Patents by Inventor Takayasu Motoyama
Takayasu Motoyama 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: 11659854Abstract: A substance which adds body to a food product, and a body-adding agent for food products that uses the substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the ?-glutamyl bond number is 2-4 and the peptide chain length is the ?-glutamyl bond number +1 to +2, a food product manufacturing method that uses the peptide, and a method for adding body to a food product, characterized by adding the peptide are provided.Type: GrantFiled: July 6, 2018Date of Patent: May 30, 2023Assignee: FUJI OIL HOLDINGS INC.Inventors: Munehisa Shibata, Takayasu Motoyama, Ryota Inoue
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Publication number: 20220087279Abstract: To provide a method for improving the body taste-imparting effect of a ?-glutamyl peptide. By using an edible oil/fat composition that is produced by dispersing an aqueous solution of a ?-glutamyl peptide in an oil/fat, the body taste-imparting effect of the ?-glutamyl peptide is improved.Type: ApplicationFiled: January 15, 2020Publication date: March 24, 2022Applicant: FUJI OIL HOLDINGS INC.Inventors: Munehisa SHIBATA, Takayasu MOTOYAMA
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Publication number: 20210007374Abstract: A protein-containing emulsified oil or fat composition for producing an emulsified food, said emulsified composition comprising 10-70 mass % of a protein, 30-90 mass % of an oil or fat and 0-40 mass % of a carbohydrate, when the total amount of the protein, oil or fat and carbohydrate is regarded as 100 mass %, characterized in that at least 50 mass % of the protein is derived from a vegetable protein material satisfying all of the requirements a) to d): a) having a protein content in solid matters of 70 mass % or more; b) having an NSI of 80 or more; c) the results of molecular weight distribution measurement thereof showing an area ratio of 10000 Da or more of 50-80% and an area ratio of 2000 Da or more and less than 10000 Da of 10-40%; and d) when heated at 80° C. for 30 minutes, a 22 mass % solution thereof not gelling.Type: ApplicationFiled: March 29, 2019Publication date: January 14, 2021Applicant: FUJI OIL HOLDINGS INC.Inventors: Hiroshi KANO, Takayasu MOTOYAMA
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Publication number: 20200178586Abstract: A novel substance which adds body to a food product, and a body-adding agent for food products that uses said substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the ?-glutamyl bond number is 2-4 and the peptide chain length is the ?-glutamyl bond number +1 to +2, a food product manufacturing method that uses said peptide, and a method for adding body to a food product, characterized by adding said peptide are provided.Type: ApplicationFiled: July 6, 2018Publication date: June 11, 2020Applicant: FUJI OIL HOLDINGS INC.Inventors: Munehisa SHIBATA, Takayasu MOTOYAMA, Ryota INOUE
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Patent number: 10390544Abstract: The invention provides a gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion, wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein.Type: GrantFiled: March 7, 2014Date of Patent: August 27, 2019Assignee: FUJI OIL COMPANY LIMITEDInventors: Takayasu Motoyama, Shigeru Ashida
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Patent number: 10362793Abstract: The present invention aims at providing a mung bean protein composition keeping a good color tone even after subjected to a heat treatment step for sterilization. The present invention provides a heat-treated mung bean protein composition wherein a measurement value according to the Folin-Denis method is 1.39% by weight or less in terms of gallic acid on a dry matter basis.Type: GrantFiled: January 8, 2015Date of Patent: July 30, 2019Assignee: FUJI OIL HOLDINGS INC.Inventor: Takayasu Motoyama
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Publication number: 20180184678Abstract: The purpose of the present invention is to provide a pulverulent emulsified composition in which a soybean protein material is used as a protein material constituting part of the pulverulent emulsified composition, the pulverulent emulsifier composition having excellent color tone and exhibiting no feathering or oiling-off when added to, e.g., coffee. A pulverulent emulsified composition that contains, in proportion by dry weight, 0.3-7.0% by weight of a soybean protein material, 10-40% by weight of oils/fats, 0.01 to less than 1.0% by weight of a buffer salt, 40-70% by weight of sugars, and 0.8-5.0% by weight of an emulsifier, and is characterized in that when 5 g thereof is dispersed into coffee obtained by dissolving 2 g of instant coffee in 150 mL of 80° C. water, the lightness (L* value) of the dispersion is at least 35, makes it possible to obtain excellent color tone and exhibits no feathering or oiling-off when added to coffee.Type: ApplicationFiled: July 13, 2016Publication date: July 5, 2018Applicant: FUJI OIL HOLDINGS INC.Inventors: Takayasu MOTOYAMA, Atsuya KATSURA, Takashi ICHINOSE
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Publication number: 20160324187Abstract: The present invention aims at providing a mung bean protein composition keeping a good color tone even after subjected to a heat treatment step for sterilization. The present invention provides a heat-treated mung bean protein composition wherein a measurement value according to the Folin-Denis method is 1.39% by weight or less in terms of gallic acid on a dry matter basis.Type: ApplicationFiled: January 8, 2015Publication date: November 10, 2016Inventor: Takayasu MOTOYAMA
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Patent number: 9345254Abstract: The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of ?-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins.Type: GrantFiled: September 1, 2011Date of Patent: May 24, 2016Assignee: FUJI OIL HOLDINGS INC.Inventors: Masahiko Samoto, Takayasu Motoyama, Jiro Kanamori, Masashi Asanoma
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Publication number: 20160050951Abstract: The invention provides a gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion, wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein.Type: ApplicationFiled: March 7, 2014Publication date: February 25, 2016Inventors: Takayasu MOTOYAMA, Shigeru ASHIDA
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Patent number: 9101150Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat.Type: GrantFiled: May 23, 2012Date of Patent: August 11, 2015Assignee: FUJI OIL COMPANY LIMITEDInventors: Masahiko Samoto, Jiro Kanamori, Masayuki Shibata, Tsukasa Kiyama, Masanobu Yanagisawa, Mai Kanda, Sayuri Kitagawa, Yuusuke Shishido, Shigeru Ashida, Takayasu Motoyama, Kumiko Yoshioka, Hirofumi Kugitani, Masashi Asanoma, Mitsutaka Kohno
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Patent number: 9101158Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.Type: GrantFiled: May 23, 2012Date of Patent: August 11, 2015Assignee: FUJI OIL COMPANY LIMITEDInventors: Masahiko Samoto, Jiro Kanamori, Norifumi Adachi, Chizuru Ueno, Eriko Harada, Mai Kanda, Takahiro Tsuruda, Ayako Ogama, Yuki Usui, Koichi Saito, Kohsuke Ito, Hideo Sugano, Masashi Asanoma, Mitsutaka Kohno, Masayuki Shibata, Yuusuke Shishido, Sayuri Kitagawa, Miyuki Kanaya, Shigeru Ashida, Takayasu Motoyama
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Publication number: 20150099053Abstract: The object of the present invention is to produce a masticable food, composed of an oil-in-water-type emulsion gel which has a shape-retaining property and an oil-holding property before mastication and from which oil and fat oozes during mastication to make swallowing smooth, by using any oil and fat. An oil-in-water-type emulsion gel food containing oil droplets having a particle diameter of 50-800 ?m is used. Preferably, the oil and fat is vegetable oil or fish oil, the food is a heat-sterilized food, and the gel is a soybean protein gel crosslinked by a protein corsslinking enzyme.Type: ApplicationFiled: April 30, 2013Publication date: April 9, 2015Inventors: Hirofumi Kugitani, Takayasu Motoyama, Chiaki Miyazaki, Ryuji Yoshida, Shin Nakatani, Masahiko Samoto
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Publication number: 20140113013Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.Type: ApplicationFiled: May 23, 2012Publication date: April 24, 2014Applicant: FUJI OIL COMPANY LIMITEDInventors: Masahiko Samoto, Jiro Kanamori, Norifumi Adachi, Chizuru Ueno, Eriko Harada, Mai Kanda, Takahiro Tsuruda, Ayako Ogama, Yuki Usui, Koichi Saito, Kohsuke Ito, Hideo Sugano, Masashi Asanoma, Mitsutaka Kohno, Masayuki Shibata, Yuusuke Shishido, Sayuri Kitagawa, Miyuki Kanaya, Shigeru Ashida, Takayasu Motoyama
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Publication number: 20140113866Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat.Type: ApplicationFiled: May 23, 2012Publication date: April 24, 2014Inventors: Masahiko Samoto, Jiro Kanamori, Masayuki Shibata, Tsukasa Kiyama, Masanobu Yanagisawa, Mai Kanda, Sayuri Kitagawa, Yuusuke Shishido, Shigeru Ashida, Takayasu Motoyama, Kumiko Yoshioka, Hirofumi Kugitani, Masashi Asanoma, Mitsutaka Kohno
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Publication number: 20130183429Abstract: The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of ?-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins.Type: ApplicationFiled: September 1, 2011Publication date: July 18, 2013Applicant: FUJI OIL COMPANY LIMITEDInventors: Masahiko Samoto, Takayasu Motoyama, Jiro Kanamori, Masashi Asanoma
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Publication number: 20100303993Abstract: Provided is a soybean protein material which shows high emulsion stability in the case where 30% by weight of sodium casein has been replaced with soybean protein. A sugar-containing soybean protein material is produced by mixing a soybean protein raw material with a reducing sugar and performing a heat treatment at a temperature higher than 100° C. and 170° C. or lower for 10 sec to 300 sec at pH 6.3 to 8.0, followed by a hydrolysis treatment. Further, a sugar-containing soybean protein material in which protein is contained in an amount of 80% by weight or more on a dry weight basis, the 0.22 M TCA solubility is 5% by weight or more, 180 ?mol of more of sugar is bound per g of protein and the content of ?-conglycinin in protein by the ELISA method is 35% or less, or a soybean protein material for a coffee whitener in which the 0.Type: ApplicationFiled: December 24, 2008Publication date: December 2, 2010Inventors: Takayasu Motoyama, Hiroyuki Kato