Patents by Inventor Tetsuhiko Okajima

Tetsuhiko Okajima 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).

  • Processed soybean ?-conglycinin protein
    Patent number: 7501492
    Abstract: By heating a solution or paste containing soybean ?-conglycinin protein under acidic conditions, it is possible to provide soybean ?-conglycinin protein whose high hydration property and high viscosity, which are problematic in various food processing using it or at the time of ingestion thereof, are improved.
    Type: Grant
    Filed: July 22, 2003
    Date of Patent: March 10, 2009
    Assignee: Fuji Oil Company, Limited
    Inventors: Masahiro Ishikawa, Toshimitsu Baba, Tetsuhiko Okajima, Motohiko Hirotsuka
  • Method of lowering body fat percentage or inhibiting body fat percentage increase
    Publication number: 20070299000
    Abstract: A body fat percentage-lowering agent or an inhibitor for an increase in body fat percentage containing soybean 7S protein as the active ingredient and foods containing the same. As the soybean protein 7S protein, use is made of a protein the purity of which is elevated by sufficiently separating from 11S globulin, preferably a protein having reduced contents of polar lipids and phytic acid.
    Type: Application
    Filed: June 29, 2007
    Publication date: December 27, 2007
    Inventors: Toshimitsu Baba, Motohiko Hirotsuka, Chiaki Miyazaki, Tetsuhiko Okajima, Hirofumi Kambara, Makoto Kito
  • Shaped food containing soybean 7s protein and process for producing the same
    Publication number: 20050255210
    Abstract: To easily take soybean 7S globulin in an effective amount appropriate for the purpose (for example, such an amount as expected as efficacious in achieving a physiological effect of controlling neutral fat level in blood), it is intended to provide a shaped food having a favorable taste and a process for producing the same. It is secondarily intended to provide a processing method appropriate for preparing such a food with a favorable taste without inhibiting the detection of the 7S component. A process for producing a shaped food characterized by comprising swelling a moisture-containing soybean 7S protein dough by heating and drying.
    Type: Application
    Filed: April 2, 2003
    Publication date: November 17, 2005
    Inventors: Toshimitsu Baba, Tetsuhiko Okajima, Motohiko Hirotsuka
  • Body fat percentage-lowering agent or body fat percentage increase inhibitor
    Publication number: 20050175725
    Abstract: A body fat percentage-lowering agent or an inhibitor for an increase in body fat percentage containing soybean 7S protein as the active ingredient and foods containing the same. As the soybean protein 7S protein, use is made of a protein the purity of which is elevated by sufficiently separating from 11S globulin, preferably a protein having reduced contents of polar lipids and phytic acid.
    Type: Application
    Filed: April 24, 2003
    Publication date: August 11, 2005
    Inventors: Toshimitsu Baba, Motohiko Hirotsuka, Chiaki Miyazaki, Tetsuhiko Okajima, Hirofumi Kambara, Makoto Kito
  • Processed soybean beta-conglycinin protein
    Publication number: 20050175766
    Abstract: By heating a solution or paste containing soybean ?-conglycinin protein under acidic conditions, it is possible to provide soybean ?-conglycinin protein whose high hydration property and high viscosity, which are problematic in various food processing using it or at the time of ingestion thereof, are improved.
    Type: Application
    Filed: July 22, 2003
    Publication date: August 11, 2005
    Inventors: Masahiro Ishikawa, Toshimitsu Baba, Tetsuhiko Okajima, Motohiko Hirotsuka