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1. 发明公开

US20240284953A1 COLLAGEN-RICH FOOD OR BEVERAGE PRODUCT 审中-公开
公开(公告)号：US20240284953A1
公开(公告)日：2024-08-29
申请号：US18588823
申请日：2024-02-27
申请人： MORINAGA & CO., LTD
发明人： Ayaka OKUBO , Yusuke NOGUCHI
IPC分类号： A23L27/00 , A23J3/04 , A23L2/56 , A23L2/66 , A23L27/20
CPC分类号： A23L27/84 , A23J3/04 , A23L2/56 , A23L2/66 , A23L27/2024 , A23L27/2026 , A23L27/2052
摘要： A food or beverage product comprising: ethyl butyrate; and 5 mass or more of collagen.

2. 发明公开

US20240277010A1 BEVERAGE 审中-公开
公开(公告)号：US20240277010A1
公开(公告)日：2024-08-22
申请号：US18567410
申请日：2022-06-03
申请人： MORINAGA & CO., LTD.
发明人： Ayaka OKUBO , Masaaki NISHIMURA , Yusuke NOGUCHI
IPC分类号： A23L2/60 , A23L2/66
CPC分类号： A23L2/60 , A23L2/66
摘要： An object of the present invention is to provide a highly palatable collagen-rich beverage. An object of a preferred embodiment of the present invention is to provide a beverage having both an improved collagen-specific taste and a balanced sweetness. The present invention to solve the above problems is a beverage containing 5 mass % or more of collagen, which contains 0.0003 mass % to 0.15 mass % of a stevia extract and 0.1 mass % to 16 mass % of sugar (sucrose) in a content mass ratio of from 1:40000 to 1:0.6.

3. 发明公开

US20240074452A1 SOFT CANDY AND METHOD FOR PRODUCING SOFT CANDY 审中-公开
公开(公告)号：US20240074452A1
公开(公告)日：2024-03-07
申请号：US18448775
申请日：2023-08-11
申请人： Morinaga & Co., Ltd.
发明人： Motoki Matsui , Takahiro Yamaguchi , Midori Yuzaki , Masaki Asano
IPC分类号： A23G3/36 , B65D85/60
CPC分类号： A23G3/36 , B65D85/60
摘要： Provided is a soft candy having excellent shape retention and detachability, wherein the soft candy is made from a base composition containing a sugar, a glucide that inhibits crystallization of the sugar, and a thickener, wherein the base composition has a specific gravity of 1.00 to 1.25 g/cm3; and a ratio of the sugar to a total mass of the sugar and the glucide that inhibits crystallization of the sugar in the base composition is from 50 to 75 mass %, or among bubbles present in a cross section of a soft candy produced by shaping the base composition, a total area of bubbles having an area of 0.05 mm2 or greater is 80% or less relative to a total area of the bubbles.

4. 发明申请

US20190313662A1 HARD CANDY 审中-公开
公开(公告)号：US20190313662A1
公开(公告)日：2019-10-17
申请号：US16317226
申请日：2017-06-21
申请人： MORINAGA & CO., LTD.
发明人： Takahiro YAMAGUCHI , Minako INOUE , Ryosuke KERA
IPC分类号： A23G3/42
摘要： Provided is a hard candy which has excellent texture and which allows significant reduction in sugars. The hard candy satisfies (A) to (c): (A) Containing 80% by mass or more of water-soluble dietary fiber per solid content; (B) Containing at least 6% by mass of water; and (C) The glass transition temperature is 20° C. or higher.

5. 发明申请

US20170042177A1 METHOD FOR MANUFACTURING BAKED CHOCOLATE 有权
标题翻译：制造巧克力的方法
公开(公告)号：US20170042177A1
公开(公告)日：2017-02-16
申请号：US15305136
申请日：2014-10-06
申请人： MORINAGA & CO., LTD.
发明人： Naoki IEMOTO , Yasuyoshi KINTA
IPC分类号： A23G3/52
CPC分类号： A23G3/52 , A23G1/0073 , A23G1/52 , A23V2002/00
摘要： Provided is a method for manufacturing a baked chocolate by shaping a chocolate to a prescribed shape and baking, wherein the inherent softness of chocolate can be maintained in the interior of the baked chocolate obtained thereby, and sagging during baking and uneven baking can be prevented. During baking of the shaped chocolate in an oven, characterized in that an ambient temperature during a first half of baking is set to 170-350° C., an ambient temperature during a second half of baking is set to 150-330° C., and the temperature during the first half of baking is set to at least 20° C. higher than the temperature during the second half of baking. The baked chocolate is preferably aerated to a specific gravity of 0.3-1.1.
摘要翻译：提供一种通过将巧克力成形为规定形状和烘烤来制造焙烤巧克力的方法，其中巧克力的固有柔软性可以保持在由此获得的焙烤巧克力的内部，并且可以防止在烘烤和不均匀烘烤期间的下垂。在烘箱中烘烤成形巧克力的过程中，其特征在于，烘烤前半部分的环境温度设定为170-350℃，烘烤后半段的环境温度设定为150-330℃。，烘烤前半部分的温度比烘烤后半段的温度高至少20℃。焙烤巧克力优选充气至比重为0.3-1.1。

6. 发明授权

US09393191B2 Piceatannol-containing composition and method of producing piceatannol-containing composition 有权
公开(公告)号：US09393191B2
公开(公告)日：2016-07-19
申请号：US13719841
申请日：2012-12-19
申请人： MORINAGA & CO. LTD.
发明人： Yuko Matsui , Masanori Kamei , Kenkichi Sugiyama
IPC分类号： A61K36/00 , A61K8/97 , A61K31/05 , A23L1/30 , A61K8/34 , A61K36/185 , A61Q19/02 , C07C37/82
CPC分类号： A61K8/97 , A23L33/105 , A61K8/347 , A61K31/05 , A61K36/185 , A61Q19/02 , C07C37/82 , C07C39/21
摘要： Provided are a piceatannol-containing composition which is a composition originating in a natural material and containing piceatannol at a high concentration, and a method of producing the piceatannol-containing composition. A piceatannol-containing composition which contains 0.0001 to 99.9% by mass of piceatannol is obtained by extracting passion fruit seeds. The extraction of piceatannol is carried out by grinding the passion fruit seeds, adding at least one solvent selected from an aqueous alcohol-based solvent and an aqueous ketone-based solvent and agitating to thereby extract piceatannol into the above-described solvent. In this case, it is preferable to conduct stepwise extraction by using both of the aqueous alcohol-based solvent and the aqueous ketone-based solvent.

7. 发明申请

US20150289535A1 BAKED CHOCOLATE CONFECTIONERY 审中-公开
标题翻译：烘焙巧克力糖果
公开(公告)号：US20150289535A1
公开(公告)日：2015-10-15
申请号：US14439178
申请日：2013-10-31
申请人： MORINAGA & CO., LTD.
发明人： Yasuyoshi Kinta , Naoki Iemoto
IPC分类号： A23G1/54
摘要： A technique for imparting a mild soft texture inherent to chocolate, particularly a melt-like texture, to the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article. In the present invention, the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article comprising a chocolate dough, a surface structure of the baked chocolate confectionery not adhering to the fingers at 40° C., includes a soft portion in which the maximum particle size of solids as measured by a micrometer is 40 μm or less.
摘要翻译：一种将巧克力，特别是熔融状纹理固有的温和柔软质地赋予通过烘烤巧克力模制品的表面而获得的焙烤巧克力糖果的内部的技术。在本发明中，通过将包含巧克力面团的巧克力模制品的表面进行烘烤而获得的焙烤巧克力糖果的内部，在40℃下未附着在手指上的焙烤巧克力糖果的表面结构包括软部分其中通过千分尺测量的固体的最大粒径为40μm以下。

8. 外观设计

USD718127S1 Packaging container cap 有权
公开(公告)号：USD718127S1
公开(公告)日：2014-11-25
申请号：US29453732
申请日：2013-05-02
申请人： Morinaga & Co., Ltd. , Hosokawa Yoko Co., Ltd.
设计人： Yuichiro Moriyama , Yuichi Yokota , Takeshi Okajima , Koichi Kuribayashi , Koji Nagano , Satoshi Matsuo , Takahiro Yamaguchi , Toshikazu Kenmotsu

9. 发明授权

US08617620B2 Piceatannol-containing composition and method of producing piceatannol-containing composition 有权
标题翻译：含有喜树碱的组合物和含有吡草胺的组合物的制备方法
公开(公告)号：US08617620B2
公开(公告)日：2013-12-31
申请号：US13256552
申请日：2009-04-03
申请人： Yuko Matsui , Masanori Kamei , Kenkichi Sugiyama
发明人： Yuko Matsui , Masanori Kamei , Kenkichi Sugiyama
IPC分类号： A61K36/00 , A23L1/00 , A23C3/00 , A23L2/38
CPC分类号： A61K8/97 , A23L33/105 , A61K8/347 , A61K31/05 , A61K36/185 , A61Q19/02 , C07C37/82 , C07C39/21
摘要： Provided are a piceatannol-containing composition which is a composition originating in a natural material and containing piceatannol at a high concentration, and a method of producing the piceatannol-containing composition. A piceatannol-containing composition which contains 0.0001 to 99.9% by mass of piceatannol is obtained by extracting passion fruit seeds. The extraction of piceatannol is carried out by grinding the passion fruit seeds, adding at least one solvent selected from an aqueous alcohol-based solvent and an aqueous ketone-based solvent and agitating to thereby extract piceatannol into the above-described solvent. In this case, it is preferable to conduct stepwise extraction by using both of the aqueous alcohol-based solvent and the aqueous ketone-based solvent.
摘要翻译：本发明提供一种含有起始天然物质并含有高浓度的吡草坦醇的组合物，以及含有该草甘膦的组合物的制造方法。通过提取西番莲果实种子获得含有0.0001〜99.9质量％的云杉醇的含有吡草胺的组合物。通过研磨西番莲籽，加入至少一种选自醇系溶剂水溶液和酮系溶剂的溶剂并进行搅拌，从而将吡哆醇提取到上述溶剂中来进行。在这种情况下，优选通过使用含水醇类溶剂和酮系溶剂水溶液进行逐步提取。

10. 发明申请

US20130165529A1 PICEATANNOL-CONTAINING COMPOSITION AND METHOD OF PRODUCING PICEATANNOL-CONTAINING COMPOSITION 审中-公开
标题翻译：含有PICEATANNOL的组合物和含有含有PICEATANNOL的组合物的方法
公开(公告)号：US20130165529A1
公开(公告)日：2013-06-27
申请号：US13719841
申请日：2012-12-19
申请人： Morinaga & Co. Ltd.
发明人： Yuko MATSUI , Masanori KAMEI , Kenkichi SUGIYAMA
IPC分类号： A23L1/30 , A61K8/34 , A61K31/05
CPC分类号： A61K8/97 , A23L33/105 , A61K8/347 , A61K31/05 , A61K36/185 , A61Q19/02 , C07C37/82 , C07C39/21
摘要： Provided are a piceatannol-containing composition which is a composition originating in a natural material and containing piceatannol at a high concentration, and a method of producing the piceatannol-containing composition. A piceatannol-containing composition which contains 0.0001 to 99.9% by mass of piceatannol is obtained by extracting passion fruit seeds. The extraction of piceatannol is carried out by grinding the passion fruit seeds, adding at least one solvent selected from an aqueous alcohol-based solvent and an aqueous ketone-based solvent and agitating to thereby extract piceatannol into the above-described solvent. In this case, it is preferable to conduct stepwise extraction by using both of the aqueous alcohol-based solvent and the aqueous ketone-based solvent.
摘要翻译：本发明提供一种含有起始天然物质并含有高浓度的吡草坦醇的组合物，以及含有该草甘膦的组合物的制造方法。通过提取西番莲果实种子获得含有0.0001〜99.9质量％的云杉醇的含有吡草胺的组合物。通过研磨西番莲籽，加入至少一种选自醇系溶剂水溶液和酮系溶剂的溶剂并进行搅拌，从而将吡哆醇提取到上述溶剂中来进行。在这种情况下，优选通过使用含水醇类溶剂和酮系溶剂水溶液进行逐步提取。

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