Patents by Inventor Hitomi Omori
Hitomi Omori has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 11178885Abstract: The present invention addresses the problem of providing: transesterified oil which has reduced saturated fatty acids and transfat contents, and which provides good properties when used as hard stock for a plastic oil/fat composition; and a plastic oil/fat composition using the transesterified oil/fat. The present invention provides a non-selective transesterified oil/fat in which contents of saturated fatty acid, saturated fatty acid having 12 carbons, and unsaturated fatty acid in the constituent fatty acids are adjusted.Type: GrantFiled: February 17, 2017Date of Patent: November 23, 2021Assignee: FUJI OIL HOLDINGS INC.Inventors: Katsuhito Hori, Hitomi Omori
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Patent number: 10736346Abstract: The present invention provides a method for producing a solid roux which has excellent shape retention properties even in summer, does not undergo seepage of liquid oily components to the surface or whitening of the surface, melts well in the mouth and has a reduced content of trans fatty acids and saturated fatty acids. A solid roux base, which contains specified quantities of table sugar and one or more types of sugar selected from among maltose, trehalose, fructose, palatinose, reduced palatinose, maltitol, erythritol, lactitol and sorbitol, is solidified by means of heat treatment at 100-160° C. In addition, solid oils and fats having a relatively low content of trans fatty acids and saturated fatty acids and having melting points of 40° C. or lower are used as the oils and fats for the solid roux.Type: GrantFiled: January 20, 2016Date of Patent: August 11, 2020Assignee: FUJI OIL HOLDINGS INC.Inventor: Hitomi Omori
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Patent number: 10440981Abstract: The objective of the present invention is to provide an oil/fat composition for a solid roux, said composition making it possible to achieve the physical properties required of a solid roux, i.e. shape retention during summertime, resistance to seepage of a liquid oil component, resistance to surface whitening, and good melt-in-the mouth properties, as well as a reduction in trans-fatty acid and saturated fatty acid content. Provided is an oil/fat composition for a solid roux, said composition being characterized in that the composition has a triglyceride composition comprising 15-40 wt % of an S3 triglyceride, 10-30 wt % of an S2U triglyceride, 10-25 wt % of an SU2 triglyceride, and 30-50 wt % of a U3 triglyceride (S: a C16-24 saturated fatty acid, U: a C16-18 unsaturated fatty acid), the weight ratio between C16 (P: palmitic acid) and C18 (St: stearic acid) is 0.5?P/St?2.0, and SSU/SUS>1.Type: GrantFiled: February 25, 2016Date of Patent: October 15, 2019Assignee: FUJI OIL HOLDINGS INC.Inventor: Hitomi Omori
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Publication number: 20190053510Abstract: The present invention addresses the problem of providing: transesterified oil which has reduced saturated fatty acids and transfat contents, and which provides good properties when used as hard stock for a plastic oil/fat composition; and a plastic oil/fat composition using the transesterified oil/fat. The present invention provides a non-selective transesterified oil/fat in which contents of saturated fatty acid, saturated fatty acid having 12 carbons, and unsaturated fatty acid in the constituent fatty acids are adjusted.Type: ApplicationFiled: February 17, 2017Publication date: February 21, 2019Applicant: FUJI OIL HOLDINGS INC.Inventors: Katsuhito HORI, Hitomi OMORI
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Patent number: 9888704Abstract: A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.Type: GrantFiled: March 27, 2013Date of Patent: February 13, 2018Assignee: FUJI OIL HOLDINGS INC.Inventors: Shigeki Mizushima, Hitomi Omori, Masayuki Matsui
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Publication number: 20180020706Abstract: The objective of the present invention is to provide an oil/fat composition for a solid roux, said composition making it possible to achieve the physical properties required of a solid roux, i.e. shape retention during summertime, resistance to seepage of a liquid oil component, resistance to surface whitening, and good melt-in-the mouth properties, as well as a reduction in trans-fatty acid and saturated fatty acid content. Provided is an oil/fat composition for a solid roux, said composition being characterized in that the composition has a triglyceride composition comprising 15-40 wt % of an S3 triglyceride, 10-30 wt % of an S2U triglyceride, 10-25 wt % of an SU2 triglyceride, and 30-50 wt % of a U3 triglyceride (S: a C16-24 saturated fatty acid, U: a C16-18 unsaturated fatty acid), the weight ratio between C16 (P: palmitic acid) and C18 (St: stearic acid) is 0.5?P/St 2.0, and SSU/SUS>1.Type: ApplicationFiled: February 25, 2016Publication date: January 25, 2018Applicant: FUJI OIL HOLDINGS INC.Inventor: Hitomi OMORI
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Publication number: 20170367385Abstract: The present invention provides a method for producing a solid roux which has excellent shape retention properties even in summer, does not undergo seepage of liquid oily components to the surface or whitening of the surface, melts well in the mouth and has a reduced content of trans fatty acids and saturated fatty acids. A solid roux base, which contains specified quantities of table sugar and one or more types of sugar selected from among maltose, trehalose, fructose, palatinose, reduced palatinose, maltitol, erythritol, lactitol and sorbitol, is solidified by means of heat treatment at 100-160° C. In addition, solid oils and fats having a relatively low content of trans fatty acids and saturated fatty acids and having melting points of 40° C. or lower are used as the oils and fats for the solid roux.Type: ApplicationFiled: January 20, 2016Publication date: December 28, 2017Applicant: FUJI OIL HOLDINGS INC.Inventor: Hitomi OMORI
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Publication number: 20150056361Abstract: A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.Type: ApplicationFiled: March 27, 2013Publication date: February 26, 2015Applicant: Fuji Oil Company LimitedInventors: Shigeki Mizushima, Hitomi Omori, Masayuki Matsui
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Patent number: 8865246Abstract: Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.Type: GrantFiled: October 31, 2012Date of Patent: October 21, 2014Assignee: Fuji Oil Company LimitedInventors: Shigeki Mizushima, Hitomi Omori, Masayuki Matsui
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Publication number: 20140272082Abstract: Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.Type: ApplicationFiled: October 31, 2012Publication date: September 18, 2014Applicant: Fuji Oil Company LimitedInventors: Shigeki Mizushima, Hitomi Omori, Masayuki Matsui