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For the Inventor, By the Inventor

Saitama, Japan

Masanori Ito

This inventor holds 8 USPTO granted patents. Top assignee: Lotte Co., Ltd.. Active years: 1993-2015.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Masanori Ito. Retrieved from https://idiyas.com/inventor/masanori-ito-2cc8prkq

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

USPTO Granted Patents = 8

% Patents Active = 62.5

Average Co-Inventor Count = 4.3

ph-index = 3

Forward Citations = 37(Granted Patents)


Location History:

  • Saitama, JP (1993 - 2015)
  • Sayama, JP (2015)

Company Filing History:

goldMedal8 out of 59 
 
Lotte Co., Ltd.
 patents

Years Active: 1993-2015

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8 patents (USPTO):Explore Patents
1. 9185916 - Method of processing wheat flour, processed wheat flour obtained by the method and food utilizing the processed wheat flour (2015-11-17),
2. 8969523 - Sebum secretion-blocking composition, and food or beverage containing same (2015-03-03),
3. 8252357 - Cup shaped baked confectionary and manufacturing method thereof (2012-08-28),
4. 6099886 - Molded filamentary mesh-structured chocolate and method of producing the (2000-08-08),
5. 5711982 - De-lactose milk and de-lactose milk powder, and foodstuffs containing (1998-01-27),
6. 5635183 - Chocolate with improved and enriched aroma, and a process of its (1997-06-03),
7. 5629040 - Low calorie chocolate (1997-05-13),
8. 5232734 - Heat resistant chocolate and production method thereof (1993-08-03),

Title: Innovations by Masanori Ito

Introduction

Masanori Ito is a prominent inventor based in Saitama, Japan. He has made significant contributions to the field of food processing, particularly in the development of methods that enhance the quality and usability of wheat flour. With a total of 8 patents to his name, Ito's work has garnered attention for its innovative approaches.

Latest Patents

Among his latest patents, Ito has developed a method of processing wheat flour that improves flavor and palate feelings without detriment to secondary processability. This method involves the homogeneous dispersion of 10 to 55 pts·wt. of ethyl alcohol in 100 pts·wt. of wheat flour, followed by the evaporation of ethyl alcohol at temperatures not exceeding 50°C. Additionally, he has created a sebum secretion-blocking composition, which includes a collagen hydrolysate that inhibits sebum secretion when ingested. This composition is designed for use in food and beverage products.

Career Highlights

Masanori Ito is currently associated with Lotte Co., Ltd., where he continues to innovate in food technology. His work has not only advanced the understanding of wheat flour processing but has also contributed to the development of health-oriented food products.

Collaborations

Ito has collaborated with notable colleagues such as Toshio Takemori and Tatsuya Kamiwaki. Their combined expertise has led to the successful development of various innovative food products.

Conclusion

Masanori Ito's contributions to food processing and innovation are noteworthy. His patents reflect a commitment to enhancing food quality and health benefits, making him a significant figure in the industry.

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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