Patents by Inventor Naoko Umetsu

Naoko Umetsu 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).

  • Meat-like foodstuff and method for producing the same
    Patent number: 9314045
    Abstract: The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.
    Type: Grant
    Filed: March 23, 2011
    Date of Patent: April 19, 2016
    Assignee: HOUSE FOODS CORPORATION
    Inventors: Shimpei Nishimura, Naoko Umetsu, Shoji Takata
  • MEAT-LIKE FOODSTUFF AND METHOD FOR PRODUCING THE SAME
    Publication number: 20140010920
    Abstract: The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.
    Type: Application
    Filed: March 23, 2011
    Publication date: January 9, 2014
    Applicant: HOUSE FOODS CORPORATION
    Inventors: Shimpei Nishimura, Naoko Umetsu, Shoji Takata