Patents by Inventor Maiko Ishizuka

Maiko Ishizuka 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).

  • Chocolate or chocolate-like food and method of producing the same
    Patent number: 9107431
    Abstract: Object: To provide a chocolate or chocolate-like food capable of inhibiting occurrence of low-temperature bloom. Means for solving problem: A chocolate or chocolate-like food of the present invention comprises an oil and fat, wherein the oil and fat comprises 50 to 85% by weight of triglyceride having an oleic acid at position 2 and saturated fatty acids having 16 or more carbon atoms at positions 1 and 3 (XOX type triglyceride); and 5 to 18% by weight of triglyceride in which two oleic acids are bound and one saturated fatty acid having 16 or more carbon atoms is bound (XO2 type triglyceride). According to such a chocolate or chocolate-like food, the low temperature bloom can be inhibited.
    Type: Grant
    Filed: February 10, 2012
    Date of Patent: August 18, 2015
    Assignee: THE NISSHIN OILLIO GROUP, LTD.
    Inventors: Akira Akahane, Maiko Ishizuka, Takashi Wada, Satoshi Negishi
  • CHOCOLATE OR CHOCOLATE-LIKE FOOD AND METHOD OF PRODUCING THE SAME
    Publication number: 20130323397
    Abstract: Object: To provide a chocolate or chocolate-like food capable of inhibiting occurrence of low-temperature bloom. Means for solving problem: A chocolate or chocolate-like food of the present invention comprises an oil and fat, wherein the oil and fat comprises 50 to 85% by weight of triglyceride having an oleic acid at position 2 and saturated fatty acids having 16 or more carbon atoms at positions 1 and 3 (XOX type triglyceride); and 5 to 18% by weight of triglyceride in which two oleic acids are bound and one saturated fatty acid having 16 or more carbon atoms is bound (X02 type triglyceride). According to such a chocolate or chocolate-like food, the low temperature bloom can be inhibited.
    Type: Application
    Filed: February 10, 2012
    Publication date: December 5, 2013
    Applicant: THE NISSHIN OILLIO GROUP, LTD.
    Inventors: Akira Akahane, Maiko Ishizuka, Takashi Wada, Satoshi Negishi