Patents by Inventor Kayo Sugiura

Kayo Sugiura 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).

  • Dried egg white, production method therefor, and food containing improved dried egg white
    Patent number: 8273394
    Abstract: A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.
    Type: Grant
    Filed: July 22, 2011
    Date of Patent: September 25, 2012
    Assignee: Q.P. Corporation
    Inventors: Takayuki Watanabe, Ryo Sasahara, Toshiharu Tanaka, Hideaki Kobayashi, Minori Kayanuma, Kayo Sugiura, Nanako Abe, Kazuyuki Inoue, Ryoji Tanaka
  • DRIED EGG WHITE, PRODUCTION METHOD THEREFOR, AND FOOD CONTAINING IMPROVED DRIED EGG WHITE
    Publication number: 20110274798
    Abstract: A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.
    Type: Application
    Filed: July 22, 2011
    Publication date: November 10, 2011
    Applicant: Q.P. CORPORATION
    Inventors: Takayuki WATANABE, Ryo SASAHARA, Toshiharu TANAKA, Hideaki KOBAYASHI, Minori KAYANUMA, Kayo SUGIURA, Nanako ABE, Kazuyuki INOUE, Ryoji TANAKA
  • DRIED EGG WHITE, PRODUCTION METHOD THEREFOR, AND FOOD CONTAINING IMPROVED DRIED EGG WHITE
    Publication number: 20080226805
    Abstract: An improved dried egg white has a pH of 9.5 or more and a carbon dioxide concentration is 1% or less in a sealed 250 ml vial, when 25 g of the product is stored in the vial at 75° C. for 24 hours.
    Type: Application
    Filed: September 6, 2007
    Publication date: September 18, 2008
    Applicant: Q.P. CORPORATION
    Inventors: Takayuki WATANABE, Ryo SASAHARA, Toshiharu TANAKA, Hideaki KOBAYASHI, Minori KAYANUMA, Kayo SUGIURA, Nanako ABE, Kazuyuki INOUE, Ryoji TANAKA