Patents by Inventor Kunito Sato

Kunito Sato 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).

  • Method for inhibiting nitrosamine formation during cooking of meat
    Patent number: 4443483
    Abstract: A method for inhibiting the formation of nitrosamines during the cooking of a nitrite-cured meat, by introducing a gamma pyrone compound, optionally in combination with a reducing sugar or liquid smoke, into the meat prior to cooking.
    Type: Grant
    Filed: June 28, 1982
    Date of Patent: April 17, 1984
    Assignee: Armour Food Company
    Inventors: Kunito Sato, Richard F. Theiler
  • Cured meat product and process for preparing the same
    Patent number: 4277508
    Abstract: A process for the preparation of cured meat porducts, which have the characteristic color of high quality cured meats and which are able to retain this color during an extended period during which distribution and marketing of the meats may take place which process includes the step of incorporating calcium sorbate and sodium nitrate. The inventionalso refers to the meat products so produced and whichcontain calcium sorbate for facilatating the developmentand maintenance of the characteristic color associatedwith good quality cured meats.
    Type: Grant
    Filed: September 10, 1979
    Date of Patent: July 7, 1981
    Assignee: Armour and Company
    Inventors: Kunito Sato, Alfred F. Miller, Leonard J. Zimont
  • Color treatment for soybean food products
    Patent number: 3958019
    Abstract: A process for preparing a soybean protein material having a red color which when combined with uncured meat makes a product having a uniform red color in the raw state and which when cooked has a uniform grey-brown color similar to cooked natural meat. This combined product is prepared by treating the soy protein material with a combination of the colorants betanin and canthaxanthin. The disclosure is directed to the special colored soy protein product, and also its combination with uncured meats.
    Type: Grant
    Filed: July 29, 1974
    Date of Patent: May 18, 1976
    Assignee: Armour and Company
    Inventors: Kunito Sato, Alfred F. Miller, Jr.
  • Preparation of soy-extended frankfurters and other cured meat products having improved color
    Patent number: 3943263
    Abstract: A process for preparing cured comminuted meat products in which a soy protein material is incorporated therein and in which the meat and soy protein material is mixed along with sodium nitrite and colorants including betanin and canthaxanthin; and a cured meat product so prepared.
    Type: Grant
    Filed: February 12, 1975
    Date of Patent: March 9, 1976
    Assignee: Armour and Company
    Inventors: Kunito Sato, Leonard H. Roberts
  • Inhibition of warmed-over flavor in meats
    Patent number: 3939288
    Abstract: A method for inhibiting the development of warmed-over flavor in uncured meat where the meat is cooked, cooled and stored at above freezing temperature in the presence of certain gamma-pyrone compounds, after which the stored meat may be consumed cold or reheated without the development of objectionable warmed-over flavor.
    Type: Grant
    Filed: June 19, 1974
    Date of Patent: February 17, 1976
    Assignee: Armour and Company
    Inventors: Kunito Sato, Gerald R. Hegarty