Patents by Inventor Mitsuaki AKUTSU

Mitsuaki AKUTSU 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).

  • Production method of edible sustained-release functional material and edible sustained-release functional material
    Patent number: 10702472
    Abstract: A production method of an edible sustained-release functional material that has a high effect of preventing oozing of oil at the time of production, and that can inexpensively perform production, even by using fat and oil other than fish oil and continuously performing pulverization at ordinary temperature; and the edible sustained-release functional material. An edible sustained-release functional material is produced by: preparing an emulsified raw material by emulsifying fat and oil containing a hydrophobic functional ingredient; stirring and mixing the emulsified raw material, gelatin, transglutaminase, and dextrin having a DE value of 8 to 21; then forming a gel by leaving the mixture to rest; and after freeze-drying the gel, performing pulverization for powderization. An emulsifier or ammonium salt may be further added at the time of stirring and mixing.
    Type: Grant
    Filed: September 28, 2018
    Date of Patent: July 7, 2020
    Assignees: AOBAKASEI KABUSHIKI KAISHA, TOHOKU TECHNO ARCH CO., LTD.
    Inventors: Mitsuaki Akutsu, Shunsuke Matsumoto, Teruo Miyazawa, Kiyotaka Nakagawa, Shigeta Aoki, Junya Ito, Taiki Shiomi
  • PRODUCTION METHOD OF EDIBLE SUSTAINED-RELEASE FUNCTIONAL MATERIAL AND EDIBLE SUSTAINED-RELEASE FUNCTIONAL MATERIAL
    Publication number: 20190105266
    Abstract: A production method of an edible sustained-release functional material that has a high effect of preventing oozing of oil at the time of production, and that can inexpensively perform production, even by using fat and oil other than fish oil and continuously performing pulverization at ordinary temperature; and the edible sustained-release functional material. An edible sustained-release functional material is produced by: preparing an emulsified raw material by emulsifying fat and oil containing a hydrophobic functional ingredient; stirring and mixing the emulsified raw material, gelatin, transglutaminase, and dextrin having a DE value of 8 to 21; then forming a gel by leaving the mixture to rest; and after freeze-drying the gel, performing pulverization for powderization. An emulsifier or ammonium salt may be further added at the time of stirring and mixing.
    Type: Application
    Filed: September 28, 2018
    Publication date: April 11, 2019
    Applicants: AOBAKASEI KABUSHIKI KAISHA, TOHOKU UNIVERSITY
    Inventors: Mitsuaki AKUTSU, Shunsuke MATSUMOTO, Teruo MIYAZAWA, Kiyotaka NAKAGAWA, Shigeta AOKI, Junya ITO, Taiki SHIOMI