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For the Inventor, By the Inventor

Osaka, Japan

Masahiko Terashima

This inventor holds 6 USPTO granted patents. Top assignee: Fuji Oil Company Limited. Active years: 1977-1991.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Masahiko Terashima. Retrieved from https://idiyas.com/inventor/masahiko-terashima

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 6

% Patents Active = 100.0

Average Co-Inventor Count = 3.4

ph-index = 4

Forward Citations = 49(Granted Patents)


Location History:

  • Osaka, JA (1977)
  • Osaka, JP (1981 - 1991)

Company Filing History:

goldMedal6 out of 225 
 
Fuji Oil Company Limited
 patents

Years Active: 1977-1991

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6 patents (USPTO):Explore Patents
1. 5023104 - Defatted soybeans and soybean protein obtained from the same (1991-06-11),
2. 4771126 - Method for fractionation of vegetable proteins by reduction (1988-09-13),
3. 4608203 - Process for producing soybean protein powder using a fluidized bed (1986-08-26),
4. 4308350 - Method for producing cacao butter substitute (1981-12-29),
5. 4298628 - Method for manufacturing fried tofu products (1981-11-03),
6. 4032405 - Method for producing cacao butter substitute (1977-06-28),

Title: The Innovative Contributions of Masahiko Terashima

Introduction: Masahiko Terashima, located in Osaka, Japan, is a prominent inventor known for his significant contributions to the field of food science and technology. With a total of six patents to his name, Terashima has focused on innovations primarily related to soybeans and their protein fractions.

Latest Patents: Among Terashima's latest patents, two stand out due to their innovative approaches. The first patent is for "Defatted soybeans and soybean protein obtained from the same," which describes defatted soybeans having a Nitro Solubility Index (NSI) of between 70 and 92 and a Thiobarbituric Acid (TBA) value of not more than 40. This technology enables the production of high-yield soybean protein that retains a pleasant taste. The second patent, titled "Method for fractionation of vegetable proteins by reduction," outlines a unique process for fractionating vegetable proteins, including soybean protein. This method involves subjecting the vegetable protein source to specific reduction conditions in an aqueous system and subsequently adjusting the pH to separate the material into soluble and insoluble fractions efficiently.

Career Highlights: Terashima has made noteworthy strides in the food industry while working at Fuji Oil Company Limited, where he has been instrumental in developing innovative processing methods for soy products. His commitment to enhancing the quality of soybean protein has led to advancements that benefit both consumers and manufacturers.

Collaborations: Throughout his career, Terashima has collaborated with notable colleagues, including Hitoshi Taniguchi and Takahal Matsuo. Their combined expertise has played a crucial role in the success of various research initiatives at Fuji Oil Company Limited.

Conclusion: Masahiko Terashima's inventive spirit and dedication to innovation in soybean processing have positioned him as a significant figure in the industry. His patents not only reflect his expertise but also contribute to the advancement of food technology, making a lasting impact on the market.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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