Patents by Inventor Mitsutaka Kohno
Mitsutaka Kohno 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).
-
Publication number: 20180177220Abstract: An object of the invention is to provide a mung bean protein material having desired water dispersibilty and gel physical property. A mung bean protein material obtained by adding calcium salt to a solution containing mung bean protein, in an amount of 0.04 to 0.5% by weight as calcium based on the solid content, and then drying has excellent water dispersibility and excellent gel physical property.Type: ApplicationFiled: December 11, 2017Publication date: June 28, 2018Applicant: FUJI OIL HOLDINGS INC.Inventors: Hideo SUGANO, Mitsutaka KOHNO
-
Patent number: 9107428Abstract: Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.Type: GrantFiled: May 30, 2006Date of Patent: August 18, 2015Assignee: FUJI OIL COMPANY, LIMITEDInventors: Masahiko Samoto, Motohiro Maebuchi, Chiaki Miyazaki, Hirofumi Kugitani, Mitsutaka Kohno, Kensuke Fukui, Motohiko Hirotsuka
-
Patent number: 9101150Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat.Type: GrantFiled: May 23, 2012Date of Patent: August 11, 2015Assignee: FUJI OIL COMPANY LIMITEDInventors: Masahiko Samoto, Jiro Kanamori, Masayuki Shibata, Tsukasa Kiyama, Masanobu Yanagisawa, Mai Kanda, Sayuri Kitagawa, Yuusuke Shishido, Shigeru Ashida, Takayasu Motoyama, Kumiko Yoshioka, Hirofumi Kugitani, Masashi Asanoma, Mitsutaka Kohno
-
Patent number: 9101158Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.Type: GrantFiled: May 23, 2012Date of Patent: August 11, 2015Assignee: FUJI OIL COMPANY LIMITEDInventors: Masahiko Samoto, Jiro Kanamori, Norifumi Adachi, Chizuru Ueno, Eriko Harada, Mai Kanda, Takahiro Tsuruda, Ayako Ogama, Yuki Usui, Koichi Saito, Kohsuke Ito, Hideo Sugano, Masashi Asanoma, Mitsutaka Kohno, Masayuki Shibata, Yuusuke Shishido, Sayuri Kitagawa, Miyuki Kanaya, Shigeru Ashida, Takayasu Motoyama
-
Publication number: 20140113013Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.Type: ApplicationFiled: May 23, 2012Publication date: April 24, 2014Applicant: FUJI OIL COMPANY LIMITEDInventors: Masahiko Samoto, Jiro Kanamori, Norifumi Adachi, Chizuru Ueno, Eriko Harada, Mai Kanda, Takahiro Tsuruda, Ayako Ogama, Yuki Usui, Koichi Saito, Kohsuke Ito, Hideo Sugano, Masashi Asanoma, Mitsutaka Kohno, Masayuki Shibata, Yuusuke Shishido, Sayuri Kitagawa, Miyuki Kanaya, Shigeru Ashida, Takayasu Motoyama
-
Publication number: 20140113866Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat.Type: ApplicationFiled: May 23, 2012Publication date: April 24, 2014Inventors: Masahiko Samoto, Jiro Kanamori, Masayuki Shibata, Tsukasa Kiyama, Masanobu Yanagisawa, Mai Kanda, Sayuri Kitagawa, Yuusuke Shishido, Shigeru Ashida, Takayasu Motoyama, Kumiko Yoshioka, Hirofumi Kugitani, Masashi Asanoma, Mitsutaka Kohno
-
Publication number: 20110039782Abstract: Provided is a soybean protein material suitable for patients with renal disease which is highly effective in delaying the progression of renal disease, and foods for patients with renal disease made from the soybean protein material. The invention was completed upon obtaining knowledge that, among the acid-precipitable soybean proteins, fractionated soybean proteins obtained by increasing the purity of soy bean acid precipitable proteins other than 7S-globulin and 11S-globulin, specifically, “non-7S and 11S-acid-precipitable proteins,” have a strong effect in lowering albumin levels in urine.Type: ApplicationFiled: March 4, 2009Publication date: February 17, 2011Inventors: Masashi Asanoma, Mitsutaka Kohno
-
Patent number: 7838633Abstract: The object is to fractionate 7S-globulin as well the remaining acid-precipitatable proteins from a soybean with efficiency and at high purities, and provide a highly pure fractionated soybean protein material. Specifically disclosed is a method for producing a fractionated soybean protein material, which comprises the steps of: 1) extracting a protein from a soybean having a 7S-globulin content of 20 wt % or more and a 11S-globulin content of 10 wt % or less relative to the total amount of proteins, thereby producing a soybean protein solution; 2) adjusting the pH value of the soybean protein solution to 4 to 5.5, and heating the resulting solution at 40 to 65° C.; and 3) adjusting the pH value of the heated soybean protein solution to a value ranging from 5.3 to 5.7 and higher than the pH value at the time of the heating the solution, and fractionating the resulting solution into a water-soluble fraction and a water-insoluble fraction.Type: GrantFiled: December 6, 2007Date of Patent: November 23, 2010Assignee: Fuji Oil Company, LimitedInventors: Masahiko Samoto, Mitsutaka Kohno
-
Publication number: 20100022754Abstract: The object is to fractionate 7S-globulin as well the remaining acid-precipitatable proteins from a soybean with efficiency and at high purities, and provide a highly pure fractionated soybean protein material. Specifically disclosed is a method for producing a fractionated soybean protein material, which comprises the steps of: 1) extracting a protein from a soybean having a 7S-globulin content of 20 wt % or more and a 11S-globulin content of 10 wt % or less relative to the total amount of proteins, thereby producing a soybean protein solution; 2) adjusting the pH value of the soybean protein solution to 4 to 5.5, and heating the resulting solution at 40 to 65° C.; and 3) adjusting the pH value of the heated soybean protein solution to a value ranging from 5.3 to 5.7 and higher than the pH value at the time of the heating the solution, and fractionating the resulting solution into a water-soluble fraction and a water-insoluble fraction.Type: ApplicationFiled: December 6, 2007Publication date: January 28, 2010Inventors: Masahiko Samoto, Mitsutaka Kohno
-
Publication number: 20090232958Abstract: Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.Type: ApplicationFiled: May 30, 2006Publication date: September 17, 2009Inventors: Masahiko Samoto, Motohiro Maebuchi, Chiaki Miyazaki, Hirofumi Kugitani, Mitsutaka Kohno, Kensuke Fukui, Motohiko Hirotsuka
-
Patent number: 7264839Abstract: A soybean protein beverage having an excellent taste and mouthfeel and high storage stability with preventing formation of a precipitate at a weak acidic region as well as its production process are shown. Said beverage utilizes as its protein source low-phytic acid ?-conglycinin obtained by fractionating and purifying ?-conglycinin which is a soybean protein fraction and further decomposing and removing phytic acid bound to the resultant ?-conglycinin to increase the solubility at a weak acidic region.Type: GrantFiled: June 6, 2003Date of Patent: September 4, 2007Assignee: Fuji Oil Company, LimitedInventors: Mitsutaka Kohno, Chiaki Miyazaki
-
Patent number: 7226633Abstract: A method for fractionating a soybean protein into highly pure 7S globulin and 11S globulin efficiently in an industrial scale is provided, said method comprising warming a solution containing a soybean protein under a weakly acidic condition followed by fractionating at pH 5.6 to 6.6 into a soluble fraction and an insoluble fraction. If necessary, a treatment with a phytase may also be employed in the production method to fractionate into a 7S globulin and a 11S globulin.Type: GrantFiled: September 28, 2001Date of Patent: June 5, 2007Assignee: Fuji Oil Company, LimitedInventors: Masahiro Ishikawa, Mitsutaka Kohno, Yasue Nagao, Motohiko Hirotsuka
-
Patent number: 7186425Abstract: The present invention provides a neutral fat reducing composition which reduces a blood neutral fat safely and efficiently, and whose active ingredient is a soybean protein containing 50% or more of a 7S globulin fractionated from a soybean protein and 0.2% or less of phytate based on the proteins. Its effect is further enhanced by removing a oil-body-associated protein and reducing a chloroform methanol-extractable oil fraction.Type: GrantFiled: September 28, 2001Date of Patent: March 6, 2007Assignee: Fuji Oil Company, Ltd.Inventors: Mitsutaka Kohno, Motohiko Hirotsuka, Toshiaki Aoyama, Kiyoharu Takamatsu, Yukio Hashimoto, Makoto Kito
-
Publication number: 20040247766Abstract: A soybean protein beverage having an excellent taste and mouthfeel and high storage stability with preventing formation of a precipitate at a weak acidic region as well as its production process are disclosed. Said beverage utilizes as its protein source low-phytic acid &bgr;-conglycinin obtained by fractionating and purifying &bgr;-conglycinin which is a soybean protein fraction and further decomposing and removing phytic acid bound to the resultant &bgr;-conglycinin to increase the solubility at a weak acidic region.Type: ApplicationFiled: June 6, 2003Publication date: December 9, 2004Inventors: Mitsutaka Kohno, Chiaki Miyazaki
-
Publication number: 20040028799Abstract: A method for fractionating a soybean protein into highly pure 7S globulin and 11S globulin efficiently in an industrial scale is provided, said method comprising warming a solution containing a soybean protein under a weakly acidic condition followed by fractionating at pH 5.6 to 6.6 into a soluble fraction and an insoluble fraction. If necessary, a treatment with a phytase may also be employed in the production method to fractionate into a 7S globulin and a 11S globulin.Type: ApplicationFiled: March 31, 2003Publication date: February 12, 2004Inventors: Masahiro Ishikawa, Mitsutaka Kohno, Yasue Nagao, Motohiko Hirotsuka
-
Publication number: 20040014640Abstract: The present invention provides a neutral fat reducing composition which reduces a blood neutral fat safely and efficiently, and whose active ingredient is a soybean protein containing 50% or more of a 7S globulin fractionated from a soybean protein and 0.2% or less of phytate based on the proteins. Its effect is further enhanced by removing a oil-body-associated protein and reducing a chloroform methanol-extractable oil fraction.Type: ApplicationFiled: March 27, 2003Publication date: January 22, 2004Inventors: Mitsutaka Kohno, Motohiko Hirotsuka, Toshiaki Aoyama, Kiyoharu Takamatsu, Yukio Hashimoto, Makoto Kito
-
Patent number: 6638562Abstract: A method for fractionation of soybean protein into a 7S globulin-rich fraction and an 11S globulin-rich fraction which comprises treating a soybean protein-containing solution with an enzyme or an enzyme preparation having an activity of decomposing phytic acid to thereby separate into a soluble fraction and an insoluble fraction at a specific pH value.Type: GrantFiled: August 24, 2001Date of Patent: October 28, 2003Assignee: Fuji Oil Company LimitedInventors: Tsutomu Saitoh, Kazunobu Tsumura, Wataru Kugimiya, Mitsutaka Kohno