Patents by Inventor Nozomi Harada

Nozomi Harada 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 of making meat-like food products
    Patent number: 7851009
    Abstract: The present invention provides a meat-like food material having a favorable flavor and a meat-like mouthfeel by heating and pressurizing ingredients including a vegetable protein ingredient, a milk whey protein ingredient and water as the main ingredients with an extruder to obtain a swollen product, and a fried meat-like food product by reconstituting said meat-like food material with a seasoning liquid followed by frying, as well as a glazed fried meat-like food product by coating said fried meat-like food product with a glaze.
    Type: Grant
    Filed: June 21, 2006
    Date of Patent: December 14, 2010
    Assignee: Fuji Oil Company, Limited
    Inventors: Yasuyuki Nakano, Nozomi Harada, Hirohumi Kugitani
  • Production of extruded edible material
    Patent number: 7588792
    Abstract: An extruded edible material having soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein (as dry solids). In the extruded edible material, a peculiar flavor derived from soybean protein is improved.
    Type: Grant
    Filed: February 3, 2006
    Date of Patent: September 15, 2009
    Assignee: Fuji Oil Company, Limited
    Inventors: Hirofumi Kugitani, Yasuyuki Nakano, Nozomi Harada, Yasuo Ohtani
  • Meat-like food materials and meat-like food products produced utilizing the same
    Publication number: 20060233938
    Abstract: The present invention provides a meat-like food material having a favorable flavor and a meat-like mouthfeel by heating and pressurizing ingredients including a vegetable protein ingredient, a milk whey protein ingredient and water as the main ingredients with an extruder to obtain a swollen product, and a fried meat-like food product by reconstituting said meat-like food material with a seasoning liquid followed by frying, as well as a glazed fried meat-like food product by coating said fried meat-like food product with a glaze.
    Type: Application
    Filed: June 21, 2006
    Publication date: October 19, 2006
    Inventors: Yasuyuki Nakano, Nozomi Harada, Hirohumi Kugitani
  • Extruded edible material and its production
    Publication number: 20060127552
    Abstract: An extruded edible material comprising soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein (as dry solids). In the extruded edible material, a peculiar flavor derived from soybean protein is improved.
    Type: Application
    Filed: February 3, 2006
    Publication date: June 15, 2006
    Inventors: Hirofumi Kugitani, Yasuyuki Nakano, Nozomi Harada, Yasuo Ohtani
  • Textured protein and process for producing processed food using the same
    Publication number: 20050233059
    Abstract: A textured protein comprising as main ingredients soybean protein, casein and water, and a frozen processed food in which the textured protein is mixed are disclosed. The textured protein is produced by heating a mixture of soybean protein, casein and water under pressure, followed by extruding the mixture to the atmosphere to expand. The textured protein has function to give a juicy texture of a freshly cooked food to the frozen processed food, even if the food is re-heated upon eating after being frozen and distributed to the market.
    Type: Application
    Filed: April 19, 2004
    Publication date: October 20, 2005
    Inventors: Nozomi Harada, Yasuyuki Nakano, Hirohumi Kugitani
  • Extruded edible material and its production
    Publication number: 20050069621
    Abstract: An extruded edible material comprising soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein (as dry solids). In the extruded edible material, a peculiar flavor derived from soybean protein is improved.
    Type: Application
    Filed: September 24, 2004
    Publication date: March 31, 2005
    Inventors: Hirofumi Kugitani, Yasuyuki Nakano, Nozomi Harada, Yasuo Ohtani
  • Meat-like food materials and meat-like food products produced utilizing the same
    Publication number: 20040253363
    Abstract: The present invention provides a meat-like food material having a favorable flavor and a meat-like mouthfeel by heating and pressurizing ingredients including a vegetable protein ingredient, a milk whey protein ingredient and water as the main ingredients with an extruder to obtain a swollen product, and a fried meat-like food product by reconstituting said meat-like food material with a seasoning liquid followed by frying, as well as a glazed fried meat-like food product by coating said fried meat-like food product with a glaze.
    Type: Application
    Filed: June 3, 2003
    Publication date: December 16, 2004
    Inventors: Yasuyuki Nakano, Nozomi Harada, Hirohumi Kugitani