Patents by Inventor Yuri Ooi

Yuri Ooi 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).

  • BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH
    Publication number: 20190269141
    Abstract: Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.
    Type: Application
    Filed: October 2, 2018
    Publication date: September 5, 2019
    Inventors: Yuri Ooi, Akitoshi Kitamura, Eiji Yamashita
  • BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH
    Publication number: 20180098549
    Abstract: Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.
    Type: Application
    Filed: December 8, 2017
    Publication date: April 12, 2018
    Inventors: Yuri Ooi, Akitoshi Kitamura, Eiji Yamashita
  • BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH
    Publication number: 20130108764
    Abstract: Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.
    Type: Application
    Filed: April 28, 2011
    Publication date: May 2, 2013
    Inventors: Yuri Ooi, Akitoshi Kitamura, Eiji Yamashita