Patents by Inventor Mitsutake Sato

Mitsutake Sato 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 kneaded meat
    Patent number: 7060310
    Abstract: Disclosed is an inhibitory agent for, kneaded meat and process for producing fish and meat paste products, especially, kamabokos, and fish sausages. The inhibitory agent comprises (i) a member selected from sorbitol, trehalose, mixture thereof, and another saccharide(s) containing sorbitol and/or trehalose; and (ii) a pH-controlling agent which adjusts a kneaded meat to an alkaline pH. The agent effectively inhibits the protein denaturation of kneaded meat, and fish- and meat-paste products without using phosphate.
    Type: Grant
    Filed: August 25, 2003
    Date of Patent: June 13, 2006
    Assignees: Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenyuojo, Aoba Kasei Kabushiki Kaisha
    Inventors: Teruo Kowata, Mitsutake Sato, Takeo Shimomura, Masami Yamashita
  • Inhibitory agent for protein denaturation, kneaded meat with suppressed freezing-denaturation, process thereof, and process of fish and meat paste products
    Publication number: 20040047958
    Abstract: Disclosed are an inhibitory agent for protein denaturation, kneaded meat with suppressed freezing-denaturation and process thereof, method for freezer storage for fish and meat paste products, and process for producing fish and meat paste products, especially, kamabokos, and fish sausages. The inhibitory agent comprises (i) a member selected from sorbitol, trehalose, mixture thereof, and another saccharide(s) containing sorbitol and/or trehalose; and (ii) a pH-controlling agent which adjusts a kneaded meat to an alkaline pH. The agent effectively inhibits the protein denaturation of kneaded meat, and fish- and meat-paste products without using phosphate.
    Type: Application
    Filed: August 25, 2003
    Publication date: March 11, 2004
    Inventors: Teruo Kowata, Mitsutake Sato, Takeo Shimorura, Masami Yamashita
  • Inhibitory agent for protein denaturation, kneaded meat with suppressed freezing-denaturation, process thereof, and process of fish and meat paste products
    Patent number: 6641853
    Abstract: Disclosed is an inhibitory agent for kneaded meat and process for producing fish and meat paste products, especially, kamabokos, and fish sausages. The inhibitory agent comprises (i) a member selected from sorbitol, trehalose, mixture thereof, and another saccharide(s) containing sorbitol and/or trehalose; and (ii) a pH-controlling agent which adjusts a kneaded meat to an alkaline pH. The agent effectively inhibits the protein denaturation of kneaded meat, and fish- and meat-paste products without using a phosphate.
    Type: Grant
    Filed: January 10, 2000
    Date of Patent: November 4, 2003
    Assignees: Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenyuojo, Aoba Kasei Kabushiki Kaisha
    Inventors: Teruo Kowata, Mitsutake Sato, Takeo Shimomura, Masami Yamashita