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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.
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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.
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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
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.
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公开(公告)号：US20230309576A1
公开(公告)日：2023-10-05
申请号：US18007557
申请日：2021-06-03
Applicant: MEIJI CO., LTD.
Inventor： Kazuya INOUE , Masamichi TOKUNAGA , Yuri NISHIYAMA
IPC: A23G1/32
CPC classification number: A23G1/32
Abstract: A hydrous oily food having a moisture content of 3% by mass or more and 20% by mass or less, and containing a water-based continuous phase and an oil-based continuous phase.
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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.
