Patents by Inventor Tsutomu HANAJIRI

Tsutomu HANAJIRI 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).

  • Oil and fat composition
    Patent number: 10721942
    Abstract: An oil and fat composition is provided which can reduce cooked odors without using an additive such as emulsifier. The oil and fat composition includes an oil and fat produced by oxidizing a fresh oil and fat so that a difference in anisidine value before and after the oxidation is 0.5 to 350, and an edible oil and fat. An added anisidine value of the oil and fat composition is 0.07 to 350 and is further calculated by the following formula: added anisidine value=(anisidine value after oxidation?anisidine value before oxidation)×[additive amount (wt. %)].
    Type: Grant
    Filed: November 5, 2013
    Date of Patent: July 28, 2020
    Assignee: J-OIL MILLS, INC.
    Inventors: Masahiro Arai, Tsutomu Hanajiri, Yuzo Yamada, Hiroatsu Hagiri
  • Oxidized and partially hydrogenated oil or fat
    Patent number: 9351502
    Abstract: An oil or fat composition described herein has a hydrogenated aroma and flavor as a conventional oil or fat composition and a long lasting hydrogenated aroma, while having trans-fatty acid content reduced to the same extent as that in a general liquid salad oil, and the starting material thereof. The oxidized and partially hydrogenated oil or fat contains C18:2 trans-isomer from 10 to 60 wt. % on the total constituent fatty acid content basis and has peroxide value from 8 to 350 meq/kg. A ratio by weight of the C18:2 trans-isomer content to C18:1 trans-isomer content in all the constituent fatty acids can be 0.3 to 1.8.
    Type: Grant
    Filed: February 20, 2014
    Date of Patent: May 31, 2016
    Assignee: J-Oil Mills, Inc.
    Inventors: Tsutomu Hanajiri, Masahiro Arai, Akihiro Nakatani, Hiroatsu Hagiri
  • OXIDIZED AND PARTIALLY HYDROGENATED OIL OR FAT
    Publication number: 20150230490
    Abstract: An oil or fat composition described herein has a hydrogenated aroma and flavor as a conventional oil or fat composition and a long lasting hydrogenated aroma, while having trans-fatty acid content reduced to the same extent as that in a general liquid salad oil, and the starting material thereof. The oxidized and partially hydrogenated oil or fat contains C18:2 trans-isomer from 10 to 60 wt. % on the total constituent fatty acid content basis and has peroxide value from 8 to 350 meq/kg. A ratio by weight of the C18:2 trans-isomer content to C18:1 trans-isomer content in all the constituent fatty acids can be 0.3 to 1.8.
    Type: Application
    Filed: February 20, 2014
    Publication date: August 20, 2015
    Applicant: J-OIL MILLS, INC.
    Inventors: Tsutomu HANAJIRI, Masahiro ARAI, Akihiro NAKATANI, Hiroatsu HAGIRI
  • OIL AND FAT COMPOSITION
    Publication number: 20150196041
    Abstract: An oil and fat composition is provided which can reduce cooked odors without using an additive such as emulsifier. The oil and fat composition includes an oil and fat produced by oxidizing a fresh oil and fat so that a difference in anisidine value before and after the oxidation is 0.5 to 350, and an edible oil and fat. An added anisidine value of the oil and fat composition is 0.07 to 350 and is further calculated by the following formula: added anisidine value=(anisidine value after oxidation?anisidine value before oxidation)×[additive amount (wt. %)].
    Type: Application
    Filed: November 5, 2013
    Publication date: July 16, 2015
    Applicant: J-OIL MILLS, INC.
    Inventors: Masahiro ARAI, Tsutomu HANAJIRI, Yuzo YAMADA, Hiroatsu HAGIRI
  • OIL AND FAT COMPOSITION
    Publication number: 20140065284
    Abstract: An oil and fat composition is provided which can reduce cooked odors without using an additive such as emulsifier. The oil and fat composition includes an oil and fat produced by oxidizing a fresh oil and fat so that a difference in anisidine value before and after the oxidation is 0.5 to 350, and an edible oil and fat. An added anisidine value of the oil and fat composition is 0.07 to 350 and is further calculated by the following formula: added anisidine value=(anisidine value after oxidation?anisidine value before oxidation)×[additive amount (wt. %)].
    Type: Application
    Filed: November 5, 2013
    Publication date: March 6, 2014
    Applicant: J-OIL MILLS, INC.
    Inventors: Masahiro ARAI, Tsutomu HANAJIRI, Yuzo YAMADA, Hiroatsu HAGIRI