Patents Assigned to Fuji Oil Co., Ltd.
  • Patent number: 8999374
    Abstract: The present invention is to provide a ?-1,4-mannobiose-containing composition which can inhibit colonization of salmonella in animal body and effectively excrete salmonella outside the body and the method for producing thereof, a feed additive containing the ?-1,4-mannobiose-containing composition, and a feed blended with the ?-1,4-mannobiose-containing composition.
    Type: Grant
    Filed: November 26, 2003
    Date of Patent: April 7, 2015
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Toshimichi Morikoshi, Futoshi Yokomizo
  • Patent number: 8277640
    Abstract: The present invention relates to a process for thermal cracking of heavy petroleum oil, in which when a thermal cracking facility having a cracking furnace, two or more of trains each comprising two reaction vessels and one distillation tower is operated, each train is operated by repeating a cycle comprising drawing the heavy petroleum oil from the cracking furnace, feeding the drawn heavy petroleum oil into the first reaction vessel and then feeding the drawn heavy petroleum oil into the second reaction vessel, steam is directly brought in contact with the heavy petroleum oil to be thermally cracked, and gaseous cracked substances produced and steam are introduced into the distillation tower to be distilled and separated, wherein phase delay is provided for the cycle repeated in each train so that the thermal cracking facility is operated with the different initiation time of feeding to the first reaction vessel in each train.
    Type: Grant
    Filed: August 29, 2007
    Date of Patent: October 2, 2012
    Assignees: Chiyoda Corporation, Fuji Oil Co., Ltd.
    Inventors: Atsushi Tamagawa, Makoto Nomura, Isao Shibutani, Keiji Maehara, Hisao Takeuchi
  • Patent number: 8262903
    Abstract: The suppression of coke adherence in a reaction vessel and cracked gas pipelines at the outlet of the reaction vessel and the prevention of plugging are designed by improving the dispersion of superheated steam inside the reaction vessel to preferable conditions, and pitch having more uniform and higher quality can be produced. A cracking process in which superheated steam is directly contacted with the heavy petroleum oil by blowing the superheated steam into the reaction vessel to be thermally cracked to oil fractions and pitch, wherein the superheated steam is blown into the reaction vessel from the bottom portion thereof so that the superheated steam generates rotational flow around the central axis of the shell of the reaction vessel.
    Type: Grant
    Filed: September 27, 2007
    Date of Patent: September 11, 2012
    Assignees: Chiyoda Corporation, Fuji Oil Co., Ltd.
    Inventors: Makoto Nomura, Kenichi Mimura, Munenori Maekawa, Naoko Suzuki, Katsunori Yagi
  • Publication number: 20100000909
    Abstract: The suppression of coke adherence in a reaction vessel and cracked gas pipelines at the outlet of the reaction vessel and the prevention of plugging are designed by improving the dispersion of superheated steam inside the reaction vessel to preferable conditions, and pitch having more uniform and higher quality can be produced. A cracking process in which superheated steam is directly contacted with the heavy petroleum oil by blowing the superheated steam into the reaction vessel to be thermally cracked to oil fractions and pitch, wherein the superheated steam is blown into the reaction vessel from the bottom portion thereof so that the superheated steam generates rotational flow around the central axis of the shell of the reaction vessel.
    Type: Application
    Filed: September 27, 2007
    Publication date: January 7, 2010
    Applicants: CHIYODA CORPORATION, FUJI OIL CO., LTD.
    Inventors: Makoto Nomura, Kenichi Mimura, Munenori Maekawa, Naoko Suzuki, Katsunori Yagi
  • Patent number: 6896918
    Abstract: Mannose-containing palm kernel meal obtained by functioning a mannan degrading enzyme or an acidic catalyst to palm kernel meal. Mannose can be produced at a high yield by using palm kernel meal which is highly resourceful. An extraction process is not necessarily required in using free mannose effectively so that enzymically treated palm kernel meal containing the degradation product may be used untreated. It may be dried or extracted if necessary.
    Type: Grant
    Filed: October 2, 2003
    Date of Patent: May 24, 2005
    Assignee: Fuji Oil Co., LTD
    Inventor: Futoshi Yokomizo
  • Patent number: 6890578
    Abstract: Acidic protein foods employing pectin which has been low-molecularized to a viscosity of no greater than 150 mPa┬Ěs as a stabilizer for the acidic protein foods, wherein the pectin is added at greater than 0.4 wt % to the acidic protein foods. It is possible to achieve a wider stable pH range and improvement in palatable texture due to lower viscosity of the products.
    Type: Grant
    Filed: July 4, 2000
    Date of Patent: May 10, 2005
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Taro Takahasi, Junko Tobe, Hitoshi Furuta, Ryosuke Kiwata
  • Patent number: 6833151
    Abstract: There are provided high quality pectins obtained by extraction from root vegetables, a process for their production, acidic protein foods that are stable in an acidic pH range above the isoelectric point of their proteins and are obtained using the pectins, and a process for their production. By adding an emulsifier during extraction of pectins from root vegetables for insolubilization of the starch impurities for their separation and removal, it is possible to produce highly pure pectins, which may be used to obtain acidic protein foods of satisfactory quality.
    Type: Grant
    Filed: February 14, 2002
    Date of Patent: December 21, 2004
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Taro Takahashi, Hitoshi Furuta, Junko Tobe
  • Publication number: 20040234668
    Abstract: A fat for producing confectionery having an improved fatty taste, which is produced by adding an aqueous solution of at least one organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid to a fat for confectionery production, followed by drying, a process for producing the fat for confectionery production, and a product, such as chocolate and/or cream, using the fat for confectionery production.
    Type: Application
    Filed: January 20, 2004
    Publication date: November 25, 2004
    Applicant: FUJI OIL CO., LTD.
    Inventors: Masayuki Matsui, Satoru Morinaga, Koji Asama, Koreta Ueyama, Toshio Ushioda, Masako Okochi, Kotaro Yamaguchi
  • Patent number: 6797292
    Abstract: A method for producing meal containing mannose, wherein powder particles containing cellulose and/or hemicellulose is mixed with the wet composition obtained by having a mannnan degrading enzyme function to Arecaceae plant-derived meals such as copra meal and/or palm kernel meal followed by the drying process. Production rate of mannose is increased by causing reaction under high level of water content, in addition to which drying efficiency is increased by mixing hygroscopic fiber materials to the wet composition, an enzymic reactant, and thus meal containing mannose can be produced with high efficiency and good economical performance.
    Type: Grant
    Filed: October 31, 2003
    Date of Patent: September 28, 2004
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Futoshi Yokomizo, Takashi Kadota
  • Publication number: 20040109929
    Abstract: A fat for producing confectionery having an improved fatty taste, which is produced by adding an aqueous solution of at least one organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid to a fat for confectionery production, followed by drying, a process for producing the fat for confectionery production, and a product, such as chocolate and/or cream, using the fat for confectionery production.
    Type: Application
    Filed: June 9, 2003
    Publication date: June 10, 2004
    Applicant: FUJI OIL CO., LTD.
    Inventors: Masayuki Matsui, Satoru Morinaga, Koji Asama, Koreta Ueyama, Toshio Ushioda, Masako Okochi, Kotaro Yamaguchi
  • Patent number: 6743945
    Abstract: The present invention relates to a method of manufacturing compoundable carboxylic acid and amino acid or amino acid condensate reactants by an extremely simple method that does not use substances toxic to human beings, as well as to carboxylic acid and amino acid or amino acid condensate reactants manufactured according to the method. In the present invention, carboxylic acid and amino acid or amino acid condensate reactants are manufactured by mixing carboxylic acids and amino acids or amino-acid condensates under an aqueous system and heating to 100° C. or more, less than 180° C. without vaporizing the water away.
    Type: Grant
    Filed: January 24, 2000
    Date of Patent: June 1, 2004
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Taro Takahashi, Junko Tobe, Akihiro Nakamura, Ryosuke Kiwata, Hirokazu Maeda
  • Patent number: 6710176
    Abstract: By amylase treatment of water-soluble polysaccharide aqueous solutions extracted from legumes under acidic conditions, for hydrolysis of the starch substances that are a source of precipitates and suspended matter, it is possible to improve the clarity of the aqueous solutions while also preventing production of precipitates during long-term storage or cold storage of the aqueous solutions.
    Type: Grant
    Filed: February 26, 2001
    Date of Patent: March 23, 2004
    Assignee: Fuji Oil Co., LTD
    Inventors: Hitoshi Furuta, Taro Takahashi, Ryosuke Kiwata, Akihiro Nakamura, Hirokazu Maeda
  • Patent number: 6685977
    Abstract: A method for production of frozen desserts that comprises adding water-soluble hemicellulose during the frozen dessert production process. It is possible to provide the functions of overrun properties and shape retention which are desired properties of stabilizing agents for frozen desserts, without giving the frozen desserts a heavy taste texture, while also imparting a soft, smooth taste texture and a light, fragile taste texture for ice desserts.
    Type: Grant
    Filed: November 9, 2000
    Date of Patent: February 3, 2004
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Hirokazu Asano, Hirokazu Maeda
  • Patent number: 6682769
    Abstract: A noodle loosening promoter comprising a water-soluble polysaccharide and a protein enzymolysis product as active ingredients, and a method of producing a noodle loosening promoter in which, during extraction of a water-soluble polysaccharide, the water-soluble polysaccharide extract is treated with a protease for enzymolysis of the proteins contained in the extract, in order to mix the protein enzymolysis product with the water-soluble polysaccharide.
    Type: Grant
    Filed: January 8, 2001
    Date of Patent: January 27, 2004
    Assignee: Fuji Oil Co., Ltd.
    Inventor: Mitsuo Hattori
  • Patent number: 6632469
    Abstract: A method for production of pectin that includes hot water extraction from a root vegetable under weak acidic conditions of pH 3.8-5.3 and pectin produced by the method, as well as a method for production of acidic protein food products that includes addition of the pectin to acidic protein food products, and acidic protein food products produced by the method.
    Type: Grant
    Filed: June 6, 2000
    Date of Patent: October 14, 2003
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Taro Takahashi, Hitoshi Furuta, Junko Tobe, Ryosuke Kiwata
  • Patent number: 6537602
    Abstract: The present invention provides a ganache-type chocolate composition outstanding in inclusion (mechanical) fitness when contained in confectionery dough, and moreover having good baking tolerance. The chocolate composition includes 1 to 30 wt. % non-fat cacao part, 10 to 50 wt. % fats/oils, 4 to 40 wt. % moisture and by anhydride conversion, 0.2 to 10 wt. % heat-coagulating proteins, and is in non-liquid at 5° C. Chocolate confectionery may be easily manufactured by including or coating this chocolate composition in/on other confectionery dough. Moreover, separately baking the chocolate composition itself can provide chocolate confectionery having new tastes/textures.
    Type: Grant
    Filed: June 2, 2000
    Date of Patent: March 25, 2003
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Yasushi Kawabata, Kazutoshi Morikawa, Satoko Nakajima, Fumiko Shiota, Akira Kurooka, Yoshio Yamawaki, Koji Umeno, Makoto Kobayashi
  • Patent number: 6497914
    Abstract: There is provided a low oil cream composition which does not require a large amount of any particular emulsifying agent but has good physical properties after the whipping as well as good flavor and melting property in the mouth, even a low oily ingredient content such as not greater than 40%, and also provides is an oil-and-fat feedstock for production of the cream composition. The oil-and-fat feedstock for production of the cream composition is obtained by formulating not less than 30% of SUS-type triglycerides and 5 to 60% of a lauric-type oil-and-fat ingredient. A low-oil cream composition can be produced by the feedstock alone or, by further adding a cream containing milk fat to the cream. Then, it is possible to provide a low-oil cream composition having flavor and body comparable with fresh cream and to provide a process for production thereof.
    Type: Grant
    Filed: February 3, 1994
    Date of Patent: December 24, 2002
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Hiroshi Hidaka, Masaaki Miyabe, Naomi Iwai, Yoshitaka Ebihara, Tugio Izumi
  • Patent number: 6316043
    Abstract: A process for producing a soy milk which involves adding a solidifying agent to a soy milk employed as the starting material, homogenizing the mixture, directly heating instantaneously with steam and then homogenizing again. The thus obtained soy milk has a body taste and is in the form of a liquid with a low viscosity. When heated, it is never solidified again. Therefore, this soy milk is appropriately usable in additives for pastry or bread doughs, fillings such as creams, materials for fermented food products, materials for drinks, materials for ice creams, materials for desserts, materials for fish paste products, materials for prepared foods, etc.
    Type: Grant
    Filed: April 12, 2000
    Date of Patent: November 13, 2001
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Haruo Tsumura, Takashi Nishimura
  • Patent number: 6294665
    Abstract: A process for producing a granulated water-soluble polysaccharide, wherein the water-soluble polysaccharide in powder is sprayed with a binder solution, the process comprising using a mixed solution of a water-soluble polysaccharide and an emulsifier as a binder. The process produces a water-soluble polysaccharide excellent in handling behavior such as dissolution in water, suppression of foaming during dissolution and suppression of dusting during a handling operation.
    Type: Grant
    Filed: May 25, 1999
    Date of Patent: September 25, 2001
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Mitsuo Hattori, Shushi Nagaoka, Hirokazu Maeda
  • Patent number: 6228417
    Abstract: The objects of the present invention are to provide a whippable oil in water type emulsion, which possesses good heat resistance, excellent melting properties in mouth, freshness and cold feeling, and to provide a fat composition suitable for preparing the emulsion. A fat composition, comprising 25-60% of glycerides, of which constituent fatty acid residue has not more than 38 total carbon atoms, 25-50% of glycerides, of which constituent fatty acid residue has 42-46 total carbon atoms, and 5-25% of glycerides, of which constituent fatty acid residue has not less than 48 total carbon atoms was prepared by mixing laurin fats or hydrogenated products thereof which contain fatty acid residues with 16-24 carbon atoms or esters thereof, or a fat being rich in glycerides with fatty acid residues containing 16-24 carbon atoms, transesterifying them by a known method in the presence of a lipase having 1,3-specificity, and, if necessary, extremely hydrogenating them.
    Type: Grant
    Filed: February 29, 1996
    Date of Patent: May 8, 2001
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Hiroshi Hidaka, Kuniaki Inayoshi, Tugio Nishimoto, Sayoko Yabuuchi