Patents by Inventor Shouji Maruzeni

Shouji Maruzeni 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: 4847105
    Abstract: A hard butter of the present invention is obtained by adding 0.05 to 20% by weight of polyglycerol fatty acid ester(s), which is prepared by binding four or more moles in average of fatty acid(s) to polyglycerol(s) having five or more in average of hydroxyl groups, to a hard butter. With the use of the hard butter of the present invention, the anti-blooming properties of a chocolate are enhanced with little limitation on the composition of the same. In particular, chocolates containing trans and lauric hard butters can be more freely compounded thereby than in the case of conventional ones.
    Type: Grant
    Filed: February 25, 1987
    Date of Patent: July 11, 1989
    Assignee: Asahi Denka Kogyo Kabushiki Kaisha
    Inventors: Hideo Yokobori, Kazuo Itagaki, Shouji Maruzeni, Nozomi Yasuda
  • Patent number: 4844940
    Abstract: The hard butter of the present invention comprises a fat which is obtained from the pericarp of the Chinese tallow tree by extraction optionally followed by fractionation and has a solid fat content of 80% or more, 60% or more and 0.5% or less at 20.degree. C., 30.degree. C. and 40.degree. C., respectively. And the other hard butter of the present invention comprises 5 to 95% of the pericarp oil as defined above and 95 to 5% by weight of one or more fats selected from among, for example, sal fat, fractionated sal fat, fractionated shea fat, kokum fat, mango kernel fat, fractionated mango kernel fat and illipe fat.
    Type: Grant
    Filed: September 10, 1987
    Date of Patent: July 4, 1989
    Assignee: Asahi Denka Kogyo Kabushiki Kaisha
    Inventors: Kazuo Itagaki, Toshimichi Yanagihara, deceased, Shouji Maruzeni, Nozomi Yasuda
  • Patent number: 4837041
    Abstract: The blooming resistance improver of the present invention comprises an oleaginous composition containing 80 to 99% (by weight; the same will apply hereinafter) of fat(s) and/or oil(s), which contain 5% or more of fatty acid group(s) having 20 or more carbon atoms and show solid fat contents of 10% or above and 5% or above at 20.degree. C. and 25.degree. C., respectively, and a rising melting point of 25.degree. C. or above, and 1 to 20% of polyglycerol fatty acid ester(s). It exerts a remarkably high effect of inhibiting blooming on chocolates.
    Type: Grant
    Filed: March 5, 1987
    Date of Patent: June 6, 1989
    Assignee: Asahi Denka Kogyo Kabushiki Kaisha
    Inventors: Shouji Maruzeni, Toshimichi Yanagihara, deceased
  • Patent number: 4199611
    Abstract: A cacao butter substitute comprising a triglyceride composition wherein the saturated fatty acid radicals comprise substantially palmitic acid radical, stearic acid radical and arachidic acid radical and the molar proportion of the arachidic acid radical to the total saturated fatty acid radicals is 4 to 15 molar % and that of the palmitic acid radicals is 10 to 65 molar % and that of the stearic acid radicals is 20 to 86 molar %; the unsaturated fatty acid radicals comprise substantially oleic acid radical and linoleic acid radical and the molar proportion of linoleic acid radical to the total unsaturated fatty acid radicals is less than 20 molar %; and the proportions of the glycerides are as follows, based on the total triglyceride components: 1 to 5 molar % of trisaturated triglycerides, 50 to 80 molar % of .beta.-unsaturated-.alpha.,.alpha.'-disaturated triglycerides, less than 5 molar % of .alpha.- or .alpha.'-unsaturated-disaturated triglycerides, 15 to 50 molar % .alpha.- or .alpha.
    Type: Grant
    Filed: August 30, 1978
    Date of Patent: April 22, 1980
    Assignee: Asahi Denka Kogyo K.K.
    Inventors: Yasuo Toyoshima, Tadasu Ito, Shouji Maruzeni, Nozomi Yasuda, Kimio Terada
  • Patent number: 4157405
    Abstract: A cocoa butter substitute comprises sal fat obtained by extracting the fat from the seeds of Shorea robusta and then refining the resulting product. The cocoa butter substitute has a hydroxy value of not more than 16, a solid fat index of not less than 48 at 30.degree. C., a cooling time, at which the maximum point appears in the cooling curve, of not longer than 120 mins. and the maximum point temperature of not less than 17.degree. C.
    Type: Grant
    Filed: June 30, 1977
    Date of Patent: June 5, 1979
    Assignee: Asahi Denka Kogyo K. K.
    Inventors: Nozomi Yasuda, Kimio Terada, Kazuo Itagaki, Yasuo Toyoshima, Shouji Maruzeni, Tadasu Itoh, Hideo Yokobori, Susumu Satoh