Masahiko Samoto

This inventor holds 10 USPTO granted patents and 1 published patent application, plus 1 CIPO patent and 2 EPO patents. Top assignees: Fuji Oil Company Limited, Fuji Oil Holdings Inc.. Active years: 1997-2016.

USPTO Granted Patents = 10 (Patent Applications = 1)

% Patents Active = 70.0

CIPO Patents = 1

EPO Patents = 2 (Patent Applications = 2)

Average Co-Inventor Count = 3.7

ph-index = 3

Forward Citations = 32(Granted Patents)

Location History:

Tsukuba-gun, JP (1997)
Osaka, JP (2015)
Tsukubamirai, JP (2010 - 2016)

Company Filing History:

7 out of 225

Fuji Oil Company Limited

patents

3 out of 32

Fuji Oil Holdings Inc.

patents

Years Active: 1997-2016

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10 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 9345254 - Processed soybean material and method for producing processed soybean material (2016-05-24),

2. 9307778 - Fat-reduced soybean protein material and soybean emulsion composition, and processes for production thereof (2016-04-12),

3. 9301538 - Fat-reduced soybean protein material and soybean emulsion composition, and processes for production thereof (2016-04-05),

4. 9107428 - Fractionated soybean protein material, processed soybean suitable for the material, and processes for production of the soybean protein material and the processed soybean (2015-08-18),

5. 9101158 - Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage (2015-08-11),

6. 9101150 - Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage (2015-08-11),

7. 8304522 - Soy protein gel and method of producing the same (2012-11-06),

8. 8124157 - Noodles and noodle skins comprising soybean protein composition and the method of making same (2012-02-28),

9. 7838633 - Method for production of fractionated soybean protein material (2010-11-23),

10. 5597607 - Process for preparing fractionated soybean proteins and foods using the (1997-01-28),

Title: Masahiko Samoto: Innovator in Soybean Processing

Introduction

Masahiko Samoto is a prominent inventor based in Tsukubamirai, Japan. He has made significant contributions to the field of soybean processing, holding a total of 10 patents. His work focuses on enhancing the nutritional value and flavor of soybean products.

Latest Patents

One of his latest patents is for a processed soybean material and method for producing it. This invention retains the natural flavor of soybeans while achieving specific lipid, dietary fiber, acid-soluble component, and protein content. The processed soybean material is characterized by a lipid content of 10 to 40% by weight, a dietary fiber content of 5 to 40% by weight, and a protein content of 30 to 65% by weight. Another notable patent involves a fat-reduced soybean protein material and soybean emulsion composition. This invention efficiently separates fat from soybeans without using organic solvents, resulting in a fat-reduced soymilk and a novel fat-rich soybean material.

Career Highlights

Masahiko Samoto has worked with notable companies such as Fuji Oil Company Limited and Fuji Oil Holdings Inc. His experience in these organizations has contributed to his expertise in soybean processing and innovation.

Collaborations

Throughout his career, Samoto has collaborated with esteemed colleagues, including Jiro Kanamori and Mitsutaka Kohno. These partnerships have furthered his research and development efforts in the soybean industry.

Conclusion

Masahiko Samoto's innovative work in soybean processing has led to significant advancements in the field. His patents reflect a commitment to improving the nutritional quality and flavor of soybean products, making him a key figure in agricultural innovation.