Patents by Inventor Shigeki Mizushima
Shigeki Mizushima 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).
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Publication number: 20240096534Abstract: According to one embodiment, a superconducting coil apparatus comprising at least one superconducting coil formed of a plurality of turns under a definition that one turn is a portion of a superconducting wire annularly wound for one round, wherein: the superconducting coil has a shape along an outer peripheral surface of a tubular structure having a tubular shape; each of the plurality of turns has a coil longitudinal portion extending along an axial direction of the tubular structure; arrangement form of the coil longitudinal portion is different between a main magnetic field generation region configured to generate a main magnetic field and a magnetic field correction region configured to generate a correction magnetic field.Type: ApplicationFiled: July 14, 2023Publication date: March 21, 2024Applicants: TOSHIBA ENERGY SYSTEMS & SOLUTIONS CORPORATION, National Institutes for Quantum Science and TechnologyInventors: Shigeki TAKAYAMA, Tomofumi ORIKASA, Kota MIZUSHIMA, Yoshiyuki IWATA, Yasushi ABE, Tetsuya FUJIMOTO
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Publication number: 20240032556Abstract: A subject of the present invention is to provide a method capable of simply accelerating solidification of oil and fat and to provide a solidification accelerator used in the solidification acceleration method. It is found that solidification of object oil and fat is accelerated only by adding a silicate having a fatty acid adsorption capability and a free fatty acid to oil and fat to be solidification-accelerated, and the present invention has been completed.Type: ApplicationFiled: March 2, 2022Publication date: February 1, 2024Inventor: Shigeki MIZUSHIMA
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Publication number: 20230250413Abstract: The present invention addresses the objective of providing a novel, reproducible plant-based enzyme-immobilization carrier that is biodegradable and imposes a low environmental load and is also harmless for the human body. The technical concept of the present invention was achieved with the discovery, in response to the objective, that a prescribed porous body based on plant protein, e.g., from soy, functions as an enzyme-immobilization carrier.Type: ApplicationFiled: October 5, 2021Publication date: August 10, 2023Applicant: FUJI OIL HOLDINGS INC.Inventor: Shigeki MIZUSHIMA
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Publication number: 20220295810Abstract: The present invention addresses the problem of providing an edible oil and fat that is usable for any kind of food, has an improved oxidation stability, and exhibits a good flavor. By stably dispersing a tea extract together with an acid in an oil and fat, the oxidation stability can be improved without increasing the formulation amount of the tea extract.Type: ApplicationFiled: August 27, 2020Publication date: September 22, 2022Applicant: FUJI OIL HOLDINGS INC.Inventor: Shigeki MIZUSHIMA
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Publication number: 20220167639Abstract: The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract.Type: ApplicationFiled: March 10, 2020Publication date: June 2, 2022Applicant: FUJI OIL HOLDINGS INC.Inventor: Shigeki MIZUSHIMA
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Publication number: 20210345633Abstract: The present invention addresses the problem of providing an ascorbic acid-containing oil and fat that allows improvement of ascorbic acid content in the ascorbic acid-containing oil and fat and that can be used for a variety of food items. In this oil-and-fat composition, an appropriate amount of ascorbic acid is contained, and the ascorbic acid is contained as an aqueous solution having a pH of 2.5-5.3.Type: ApplicationFiled: August 7, 2019Publication date: November 11, 2021Applicant: FUJI OIL HOLDINGS INC.Inventor: Shigeki MIZUSHIMA
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Patent number: 11090282Abstract: Oxidation stability is improved and a long chain polyunsaturated fatty acid-containing fat with a good flavor is obtained with a method for manufacturing a long chain polyunsaturated fatty acid-containing fat with a moisture content of 3 weight % or less, the method comprising a step for treatment by contact with rosemary. Consequently, it is possible to limit the generation of reversion flavor, unpleasant odors, and peroxides that have health-harming effects over long periods and to provide a highly healthy long chain polyunsaturated fatty acid-containing fat at less cost than in the past. By adding a relatively small amount of an antioxidant substance, oxidation stability can be further improved.Type: GrantFiled: April 25, 2016Date of Patent: August 17, 2021Assignee: FUJI OIL HOLDINGS INC.Inventors: Shigeki Mizushima, Masaharu Kato, Makiko Kojima
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Publication number: 20210015116Abstract: The purpose of the present invention is to provide an ascorbic acid-containing fat in which the ascorbic acid content of the ascorbic acid-containing fat is increased, and which can be used in any food products and can be applied in a wide range of concentrations. This fat composition contains 50-50,000 ppm of ascorbic acid, and contains a specific amount of water relative to the ascorbic acid content.Type: ApplicationFiled: September 28, 2018Publication date: January 21, 2021Applicant: FUJI OIL HOLDINGS INC.Inventor: Shigeki MIZUSHIMA
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Publication number: 20190029289Abstract: The present invention addresses the problem of providing, by a simple method, a method for conferring photodegradation resistance on cocoa butter, which has low photodegradation resistance. By performing degumming treatment using phospholipase, photodegradation resistance can be conferred to cocoa butter. When white chocolate was prepared using the thus-obtained cocoa butter, photodegradation was remarkably suppressed. Although any kind of phospholipase may be used, the use of phospholipase A2 is preferred as the effect therewith is particularly remarkable.Type: ApplicationFiled: March 25, 2016Publication date: January 31, 2019Applicant: FUJI OIL HOLDINGS INC.Inventor: Shigeki MIZUSHIMA
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Publication number: 20180050007Abstract: Oxidation stability is improved and a long chain polyunsaturated fatty acid-containing fat with a good flavor is obtained with a method for manufacturing a long chain polyunsaturated fatty acid-containing fat with a moisture content of 3 weight % or less, the method comprising a step for treatment by contact with rosemary. Consequently, it is possible to limit the generation of reversion flavor, unpleasant odors, and peroxides that have health-harming effects over long periods and to provide a highly healthy long chain polyunsaturated fatty acid-containing fat at less cost than in the past. By adding a relatively small amount of an antioxidant substance, oxidation stability can be further improved.Type: ApplicationFiled: April 25, 2016Publication date: February 22, 2018Applicant: FUJI OIL HOLDINGS INC.Inventors: Shigeki MIZUSHIMA, Masaharu KATO, Makiko KOJIMA
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Patent number: 9888704Abstract: A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.Type: GrantFiled: March 27, 2013Date of Patent: February 13, 2018Assignee: FUJI OIL HOLDINGS INC.Inventors: Shigeki Mizushima, Hitomi Omori, Masayuki Matsui
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Publication number: 20150056361Abstract: A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.Type: ApplicationFiled: March 27, 2013Publication date: February 26, 2015Applicant: Fuji Oil Company LimitedInventors: Shigeki Mizushima, Hitomi Omori, Masayuki Matsui
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Patent number: 8865246Abstract: Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.Type: GrantFiled: October 31, 2012Date of Patent: October 21, 2014Assignee: Fuji Oil Company LimitedInventors: Shigeki Mizushima, Hitomi Omori, Masayuki Matsui
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Publication number: 20140272082Abstract: Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.Type: ApplicationFiled: October 31, 2012Publication date: September 18, 2014Applicant: Fuji Oil Company LimitedInventors: Shigeki Mizushima, Hitomi Omori, Masayuki Matsui