Patents by Inventor Yoshifumi Yanetani

Yoshifumi Yanetani 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).

  • Edible film
    Publication number: 20050233048
    Abstract: The present invention provides an edible film comprising (A) a modified starch mixture of (a) at least one modified starch selected from the group consisting of etherified high amylose starches and esterified high amylose starches, and (b) at least one modified starch selected from the group consisting of etherified starch oxidation products, etherified starch acid decomposition products, etherified starch enzymatic decomposition products, and maltodextrins; (B) at least one gelling agent; and (C) at least one plasticizer.
    Type: Application
    Filed: April 19, 2005
    Publication date: October 20, 2005
    Applicant: MATSUTANI CHEMICAL INDUSTRY CO., LTD.
    Inventors: Kosei Kitamura, Yoshifumi Yanetani, Hiroyuki Kataoka, Kazuhiro Okuma
  • Method for preparing bakery food containing dietary fibers
    Patent number: 5629036
    Abstract: A method for producing a bakery food comprising the steps of kneading a wheat flour, baking the kneaded wheat flour after fermentation, the method being characterized by adding indigestible dextrin in the step of kneading.
    Type: Grant
    Filed: April 13, 1992
    Date of Patent: May 13, 1997
    Assignee: Matsutani Chemical Industries Co., Ltd.
    Inventors: Yoshifumi Yanetani, Naoko Yamashita, Kazuyuki Inada
  • Processed starch and bakery foods utilizing same
    Patent number: 5362510
    Abstract: A processed starch which is up to 8% in solubility on heating, is in the form of particles including up to 5% of +60-mesh fraction and has a cold water swelling power (Sc) and a heating swelling power (Sh) which are in the relationship of 1.2.gtoreq.Sc/Sh.gtoreq.0.8, the cold water swelling degree being 4 to 15. The starch is useful as an ingredient for bakery foods to give an excellent texture to the food and inhibit degradation of the food with time.
    Type: Grant
    Filed: June 30, 1992
    Date of Patent: November 8, 1994
    Assignee: Matsutani Chemical Industries Co., Ltd.
    Inventors: Naoyuki Mizoguchi, Yoshifumi Yanetani, Naoko Yamashita