Patents by Inventor Asao Ito

Asao Ito 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).

  • Frozen liquid egg whites, method for producing same, and liquid egg whites resulting from defrosting frozen liquid egg whites
    Patent number: 10531682
    Abstract: The present invention relates to frozen liquid egg whites in which are admixed 0.01-0.4 parts of egg yolks for every 100 parts of egg whites, wherein 0.1-2 parts inclusive of ?-cyclodextrin are added for every 100 parts of liquid egg whites, and the turbidity H1 (degrees) calculated by means of the belowmentioned formula (1) is 18 or more: H1=H2?H3 . . . (1). Here, H2 indicates the turbidity (degrees) of the frozen liquid egg whites measured immediately after being defrosted, and H3 indicates the egg-derived turbidity y (degrees) calculated by means of the belowmentioned approximation formula (2): y=?380.75x2+272.42x+17.257 . . . (2). Here, x indicates the admixed amount (parts) of egg yolks for every 100 parts of liquid egg whites.
    Type: Grant
    Filed: May 29, 2015
    Date of Patent: January 14, 2020
    Assignee: KEWPIE CORPORATION
    Inventors: Naoki Fujiwara, Noriaki Nishijima, Ryou Sasahara, Hideaki Kobayashi, Asao Ito
  • Frozen Liquid Egg Whites, Method for Producing Same, and Liquid Egg Whites Resulting From Defrosting Frozen Liquid Egg Whites
    Publication number: 20170119030
    Abstract: The present invention relates to frozen liquid egg whites in which are admixed 0.01-0.4 parts of egg yolks for every 100 parts of egg whites, wherein 0.1-2 parts inclusive of ?-cyclodextrin are added for every 100 parts of liquid egg whites, and the turbidity H1 (degrees) calculated by means of the belowmentioned formula (1) is 18 or more: H1=H2?H3 . . . (1). Here, H2 indicates the turbidity (degrees) of the frozen liquid egg whites measured immediately after being defrosted, and H3 indicates the egg-derived turbidity y (degrees) calculated by means of the belowmentioned approximation formula (2): y=?380.75x2+272.42x+17.257 . . . (2). Here, x indicates the admixed amount (parts) of egg yolks for every 100 parts of liquid egg whites.
    Type: Application
    Filed: May 29, 2015
    Publication date: May 4, 2017
    Inventors: Naoki Fujiwara, Noriaki Nishijima, Ryou Sasahara, Hideaki Kobayashi, Asao Ito