Patents by Inventor Terutaro Shimamura

Terutaro Shimamura 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).

  • CACAO RAW MATERIAL-CONTAINING FROZEN DESSERT
    Publication number: 20200268013
    Abstract: A cacao raw material-containing frozen dessert has a moisture content of 50 mass % or more, and contains 8 mass % or more of a cocoa butter component or 15 mass % or more of cocoa liquor and 0.1 to 4.5 mass % of a water-soluble dietary fiber and/or a dextrin having a weight average molecular weight of 450 or more.
    Type: Application
    Filed: February 27, 2020
    Publication date: August 27, 2020
    Applicant: MEIJI CO., LTD.
    Inventors: Takamitsu KIKUCHI, Terutaro SHIMAMURA, Mariko MIKAMI
  • Plant powder-containing white chocolate-impregnated food and method for producing same
    Patent number: 10194677
    Abstract: The present invention provides a white chocolate-impregnated food that is a porous food into which a white chocolate that contains a plant powder is impregnated. A median diameter of the plant powder is 5 to 20 ?m. In the white chocolate-impregnated food, the white chocolate that contains the plant powder is impregnated into inside of the porous food.
    Type: Grant
    Filed: December 26, 2012
    Date of Patent: February 5, 2019
    Assignee: Meiji Co., Ltd.
    Inventors: Aki Saijo, Terutaro Shimamura, Hiromitsu Iwanami
  • PUFFED SNACK FOOD AND INFUSED PUFFED SNACK FOOD
    Publication number: 20150289546
    Abstract: Provided is a cylindrical puffed snack food comprising a plurality of inner rope parts and a plurality of outer rope parts, wherein the inner rope parts and the outer rope parts are formed by using a die head comprising a circular inner nozzle part and an annular outer nozzle part provided around the inner nozzle part, wherein the inner nozzle part comprises a plurality of inner nozzle recesses, which have arc-shaped cross sections and are disposed around an outer circumferential surface facing the outer nozzle part in the circumferential direction, the outer nozzle part comprises a plurality of outer nozzle recesses, which have arc-shaped cross sections and are disposed around an inner circumferential surface facing the inner nozzle part in the circumferential direction, the outer nozzle part is provided in such a way as to be continuously rotatable around the inner nozzle part, and a total length of the arcs of the plurality of inner nozzle recesses is ? or more and ¾ or less of a length of a circumference
    Type: Application
    Filed: April 25, 2013
    Publication date: October 15, 2015
    Applicant: MEJI CO., LTD.
    Inventors: Fumito Miya, Masakazu Nasu, Terutaro Shimamura, Takahiro Miura, Hiromitsu Iwanami
  • PLANT POWDER-CONTAINING WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME
    Publication number: 20140308403
    Abstract: The present invention provides a white chocolate-impregnated food that is a porous food into which a white chocolate that contains a plant powder is impregnated. A median diameter of the plant powder is 5 to 20 ?m. In the white chocolate-impregnated food, the white chocolate that contains the plant powder is impregnated into inside of the porous food.
    Type: Application
    Filed: December 26, 2012
    Publication date: October 16, 2014
    Applicant: MEIJI CO., LTD.
    Inventors: Aki Saijo, Terutaro Shimamura, Hiromitsu Iwanami