MEIJI CO., LTD.

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.

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/m 2 )/(N/m 2 )] is 3 times or more, the number of times of dropping leading to breakage when EF is 1×10 −4 [(J/m 2 )/(N/m 2 )] is 10 times or more, and the number of times of dropping leading to breakage when EF is 5×10 −5 [(J/m 2 )/(N/m 2 )] 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.

The present invention provides a cacao bean processed product, a material for a food containing the cacao bean processed product, and a food containing the material for a food, wherein the cacao bean processed product contains: acetone; and at least one selected from 2-methylbutanal, 3-methylbutanal, and isopropyl alcohol, wherein the cacao bean processed product, when analyzed by solid phase microextraction-gas chromatography-mass spectrometry, satisfies at least one of the following (A) to (C): (A) a ratio of a peak area of acetone to a peak area of 2-methylbutanal is 5.0 or more; (B) ratio of a peak area of acetone to a peak area of 3-methylbutanal is 8.0 or more; and (C) a ratio of a peak area of acetone to a peak area of isopropyl alcohol is 1.2 or more.

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/m 2 )/(N/m 2 )] is 3 times or more, the number of times of dropping leading to breakage when EF is 1×10 −4 [(J/m 2 )/(N/m 2 )] is 10 times or more, and the number of times of dropping leading to breakage when EF is 5×10 −5 [(J/m 2 )/(N/m 2 )] 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.

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.

To provide a bilayer-type fermented milk product that is able to maintain a sharp interface between a fermented milk layer and a foodstuff layer without adding a gelling agent, such as low-methoxyl pectin and gelatin, to the fermented milk layer. This fermented milk product has a foodstuff layer formed as an upper layer of a fermented milk layer, wherein: the foodstuff layer has added thereto a low-methoxyl pectin having an esterification degree of less than 50; the fermented milk layer is configured to have a viscosity of 3500 cp or more; and a value obtained by subtracting the Brix value of the fermented milk layer from the Brix value of the foodstuff layer is adjusted to 21 or less.

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.

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/m 2 )/(N/m 2 )] is 3 times or more, the number of times of dropping leading to breakage when EF is 1×10 −4 [(J/m 2 )/(N/m 2 )] is 10 times or more, and the number of times of dropping leading to breakage when EF is 5×10 −5 [(J/m 2 )/(N/m 2 )] 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.

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.

The object of invention is to provide solid milk with favorable solubility and enough strength and the method of manufacturing the solid milk. The solid milk of the invention has X-ray diffraction pattern of its surface area that has a main peak of 2θ=10-15° at 2θ=10-11° or at 2θ=12-13°. A method for the manufacture of solid milk comprises compressing powdered milk to obtain compressed powdered milk; humidifying the compressed powdered milk to obtain humidified compressed powdered milk; and drying the humidified compressed powdered milk to obtain the solid milk. A part of amorphous lactose at the surface of the solid milk 12 is crystallized at the steps of humidifying step and drying.