Patents by Inventor Jun Kohori

Jun Kohori 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).

  • Fat composition
    Patent number: 6858247
    Abstract: The invention provides a fat composition comprising: (A) a fat containing at least 15% by weight of diglycerides; (B) a fatty acid L-ascorbic ester; and (C) a component selected from among catechin, rosemary extract, sage extract and turmeric extract. The fat composition is excellent in oxidation stability, flavor and appearance.
    Type: Grant
    Filed: December 14, 2001
    Date of Patent: February 22, 2005
    Assignee: Kao Corporation
    Inventors: Hideaki Sakai, Minoru Ishibashi, Jun Kohori
  • Process for preparing an immobilized enzyme
    Publication number: 20050019883
    Abstract: Provided is a process for preparing an immobilized enzyme, which comprises the steps of immobilizing an enzyme used for decomposing oil & fat on a carrier, by adsorption, without drying, bringing the immobilized enzyme into contact with a fatty acid triglyceride or fatty acid partial glyceride, or mixtures thereof, and adjusting the moisture content of the enzyme to 5% to 50% by weight based on the weight of the carrier, wherein the enzyme is used for esterification.
    Type: Application
    Filed: July 1, 2003
    Publication date: January 27, 2005
    Applicant: KAO CORPORATION
    Inventors: Manabu Sato, Masami Shimizu, Minoru Kase, Takaaki Watanabe, Jun Kohori
  • Fat composition
    Publication number: 20030044506
    Abstract: The invention provides a fat composition comprising:
    Type: Application
    Filed: December 14, 2001
    Publication date: March 6, 2003
    Applicant: Kao Corporation
    Inventors: Hideaki Sakai, Minoru Ishibashi, Jun Kohori
  • Process for producing fried instant noodles
    Publication number: 20020160093
    Abstract: This invention relates to a process for producing fried instant noodles, which is characterized in that an oil/fat composition comprising at least 50 wt. % of diglycerides is used as frying oil; and also to fried instant noodles obtained by the process.
    Type: Application
    Filed: February 27, 2002
    Publication date: October 31, 2002
    Applicant: Kao Corporation
    Inventors: Hideaki Sakai, Jun Kohori, Masahiro Katada