Patents by Inventor Hiroshi Niki

Hiroshi Niki 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).

  • Patent number: 4062409
    Abstract: The fish meat slurry which is obtained by finely mincing fresh fish meat or frozen ground fish meat (frozen SURIMI) in conjunction with a water-soluble protein and converting the resulting blend into the form of slurry has viscosity low enough to be easily spray dried into fish meat powder.
    Type: Grant
    Filed: July 19, 1976
    Date of Patent: December 13, 1977
    Assignee: Snow Brand Milk Products, Co., Ltd.
    Inventors: Hiroshi Niki, Eiki Deya, Toru Doi, Kenkichi Ahiko, Hiromichi Hayashi
  • Patent number: 3959517
    Abstract: A method is disclosed for preparing a fish meat powder from a low viscosity slurry by spray-drying. An acid which decomposes or volatilizes at the spray-drying temperature is added to the slurry to lower the viscosity.
    Type: Grant
    Filed: March 13, 1975
    Date of Patent: May 25, 1976
    Assignee: Snow Brand Milk Products Co., Ltd.
    Inventors: Hiroshi Niki, Eiki Deya, Toru Doi, Seiichiro Igarashi, Kenkichi Ahiko, Hiromichi Hayashi
  • Patent number: 3955011
    Abstract: This invention relates to a method of manufacturing fish meat powder which, on being blended with suitable amounts of water and table salt, exhibits the same degree of ability to make KAMABOKO as fresh fish meat and which is capable of retaining the ability to make KAMABOKO for a long period of time.
    Type: Grant
    Filed: February 6, 1975
    Date of Patent: May 4, 1976
    Assignee: Snow Brand Milk Products Co. Ltd.
    Inventors: Hiroshi Niki, Toru Doi, Seiichiro Igarashi, Toshiro Kanauchi