Patents by Inventor Reiko Ejiri

Reiko Ejiri 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: 20180084799
    Abstract: A fat and/or oil composition for heat cooking and a method of preparing the same are provided. The fat and/or oil composition includes: a fat and/or oil; a fatty acid monoglyceride; and an alkali metal, wherein a content of the fatty acid monoglyceride is from 0.01 to 1.0 mass %, and a content of the alkali metal is from 0.1 to 5.0 mass ppm. Also provided is a method of preventing deterioration of a fat and/or oil for heat cooking that is caused by heating, the method including: adding, to the fat and/or oil for heat cooking, a fatty acid monoglyceride and an ingredient containing an alkali metal to yield a content of the fatty acid monoglyceride of from 0.01 to 1.0 mass % and a content of the alkali metal of from 0.1 to 5.0 mass ppm in the fat and/or oil.
    Type: Application
    Filed: September 27, 2017
    Publication date: March 29, 2018
    Applicant: The Nisshin OilliO Group, Ltd.
    Inventors: Yoshihiro MURANO, Reiko EJIRI, Takahide WATANABE, Kanji AOYAGI
  • Publication number: 20160135475
    Abstract: Provided is an oil and/or fat composition for cooking comprising: an oil and/or fat; and 0.02 to 0.09% by mass of polyglycerin fatty acid esters, wherein the oil and/or fat in the oil and/or fat composition for cooking consists of one of or a combination of two or more of animal or vegetable oil and/or fats, hydrogenated oils and/or fats thereof, oil and/or fat fractions thereof, and transesterified oils and/or fats thereof, 80% by mass or more of glycerides of the oil and/or fat are triglycerides, the polyglycerin fatty acid esters have an HLB value of 3.5 or lower, and 5 to 50% by mass of constituent fatty acids of the polyglycerin fatty acid esters are an unsaturated fatty acid(s) having 8 to 22 carbon atoms. The composition is capable of efficiently reducing the oil content remaining in a cooked material. Defined methods producing and reducing are also provided.
    Type: Application
    Filed: November 6, 2015
    Publication date: May 19, 2016
    Applicant: The Nisshin OilliO Group, Ltd.
    Inventors: Yoshihiro MURANO, Reiko EJIRI, Takahide WATANABE, Kanji AOYAGI
  • Publication number: 20160120200
    Abstract: Disclosed is a fat and/or oil composition for heat cooking including 1 to 5 ppm by mass of silicone oil having a kinetic viscosity of 800 to 5,000 mm2/s at a temperature of 25° C., and 0.03 to 0.09% by mass of a succinic acid monoglyceride or 0.05 to 0.11% by mass a citric acid monoglyceride in a fat and/or oil; and a method for manufacturing the fat and/or oil composition for heat cooking.
    Type: Application
    Filed: October 29, 2015
    Publication date: May 5, 2016
    Applicant: THE NISSHIN OILLIO GROUP, LTD.
    Inventors: Yoshihiro MURANO, Reiko EJIRI, Takahide WATANABE, Kanji AOYAGI
  • Publication number: 20150173388
    Abstract: Provided is a fat and/or oil composition for heat cooking containing: a fat and/or oil; and 0.02 to 0.08% by mass of an emulsifying agent. The emulsifying agent is at least one selected from the group consisting of a glyceryl monooleate succinate, a glyceryl monooleate citrate, a polyoxyethylene sorbitan monooleate, a sucrose erucic acid ester, and a fatty acid monoglyceride in which a constituent fatty acid contains 47% by mass or more of a polyunsaturated fatty acid. A method of preparing such a fat and/or oil composition for heat cooking includes the steps of: refining a fat and/or oil; and adding 0.02 to 0.08% by mass of an emulsifying agent into the refined fat and/or oil.
    Type: Application
    Filed: December 16, 2014
    Publication date: June 25, 2015
    Inventors: Yoshihiro MURANO, Kanji AOYAGI, Reiko EJIRI, Chee Keat YONG
  • Publication number: 20100247735
    Abstract: The present invention discloses an edible fat and oil composition which makes possible to prepare cooked foods having good taste and smell. The present invention also discloses an edible fat and oil composition comprising palm olein having an iodine value of 64 or more and corn oil.
    Type: Application
    Filed: October 3, 2008
    Publication date: September 30, 2010
    Applicant: THE NISSHIN OILLIO GROUP, LTD.
    Inventors: Takeshi Kamegai, Reiko Ejiri, Tetsuro Iwasawa, Michio Kasai
  • Publication number: 20100227026
    Abstract: The present invention discloses a edible fat and oil composition which suppresses cooked odor of oil. The present invention also discloses an edible fat and oil composition which comprises palm olein having an iodine value of 66 or more and rapeseed oil.
    Type: Application
    Filed: October 3, 2008
    Publication date: September 9, 2010
    Applicant: The Nisshin OilliO Group, Ltd.
    Inventors: Takeshi Kamegai, Reiko Ejiri, Tetsuro Iwasawa, Michio Kasai
  • Publication number: 20100209564
    Abstract: The present invention discloses an edible fat and oil composition having a good flavor. The present invention also discloses an edible fat and oil composition comprising palm olein having an iodine value of 64 or more, corn oil and rapeseed oil.
    Type: Application
    Filed: October 3, 2008
    Publication date: August 19, 2010
    Applicant: The Nisshin OilliO Group, Ltd.
    Inventors: Takeshi Kamegai, Reiko Ejiri, Tetsuro Iwasawa, Michio Kasai