Patents by Inventor Yasuhiko Shigematsu

Yasuhiko Shigematsu 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).

  • Container-packed, oil-in-water type emulsified food product and method for manufacture thereof
    Patent number: 7662421
    Abstract: In the container-packed, oil-in-water type emulsified food product in accordance with the present invention, an oil-in-water type emulsified food comprises edible oils and fats, vinegar and egg yolk, and is packed and sealed in a container with an oxygen barrier property and has a dissolved oxygen concentration immediately after manufacturing is 0.8 to 8.1% O2. This container-packed, oil-in-water type emulsified food product demonstrates excellent flavor balance and small degradation of quality caused by oxidation during storage.
    Type: Grant
    Filed: March 18, 2003
    Date of Patent: February 16, 2010
    Assignee: Q.P. Corporation
    Inventors: Hideaki Kobayashi, Masahiro Ariizumi, Yasuhiko Shigematsu, Mitsuru Takamiya, Hajime Matsuda, Nobuhisa Sakabe
  • Packaged oil-in-water type emulsion food and process for producing the same
    Publication number: 20050123655
    Abstract: In the container-packed, oil-in-water type emulsified food product in accordance with the present invention, an oil-in-water type emulsified food comprises edible oils and fats, vinegar and egg yolk, and is packed and sealed in a container with an oxygen barrier property and has a dissolved oxygen concentration immediately after manufacturing is 0.8 to 8.1% O2. This container-packed, oil-in-water type emulsified food product demonstrates excellent flavor balance and small degradation of quality caused by oxidation during storage.
    Type: Application
    Filed: March 18, 2003
    Publication date: June 9, 2005
    Applicant: Q.P. Corporation
    Inventors: Hideaki Kobayashi, Masahiro Ariizumi, Yasuhiko Shigematsu, Mitsuru Takamiya, Hajime Matsuda, Nobuhisa Sakabe
  • Phospholipid composition
    Patent number: 6054494
    Abstract: The present invention relates to a phospholipid composition comprising two or more phospholipids, the electric conductivity and pH of a 5 wt. % suspension of the phospholipid composition in deionized water being in the range of 130 to 220 .mu.S/cm and in the range of 6.5 to 9.5, respectively; a process for producing the same; and the use of the same.
    Type: Grant
    Filed: July 13, 1998
    Date of Patent: April 25, 2000
    Assignee: Q. P. Corporation
    Inventors: Hitoshi Narabe, Kiyoko Tanabe, Yasuhiko Shigematsu, Noriyuki Ishikawa, Mari Yamada, Hideaki Kobayashi
  • Egg yolk phospholipid composition
    Patent number: 5904945
    Abstract: Disclosed is an egg yolk phospholipid composition comprising 80% or less of the composition of phospholipids and 0.10% by weight or less of glucose on the basis of the phospholipids. Such an egg yolk phospholipid composition scarcely undergoes browning during the preservation thereof although the phospholipids purity of the composition is not so high, that is, the phospholipids content of the composition is only 80% or less.
    Type: Grant
    Filed: August 29, 1996
    Date of Patent: May 18, 1999
    Assignee: Kewpie Kabushiki Kaisha
    Inventors: Hitoshi Narabe, Kiyoko Tanabe, Yasuhiko Shigematsu, Toshihide Sato
  • Process for producing egg yolk lecithin having reduced PE content and/or containing substantially no impurities
    Patent number: 4847015
    Abstract: This invention provides a process for producing egg yolk lecithin having reduced PE (phosphatidylethanolamine) content and/or containing substantially no impurities.
    Type: Grant
    Filed: October 7, 1987
    Date of Patent: July 11, 1989
    Assignee: Kewpie Kabushiki Kaisha
    Inventors: Yasuhiko Shigematsu, Mineo Hasegawa