Patents by Inventor Takahiko Soeda
Takahiko Soeda 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).
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Patent number: 6592916Abstract: An edible microcapsule comprising a core and a capsule wall, wherein the core is an edible hydrophobic substance, the capsule wall is formed by salting-out of a combination of a protein and an edible salt, and transglutaminase is used as a crosslinking agent for hardening (solidifying) the capsule wall, and a food containing the edible microcapsule.Type: GrantFiled: July 22, 2002Date of Patent: July 15, 2003Assignees: Ajinomoto Co., Inc., Japan Capsular Products, Inc.Inventors: Takahiko Soeda, Masayuki Nakanishi, Tsuguo Inoue
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Publication number: 20030008040Abstract: An edible microcapsule comprising a core and a capsule wall, wherein the core is an edible hydrophobic substance, the capsule wall is formed by salting-out of a combination of a protein and an edible salt, and transglutaminase is used as a crosslinking agent for hardening (solidifying) the capsule wall, and a food containing the edible microcapsule.Type: ApplicationFiled: July 22, 2002Publication date: January 9, 2003Applicant: AJINOMOTO CO., INC.Inventors: Takahiko Soeda, Masayuki Nakanishi, Tsuguo Inoue
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Patent number: 6475542Abstract: An edible microcapsule comprising a core and a capsule wall, wherein the core is an edible hydrophobic substance, the capsule wall is formed by salting-out of a combination of a protein and an edible salt, and transglutaminase is used as a crosslinking agent for hardening (solidifying) the capsule wall, and a food containing the edible microcapsule.Type: GrantFiled: January 8, 1997Date of Patent: November 5, 2002Assignees: Ajinomoto Co., Inc., Japan Capsular Products, Inc.Inventors: Takahiko Soeda, Masayuki Nakanishi, Tsuguo Inoue
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Patent number: 6432458Abstract: A process for producing noodles, which includes using (1) a transglutaminase and (2) a carbonate and/or a reducing agent, and optionally, a protein partial hydrolyzate, in addition to starting materials such as cereal flour as the main starting material, whereby noodles of which the texture is improved by imparting a good balance between firmness and glutinousness to ordinary noodles of which functions such as convenience, restorability, shelf stability and the like are required, are provided.Type: GrantFiled: April 5, 1999Date of Patent: August 13, 2002Assignee: Ajinomoto Co., IncInventors: Katsutoshi Yamazaki, Shoji Sakaguchi, Takahiko Soeda
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Patent number: 6383533Abstract: A food containing a protein treated with at least one transglutaminase and at least one oxidoreductase. The presence of the treated protein enhances the quality of the food.Type: GrantFiled: June 9, 1999Date of Patent: May 7, 2002Assignee: Ajinomoto Co., Inc.Inventors: Takahiko Soeda, Katsutoshi Yamazaki, Shoji Sakaguchi
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Publication number: 20010053398Abstract: A process for producing a modified cheese whey protein, comprising:Type: ApplicationFiled: June 24, 1999Publication date: December 20, 2001Inventor: TAKAHIKO SOEDA
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Patent number: 6106887Abstract: A method for modifying cereal flour by treating it with transglutaminase during the process of milling cereal flour, as well as processed foods containing the modified cereal-flour, such as noodles, breads, pastries.Type: GrantFiled: November 25, 1997Date of Patent: August 22, 2000Assignee: Ajinomoto Co., Inc.Inventors: Katsutoshi Yamazaki, Takahiko Soeda
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Patent number: 6063408Abstract: A process is provided for producing a chocolate having improved stability, and which is effective for preventing blooming, particularly fat blooming, the process involving kneading a chocolate starting material with a transglutaminase to effect reaction of the transglutaminase with the starting material.Type: GrantFiled: April 10, 1997Date of Patent: May 16, 2000Assignee: Ajinomoto Co., Inc.Inventors: Katsutoshi Yamazaki, Takahiko Soeda
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Patent number: 6030821Abstract: This invention relates to stabilized transglutaminase which is obtained by drying a solution containing transglutaminase and a protein material and to a transglutaminase enzyme preparation that contains the stabilized transglutaminase as an active ingredient, wherein a partial protein hydrolysate is preferred as the protein material.Type: GrantFiled: July 25, 1996Date of Patent: February 29, 2000Assignee: Ajinomoto Co., Inc.Inventors: Takahiko Soeda, Keiko Hondo, Chiho Kuhara
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Patent number: 5968568Abstract: An composition containing transglutaminase and collagen. The composition can be used to prepare bound food, preferably without the use of allergy-causing casein proteins.Type: GrantFiled: July 1, 1997Date of Patent: October 19, 1999Assignee: Ajinomoto Co., Inc.Inventors: Chiya Kuraishi, Takahiko Soeda
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Patent number: 5907031Abstract: A process is described in which a solution of milk whey protein is reacted with a transglutaminase, heated, and then dried. The resulting milk whey protein composition, and food products containing the resulting milk whey protein composition are also described. The milk whey protein composition has an excellent taste and imparts a smooth and pleasant feel on the palate.Type: GrantFiled: August 1, 1997Date of Patent: May 25, 1999Assignee: Ajinomoto Co., Inc.Inventors: Takahiko Soeda, Katsutoshi Yamazaki, Hiroyuki Tanno, Chiho Kuhara
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Patent number: 5750498Abstract: Objects of the invention is to provide an air freshner composition which has both excellent functional properties such as shrinkage with the passage of time, clear end point and the like and excellent visual decorativeness due to transparency and is used in a space where an offensive smell is generated, such as the interior of rooms including a toilet room, the interior of automobiles and the like. A transparent gelatin gel type air freshner composition is prepared from gelatin, a gelatin cross-linking agent, water, a perfume, a perfume solvent and a surface active agent as starting materials.Type: GrantFiled: August 26, 1996Date of Patent: May 12, 1998Assignees: Ajinomoto Co., Inc., Nihon Firmenich K.K., Systems Bio-Industries Co., Ltd.Inventors: Takahiko Soeda, Masahiko Shinohara, Taro Hozumi, Seisuke Sato
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Patent number: 5681598Abstract: The present invention relates to a process for producing natural cheese, characterized in that a transglutaminase is included therein for a reaction. The process can provide a large amount of cheese curd compared to conventional methods, making it possible to efficiently use the starting milk. Further, the obtained cheese has an excellent flavor, texture and appearance.Type: GrantFiled: October 26, 1995Date of Patent: October 28, 1997Assignee: Ajinomoto Co., Inc.Inventors: Chiya Kuraishi, Jiro Sakamoto, Takahiko Soeda
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Patent number: 5658605Abstract: A process for the preparation of bound-formed food comprising adding transglutaminase, a casein and an edible surface active agent, to a raw food material. The resulting bound-formed foods have excellent taste and savor.Type: GrantFiled: November 28, 1995Date of Patent: August 19, 1997Assignee: Ajinomoto Co., Inc.Inventors: Takahiko Soeda, Katsutoshi Yamazaki, Shoji Sakaguchi, Chiho Ishii, Keiko Hondou
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Patent number: 5518742Abstract: An enzyme preparation for bound-formed food use which comprises transglutaminase, a casein and an edible surface active agent. The enzyme preparation strongly binds raw food materials, and the resulting bound-formed foods have an excellent taste and savor.Type: GrantFiled: May 17, 1995Date of Patent: May 21, 1996Assignee: Ajinomoto Co., Inc.Inventors: Takahiko Soeda, Katsutoshi Yamazaki, Shoji Sakaguchi, Chiho Ishii, Keiko Hondou
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Patent number: 5055310Abstract: Shelf stable soybean curd which is stable for extended periods of time is prepared by reacting soy milk with a solidifying agent and a transglutaminase, which is not dependent on Ca.sup.+2 ions and which is capable of catalyzing the acyl rearrangement of .gamma.-carboxyamide in the glutamine residue of a peptide chain at a temperature not higher than 80.degree. C. to prepare a soybean curd, packing the thus prepared soybean curd in a heat-resistant container, and retorting the packaged soybean curd.Type: GrantFiled: September 1, 1989Date of Patent: October 8, 1991Assignee: Ajinomoto Co., Inc.Inventors: Masahiko Nonaka, Takahiko Soeda, Keiko Yamagiwa, Hiroko Kowata, Masao Motogi, Seiichiro Toiguchi
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Patent number: 4755393Abstract: Meat-like foodstuffs are prepared in a process which comprises mixing an oil-in-water type emulsion having compression oil-releasing ratio of at least 15% with fibrous proteins, such as soy bean, and binders. The resulting mixture is molded and heated to produce a foodstuff having a juicy feeling and closely resembling natural meat.Type: GrantFiled: July 8, 1983Date of Patent: July 5, 1988Assignee: Ajinomoto General Foods Protein, Inc.Inventors: Shigeru Toba, Mariko Kawabe, Takahiko Soeda, Masao Toshima
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Patent number: 4186218Abstract: A process particularly designed to further improve soy protein previously denatured by superheating treatment and/or alcohol extraction comprises ejecting an aqueous slurry of the denatured soy protein through an orifice into a holding chamber under prescribed conditions. Nitrogen Solubility Index is improved.Type: GrantFiled: March 23, 1978Date of Patent: January 29, 1980Assignee: Ajinomoto Company, IncorporatedInventors: Teruo Gomi, Yuji Hisa, Takahiko Soeda
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Patent number: 4113716Abstract: A process particularly designed to further improve soy protein previously denatured by superheating treatment or alcohol extraction comprises heating an aqueous slurry of the denatured, defatted soybean flake material under prescribed conditions. Nitrogen values, flavor and color are improved.Type: GrantFiled: April 25, 1977Date of Patent: September 12, 1978Assignee: Ajinomoto Co., Inc.Inventors: Teruo Gomi, Yuji Hisa, Takahiko Soeda