Patents by Inventor Shozo Sugano
Shozo Sugano 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).
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Patent number: 9421219Abstract: To provide an IgA production promoter capable of being easily ingested safely and continually, for example orally and capable of preventing infection by inhibiting the binding of pathogenic microorganisms to alimentary canal mucosa and preventing an allergic reaction by blocking the passage of allergen materials such as pollen and house dust through the wall of the alimentary tract. The present invention consists of an IgA production promoter comprising hydroxypropyl starch as an effective ingredient. The IgA production promoter of the present invention can be safely and continually ingested because the effective ingredient thereof is hydroxypropyl starch used in food and the like, and can prevent infection by inhibiting the binding of pathogenic microorganisms to alimentary canal mucosa and prevent an allergic reaction by blocking the passage of allergen materials such as pollen and house dust through the wall of the alimentary tract.Type: GrantFiled: February 26, 2013Date of Patent: August 23, 2016Assignee: Matsutani Chemical Industry Co., Ltd.Inventors: Makoto Tachibe, Toyohide Nishibata, Shozo Sugano
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Patent number: 9416342Abstract: The invention provides a sparkling alcoholic beverage produced using, as a part of ingredients thereof, at least one selected from the group consisting of etherified starch, etherified cross-linked starch and enzymatic hydrolysates thereof; and a method for producing the sparkling alcoholic beverage, wherein at least one selected from the group consisting of etherified starch, etherified cross-linked starch and enzymatic hydrolysates thereof is added in any step of the production process. The sparkling alcoholic beverage of the invention has good body and prolonged froth duration and contains water-soluble dietary fiber.Type: GrantFiled: November 3, 2008Date of Patent: August 16, 2016Assignee: MATSUTANI CHEMICAL INDUSTRY CO., LTD.Inventors: Hajime Suzuki, Makoto Tachibe, Shozo Sugano
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Publication number: 20130230560Abstract: To provide an IgA production promoter capable of being easily ingested safely and continually, for example orally and capable of preventing infection by inhibiting the binding of pathogenic microorganisms to alimentary canal mucosa and preventing an allergic reaction by blocking the passage of allergen materials such as pollen and house dust through the wall of the alimentary tract. The present invention consists of an IgA production promoter comprising hydroxypropyl starch as an effective ingredient. The IgA production promoter of the present invention can be safely and continually ingested because the effective ingredient thereof is hydroxypropyl starch used in food and the like, and can prevent infection by inhibiting the binding of pathogenic microorganisms to alimentary canal mucosa and prevent an allergic reaction by blocking the passage of allergen materials such as pollen and house dust through the wall of the alimentary tract.Type: ApplicationFiled: February 26, 2013Publication date: September 5, 2013Applicant: Matsutani Chemical Industry Co., Ltd.Inventors: Makoto Tachibe, Toyohide Nishibata, Shozo Sugano
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Patent number: 8377492Abstract: The invention provides a water-soluble dietary fiber enriching agent comprising a modified starch which contains dietary fibers in an amount not more than 5% by mass measured by Prosky's method and a low-molecular weight water-soluble dietary fiber in an amount not less than 25% by mass. The water-soluble dietary fiber enriching agent contains a low-molecular weight water-soluble dietary fiber, and does not deteriorate the mouthfeel of the food obtained using the same.Type: GrantFiled: October 16, 2008Date of Patent: February 19, 2013Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Toyohide Nishibata, Kouichi Tashiro, Shinya Suzuka, Shozo Sugano
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Publication number: 20120045564Abstract: It is to provide a quality improving agent for cooked rice which effectively imparts improving effect on loosening properties, anti-aging property, and/or water retentivity to cooked rice with as little influence as possible on the original texture and taste of the cooked rice, a method for producing cooked rice using the quality improving agent, and cooked rice improved in loosening properties, anti-aging property, and/or water retentivity using the method for producing cooked rice. In the process of rice cooking for preparing cooked rice, substituted modified starch whose viscosity has been adjusted to a viscosity range involving a viscosity of 15 mPa·s or higher at 30% by mass in an aqueous solution and a viscosity of 3000 mPa·s or lower at 10% by mass in an aqueous solution by the hydrolysis or molecular weight reduction of the substituted modified starch is added as the quality improving agent for cooked rice.Type: ApplicationFiled: August 16, 2011Publication date: February 23, 2012Applicant: Matsutani Chemical Industry Co., Ltd.Inventors: Makoto Tachibe, Yoshiaki Maeda, Shozo Sugano
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Publication number: 20110091626Abstract: The present invention provides a method of improving quality of bread containing a swelling-controlled starch, comprising replacing 20-70% of wheat flour with a wheat flour substitute, wherein said wheat flour substitute comprises a swelling-controlled starch and a swelling-control free starch.Type: ApplicationFiled: December 13, 2010Publication date: April 21, 2011Applicant: Matsutani Chemical Industry Co., Ltd.Inventors: Makoto TACHIBE, Shozo SUGANO, Nobuyoshi ASAYAMA
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Publication number: 20090117225Abstract: The invention provides a sparkling alcoholic beverage produced using, as a part of ingredients thereof, at least one selected from the group consisting of etherified starch, etherified cross-linked starch and enzymatic hydrolysates thereof; and a method for producing the sparkling alcoholic beverage, wherein at least one selected from the group consisting of etherified starch, etherified cross-linked starch and enzymatic hydrolysates thereof is added in any step of the production process. The sparkling alcoholic beverage of the invention has good body and prolonged froth duration and contains water-soluble dietary fiber.Type: ApplicationFiled: November 3, 2008Publication date: May 7, 2009Applicant: MATSUTANI CHEMICAL INDUSTRY CO., LTD.Inventors: Hajime Suzuki, Makoto Tachibe, Shozo Sugano
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Publication number: 20090104334Abstract: The invention provides a water-soluble dietary fiber enriching agent comprising a modified starch which contains dietary fibers in an amount not more than 5% by mass measured by Prosky's method and a low-molecular weight water-soluble dietary fiber in an amount not less than 25% by mass. The water-soluble dietary fiber enriching agent contains a low-molecular weight water-soluble dietary fiber, and does not deteriorate the mouthfeel of the food obtained using the same.Type: ApplicationFiled: October 16, 2008Publication date: April 23, 2009Applicant: MATSUTANI CHEMICAL INDUSTRY CO., LTD.Inventors: Toyohide NISHIBATA, Kouichi TASHIRO, Shinya SUZUKA, Shozo SUGANO
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Publication number: 20080095909Abstract: The present invention provides a wheat flour substitute for bakery foods comprising swelling-controlled starch and swelling-control free starch and a bakery food produced using cereal flour comprising raw wheat flour, 10 to 100% of which is replaced with a wheat flour substitute for bakery foods comprising swelling-controlled starch and swelling-control free starch. The wheat flour substitute for bakery foods permits the improvement of the bread-making ability of dough, and the palatability, and the taste and texture of the resulting bakery foods.Type: ApplicationFiled: October 19, 2007Publication date: April 24, 2008Applicant: MATSUTANI CHEMICAL INDUSTRY CO., LTD.Inventors: Makoto Tachibe, Shozo Sugano, Nobuyoshi Asayama
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Patent number: 4803088Abstract: The present invention relates to a container packed with instant food to be cooked by a microwave oven which allows a solid instant food such as instant chow mein and instant macaroni to be reconstituted to its original cooked state with good texture in a short period of time when the food is cooked in a microwave oven without the need to drain water after it is cooked.The container packed with instant food comprises: a container composed of a container body and a lid which is capable of tightly or substantially tightly sealing said container; and a solid instant food accommodated in said container, wherein said food is to be reconstituted and made ready for eating on absorbing water when said container packed with said food is heated in a microwave oven after water is added thereto in an amount equivalent to between 100 and 155 wt % of the water absorption capacity of said food.Type: GrantFiled: April 25, 1986Date of Patent: February 7, 1989Assignee: House Food Industrial Company LimitedInventors: Masanori Yamamoto, Tamotsu Kamoda, Makoto Nakahara, Yoshimasa Fujii, Shozo Sugano
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Patent number: 4707371Abstract: This invention provides a process for preparing dried pre-gelatinized cereal grain, in particular for instant food, which make it possible to obtain dried pre-gelatinized cereal grain that can be rapidly reconstituted with hot water and that has better taste after reconstitution with hot water than other dried grain materials. The process for preparing dried pre-gelatinized cereal grain involves subjecting pre-gelatinized grain to both high temperature water-immersing treatment and low temperature water-immersing treatment so as to adjust the water content thereof to between 73 and 84 weight % and then drying it.Type: GrantFiled: February 13, 1986Date of Patent: November 17, 1987Assignee: House Food Industrial Company LimitedInventors: Noriaki Yamaguchi, Shozo Sugano, Kayo Enomoto
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Patent number: 4578274Abstract: A process for preparing granular food products which essentially comprises the steps of admixing solid fat having a melting point from 30 to 130.degree. C. and at least one food material powder to provide a mixture, heating the mixture to prepare an intermediate paste product, flaking the paste product, adding additives to the paste product, heating the resulting product under agitation to prepare a granular food product and cooling the granular product to obtain a final granular food product.Type: GrantFiled: April 4, 1984Date of Patent: March 25, 1986Assignee: House Food Industrial Co., Ltd.Inventors: Ko Sugisawa, Masaru Shibuki, Imayoshi Imada, Jun Katada, Yozo Yamamoto, Setsuo Nakajima, Toshio Kishi, Shozo Sugano