Kewpie. has developed a cooked rice improver that enhances the texture, flavor, and richness of rice by facilitating emulsification of fat and oil. The patent involves a specific composition with defined fat content and lightness values for optimal results. GlobalData’s report on Kewpie gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Kewpie, Nanoemulsion cosmetics was a key innovation area identified from patents. Kewpie's grant share as of January 2024 was 24%. Grant share is based on the ratio of number of grants to total number of patents.
The patent application (Publication Number: US20240016192A1) discloses a cooked rice improver that includes fat and oil, an ionic surfactant, and a polyhydric alcohol. The fat and oil content in the improver ranges from 8% to 65% by mass, with a specific lightness value difference requirement. Additionally, the improver should have a viscosity of 50,000 mPa·s or less and a moisture content between 5% and 30% by mass. The polyhydric alcohol in the improver can include glycerin and/or a sugar alcohol, with a minimum content requirement of 20% by mass in terms of solid content. The ionic surfactant should contain lysophospholipid, with a content ranging from 0.1% to 10% by mass. Furthermore, the difference in lightness values between the improver and an emulsion should be 10.0 or more.
Moreover, the patent application also includes a method for producing cooked rice using the described improver. The method involves adding a mixture containing fat and oil, an ionic surfactant, and a polyhydric alcohol to the rice. The fat and oil content in the mixture should be between 8% and 65% by mass, with a positive difference in lightness values as per the defined calculation. This method aims to enhance the quality of cooked rice by utilizing the specific combination of ingredients and their respective proportions as outlined in the patent claims.
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