Patents by Inventor Jiro Kanamori
Jiro Kanamori 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: 9345254Abstract: The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of ?-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins.Type: GrantFiled: September 1, 2011Date of Patent: May 24, 2016Assignee: FUJI OIL HOLDINGS INC.Inventors: Masahiko Samoto, Takayasu Motoyama, Jiro Kanamori, Masashi Asanoma
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Patent number: 9307778Abstract: Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material.Type: GrantFiled: May 25, 2011Date of Patent: April 12, 2016Assignee: FUJI OIL HOLDINGS INC.Inventors: Masahiko Samoto, Jiro Kanamori, Masayuki Shibata
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Patent number: 9301538Abstract: A fat-reduced soybean protein material containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.Type: GrantFiled: July 15, 2013Date of Patent: April 5, 2016Assignee: FUJI OIL HOLDINGS INC.Inventors: Masahiko Samoto, Jiro Kanamori, Masayuki Shibata
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Patent number: 9119406Abstract: Provided is a texture-improving agent for a starch processed food, which exhibits an effect of improving texture by being added to a starch processed food. By using a physical property-improving agent containing, as an active ingredient, a separated soybean protein composition obtained by drying in the form of an acid precipitate, a starch processed food having improved physical properties can be obtained. More specifically, the agent has an effect of improving physical properties and texture, for example, enhancing physical strength such as chewiness and elasticity, improving crispness and stickiness, and so on, and also has an effect of maintaining the improved properties and texture.Type: GrantFiled: March 21, 2012Date of Patent: September 1, 2015Assignee: FUJI OIL COMPANY LIMITEDInventor: Jiro Kanamori
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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
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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
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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
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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
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Publication number: 20140004247Abstract: Provided is a texture-improving agent for a starch processed food, which exhibits an effect of improving texture by being added to a starch processed food. By using a physical property-improving agent containing, as an active ingredient, a separated soybean protein composition obtained by drying in the form of an acid precipitate, a starch processed food having improved physical properties can be obtained. More specifically, the agent has an effect of improving physical properties and texture, for example, enhancing physical strength such as chewiness and elasticity, improving crispness and stickiness, and so on, and also has an effect of maintaining the improved properties and texture.Type: ApplicationFiled: March 21, 2012Publication date: January 2, 2014Applicant: FUJI OIL COMPANY LIMITEDInventor: Jiro Kanamori
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Publication number: 20130323401Abstract: A fat-reduced soybean protein material containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.Type: ApplicationFiled: July 15, 2013Publication date: December 5, 2013Applicant: FUJI OIL COMPANY LIMITEDInventors: Masahiko SAMOTO, Jiro KANAMORI, Masayuki SHIBATA
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Publication number: 20130183429Abstract: The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of ?-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins.Type: ApplicationFiled: September 1, 2011Publication date: July 18, 2013Applicant: FUJI OIL COMPANY LIMITEDInventors: Masahiko Samoto, Takayasu Motoyama, Jiro Kanamori, Masashi Asanoma
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Publication number: 20130078363Abstract: Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material.Type: ApplicationFiled: May 25, 2011Publication date: March 28, 2013Inventors: Masahiko Samoto, Jiro Kanamori, Masayuki Shibata
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Patent number: 8258690Abstract: The present invention is characterized by a DC-driven inorganic EL element useful for mobile and other applications, the EL element including at least plural electrode layers, and a light emitter layer made of an inorganic composition, which is provided between the electrode layers, wherein the attainted brightness in the DC drive is 10000 cd/m2 or more.Type: GrantFiled: October 11, 2005Date of Patent: September 4, 2012Assignee: Kuraray Co., Ltd.Inventors: Tadashi Ueda, Seikoh Yamauchi, Jiro Kanamori, Yoshisada Hayashi
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Patent number: 8124157Abstract: It is intended to prepare noodles and noodle skins, in particular, wheat flour-free noodles and noodle skins, which comprise a soybean protein composition at a high ratio. By adding a water-extracted less denatured soybean protein to noodles and noodle skins, noodles and noodle skins containing a large amount of the soybean protein can be obtained. Further, it is possible to obtain wheat flour-free noodles and noodle skins and starch-free noodles and noodle skins.Type: GrantFiled: December 12, 2007Date of Patent: February 28, 2012Assignee: Fuji Oil Company, LimitedInventors: Jiro Kanamori, Masahiko Samoto, Masaaki Miyamoto
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Patent number: 7862738Abstract: The present invention relates to an inorganic composition mainly containing a compound semiconductor, wherein the inorganic composition contains iridium element. The invention also relates to a method of producing an inorganic composite for producing an luminescent material, wherein the method comprises subjecting an inorganic composition mainly containing a compound semiconductor to an explosion by gunpowder and/or explosive in a sealed vessel. An inorganic composite for producing a luminescent material can be prepared by subjecting an inorganic composition to a doping treatment such as explosive treatment or heat-treatment. The inorganic composite can further be heat-treated to produce a luminescent material. The resulting luminescent material can be formed into a layer as a light emitter layer of an inorganic EL device.Type: GrantFiled: October 10, 2006Date of Patent: January 4, 2011Assignee: Kuraray Co., Ltd.Inventors: Tadashi Ueda, Seikoh Yamauchi, Jiro Kanamori, Yoshisada Hayashi
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Publication number: 20100028520Abstract: It is intended to prepare noodles and noodle skins, in particular, wheat flour-free noodles and noodle skins, which comprise a soybean protein composition at a high ratio. By adding a water-extracted less denatured soybean protein to noodles and noodle skins, noodles and noodle skins containing a large amount of the soybean protein can be obtained. Further, it is possible to obtain wheat flour-free noodles and noodle skins and starch-free noodles and noodle skins.Type: ApplicationFiled: December 12, 2007Publication date: February 4, 2010Inventors: Jiro Kanamori, Masahiko Samoto, Masaaki Miyamoto
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Publication number: 20090169712Abstract: Disclosed is a slightly denatured, sterilized soybean protein composition. The composition can be produced by sterilizing an aqueous solution of a slightly denatured soybean protein composition which has been salted to such a degree that the ionic strength becomes 0.04 or more, by heating the aqueous solution at a temperature not lower than 60° C. and lower than the denaturation temperature of a soybean protein for 30 minutes or longer.Type: ApplicationFiled: February 27, 2009Publication date: July 2, 2009Inventors: Jiro Kanamori, Masahiko Samoto, Chiaki Miyazaki, Masaaki Miyamoto
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Publication number: 20090051282Abstract: The present invention relates to an inorganic composition mainly containing a compound semiconductor, wherein the inorganic composition contains iridium element. The invention also relates to a method of producing an inorganic composite for producing an luminescent material, wherein the method comprises subjecting an inorganic composition mainly containing a compound semiconductor to an explosion by gunpowder and/or explosive in a sealed vessel. An inorganic composite for producing a luminescent material can be prepared by subjecting an inorganic composition to a doping treatment such as explosive treatment or heat-treatment. The inorganic composite can further be heat-treated to produce a luminescent material. The resulting luminescent material can be formed into a layer as a light emitter layer of an inorganic EL device.Type: ApplicationFiled: October 10, 2006Publication date: February 26, 2009Applicant: T. Chatani Co., Ltd.Inventors: Tadashi Ueda, Seikoh Yamauchi, Jiro Kanamori, Yoshisada Hayashi
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Publication number: 20090033229Abstract: In a high luminance, long-life luminous body, a method for manufacturing the luminous body, and a light-emitting apparatus according to the present invention, an inorganic EL device, which is formed by stacking a back electrode, a dielectric layer, a luminescent layer, a dielectric layer, and a transparent electrode in that order, is used. An activator containing Pr, Mn, and Au is mixed into a base material comprised of strontium sulfide (SrS) and the resulting mixture is heated to activate the base material. Then GaAs and InP are added to the mixture, following which the mixture thus prepared is baked in a nitrogen atmosphere containing sulfur gas to produce the luminous body. By mixing the luminous body thus prepared and an ultraviolet curing dielectric substance, the luminescent layer can be obtained.Type: ApplicationFiled: January 18, 2006Publication date: February 5, 2009Inventors: Jiro Kanamori, Yoshisada Hayashi
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Publication number: 20080138484Abstract: The texture of a starchy food (for example, biscuits, cookies, cakes, breads, cream puffs, coated and fried foods, snack foods, wheat noodles, Chinese noodles, etc.) is highly improved by using soybean protein in a smaller amount than in the conventional methods. The effect of improving the food texture somewhat varies depending on the water activity of a food. In the case of a food having a high to moderate water content, it is intended to achieve a soft texture, a favorable feeling on the tongue and a high meltability in the mouth. In the case of a food having a low water activity such as baked goods or toast, on the other hand, it is intended to achieve a crispy and light texture. In the case of wheat noodles and Chinese noodles, it is intended to achieve a flexible texture with an adequate elasticity.Type: ApplicationFiled: July 12, 2005Publication date: June 12, 2008Inventors: Isao Ochi, Shigeru Ashida, Jiro Kanamori, Yukari Nakano, Kenji Taguchi, Atsushi Ohno, Tsutomu Saito, Eiji Iwaoka, Junichi Noguchi