Patents by Inventor Masayoshi Sakaino

Masayoshi Sakaino 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: 20220104510
    Abstract: There is provided a novel method for suppressing coloration of an oil and fat composition when a food ingredient is fried using the oil and fat composition. This method includes a step for adding a preparation oil to an edible oil and fat, and is such that: the preparation oil is a substance that has been subjected, in a step for refining a crude raw oil obtained from olives serving as an oilseed raw material, to (1) an optionally implemented neutralization step, (2) an optionally implemented bleaching step, and (3) an optionally implemented deodorization step in the stated order, without a degumming step having been implemented, where at least one of the (2) bleaching step and the (3) deodorization step is implemented; and an absorbance difference of the preparation oil is 0.05 or more, the absorbance difference being obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm, with isooctane used as a control.
    Type: Application
    Filed: February 4, 2020
    Publication date: April 7, 2022
    Inventors: Masayoshi SAKAINO, Naruto MAKITA, Hisashi ARAI, Yousuke SAWARAGI, Shun MATSUZAWA, Takashi SANO
  • Publication number: 20220046940
    Abstract: Provided are an oil and fat composition for heat cooking that has an exceptional effect of suppressing negative aspects caused by using edible oil and fat in heat cooking, and an edible material for the same. This oil and fat composition for heat cooking contains an n-3 edible oil and fat in which the amount of n-3 fatty acid in the total amount of constituent fatty acids is 30 mass % or more and 80 mass % or less, and a base oil and fat consisting of an edible oil and fat other than the n-3 edible oil and fat, the oil and fat composition being characterized in that 0.01 mass % or more and less than 1 mass % of the n-3 edible oil and fat is contained in the oil and fat composition.
    Type: Application
    Filed: December 10, 2019
    Publication date: February 17, 2022
    Inventors: Saki NISHIMURA, Mari NISHIMURA, Masayoshi SAKAINO, Ryo OKABE, Takashi SANO
  • Publication number: 20210352928
    Abstract: Provided is an edible material having an exceptional sweetness-enhancing effect. This oxidized product of a palm-based oil and fat has a total content of ?-carotene and ?-carotene of 50 mass ppm or more and 2000 mass ppm or less, and a peroxide value of the oxidized product of 3 or more and 250 or less.
    Type: Application
    Filed: October 24, 2019
    Publication date: November 18, 2021
    Inventors: Shun MATSUZAWA, Masayoshi SAKAINO, Misaki TSUJI, Takahiro TOKUCHI, Takashi SANO
  • Publication number: 20210352927
    Abstract: Provided is an edible material having an exceptional sweetness-enhancing effect. This method for producing an oil and fat composition is characterized in comprising a step for adding a carotenoid to an edible oil and fat, and a step for decomposing the carotenoid in the edible oil and fat. The carotenoid is preferably one or more selected from the group consisting of ?-carotene, ?-carotene, retinol, lutein, canthaxanthin, ?-cryptoxanthin, bixin, norbixin, astaxanthin, zeaxanthin, fucoxanthin, violaxanthin, lycopene, crocin, crocetin, and capsanthin.
    Type: Application
    Filed: October 24, 2019
    Publication date: November 18, 2021
    Inventors: Shun MATSUZAWA, Masayoshi SAKAINO, Misaki TSUJI, Takahiro TOKUCHI, Takashi SANO
  • Patent number: 11118132
    Abstract: [Problem] To provide: a method for suppressing the coloration of oils and fats during frying; and a coloring inhibitor. [Solution] A method for suppressing the coloration of an oil/fat composition for frying, the method comprising a step for adding a prepared oil to an edible oil or fat, wherein the prepared oil is obtained through (1) a degumming step, (2) a neutralization step which may or may not be performed, (3) a bleaching step which may or may not be performed, and (4) a deodorizing step, in this order, in the process of refining a crude oil obtained from an oil feedstock, and the absorbance difference determined by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm of the prepared oil obtained from step (3) is at least 0.030 when isooctane is used as the control. A coloring inhibitor characterized by containing said prepared oil.
    Type: Grant
    Filed: January 21, 2019
    Date of Patent: September 14, 2021
    Assignee: J -OIL MILLS, INC.
    Inventors: Masayoshi Sakaino, Ryuji Hori, Hisashi Arai, Naruto Makita, Ryo Okabe, Takashi Sano
  • Publication number: 20210051971
    Abstract: [Problem] To provide: a method for improving the stability of an oil or fat composition for frying use by preventing the coloration of the oil or fat composition and also preventing the increase in an anisidine value and the decrease in the content of a tocopherol compound in the oil or fat composition when a food material is fried with the oil or fat composition; and a stabilizer for an oil or fat composition for frying use. [Solution] A method for stabilizing an oil or fat composition for frying use according to the present invention is characterized in that a chlorophyll compound is added at a concentration of 0.05 to 2 ppm by mass inclusive to an edible oil or fat. It is preferred that the chlorophyll compound is added in the form of a chlorophyll compound-rich solution having a chlorophyll compound concentration of 1 to 1,000 ppm by mass inclusive. A stabilizer for an oil or fat composition for frying use according to the present invention contains a chlorophyll compound as an active ingredient.
    Type: Application
    Filed: January 21, 2019
    Publication date: February 25, 2021
    Inventors: Yosuke SAWARAGI, Ryuji HORI, Masayoshi SAKAINO, Naruto MAKITA, Hisashi ARAI, Shigeo TAKEUCHI
  • Publication number: 20210054304
    Abstract: [Problem] To provide: a method for suppressing the coloration of oils and fats during frying; and a coloring inhibitor. [Solution] A method for suppressing the coloration of an oil/fat composition for frying, the method comprising a step for adding a prepared oil to an edible oil or fat, wherein the prepared oil is obtained through (1) a degumming step, (2) a neutralization step which may or may not be performed, (3) a bleaching step which may or may not be performed, and (4) a deodorizing step, in this order, in the process of refining a crude oil obtained from an oil feedstock, and the absorbance difference determined by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm of the prepared oil obtained from step (3) is at least 0.030 when isooctane is used as the control. A coloring inhibitor characterized by containing said prepared oil.
    Type: Application
    Filed: January 21, 2019
    Publication date: February 25, 2021
    Inventors: Masayoshi SAKAINO, Ryuji HORI, Hisashi ARAI, Naruto MAKITA, Ryo OKABE, Takashi SANO
  • Publication number: 20210045402
    Abstract: [Problem] To provide: a method for suppressing an increase in the anisidine value and a decrease in the amount of tocopherols in a fats and oils composition during frying; an inhibitor for suppressing an increase in the anisidine value; and an inhibitor for suppressing a decrease in the amount of tocopherols.
    Type: Application
    Filed: January 21, 2019
    Publication date: February 18, 2021
    Inventors: Masayoshi SAKAINO, Naruto MAKITA, Ryuji HORI, Hisashi ARAI, Ryo OKABE, Takashi SANO
  • Publication number: 20190224260
    Abstract: [Problem] To provide a metabolic syndrome inhibitor which can inhibit the accumulation of visceral fat and body fat to thereby ameliorate or prevent metabolic syndrome. [Solution] The metabolic syndrome inhibitor according to the present invention comprises soybean hypocotyl oil as an active ingredient. In particular, the metabolic syndrome inhibitor serves as a body fat accumulation inhibitor and/or a blood neutral fat increase inhibitor. In particular, the body fat accumulation inhibitor serves as a visceral fat accumulation inhibitor.
    Type: Application
    Filed: June 26, 2017
    Publication date: July 25, 2019
    Inventors: Shoji MATSUMOTO, Saki NISHIMURA, Masayoshi SAKAINO, Takatoshi YAMASHITA
  • Publication number: 20160000108
    Abstract: A method for forming a fat and oil composition for deep frying includes combining a crude oil or intermediate oil product with an edible oil and an ascorbic acid and/or an ascorbic acid derivative to form the fat and oil composition. The crude oil or intermediate oil product includes a phosphorus component such that the phosphorus component is provided in an amount of 0.1 ppm to 10 ppm of the oil and fat composition. The ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent is provided in an amount of 2 ppm to 130 ppm of the oil and fat composition. The edible oil in the oil and fat composition includes a component such as soy bean oil, rapeseed oil, palm olein, or any one or more combinations thereof.
    Type: Application
    Filed: September 9, 2015
    Publication date: January 7, 2016
    Inventors: Yuji Nakada, Shoji Matsumoto, Naoko Inaba, Masayoshi Sakaino, Ko Kimura, Hiroshi Shiramasa
  • Publication number: 20120301583
    Abstract: The present invention provides an oil and fat composition that can prevent not only coloring caused by heating and cooked odor during heat cooking, but also increase in acid value, as well as that can endure long-term use. The oil and fat composition, which can prevent coloring caused by heating, cooked odor, and increase in acid value, can be obtained by incorporating 0.1 ppm or more and 10 ppm or less of a phosphorus component, and ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent of 2 ppm or more and 130 ppm or less into an edible oil and fat.
    Type: Application
    Filed: March 16, 2011
    Publication date: November 29, 2012
    Applicant: J-OIL MILLS, INC.
    Inventors: Yuji Nakada, Shoji Matsumoto, Naoko Inaba, Masayoshi Sakaino, Ko Kimura, Hiroshi Shiramasa