Patents by Inventor Masashi Asanoma

Masashi Asanoma 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: 9345254
    Abstract: 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: Grant
    Filed: September 1, 2011
    Date of Patent: May 24, 2016
    Assignee: FUJI OIL HOLDINGS INC.
    Inventors: Masahiko Samoto, Takayasu Motoyama, Jiro Kanamori, Masashi Asanoma
  • Patent number: 9101158
    Abstract: 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: Grant
    Filed: May 23, 2012
    Date of Patent: August 11, 2015
    Assignee: FUJI OIL COMPANY LIMITED
    Inventors: 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
  • Patent number: 9101150
    Abstract: 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: Grant
    Filed: May 23, 2012
    Date of Patent: August 11, 2015
    Assignee: FUJI OIL COMPANY LIMITED
    Inventors: 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
  • Publication number: 20140113013
    Abstract: 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: Application
    Filed: May 23, 2012
    Publication date: April 24, 2014
    Applicant: FUJI OIL COMPANY LIMITED
    Inventors: 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
  • Publication number: 20140113866
    Abstract: 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: Application
    Filed: May 23, 2012
    Publication date: April 24, 2014
    Inventors: 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
  • Publication number: 20130183429
    Abstract: 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: Application
    Filed: September 1, 2011
    Publication date: July 18, 2013
    Applicant: FUJI OIL COMPANY LIMITED
    Inventors: Masahiko Samoto, Takayasu Motoyama, Jiro Kanamori, Masashi Asanoma
  • Publication number: 20110039782
    Abstract: Provided is a soybean protein material suitable for patients with renal disease which is highly effective in delaying the progression of renal disease, and foods for patients with renal disease made from the soybean protein material. The invention was completed upon obtaining knowledge that, among the acid-precipitable soybean proteins, fractionated soybean proteins obtained by increasing the purity of soy bean acid precipitable proteins other than 7S-globulin and 11S-globulin, specifically, “non-7S and 11S-acid-precipitable proteins,” have a strong effect in lowering albumin levels in urine.
    Type: Application
    Filed: March 4, 2009
    Publication date: February 17, 2011
    Inventors: Masashi Asanoma, Mitsutaka Kohno