Patents by Inventor CHIE NAGASHIMA

CHIE NAGASHIMA 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).

  • Oil or fat for tempering type chocolate
    Patent number: 11330829
    Abstract: An oil or fat for tempering type chocolate capable of enhancing and maintaining original flavors (milk taste, sweet taste, and cacao flavor, etc.) of chocolate is described, being obtained by blending therein 0.3 to 15% of a randomly transesterified oil of which a raw material is an oil or fat having a content of saturated fatty acids of 5 to 50% in the constituent fatty acids thereof and by further containing 5 to 50 ppm of malonyl isoflavone glycoside. A chocolate in which the oil or fat is blended is also described.
    Type: Grant
    Filed: October 1, 2014
    Date of Patent: May 17, 2022
    Assignee: FUJI OIL HOLDINGS INC.
    Inventors: Masako Okochi, Masayuki Matsui, Chie Nagashima, Chika Aramaki
  • METHOD OF ENHANCING DEVELOPMENT OF CHOCOLATE FLAVORS AND METHOD OF PRODUCING OIL AND FAT COMPOSITION COMPRISING MALONYLISOFLAVONE GLYCOSIDES
    Publication number: 20190239530
    Abstract: A method of enhancing development of chocolate flavors, comprising adding an oil and fat composition for chocolate containing a specific amount of malonylisoflavone glycosides that are poorly soluble in oil and fat, and a method of producing the oil and fat composition for chocolate comprising a specific amount of malonylisoflavone glycosides. The oil and fat composition for chocolate is capable of enhancing chocolate flavors (a good milky taste, a sweet taste, a cacao flavor, etc.) without affecting the physical properties of chocolate.
    Type: Application
    Filed: April 19, 2019
    Publication date: August 8, 2019
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Sachiko Inui, Masayuki Matsui, Chie Nagashima, Chika Aramaki, Masako Okochi
  • OIL AND FAT COMPOSITION FOR NON-TEMPERING-TYPE CHOCOLATE AND OIL AND FAT COMPOSITION FOR TEMPERING-TYPE CHOCOLATE
    Publication number: 20160235085
    Abstract: A specific amount of malonylisoflavone glycosides that are poorly soluble in oil and fat is contained in an oil and fat for non-tempering-type chocolate or an oil and fat for tempering-type chocolate, and thus an oil and fat composition for chocolate capable of enhancing chocolate flavors (a good milky taste, a sweet taste, a cacao flavor, etc.) without affecting the physical properties of chocolate and chocolate containing the said oil and fat composition are shown.
    Type: Application
    Filed: October 1, 2014
    Publication date: August 18, 2016
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: SACHIKO INUI, MASAYUKI MATSUI, CHIE NAGASHIMA, CHIKA ARAMAKI, MASAKO OKOCHI
  • OIL OR FAT FOR TEMPERING TYPE CHOCOLATE
    Publication number: 20160213021
    Abstract: An oil or fat for tempering type chocolate capable of enhancing and maintaining original flavors (milk taste, sweet taste, and cacao flavor, etc.) of chocolate is described, being obtained by blending therein 0.3 to 15% of a randomly transesterified oil of which a raw material is an oil or fat having a content of saturated fatty acids of 5 to 50% in the constituent fatty acids thereof and by further containing 5 to 50 ppm of malonyl isoflavone glycoside. A chocolate in which the oil or fat is blended is also described.
    Type: Application
    Filed: October 1, 2014
    Publication date: July 28, 2016
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: MASAKO OKOCHI, MASAYUKI MATSUI, CHIE NAGASHIMA, CHIKA ARAMAKI