Patents by Inventor Narihide Matsuzaki
Narihide Matsuzaki 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).
-
Patent number: 8084071Abstract: The purpose of the present invention is to provide refined sesame oil comprising a lot of lignans that have various excellent physiological properties from sesame seeds having a high lignan content. The present invention relates to refined sesame oil having a sesamin content of 1% by weight or more and showing no bitterness; a method for the production of refined sesame oil comprising using active carbon as an absorbent in a bleaching step; a method for the production of refined sesame oil comprising controlling a bleaching temperature in a range of from 5 to 70° C. in a bleaching step with the use of activated clay active as an absorbent; and a method for the production of refined sesame oil comprising controlling a bleaching temperature in a range of from 5 to 70° C. in a bleaching step with the use of activated clay of from 0.1 to 3% by weight active as an absorbent.Type: GrantFiled: January 5, 2005Date of Patent: December 27, 2011Assignee: J-Oil Mills, Inc.Inventors: Yuko Miyake, Ikukazu Tashima, Akihiro Nakatani, Narihide Matsuzaki
-
Publication number: 20110287163Abstract: The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup. Thus, the present invention is related to a body taste improver comprising decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, to a body taste improver comprising an extract of decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, and to a food comprising said body taste improver.Type: ApplicationFiled: August 3, 2011Publication date: November 24, 2011Applicant: J-OIL MILLS, INC.Inventors: Susumu Yamaguchi, Keiko Baba, Ikukazu Tashima, Narihide Matsuzaki, Hirokazu Kawaguchi, Motonaka Kuroda
-
Publication number: 20110287158Abstract: The purpose of the present invention is to provide fat and oil being free of cholesterol and having a low content of saturated fatty acid, while having body taste. Thus, the present invention is related to a body taste improver comprising a long-chain highly unsaturated fatty acid and/or an ester thereof, especially one for vegetable fat and oil, and to a vegetable fat and oil composition comprising the body taste improver.Type: ApplicationFiled: July 29, 2011Publication date: November 24, 2011Applicant: J-OIL MILLS, INC.Inventors: Susumu YAMAGUCHI, Ikukazu Tashima, Narihide Matsuzaki
-
Publication number: 20110143002Abstract: The purpose of the invention is to enhance the body taste, taste and flavor of foods. Thus, the present invention is related to a method for enhancing or making better body taste or taste of the foods by adding n-3 long-chain highly unsaturated fatty acid having 20 or more of carbon atoms and 3 or more of double bonds, or adding n-6 long-chain highly unsaturated fatty acid having 18 or more of carbon atoms and 3 or more of double bonds to them.Type: ApplicationFiled: February 22, 2011Publication date: June 16, 2011Applicant: J-OIL MILLS, INC.Inventors: Susumu YAMAGUCHI, Keiko Baba, Ikukazu Tashima, Narihide Matsuzaki, Hirokazu Kawaguchi, Kazuhiro Hayashi, Motonaka Kuroda
-
Publication number: 20110027443Abstract: The purpose of the present invention is to provide a fat or oil composition that can be protected from the off-flavor of the fish oil for a long period of time, and can be used in usual cooking without any problems. Thus, the present invention is related to a fat or oil composition comprising oleic acid of 3˜9 parts by weight, preferably 3˜7 parts by weight, linolic acid of 5˜15 parts by weight, preferably 6˜10 parts by weight and linolenic acid of 0.1˜1.5 parts by weight, preferably 0.5˜1.5 parts by weight per one part by weight of long-chain highly unsaturated fatty acids, and to a fat or oil composition comprising oleic acid of 5˜40 parts by weight, preferably 8˜35 parts by weight, linolic acid of 10˜60 parts by weight, preferably 12˜45 parts by weight and linolenic acid of 0.1˜4 parts by weight, preferably 0.2˜3 parts by weight per one part by weight of long-chain highly unsaturated fatty acids.Type: ApplicationFiled: October 12, 2010Publication date: February 3, 2011Inventors: Osamu MORI, Ikukazu Tashima, Narihide Matsuzaki
-
Publication number: 20090274817Abstract: The purpose of the invention is to provide a means for improving the body taste, taste and flavor of foods.Type: ApplicationFiled: July 10, 2009Publication date: November 5, 2009Applicant: J-OIL MILLS, INC.Inventors: Susumu YAMAGUCHI, Keiko BABA, Osamu MORI, Ikukazu TASHIMA, Narihide MATSUZAKI
-
Publication number: 20080026125Abstract: The purpose of the present invention is to provide a fat or oil composition that can be protected from the off-flavor of the fish oil for a long period of time, and can be used in usual cooking without any problems. Thus, the present invention is related to a fat or oil composition comprising oleic acid of 3˜9 parts by weight, preferably 3˜7 parts by weight, linolic acid of 5˜15 parts by weight, preferably 6˜10 parts by weight and linolenic acid of 0.1˜1.5 parts by weight, preferably 0.5˜1.5 parts by weight per one part by weight of long-chain highly unsaturated fatty acids, and to a fat or oil composition comprising oleic acid of 5˜40 parts by weight, preferably 8˜35 parts by weight, linolic acid of 10˜60 parts by weight, preferably 12˜45 parts by weight and linolenic acid of 0.1˜4 parts by weight, preferably 0.2˜3 parts by weight per one part by weight of long-chain highly unsaturated fatty acids.Type: ApplicationFiled: May 12, 2004Publication date: January 31, 2008Applicant: J-OIL MILLS, INC.Inventors: Osamu Mori, Ikukazu Tashima, Narihide Matsuzaki
-
Publication number: 20070218187Abstract: The purpose of the present invention is to provide refined sesame oil comprising a lot of lignans that have various excellent physiological properties from sesame seeds having a high lignan content. The present invention relates to refined sesame oil having a sesamin content of 1% by weight or more and showing no bitterness; a method for the production of refined sesame oil comprising using active carbon as an absorbent in a bleaching step; a method for the production of refined sesame oil comprising controlling a bleaching temperature in a range of from 5 to 70° C. in a bleaching step with the use of activated clay active as an absorbent; and a method for the production of refined sesame oil comprising controlling a bleaching temperature in a range of from 5 to 70° C. in a bleaching step with the use of activated clay of from 0.1 to 3% by weight active as an absorbent.Type: ApplicationFiled: January 5, 2005Publication date: September 20, 2007Applicant: J-OIL MILLS, INC.Inventors: Yuko Miyake, Ikukazu Tashima, Akihiro Nakatani, Narihide Matsuzaki
-
Publication number: 20070196558Abstract: The purpose of the invention is to enhance the body taste, taste and flavor of foods. Thus, the present invention is related to a method for enhancing or making better body taste or taste of the foods by adding n-3 long-chain highly unsaturated fatty acid having 20 or more of carbon atoms and 3 or more of double bonds, or adding n-6 long-chain highly unsaturated fatty acid having 18 or more of carbon atoms and 3 or more of double bonds to them.Type: ApplicationFiled: November 8, 2004Publication date: August 23, 2007Applicant: J-OIL MILLS, INC.Inventors: Susumu Yamaguchi, Keiko Baba, Ikukazu Tashima, Narihide Matsuzaki, Hirokazu Kawaguchi, Kazuhiro Hayashi, Motonaka Kuroda
-
Publication number: 20070009642Abstract: The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup. Thus, the present invention is related to a body taste improver comprising decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, to a body taste improver comprising an extract of decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, and to a food comprising said body taste improver.Type: ApplicationFiled: June 29, 2004Publication date: January 11, 2007Applicant: J-OIL MILLS, INC.Inventors: Susumu Yamaguchi, Keiko Baba, Ikukazu Tashima, Narihide Matsuzaki, Hirokazu Kawaguchi, Motonaka Kuroda
-
Publication number: 20060051484Abstract: The purpose of the present invention is to provide fat and oil being free of cholesterol and having a low content of saturated fatty acid, while having body taste. Thus, the present invention is related to a body taste improver comprising a long-chain highly unsaturated fatty acid and/or an ester thereof, especially one for vegetable fat and oil, and to a vegetable fat and oil composition comprising the body taste improver.Type: ApplicationFiled: January 10, 2003Publication date: March 9, 2006Applicant: J-OIL MILLS, INC.Inventors: Susumu Yamaguchi, Ikukazu Tashima, Narihide Matsuzaki
-
Patent number: 5219744Abstract: A process for modifying fats and oils which comprises applying partial glyceride lipase to fats and oils containing partial glycerides and fatty acids to synthesize triglycerides from the partial glycerides by esterification.The lipase is preferably an immobilized lipase and this process is preferably carried out under a water concentration of 1500 ppm or less.By using partial glyceride lipase according to the present invention, there can be obtained modified fats and oils having a low content of diglycerides without changing triglyceride composition.Type: GrantFiled: June 26, 1991Date of Patent: June 15, 1993Assignees: Ajinomoto Co., Inc., Amano Pharmaceutical Co., Ltd.Inventors: Jun Kurashige, Narihide Matsuzaki, Tamio Mase, Shotaro Yamaguchi
-
Patent number: 5061498Abstract: The present invention relates to a method for reforming fats and oils which comprises treating the fats and oils containing partial glycerides with two or more kinds of lipases which are different in a fatty acid specificity and/or a position specificity in the presence of a small amount of water to obtain fats and oils containing partial glycerides in a low content in a high yield. According to the invention, a reaction rate and a yield are improved.Type: GrantFiled: June 14, 1989Date of Patent: October 29, 1991Assignee: The Japanese Research & Development Association for Bioreactor System in Food IndustryInventors: Narihide Matsuzaki, Jun Kurashige, Tamio Mase, Shotaro Yamaguchi
-
Patent number: 4486353Abstract: A process of extracting vegetable oil and fat from an oleaginous raw material which comprises the steps of obtaining flakes having a moisture content of from 0.7 to 10 weight % from an oleaginous raw material; contacting the flakes with an ethanol solution containing not less than 90 weight % ethanol at a temperature in the range of from 70.degree. C. to the boiling point of the ethanol solution, thereby obtaining a miscella; cooling the miscella, thereby obtaining vegetable oil or fat and a separate defatted miscella; drying the defatted miscella with a molecular sieve material having a pore size of from 3 .ANG. to 4 .ANG., thereby obtaining a second ethanol solution wherein the second ethanol contains less than 7 weight % water; and using the ethanol solution obtained in the drying step as the ethanol solution of the contacting step in a second extraction.Type: GrantFiled: September 7, 1982Date of Patent: December 4, 1984Assignee: Ajinomoto Company IncorporatedInventors: Narihide Matsuzaki, Tasuku Oshima, Akira Nishioka