Patents by Inventor Chie Sasaki

Chie Sasaki 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).

  • Publication number: 20070190222
    Abstract: It is intended to provide germinating brown rice having an improved taste and cooking characteristics. Namely, germinating brown rice containing at least a direct reducing sugar component in an elevated amount compared with the starting brown rice and, if necessary, further containing ?-starch prepared by the gelatinization of a part of starch.
    Type: Application
    Filed: May 11, 2005
    Publication date: August 16, 2007
    Applicant: FANCL CORPORATION
    Inventors: Hiroto Shinmura, Kota Nakagawa, Chie Sasaki, Hiromichi Aoto, Misaki Onishi
  • Patent number: 7229658
    Abstract: Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetness improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.
    Type: Grant
    Filed: October 28, 1999
    Date of Patent: June 12, 2007
    Assignee: San-Ei Gen F.F.I., Inc
    Inventors: Maki Inoue, Kazumi Iwai, Naoto Ojima, Takuya Kawai, Mitsumi Kawamoto, Shunsuke Kuribi, Miho Sakaguchi, Chie Sasaki, Kazuhito Shizu, Mariko Shinguryou, Kazutaka Hirao, Miki Fujii, Yoshito Morita, Nobuharu Yasunami, Junko Yoshifuji
  • Patent number: 6447824
    Abstract: A substitute for edible oil and fat, which contains fine particles having an average particle size of 250 microns or less and a surface hydrophobic degree of 35 g or less as the oil absorption measured by the oil absorption assay method of JIS K6223, as well as a food containing the substitute for edible oil and fat. The substitute for edible oil and fat renders possible achievement of low oil content and low calorie of food mainly including bakery products.
    Type: Grant
    Filed: November 30, 2000
    Date of Patent: September 10, 2002
    Assignee: Ajinomoto Co., Inc.
    Inventors: Akihiro Watanabe, Chie Sasaki, Masahiko Nonaka, Hideshi Matoba
  • Publication number: 20010004465
    Abstract: A cereal flour dough sheet-derived food, which contains a cereal material-derived water-soluble fraction in a portion of food where deterioration of palatability in texture occurs, said fraction having an equilibrium moisture content of from 10% by weight to 80% by weight at 25° C. and a glass transition moisture of from 1% by weight to 30% by weight at 25° C., and said fraction being contained in an amount of from 0.2% by weight to 50% by weight calculated as the solid content based on the total solid content of said portion. It is possible to provide edible substances capable of effectively inhibiting deterioration of palatability of food which occurs due, for example, to the reduction of moisture during preservation and/or cooking of processed food products and food materials containing various cereal flours, particularly cereal flour dough sheet-derived food products.
    Type: Application
    Filed: December 18, 2000
    Publication date: June 21, 2001
    Applicant: AJINOMOTO CO., INC.
    Inventors: Hiroyuki Sakata, Chie Sasaki, Masahiko Nonaka, Reiko Miyano, Sumie Sato
  • Publication number: 20010003594
    Abstract: A substitute for edible oil and fat, which contains fine particles having an average particle size of 250 microns or less and a surface hydrophobic degree of 35 g or less as the oil absorption measured by the oil absorption assay method of JIS K6223, as well as a food containing the substitute for edible oil and fat. The substitute for edible oil and fat renders possible achievement of low oil content and low calorie of food mainly including bakery products.
    Type: Application
    Filed: November 30, 2000
    Publication date: June 14, 2001
    Inventors: Akihiro Watanabe, Chie Sasaki, Masahiko Nonaka, Hideshi Matoba