Patents by Inventor Tomio Uehara

Tomio Uehara 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).

  • Method for producing a coagulate food comprising raw material of KONNYAKU and bean curd ground product and said coagulate food
    Patent number: 7338682
    Abstract: The invention provides a process for producing a coagulate food which comprises the following steps: (a) preparing KONNYAKU paste containing raw materials of KONNYAKU and water, in which a bean curd ground product, or this product and other raw materials, not more than 10% by mass of the product being 0.05 mm ON (“0.05 mm ON” means that the product cannot pass through 0.05 mm mesh) and not less than 50% by mass of the product being 0.075 mm PASS (“0.075 mm PASS” means that the product can pass through 0.075 mm mesh) when the product is sieved by meshes, is added to and mixed with the KONNYAKU paste 1 to 3 minutes after the raw materials of KONNYAKU is added to the water; (b) adding a coagulant to the KONNYAKU paste; and (c) forming and heat-treating the KONNYAKU paste.
    Type: Grant
    Filed: June 15, 2004
    Date of Patent: March 4, 2008
    Assignees: Super Frec U.S.A. Inc., House Foods America Corporation
    Inventors: Yoshitomo Marumo, Koji Bonkobara, Tadashi Ishino, Tomio Uehara
  • Method for producing a coagulate food comprising raw material of konnyaku and bean curd ground product and said coagulate food
    Publication number: 20060003082
    Abstract: The invention provides a process for producing a coagulate food which comprises the following steps: (a) preparing KONNYAKU paste containing raw materials of KONNYAKU and water, in which a bean curd ground product, or this product and other raw materials, not more than 10% by mass of the product being 0.05 mm ON (“0.05 mm ON” means that the product cannot pass through 0.05 mm mesh) and not less than 50% by mass of the product being 0.075 mm PASS (“0.075 mm PASS” means that the product can pass through 0.075 mm mesh) when the product is sieved by meshes, is added to and mixed with the KONNYAKU paste 1 to 3 minutes after the raw materials of KONNYAKU is added to the water; (b) adding a coagulant to the KONNYAKU paste; and (c) forming and heat-treating the KONNYAKU paste.
    Type: Application
    Filed: June 15, 2004
    Publication date: January 5, 2006
    Applicants: Super Frec U.S.A., Inc., House Foods America Corporation
    Inventors: Yoshitomo Marumo, Koji Bonkobara, Tadashi Ishino, Tomio Uehara