Patents by Inventor Yoji Kameo
Yoji Kameo 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: 20140193557Abstract: A method of producing processed brown rice, containing at least the steps of: subjecting raw brown rice to heat-moisture treatment using water vapor having a temperature of from 110 to 150° C. for from 5 to 90 minutes; and subjecting the brown rice after the heat-moisture treatment to heat treatment at a temperature of from 80 to 100° C. for from 5 to 90 minutes.Type: ApplicationFiled: July 26, 2012Publication date: July 10, 2014Applicant: Kao CorporationInventors: Yuuki Nakayoshi, Hiroyuki Nakayama, Yoji Kameo
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Patent number: 8551552Abstract: Provided is an oil or fat composition including the following components (A) and (B): (A) a tetracyclic triterpene alcohol selected from the group consisting of 24-methylene cycloartanol and cyclobranol; and (B) an oil or fat containing diacylglycerol at 5 weight % or more.Type: GrantFiled: December 6, 2010Date of Patent: October 8, 2013Assignee: Kao CorporationInventors: Takanori Nii, Hiroshi Tone, Yoichi Arai, Yoji Kameo
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Patent number: 8192781Abstract: The invention provides a fat and oil composition for bakery products, which contains 50 to 85 parts by weight of (A) edible fat and oil wherein the content of unsaturated fatty acid residues in the total constituent fatty acids thereof is 75 wt % or more, 10 to 35 parts by weight of (B) an emulsifier, and 0.1 to 10 parts by weight of (C) a humectant, wherein the (A)/(B) ratio by weight is 6.5 or less, as well as a bakery product compounded with the fat and oil composition for bakery products. The invention also provides use of the fat and oil composition in producing bakery products and a method of producing a bakery product by adding the fat and oil composition to dough.Type: GrantFiled: June 10, 2004Date of Patent: June 5, 2012Assignee: Kao CorporationInventors: Yoji Kameo, Yoshihide Asabu, Tatsuya Tokunaga, Shinichi Ogiwara
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Patent number: 8137727Abstract: Disclosed is bread suited for heating in a microwave oven, containing: 1 to 67 parts by weight of (A) fat and oil, 0.001 to 2 parts by weight of (B) a humectant, and 0.1 to 7 parts by weight of (C) an emulsifier, incorporated into 100 parts by weight of cereal flour containing primarily wheat flour containing crude protein in an amount of 9% by weight or more and less than 11.5% by weight.Type: GrantFiled: March 30, 2006Date of Patent: March 20, 2012Assignee: Kao CorporationInventors: Yoji Kameo, Tatsuya Tokunaga
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Patent number: 8075541Abstract: An absorbent article includes an elongate absorbent body and a pair of left and right rear wing portions disposed at longitudinal opposite left and right sides of the absorbent body in a rear zone thereof. Each of the rear wing portions includes a liquid-retentive wing absorbent core. Furthermore, an absorbent article includes an elongate absorbent body and a pair of left and right wing portions disposed at longitudinal opposite left and right sides of the absorbent body. Each of the wing portions includes a laminated sheet formed by laminating at least two sheet materials and the two sheets of material are bonded to and along opposite side edges of the absorbent body with an adhesive agent except for non-coated linear areas of a predetermined width formed on the wing portions.Type: GrantFiled: November 8, 2006Date of Patent: December 13, 2011Assignee: Kao CorporationInventors: Yoji Kameo, Tetsuya Kusagawa, Mitsugu Hamajima
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Publication number: 20110177226Abstract: Provided is an oil or fat composition including the following components (A) and (B): (A) a tetracyclic triterpene alcohol selected from the group consisting of 24-methylene cycloartanol and cyclobranol; and (B) an oil or fat containing diacylglycerol at 5 weight % or more.Type: ApplicationFiled: December 6, 2010Publication date: July 21, 2011Applicant: KAO CORPORATIONInventors: Takanori NII, Hiroshi TONE, Yoichi ARAI, Yoji KAMEO
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Publication number: 20100151105Abstract: The invention is a grain powder composition containing (A) wheat flour, (B) an gelatinized modified starch, and (C) wheat protein, wherein a mass ratio of (A)/(B) is 55/45 to 85/15, and a content of (C) is 0.5 to 4 parts by mass with respect to the total 100 parts by mass of (A) and (B).Type: ApplicationFiled: December 11, 2009Publication date: June 17, 2010Applicant: KAO CORPORATIONInventor: Yoji KAMEO
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Publication number: 20100129499Abstract: A bread having good texture, brightness and flavor is provided despite inclusion of a great deal of catechins. The bread is made by adding a purified product of catechins-containing plant extract to grain flour such that from 0.2 to 0.5 weight parts of catechins can be incorporated per 100 weight parts of the grain flour. The purified product of catechins-containing plant extract has a catechins/tannins weight ratio of from 0.81 to 1.10.Type: ApplicationFiled: January 23, 2008Publication date: May 27, 2010Applicant: KAO CORPORATIONInventor: Yoji Kameo
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Publication number: 20100104707Abstract: The invention relates to a grain powder composition, obtainable by blending (A) 30 to 75 parts by weight of soft wheat flour, (B) 10 to 30 parts by weight of at least one or more members selected from moderate wheat flour, semi-hard wheat flour, and hard wheat flour or 0.5 to 4 parts by weight of wheat protein, and (C) 15 to 40 parts by weight of esterified starch or etherified starch, provided that the total of the 3 components is 100 parts by weight when (B) is not wheat protein.Type: ApplicationFiled: October 22, 2009Publication date: April 29, 2010Applicant: KAO CORPORATIONInventor: Yoji KAMEO
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Publication number: 20100104724Abstract: A confectionery having good texture, brightness and flavor is provided despite inclusion of a great deal of catechins. The confectionery is obtained by adding a purified product of catechins-containing plant extract to grain flour such that from 0.7 to 7 weight parts of catechins can be incorporated per 100 weight parts of the grain flour. The purified product of catechin-containing plant extract has a catechins/tannins weight ratio of from 0.81 to 1.10.Type: ApplicationFiled: January 23, 2008Publication date: April 29, 2010Applicant: KAO CORPORATIONInventors: Yoji Kameo, Mayuko Tsuchida
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Publication number: 20090169698Abstract: Baked confectionery are obtained by blending 5.5 to 72 parts by weight of (A) fat and oil, 0.001 to 2 parts by weight of (B) a humectant, 0.1 to 7 parts by weight (C) of an emulsifier, and 5 to 90 parts by weight (D) of sugars to form a mixture, mixing air into the mixture to form a creamy composition and further mixing additional ingredients and 100 parts by weight of wheat flour in the creamy composition to provide a dough, molding and baking the dough.Type: ApplicationFiled: November 21, 2005Publication date: July 2, 2009Applicant: Kao CorporationInventors: Yoji Kameo, Shinichi Ogiwara
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Publication number: 20090081348Abstract: Disclosed is bread suited for heating in a microwave oven, containing: 1 to 67 parts by weight of (A) fat and oil, 0.001 to 2 parts by weight of (B) a humectant, and 0.1 to 7 parts by weight of (C) an emulsifier, incorporated into 100 parts by weight of cereal flour containing primarily wheat flour containing crude protein in an amount of 9% by weight or more and less than 11.5% by weight.Type: ApplicationFiled: March 30, 2006Publication date: March 26, 2009Applicant: KAO CORPORATIONInventors: Yoji Kameo, Tatsuya Tokunaga
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Publication number: 20070059425Abstract: The invention provides a fat and oil composition for bakery products, which contains 50 to 85 parts by weight of (A) edible fat and oil wherein the content of unsaturated fatty acid residues in the total constituent fatty acids thereof is 75 wt % or more, 10 to 35 parts by weight of (B) an emulsifier, and 0.1 to 10 parts by weight of (C) a humectant, wherein the (A)/(B) ratio by weight is 6.5 or less, as well as a bakery product compounded with the fat and oil composition for bakery products. The invention also provides use of the fat and oil composition in producing bakery products and a method of producing a bakery product by adding the fat and oil composition to dough.Type: ApplicationFiled: June 10, 2004Publication date: March 15, 2007Applicant: KAO CORPORATIONInventors: Yoji Kameo, Yoshihide Asabu, Tatsuya Tokunaga, Shinichi Ogiwara
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Publication number: 20070055212Abstract: An absorbent article includes an elongate absorbent body and a pair of left and right rear wing portions disposed at longitudinal opposite left and right sides of the absorbent body in a rear zone thereof. Each of the rear wing portions includes a liquid-retentive wing absorbent core. Furthermore, an absorbent article includes an elongate absorbent body and a pair of left and right wing portions disposed at longitudinal opposite left and right sides of the absorbent body. Each of the wing portions includes a laminated sheet formed by laminating at least two sheet materials and the two sheets of material are bonded to and along opposite side edges of the absorbent body 2 with an adhesive agent except for non-coated linear areas of a predetermined width formed on the wing portions.Type: ApplicationFiled: November 8, 2006Publication date: March 8, 2007Inventors: Yoji Kameo, Tetsuya Kusagawa, Mitsugu Hamajima
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Patent number: 6896922Abstract: Provided are oil-cooked or baked potatoes having a small water content, having good texture, having good storage stability, for example, being crispy even after the passage of time and free from deterioration in taste due to a rancid odor of the oil or fat used for them, having good flavor and being excellent in blandness. Oil-cooked or baked potatoes of the present invention comprise 3 to 50 wt. % of an oil or fat composition containing 2 wt. % or less of a monoglyceride and 15 wt. % or greater but less than 50 wt. % of a diglyceride having, as a constituent fatty acid, 15 to 100 wt. % of a ?3 unsaturated fatty acid having less than 20 carbon atoms.Type: GrantFiled: November 6, 2001Date of Patent: May 24, 2005Assignee: Kao CorporationInventors: Naoto Kudo, Yoji Kameo, Wataru Mizuno
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Publication number: 20020081368Abstract: Provided are oil-cooked or baked potatoes having a small water content, having good texture, having good storage stability, for example, being crispy even after the passage of time and free from deterioration in taste due to a rancid odor of the oil or fat used for them, having good flavor and being excellent in blandness.Type: ApplicationFiled: November 6, 2001Publication date: June 27, 2002Applicant: Kao CorporationInventors: Naoto Kudo, Yoji Kameo, Wataru Mizuno
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Patent number: 6326525Abstract: The present invention provides an absorbent article 1 having a substantially elongate configuration, comprising a liquid-impermeable leakage-preventive layer 3, and a liquid-retentive absorbent layer 2 disposed above the leakage-preventive layer 3, wherein the absorbent layer 2 comprises a liquid-retentive absorbent member 24 and a liquid-permeable topsheet 23, and is formed by a fixed portion 21 and one pair of left and right free edge portions 22, the fixed portion 21 being fixed to the leakage-preventive layer 3, the free edge portions 22 being located on opposite left and right sides in the longitudinal direction of the fixed portion 21 and each having a free end 22a, the absorbent member 24 being present in both of the fixed portion 21 and the pair of left and right free edge portions 22.Type: GrantFiled: April 21, 1998Date of Patent: December 4, 2001Assignee: Kao CorporationInventors: Mitsugu Hamajima, Masahito Tanaka, Yoji Kameo, Jinko Noguchi, Minoru Nakanishi, Hiroyuki Yokomatsu, Satoshi Tanaka
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Patent number: 6159190Abstract: An absorbent article including a liquid-retentive absorptive layer formed on a liquid-impermeable, leak-preventive layer in a substantially elongated configuration, the absorbent layer including a liquid-permeable top sheet and a liquid-retentive absorbent member, and the absorbent article is provided longitudinally with left and right opposite side portions containing elastic members which extend in the longitudinal direction thereof, wherein the elastic members are covered with an elastic member-attached sheet provided on an inner surface side of the top sheet.Type: GrantFiled: August 19, 1998Date of Patent: December 12, 2000Assignee: KAO CorporationInventors: Masahito Tanaka, Mitsugu Hamajima, Yoji Kameo, Takao Nakayama
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Patent number: 5789011Abstract: A diglycerol saturated fatty acid ester mixture containing a diglycerol saturated fatty acid diester(s) having two monohydroxymonoacyloxy(iso)propyl groups, wherein the acyl groups are derived from saturated fatty acids having 10 to 24 carbon atoms and two acyl groups are the same or different from each other, in an amount of 80% by weight or more based on the total weight of the diglycerol saturated fatty acid diesters contained in the mixture, and a diglycerol saturated fatty acid diester(s) in an amount of 45% by weight or more based on the entire weight of the mixture, is used as a modifier for protein-containing materials, in particular, for the control of the stickiness on the surface of the dough during the production thereof, for the improvements of the mechanical resistance and the handleability, and for the improvements of the feelings during eating, such as softness.Type: GrantFiled: August 19, 1996Date of Patent: August 4, 1998Assignee: Kao CorporationInventors: Jun Kobori, Yoji Kameo, Naoki Hosoya, Tomoko Fukunaga, Yoshihide Azabu, Takeshi Yasumasu, Hideo Maeda