号：US15560867
申请日：2014-08-29
Applicant: MEIJI CO., LTD.
Inventor： Kazunori KASHIWAGI , Takefumi ICHIMURA , Yoshinori SATAKE , Tetsu KAMIYA , Toshihiro OMORI , Hiroki MATSUBARA
CPC classification number: A23C1/06 , B01D9/0013 , B01D9/0036 , B01D9/04
Abstract: Provided is a production method for a concentrated product, using a freeze-concentration method having a high yield rate (low loss rate) that is practically applicable, as required in large-scale (commercial scale) production. The production method for concentrated product using the freeze-concentration method includes: an ice crystal generation step in which a fluid to be treated is cooled, ice crystals of the fluid are generated in the fluid, and a mixed fluid to be treated is formed wherein the mixed fluid to be treated is comprised of the ice crystals and a concentrated fluid produced from the fluid to be treated by generating the ice crystals in the fluid thereby the fluid is concentrated; and an ice crystal separation step in which the mixed fluid is separated into the concentrated fluid to be treated and the ice crystals, and the separated concentrated fluid be treated is retrieved.
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Patent Agency Ranking
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
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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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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公开(公告)号：US20220354143A1
公开(公告)日：2022-11-10
申请号：US17641339
申请日：2020-09-03
Applicant: Meiji Co., Ltd.
Inventor： Keigo HANYU , Aya KATO , Tetsu KAMIYA , Koji YAMAMURA
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.
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公开(公告)号：US20230354839A1
公开(公告)日：2023-11-09
申请号：US18018673
申请日：2021-03-12
Applicant: MEIJI CO., LTD.
Inventor： Tetsu KAMIYA , Keigo HANYU , Aya KATO , Koji YAMAMURA
IPC: A23C9/18
CPC classification number: A23C9/18
Abstract: Provided are a solid food and a solid milk which have suitable solubility and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, in which a depth from a surface of the solid food at which an increase in total crystallization rate is zero or minimal is 1.1 mm or less, the increase in total crystallization rate being a difference of a crystal ratio with respect to a total weight at each depth from the surface of the solid food relative to a crystal ratio in an inner part of the solid food.
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公开(公告)号：US20220330566A1
公开(公告)日：2022-10-20
申请号：US17641719
申请日：2020-07-31
Applicant: Meiji Co., Ltd.
Inventor： Aya KATO , Keigo HANYU , Tetsu KAMIYA , Jin OGIWARA
Abstract: A method for producing a solid food having a solid form obtained by compression molding a food powder includes: compression molding the food powder to form a compression molded body of the food powder; and performing a hardening treatment on the compression molded body of the food powder, in which the hardening treatment includes placing the compression molded body of the food powder under an environment of a humidity of 100% RH or less and a temperature of higher than 100° C.
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