Patents by Inventor Nozomi Adachi

Nozomi Adachi 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 soymilk curd
    Patent number: 7205014
    Abstract: The present invention provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid to the soymilk; allowing proteins in the soymilk to form cross-links by maintaining the temperature at 20 to 60° C.; and allowing the cross-linked and acid-treated soymilk to coagulate by maintaining the temperature at 70 to 90° C. The present invention also provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme and sugars into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid to the soymilk; allowing proteins in the soymilk to form cross-links by maintaining the temperature at 20 to 60° C.; and allowing the cross-linked and acid-treated soymilk to coagulate by maintaining the temperature at 70 to 90° C.
    Type: Grant
    Filed: March 11, 2004
    Date of Patent: April 17, 2007
    Assignee: Asahimatsu Foods Co., Ltd.
    Inventors: Takaaki Takebe, Nozomi Adachi, Masaki Tamura, Yoichi Katagiri
  • Production method of soymilk curd
    Publication number: 20040180128
    Abstract: The present invention provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid to the soymilk; allowing proteins in the soymilk to form cross-links by maintaining the temperature at 20 to 60° C.; and allowing the cross-linked and acid-treated soymilk to coagulate by maintaining the temperature at 70 to 90° C. The present invention also provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme and sugars into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid to the soymilk; allowing proteins in the soymilk to form cross-links by maintaining the temperature at 20 to 60° C.; and allowing the cross-linked and acid-treated soymilk to coagulate by maintaining the temperature at 70 to 90° C.
    Type: Application
    Filed: March 11, 2004
    Publication date: September 16, 2004
    Inventors: Takaaki Takebe, Nozomi Adachi, Masaki Tamura, Yoichi Katagiri