Patents by Inventor Keisuke Tsuge

Keisuke Tsuge 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).

  • Process for producing a soybean protein usable in acidic foods
    Patent number: 7465470
    Abstract: It is intended to provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods, its production process, and acidic foods using the soybean protein material. A solution containing soybean protein is subjected to a treatment for eliminating or inactivating polyanionic substances contained therein and/or adding a polycationic substance and then heated at above 100° C. under acidic conditions. Thus, a soybean protein having a high solubility under acidic conditions and thus being appropriately usable in acidic foods can be obtained. By using this protein, protein foods in an acidic region can be provided. Further, by combining the above-described treatment with a protease-digestion treatment, a soybean protein hydrolysate having a high solubility in an acidic region can be efficiently obtained.
    Type: Grant
    Filed: February 25, 2002
    Date of Patent: December 16, 2008
    Assignee: Fuji Oil Company, Limited
    Inventors: Tsutomo Saito, Keisuke Tsuge, Toshio Kiriyama, Wataru Kugimiya
  • Soybean protein, process for producing the same and acidic protein foods with the use of the same
    Publication number: 20040086624
    Abstract: It is intended to provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods, its production process, and acidic foods using the soybean protein material. A solution containing soybean protein is subjected to a treatment for eliminating or inactivating polyanionic substances contained therein and/or adding a polycationic substance and then heated at above 100° C. under acidic conditions. Thus, a soybean protein having a high solubility under acidic conditions and thus being appropriately usable in acidic foods can be obtained. By using this protein, protein foods in an acidic region can be provided. Further, by combining the above-described treatment with a protease-digestion treatment, a soybean protein hydrolysate having a high solubility in an acidic region can be efficiently obtained.
    Type: Application
    Filed: August 28, 2003
    Publication date: May 6, 2004
    Inventors: Tsutomu Saito, Keisuke Tsuge, Toshio Kiriyama, Wataru Kugimiya