Patents by Inventor Miwako Morikawa

Miwako Morikawa 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).

  • Patent number: 11957135
    Abstract: The present invention relates to a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat. An object of the present invention is to provide a chocolate-like food product with reduced flavor change that occurs with time. As a result of the finding that incorporation of amino acid into a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat significantly reduces the unpleasant odor that occurs with time, the present invention has been accomplished. The amino acid is preferably at least one amino acid selected from glycine, glutamic acid, alanine, proline, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, or asparagine.
    Type: Grant
    Filed: February 28, 2017
    Date of Patent: April 16, 2024
    Assignee: Fuji Oil Holdings Inc.
    Inventors: Masaharu Kato, Miwako Morikawa, Masahiro Sugiyama
  • Publication number: 20230345964
    Abstract: The present invention addresses the issue of providing a grape juice-containing gummy that contains polyunsaturated fatty acid and has reduced occurrence of offensive odors derived from the polyunsaturated fatty acid. The present invention provides a grape juice-containing gummy containing polyunsaturated fatty acids obtained by forming an oil and fat composition in which a water phase with a particle diameter of 300 nm or less in which a polyphenol as water-soluble antioxidants and an organic acid are dissolved is finely dispersed in an oil phase containing polyunsaturated fatty acids and dispersing the oil and fat composition in a gummy containing grape juice, thereby suppressing the occurrence of unusual flavor in the gummy.
    Type: Application
    Filed: April 7, 2021
    Publication date: November 2, 2023
    Applicant: FUJI OIL HOLDINGS INC.
    Inventor: Miwako MORIKAWA
  • Publication number: 20220167641
    Abstract: This invention addresses the problem of suppressing deterioration in the flavor of ice cream containing PUFAs over time. This invention was arrived at by discovering that in ice cream containing DHA and/or EPA, abnormal flavors which arise during low-temperature storage can be effectively suppressed when a water phase containing polyphenols is micro-dispersed at 500 nm or less in an oil or fat containing DHA and/or EPA.
    Type: Application
    Filed: March 3, 2020
    Publication date: June 2, 2022
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Miwako MORIKAWA, Masaharu KATO
  • Patent number: 11051530
    Abstract: The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil, and the objective of the present invention is to provide such a chocolate-like food that is suppressed in change in the flavor over time. The present invention is able to suppress change in the flavor over time of a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil by adjusting the pH thereof to a value within a predetermined range. It is preferable to use a highly unsaturated fatty acid-containing fat or oil which has been subjected to antioxidation treatment. It is preferable that the antioxidation treatment is carried out by dispersing water phases, in each of which a predetermined amount of a water-soluble antioxidant is dissolved, in the highly unsaturated fatty acid-containing fat or oil such that the water phases have particle diameters of 300 nm or less.
    Type: Grant
    Filed: May 9, 2017
    Date of Patent: July 6, 2021
    Assignee: FUJI OIL HOLDINGS INC.
    Inventors: Tomoko Fujita, Masaharu Kato, Miwako Morikawa, Makiko Kojima
  • Publication number: 20210161165
    Abstract: An object of the present invention is to provide an oil and fat composition that contains unsaturated fatty acid-containing oil and fat and can prepare nursery formulated milk having a satisfactory taste. The following result is found to complete the present invention, that is, in an oil and fat composition in which an aqueous phase is dispersed in an oil phase containing unsaturated fatty acid-containing oil and fat and lecithins, oxidation of unsaturated fatty acid is suppressed, wherein the aqueous phase has one or more selected from ascorbic acid and salts thereof dissolved therein, has pH adjusted to 3.6 or more, and has a predetermined solid content.
    Type: Application
    Filed: August 2, 2018
    Publication date: June 3, 2021
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Miwako MORIKAWA, Masaharu KATO
  • Publication number: 20200347300
    Abstract: An object of the present invention is to provide an oil and fat composition with unprecedentedly strong oxidative stability by using a simple method. The invention has been completed with the findings that an oil and fat composition shows an extremely strong oxidation stabilizing effect, the antioxidant oil and fat composition comprising an aqueous phase containing a water-soluble antioxidant and a carbohydrate and having a certain degree or more of water-soluble solids content, the aqueous phase being dispersed in an oil phase, wherein the antioxidant oil and fat composition contains a certain amount of water.
    Type: Application
    Filed: February 28, 2017
    Publication date: November 5, 2020
    Applicant: Fuji Oil Holdings Inc.
    Inventors: Masaharu KATO, Miwako MORIKAWA, Masahiro SUGIYAMA
  • Publication number: 20200288743
    Abstract: The present invention relates to a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat. An object of the present invention is to provide a chocolate-like food product with reduced flavor change that occurs with time. As a result of the finding that incorporation of amino acid into a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat significantly reduces the unpleasant odor that occurs with time, the present invention has been accomplished. The amino acid is preferably at least one amino acid selected from glycine, glutamic acid, alanine, proline, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, or asparagine.
    Type: Application
    Filed: February 28, 2017
    Publication date: September 17, 2020
    Inventors: Masaharu Kato, Miwako Morikawa, Masahiro Sugiyama
  • Publication number: 20200178555
    Abstract: The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil, and the objective of the present invention is to provide such a chocolate-like food that is suppressed in change in the flavor over time. The present invention is able to suppress change in the flavor over time of a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil by adjusting the pH thereof to a value within a predetermined range. It is preferable to use a highly unsaturated fatty acid-containing fat or oil which has been subjected to antioxidation treatment. It is preferable that the antioxidation treatment is carried out by dispersing water phases, in each of which a predetermined amount of a water-soluble antioxidant is dissolved, in the highly unsaturated fatty acid-containing fat or oil such that the water phases have particle diameters of 300 nm or less.
    Type: Application
    Filed: May 9, 2017
    Publication date: June 11, 2020
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Tomoko FUJITA, Masaharu KATO, Miwako MORIKAWA, Makiko KOJIMA
  • Publication number: 20200029585
    Abstract: The present invention pertains to a chocolate-like food product containing a highly polyunsaturated fatty acid-containing oil and fat and addresses the problem of providing one in which changes in flavor over time are suppressed. The present invention was accomplished by discovering that changes in flavor over time are suppressed in a chocolate-like food product containing 0.02-10% by mass of a highly polyunsaturated fatty acid and 0.01-1% by mass of a chelating material.
    Type: Application
    Filed: January 9, 2018
    Publication date: January 30, 2020
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Akiyuki ISHIWATA, Miwako MORIKAWA, Masaharu KATO, Yuriko YOSHINO
  • Publication number: 20190223462
    Abstract: The present invention addresses the problem of providing a premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, and an emulsion composition using the same. A premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, can be obtained by mixing a highly unsaturated fatty acid-containing fat or oil with a specific fat or oil and then mixing the resultant mixture with a preset amount of an aqueous solvent to thereby give an oil-in-water type emulsion. By using this premix, foods or drinks, for example, a drink in which an offensive taste derived from a highly unsaturated fatty acid is reduced can be easily prepared.
    Type: Application
    Filed: September 11, 2017
    Publication date: July 25, 2019
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Kazutaka ITO, Masaharu KATO, Miwako MORIKAWA
  • Publication number: 20170360737
    Abstract: The present invention addresses the problem of providing a versatile, flavorful long-chain polyunsaturated fatty-acid-containing fat having exceptional oxidation stability, and a food that utilizes the fat. The problem can be solved by a long-chain polyunsaturated fatty-acid-containing fat having a specific linoleic acid content and a specific tocopherol-tocotrienol content, the fat containing a fatty acid having five or more double bonds.
    Type: Application
    Filed: September 29, 2015
    Publication date: December 21, 2017
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Masaharu KATO, Miwako MORIKAWA, Yoshie NOGUCHI
  • Publication number: 20160255852
    Abstract: Provided are a highly versatile fat containing a polyunsaturated fatty acid and a foodstuff in which said fat is used, said fat having good flavor and exceptional oxidation stability. A fat containing a polyunsaturated fatty acid, the fat containing water-soluble tea polyphenol added when the fat is dissolved in an aqueous solution.
    Type: Application
    Filed: November 7, 2014
    Publication date: September 8, 2016
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Masaharu Kato, Makiko Kojima, Miwako Morikawa, Tomomi Inoue, Shimpei Watanabe